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These Salted Double Chocolate Cookies are perfectly chewy and soft with a little crispness on the edges. Every bite is oozing with chocolate and just the right amount of salty sweetness, thanks to the sea salt sprinkled on top. If you are like me, you can enjoy these once they have cooled and the chewy texture sets in. Or if you’re like my husband, you can eat them warm and gooey with a scoop of vanilla ice cream!
Behind This Salted Chocolate Cookies Recipe
Let me introduce you to one of my favorite cookie creations of all time, Soft-Batch Salted Double Chocolate Cookies. If you are a fellow lover of chocolate, chewy fudgy textures, and the perfect hint of subtle sea salt, these may be one of your favorites, too. The FeedFeed Chocolate even featured them on their Instagram page!
There are a lot of things to love about these cookies. They are absolutely oozing with chocolate. Think cocoa powder, chocolate chips, chocolate chunks, and a chopped chocolate bar. (So if you don’t love chocolate, these probably aren’t for you!) But a sprinkle of finishing sea salt at the end adds a salty touch to balance out all the chocolatey goodness. The end result is a cookie that’s perfectly sweet and salty and has a rich, fudgy, and chewy texture.
Out of all the cookie recipes I’ve shared, these salted double chocolate cookies and my chewy chocolate chip cookies might be my most frequently made!
Tips from My Kitchen
- Use quality chocolate. These salted chocolate cookies will be as good as the chocolate used to make them. This includes the cocoa powder, chocolate chips, chocolate chunks, and the chocolate bar on top. I like to use Lindt chocolate for the chocolate bar but any brand you enjoy works.
- Milk, semi-sweet, or dark chocolate. Any combination of the three will work. I do recommend not using ONLY milk chocolate because it’ll make these much too sweet. Semi-sweet chocolate is a good middle ground.
- Chill the dough. Not all cookie dough needs to chill before baking but this one definitely does. The butter is fully melted when preparing the dough, so it needs time to harden again. If you pop these straight in the oven, they’ll turn out super flat and you’ll miss out on the chewy texture.
- Do not overbake. Really, you want to slightly underbake these to achieve that perfectly chewy center. They’ll finish cooling on the baking sheet, so it’s okay if the centers are not fully set.
- Cool on the baking sheet. Related to the previous point, it’s important to let these salted chocolate cookies cool on the baking sheet. I do around 15 minutes, adding the sea salt after the first few minutes. This allows the centers to finish cooking. If you move them immediately, they’ll fall apart.
What You’ll Need
Here’s an overview of everything needed to make these chocolate sea salt cookies. It’s a pretty short, chocolate-forward list! The exact measurements can be found in the recipe card at the end of the post.
- Butter – I recommend unsalted butter for baking, so that you can fully control how much salt is added. The melted butter is whisked with the cocoa powder to create the rich chocolatey base for the cookies.
- Sugar – Equal parts granulated sugar and dark brown sugar sweeten these cookies. The dark brown sugar contributes to the flavor and the chewiness by adding moisture. Light brown sugar will work in a pinch, but dark brown sugar adds a much richer flavor.
- Eggs – Bring them to room temperature first for easy mixing.
- Vanilla extract – Balances the bitter cocoa powder and adds another level of flavor.
- All-purpose flour – Be sure to measure accurately to avoid dry cookies.
- Cocoa powder – Adds the rich chocolate flavor throughout the batter.
- Baking soda – Helps the cookies rise just enough to have a perfectly chewy texture.
- Salt – Regular salt is used in the cookie batter, while finishing sea salt is sprinkled on top.
- Chocolate – I use a combination of chocolate chips and chocolate chunks in the batter, plus another bar cut into chunks to place on top. The combination of chips and chunks ensures there are pockets of chocolate evenly distributed in every bite.
What Salt Should I Use?
The key to these salted double chocolate cookies is to add a sprinkle of sea salt at the end. I like to use fleur de sel. It’s a much more delicate version of sea salt that is flakier than regular sea salt. Any finishing sea salt will work.
Proper Storage
Store leftover salted chocolate cookies in an airtight container on the counter. They’re best enjoyed within 4-5 days.
They can be frozen, though the salt will likely melt from the moisture when they thaw. They’ll still taste delicious!
Looking For More Cookie Recipes?
I truly hope you enjoy this Salted Chocolate Cookies recipe. I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Soft-Batch Salted Double Chocolate Cookies
Ingredients
- 18 tablespoons butter melted, (2 sticks + 2 tablespoons)
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs room temp
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup chocolate chunks
- 1 bar chocolate like Lindt or another quality brand, cut into chunks for finishing on top of cookies
- Finishing sea salt / Fleur de sel
Instructions
- In a microwave safe bowl, add the butter. Heat on low until butter is just melted. Remove from microwave and add cocoa powder. Whisk until smooth then add your cocoa+butter mixture to the bowl of a stand mixture.
- To the mixing bowl add both sugars. Mix ingredients until combined. Add the eggs one at a time on low, then mix for 5 minutes on medium speed until light and fluffy. Scrape the bowl incrementally to ensure even mixing. Add the vanilla and mix to combine.
- In a bowl or ziptop bag add the salt, baking soda and flour and whisk to combine. With the mixture on the lowest setting, slowly add the flour mix until it's mostly incorporated. Be careful not to overmix. Turn off mixer and add chocolate chips/chunks by hand with a spatula.
- Line a baking pan with parchment paper. Use a cookie scoop (or two-tablespoons of dough) and divide the dough into balls. Line on the pan about 3" apart and top with additional chocolate. Save the speciality chocolate pieces for later…
- Chill the cookie dough balls for at least 30 minutes in the fridge before baking. (If the pan doesn't fit in the fridge, just put them on a plate.) Preheat your oven to 350 degrees.
- While the cookies are cooling, chop a bar of good quality chocolate into 1/2-1" chunks. Set aside.
- Bake the cookies for 5 minutes, pull out oven rack and rotate the cookie pan, then carefully top each cookie with chunks of speciality chocolate. Bake for another 3-4 minutes.
- Allow the cookies to rest on the pan for a few minutes, then add a pinch of fleur de sel evenly to the tops of each cookie. Let them continue to rest for a 10 full minutes before transferring to a cooling rack. Enjoy immediately or store the cookies in an airtight container
