Salted Double Chocolate Chip Cookies are loaded with chocolate and topped with a sprinkle of sea salt for an elevated take on a delicious favorite chocolate chip cookie recipe!

Close up photograph of chocolate chip cookie with a sprinkle of sea salt on a white plate. // addapinch.com

If you love, love, love chocolate chip cookies, then I can’t wait for you to give this recipe a try! These Salted Double Chocolate Chip Cookies are an updated version of that classic chocolate chip cookie recipe that we all know and love. But dare I say these are even more chocolatey and a bit more elevated in their decadent scrumptiousness! The sprinkle of sea salt and the two kinds of chocolate chip in this cookie recipe create chocolate chip cookie deliciousness that everyone absolutely loves!

And I don’t know about you, but I think we could all use a warm chocolate chip cookie right about now.

Salted Chocolate Chip Cookies

Salted Double Chocolate Chunk Cookies Recipe - An update of the classic chocolate chip cookie with a blend of dark and milk chocolate chunks and a sprinkle of sea salt, these are now a favorite chocolate chip cookie recipe! // addapinch.com

There’s no doubt that chocolate chip cookies are popular and favorite cookies! I most certainly love them and my chewy chocolate chip cookies are amazing! But when I really want chocolate – and I mean really want a cookie that’s loaded with chocolate, then I often bake these Salted Double Chocolate Chip Cookies! And are they ever packed with chocolate! In fact, I use a blend of two types of chocolate – both dark chocolate and milk chocolate for the ultimate chocolate experience!

Photograph of milk and dark Hershey's Chocolate Bars on a gray background // addapinch.com

Just look at all that chocolate! I think the blend of the two types gives these cookies just the perfect rich chocolate taste.

How to Make Salted Double Chocolate Chip Cookies

For these chocolate chip cookies, I use equal amounts of milk and dark chocolate.

I also love to make these as chocolate chunk cookies with large pieces of chocolate mixed throughout. For those, I use equal amounts of Hershey’s milk chocolate and Hershey’s Special Dark chocolate bars.

Use your favorite brand of milk and dark chocolate in these cookies – either the chips or bars that you roughly chop into chunks.

Photograph of chopped Hershey's chocolate bars on a white background. // addapinch.com

For the chocolate chunk cookies, I give the chocolate bars a rough chop into large chunks.

Closeup photograph of chocolate chip cookie dough in a glass mixing bowl. // addapinch.com

Then, I mix my cookie dough batter up to right before the point of including the chocolate to it.

Since I want to keep the large pieces of chocolate chunks in the cookies, I use a rubber scraper and fold the chocolate chunks into the cookie dough by hand. This works better to do it this way instead of using the electric mixer to incorporate the chocolate. I like to see those big pieces of chocolate – and that makes a very chocolatey cookie too!

Photograph of chocolate chip cookie dough on a parchment lined baking sheet.// addapinch.com

Next, I scoop my cookie dough using my cookie scoop and place it onto a baking sheet lined with parchment paper.

Then, I bake them until they are just golden brown, about 10 to 12 minutes.

Please take care not to over bake these cookies as they’ll be too crisp instead of tender, soft and delicious!

Photograph of inside of chocolate chip cookie. // addapinch.com

Once the cookies are baked, remove them from the oven and give them a generous sprinkle of sea salt and then let them cool completely.

I hope you find them as irresistible as we do! They are absolute favorites in my family and I make them often! 🙂

Make Ahead Salted Chocolate Chip Cookies Recipe

These cookies are perfect to make ahead. Simply prepare the cookies as instructed and then store in an airtight container for up to a week.

If you’d like to make them more in advance, use the Freezer Friendly instructions below.

How to Freeze Salted Chocolate Chunk Cookies Recipe

There are a few ways to make these delicious cookies ahead of time to freeze them.

Freeze the Baked Cookies:

To freeze the baked cookies, bake the cookies as instructed and cool completely. Then freeze on the baking sheet. When the cookies have frozen solid, about 30 minutes. Store the cookies in an airtight, freezer-safe container for up to 3 months. When ready to serve, allow the cookies to reach room temperature and then sprinkle with additional salt, if needed.

To freeze the cookie dough, scoop the cookie dough to form the cookie dough balls and then place onto a parchment lined baking sheet. You can squeeze as many on the baking sheet as possible, but leave a little room in between so that they freeze individually and not stuck to their neighbor.

