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!
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
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!
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.
For the chocolate chunk cookies, I give the chocolate bars a rough chop into large chunks.
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!
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!
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.
Freeze the Cookie Dough:
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 Double Chocolate Chip Cookies Recipe
- 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
- 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.