Salted Double Dark Chocolate Cookies Recipe

Introduction

These salted double dark chocolate cookies are rich, fudgy, and packed with intense chocolate flavor. Topped with a sprinkle of flaky sea salt, they offer a perfect balance of sweet and savory in every bite. Perfect for chocolate lovers looking for a decadent treat.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup Dutch-process cocoa (use Cacao Barry Extra Brute for the most insanely chocolatey cookies ever)
• 3/4 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 10 tbsp unsalted butter, room temperature
• 3/4 cup dark brown sugar
• 2/3 cup granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract
• 2 cups (about 11 oz) bittersweet chocolate, chopped into 1/2” chunks
• Flaky sea salt (such as Maldon), for finishing

Instructions

1. Step 1: Whisk together the flour, Dutch-process cocoa, kosher salt, baking powder, and baking soda in a bowl, then set aside.
2. Step 2: In a stand mixer fitted with the paddle attachment, cream the unsalted butter, dark brown sugar, and granulated sugar until very light and fluffy, about 5 minutes. Add the egg and vanilla extract, then beat until combined.
3. Step 3: Gradually add the dry ingredients to the butter mixture and mix until just combined. Stir in the chopped bittersweet chocolate chunks.
4. Step 4: Scoop the dough into 3 1/2 tablespoon-sized balls and arrange them on a baking sheet lined with parchment paper. Sprinkle each ball with flaky sea salt.
5. Step 5: If resting the dough, cover the baking sheet with plastic wrap and chill for up to 24 hours. If baking immediately, preheat the oven to 350°F and place the baking sheet in the freezer until the oven is ready.
6. Step 6: Bake the cookies for 15 to 18 minutes, until they are set but still soft in the center. Remove from the oven and transfer to a cooling rack to cool completely.

Tips & Variations

• Use high-quality Dutch-process cocoa for the deepest chocolate flavor.
• Chilling the dough overnight intensifies the flavor and improves texture.
• For a double chocolate boost, fold in extra chocolate chips or chunks.
• Swap bittersweet chocolate for semi-sweet if you prefer a slightly sweeter cookie.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa instead of Dutch-process cocoa?

You can use natural cocoa, but it will change the flavor and color slightly. Dutch-process cocoa provides a smoother, less acidic taste, which pairs well with the salty finish.

Why do I need to freeze the dough before baking?

Freezing the dough briefly firms it up, helping the cookies keep their shape and preventing excessive spreading in the oven. It also ensures even baking.

Salted Double Dark Chocolate Cookies Recipe

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★★★★★

4.4 from 53 reviews

These salted double dark chocolate cookies are ultra-rich and indulgent, featuring a deep cocoa flavor enhanced by bittersweet chocolate chunks and finished with a sprinkle of flaky sea salt. Perfectly chewy with a slight crisp around the edges, these cookies provide an intense chocolate experience that’s balanced by a subtle saltiness.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 30-33 minutes (or 24 hours plus baking time if chilled)
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 3/4 cup Dutch-process cocoa (use Cacao Barry Extra Brute for the most insanely chocolatey cookies ever)
• 3/4 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Wet Ingredients

• 10 tbsp unsalted butter, room temperature
• 3/4 cup dark brown sugar
• 2/3 cup granulated sugar
• 1 large egg
• 2 tsp pure vanilla extract

Chocolate & Finishing

• 2 cups (about 11 oz) bittersweet chocolate, chopped into 1/2” chunks
• Flaky sea salt (such as Maldon), for finishing

Instructions

1. Mix dry ingredients: Whisk together the all-purpose flour, Dutch-process cocoa powder, kosher salt, baking powder, and baking soda in a bowl; set aside for later use.
2. Cream butter and sugars: In a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter, dark brown sugar, and granulated sugar for about 5 minutes until the mixture is very light and fluffy.
3. Add egg and vanilla: Beat in the large egg and pure vanilla extract until fully combined and smooth.
4. Combine dry and wet ingredients: Slowly add the dry ingredients to the creamed mixture, mixing until just incorporated. Then fold in the chopped bittersweet chocolate chunks until evenly distributed throughout the dough.
5. Portion dough and prepare for baking: Scoop the dough into balls about 3 1/2 tablespoons each and place them on a parchment paper-lined baking sheet. Sprinkle each dough ball with flaky sea salt.
6. Optional chilling: If resting the dough for 24 hours, cover the baking sheet with plastic wrap and chill in the refrigerator until ready to bake. This intensifies flavor and texture.
7. Preheat and freeze dough before baking: If baking immediately, preheat the oven to 350°F (175°C). Place the baking sheet with dough balls in the freezer to chill while the oven heats up.
8. Bake cookies: Bake the cookies in the preheated oven for 15 to 18 minutes until they are set but still soft in the center. Avoid overbaking to maintain a chewy texture.
9. Cool: Transfer the baked cookies to a wire rack to cool completely before serving or storing.

Notes

• Using Dutch-process cocoa provides a richer and less acidic chocolate flavor compared to natural cocoa.
• For a more intense chocolate experience, chill the dough for 24 hours before baking.
• Freezing the dough before baking helps maintain the cookie’s shape and texture.
• Remove cookies from the oven when centers are still soft to keep them chewy as they firm up while cooling.
• Flaky sea salt adds a contrast that enhances the chocolate flavor beautifully.

Keywords: double dark chocolate cookies, salted chocolate cookies, rich chocolate cookies, chewy chocolate cookies, homemade chocolate cookies