These double chocolate chip cookies are the perfect balance of rich, chocolatey indulgence and crisp, buttery edges. Packed with semi-sweet chocolate chips and a hint of cocoa powder, each bite delivers a chewy, gooey center with crispy edges. Finished with a sprinkle of flaky sea salt, these cookies hit all the right notes: sweet, salty, and irresistibly decadent. Ideal for any chocolate lover, they’re the ultimate go-to treat for satisfying your sweet tooth.
Why You’ll Love This: You’ll adore these cookies because they strike the perfect balance between chewy and crispy, with layers of chocolate flavor in every bite. The richness of the semi-sweet chocolate chips combined with the cocoa powder creates a deep, fudgy texture that’s complemented by the salty crunch of flaky sea salt. These cookies are a chocolate lover’s dream, offering a luxurious dessert that’s easy to make yet feels indulgent. Whether you’re enjoying them fresh out of the oven or saving them for later, they stay moist and flavorful for days.
Perfect Occasion: These double chocolate chip cookies are perfect for any occasion—from an afternoon snack to a party dessert or even a cozy night in. They’re a great choice for bake sales, holiday gatherings, or just to satisfy a midweek craving. Their rich chocolate flavor makes them a crowd-pleaser at events, while their gooey, warm texture is sure to make them a family favorite at home.
Decoration Tips: To elevate these cookies, sprinkle a light dusting of flaky sea salt as soon as they come out of the oven. For a fun twist, you can drizzle melted chocolate over the top or even add a few extra chocolate chips on top before baking for that extra gooey look. Serve them on a plate lined with parchment paper for a rustic feel, or stack them neatly for a bakery-style presentation. You can also add a few pieces of chopped dark chocolate on top before baking to create a dramatic, rich finish.
Ingredients (Makes 9-10 cookies):
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1/2 cup (100g) light brown sugar
- 1/3 cup (67g) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon vanilla extract
- 1 cup (120g) all-purpose flour, measured by spooning and leveling
- 1/4 cup (30g) cocoa powder
- 1/2 teaspoon baking soda
- A pinch of flaky sea salt
- 1 cup (250g) semi-sweet chocolate chips
Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and for easy cleanup.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and a pinch of sea salt. Set this mixture aside for later use.
- Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar. Continue whisking for about 1-2 minutes, creating a smooth paste.
- Egg and Vanilla: Crack in the egg and whisk until it is fully incorporated into the mixture. Add the vanilla extract and stir until everything is combined. Once fully mixed, add the cocoa powder, blending until the mixture is a rich chocolate color.
- Combine Wet and Dry: Slowly fold the dry ingredients into the wet ingredients, gently mixing until just combined. Be careful not to overmix, as this will affect the texture of the cookies.
- Add Chocolate Chips: Using a spatula, gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Form Cookies: Scoop out 9 equal portions of dough and place them on the prepared baking sheet. Leave about 2 inches of space between each cookie to allow them room to spread during baking.
- Bake: Bake the cookies for about 12 minutes, or until the edges are golden and crispy, while the centers remain gooey.
- Finishing Touch: Remove the cookies from the oven and immediately sprinkle them with a pinch of flaky sea salt. This adds a beautiful contrast to the sweetness of the chocolate.
- Cool: Allow the cookies to cool completely on the baking sheet before transferring them to a serving plate. This cooling process will help them firm up while keeping the centers soft and chewy.
Tips:
- Ensure the egg is at room temperature for a smoother dough.
- Avoid overmixing to maintain a tender, chewy cookie texture.
- Space the cookies well to allow room for spreading.
Presentation: For an added wow factor, sprinkle each cookie with a light dusting of flaky sea salt as soon as they come out of the oven. Stack the cookies neatly or line them up on a parchment-covered tray to create a bakery-style presentation. Serve them warm with a cold glass of milk or a scoop of ice cream for an extra indulgent treat.
Storage: Store these cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, you can freeze them for up to a month. Just reheat in the oven to enjoy that freshly baked flavor all over again.
Enjoy your irresistible double chocolate chip cookies!