Freeze completely on the baking sheet. Once the cookies have frozen solid, about 30 minutes, transfer the cookies to an airtight, freezer-safe container to freeze for up to 3 months. When ready to serve, allow the cookies to thaw in the refrigerator and then bake as instructed.

Here’s my Salted Double Chocolate Chip Cookies recipe. Make ’em soon!

Salted Chocolate Chunk Cookies Recipe - An update of the classic chocolate chip cookie with a blend of dark and milk chocolate chunks and a sprinkle of sea salt, these are now a favorite chocolate chip cookie recipe! // addapinch.com

Salted Double Chocolate Chip Cookies Recipe

Salted Double Chocolate Chip Cookies Recipe – An update of the classic chocolate chip cookie with a blend of dark and milk chocolate chunks and a sprinkle of sea salt, these are now a favorite chocolate chip cookie recipe!
5 from 4 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 36 cookies
Course Dessert
Calories: 133kcal
Serving Size 1cookie
Cuisine American
Author: Robyn Stone

Ingredients

  • 1 cup butter
  • 1 cup brown sugar packed
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 cup chocolate chips
  • 1 cup dark chocolate chips
  • sea salt for topping

For Chocolate Chunk Cookies (substitute chocolate chips with chocolate bars)

  • 2 (1.45-ounce) milk chocolate bars broken into large pieces
  • 2 (1.45-ounce) dark chocolate bars broken into large pieces

Instructions

  • Prep. Preheat oven to 350º F. Line a baking sheet with parchment paper and set aside.
  • Whisk dry ingredients. In a medium bowl, whisk together the flour, salt, baking soda, and cornstarch until well combined. Set aside.
  • Mix wet ingredients. In a separate large bowl, using a stand mixer or hand mixer on medium speed, cream together the softened butter and the sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary to make sure that the butter and sugar are well combined. Add the eggs and vanilla to the creamed butter and sugar mixture. Mix until well combined, about 1 minute.
  • Mix wet to dry. Add the wet ingredients to the dry ingredients and beat on a low speed until smooth and creamy.
  • Add the chocolate chips. Fold in the chocolate chips or chocolate chunks with a spatula or wooden spoon.
  • Bake. Scoop cookie dough on the prepare baking sheet, spacing to allow room for the cookies to lightly spread as they bake. Bake for 10 – 12 minutes, until the edges are slightly cripsy, the cookie is overall lightly golden brown, and the center is set but not overcooked. Sprinkle the cookies with a pinch of sea salt while they are still warm. Allow them to cool slightly on the baking sheet, then transfer them to a wire rack to cool completely.
  • Serve and / or Store. Serve the cookies while they are warm and gooey or store for late enjoyment. To store, transfer them to an airtight container and store on the counter for 3 days or in the freezer (in a freezer-safe container) for up to 3 months. To thaw, remove from the freezer and allow to thaw on the counter.

Nutrition Information

Serving: 1cookie | Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 122mg | Potassium: 24mg | Sugar: 11g | Vitamin A: 175IU | Calcium: 10mg | Iron: 0.6mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Enjoy!
Robyn xo

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

17 Comments Leave a comment or review

  1. Just made these for the second time but using choc chips instead of chunks. Big hit at work. Only my second time making cookies so I feel pretty good about it and I’m sure it’s the recipe that did it. Thank you!

    1. I think you should be really proud of yourself, Laura. Glad my recipe was a help! Thanks! xo

  2. These are one of our favorite cookies! I’ve made them several times already and will bake them a lot during Christmas. I love that they have two types of chocolate – that makes them even more delicious! Thank you for this recipe.

  3. These are the absolute BEST BEST BEST cookies EVER!!! I made these multiple time last year and the compliments and requests for more poured in! Just went shopping for fresh ingredients to start baking them for the holidays…can’t wait to start. Add a Pinch is one of my favorite cookbooks and your blog is the best. Thanks.

  4. Best cookie recipe there is, and I’ve seen many! Perfect texture, easy to make, everyone loves them. I often add either walnuts or pecans just because I like the crunch but they definitely don’t need them! Thanks for this amazing recipe that is ALWAYS a crowd pleaser!

    1. Thank you, Julia, for taking the time to send this review. I love the idea of adding the nuts to the cookie recipe. xo

  5. I’ve made these cookies multiple times and they absolutely are the BEST and most requested cookies EVER!!!

    1. Carol, kosher salt is a coarse salt. I usually does not have iodine or additives in it. If you substitute table salt for kosher salt in a recipe, you will need to use half the amount as listed in the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Reviews