What type of cocoa powder should you use?

You can use natural cocoa powder, black cocoa powder or even cacao powder in this chocolate cookie recipe.

How long does cookie dough last in the fridge?

Homemade cookie dough lasts about 2 to 3 days in the fridge. You can cover your leftover cookie dough and bake off a few cookies daily so they are extra fresh. If you want to bake more cookies beyond the 3-day mark, freeze the leftover dough balls and thaw them before baking them at a later date.

What kind of chocolate chips can I use in this recipe?

You can use your favorite kind of chocolate in this recipe. I prefer bittersweet and dark chocolate for a slightly bitter, less sweet taste. If you prefer sweeter chocolate, I recommend using milk, semi-sweet or even white chocolate.

Salted Double Chocolate Chip Cookies 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

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1/2 cup salted butter, softened
3/4 cup brown sugar, lightly packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cup all-purpose flour, spooned and leveled
1/4 cup cocoa powder*
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips, plus more for topping
Flaky sea salt, for topping

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Instructions

Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
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.
Add in the egg and vanilla extract and mix until fully incorporated.
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.
Fold chocolate chips into the cookie dough.
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.
Dip the cookie dough balls into a small bowl filled with chocolate chips and then shape them again using your palms if needed.
Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
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.
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.
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.

Find it online: https://bakedabundance.com/double-chocolate-chip-cookies/