Salted Double Chocolate Chip Cookies

Why You'll Love This Recipe

• Bake these cookies right away without having to chill the dough in the fridge first. This means freshly baked cookies in your belly in minutes, not hours!
• Mix your favorite chocolate chips into the dough and add even more on top before baking for an extra chocolate hit!
• Use cacao powder, natural cocoa powder, or even black cocoa to enhance the chocolate flavor.
• Add a pinch of flaky sea salt to balance out the sweetness and richness of these cocoa cookies.
• You can whip up these cookies in less than 12 minutes in one bowl. They're super quick to make!
• You'll have all the ingredients you need for this recipe already in your pantry.
• Don't forget to dunk your freshly baked cookies in a glass of cold milk for a nostalgic cookie experience!

Ingredients

This recipe calls for pantry staples so you should already have everything you'll need to get started.

• Butter
• Brown sugar
• Egg
• Vanilla
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Chocolate chips
• Flaky sea salt

See the recipe card below for a full list of ingredients and measurements.

Substitutions

Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.

• Gluten-free? I have not tested this recipe with other flour. I recommend trying a gluten-free 1:1 baking flour if you try to make this recipe gluten-free. Leave a comment and let me know how this goes!
• Flaky sea salt. You can use kosher salt, coarse sea salt, or pink Himalayan salt if you don't have flaky sea salt.

Variations

Here are a few ideas for customizing this recipe and making different flavor variations:

• Add sprinkles. Mix in some colorful or chocolate sprinkles into the cookie dough or roll your dough ball into some sprinkles before baking.
• Add some flaky salt on top once the cookies are baked. After removing your cookies from the oven, add a pinch of flaky sea salt on top.
• Add some nuts! Mix some chopped walnuts, macadamia nuts or chopped almonds into the cookie dough.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How To Make Chocolate Chip Cookies With Cocoa Powder

Step 1: Cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. The mixture should appear lighter in color.

Step 2: Beat in the egg and vanilla extract until fully incorporated.

Step 3: Mix the dry ingredients in a separate bowl.

Step 4: Add dry ingredients to the wet ingredients. Beat until just combined, don't overmix.

Step 5: Fold chocolate chips into the chocolate cookie dough.

Step 6: Use a cookie scoop to portion out the cookie dough. Roll each dough ball in between your palms to form a round ball. Dip in a small bowl filled with mini chocolate chips. Bake as directed.

Expert Baking Tips

• Use a small to medium-sized cookie scoop to portion out the cookie dough. Roll the cookie dough ball in between your palms to help shape it into a round ball.
• Leave at least 2 inches between each cookie dough ball on your baking sheet. I find baking 6 cookies on a standard-sized baking sheet is a great fit.
• Top each cookie dough ball with extra chocolate chips.
• How to get perfectly round cookies? Use a butter knife to tap the edges of your cookies to form a circle, immediately after removing them from the oven.
• Let cookies cool on the baking sheet for a few minutes before serving.

Frequently Asked Questions

Have a question about this recipe? Here are some additional tips and commonly asked questions:

Equipment

You’ll only need to pull out the essentials to make this recipe which includes a baking sheet, parchment paper, a mixing bowl, measuring cups and spoons, a rubber spatula, and either a cookie scoop or spoon.

Storage

Room Temperature

Store cooled cookies in an airtight container for up to a week. Salted double chocolate cookies are best enjoyed in the first couple of days.

Freezing Instructions

Store cooled cookies in a freezer-safe container or storage bag and freeze for up to two months. Once you're ready to enjoy them, let them thaw at room temperature.

For unbaked cookie dough balls, add them to a freezer bag with enough space in between each ball to prevent sticking. Lay the bag flat in the freezer. When you're ready to bake, remove the dough balls and let them thaw at room temperature for an hour or two or overnight in the fridge. If you're short on time, decrease your oven temperature by 25°F and bake for 2 to 3 extra minutes.

Keep in mind that baked cookies made with frozen dough may differ in appearance and texture from those made with fresh dough.

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Recipe

Salted Double Chocolate Chip Cookies

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5 from 3 reviews

These double chocolate chip cookies are super chocolatey and delicious. This recipe features dark chocolate cookie dough with bittersweet chocolate chips. This recipe calls for natural cocoa powder and baking staples you already have on hand. These cookies are soft, chewy and decadent.

• Author: Marley Braunlich
• Prep Time: 15
• Cook Time: 12
• Total Time: 30
• Yield: 12 1x
• Category: Cookies, Dessert
• Method: Bake
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• ½ cup salted butter, softened
• ¾ cup brown sugar, lightly packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 ½ cup all-purpose flour, spooned and leveled
• ¼ cup cocoa powder*
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ½ cup chocolate chips, plus more for topping
• Flaky sea salt, for topping

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Instructions

1. Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.
3. Add in the egg and vanilla extract and mix until fully incorporated.
4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold chocolate chips into the cookie dough. 
6. Use a cookie scoop or spoon to portion out the dough. Roll the cookie dough ball in between your palms to help shape it into a round ball. 
7. Dip the cookie dough balls into a small bowl filled with chocolate chips and then shape them again using your palms if needed. 
8. Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly underbaked cookie or if your oven runs hot. I found 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.
10. Top the baked cookies with a pinch of flaky sea salt. If you don't have coarse sea salt, you can use a little kosher salt. 
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Dark chocolate chip cookies are best enjoyed in the first couple of days.

Notes

• See the blog post for more baking tips and details on how to customize this recipe.
• Cocoa powder: I recommend using natural cocoa powder, black cocoa powder or even cacao powder in this recipe. 
• Flaky sea salt: I use sea salt flakes from the Maldon brand. You can use kosher salt, coarse sea salt, or pink Himalayan salt if you don't have flaky sea salt.