Sea salt and dark chocolate is one of those perfect combinations, which is why these salted double dark chocolate chip cookies are not to be missed.
For someone who doesn’t particularly love chocolate, this post marks two new cookie recipes in a row that are not only chocolate but double chocolate. No, I’m not using this as a code to let you know that I’ve been abducted. Somehow I did this with a sound mind.
To be fair, most of my dislike for chocolate comes in the form of solid, one component chocolate items such as chocolate bars, chocolate cake, and chocolate ice cream. If you add nuts, peanut butter, cream cheese, etc., I am usually on board. Especially peanut butter.
Somehow, even simply sprinkling coarse sea salt on these salted double dark chocolate chip cookies is enough to make me like them. Do I prefer them over my classic chocolate chip cookies? Not a chance. But a recent birthday boy at work loves chocolate so I went all in.
What does double dark chocolate chip mean?
While technically using two different chocolates in a chocolate chip cookie could also qualify, here a double dark chocolate chocolate chip cookie has a chocolate cookie dough base before any chocolate chips are mixed in.
Technically I have already shared a recipe for double chocolate chip cookies but these are bigger, use dark chocolate cocoa powder/chips, and are salted – totally warranting their own post. Especially since I actually used colorful white chocolate chips in the previous version as the second chocolate.
Sure enough these were a big hit at work. with some going back for seconds despite their celebratory larger size. But if you can’t indulge on your birthday, then when can you?
What percentage of dark chocolate do you use for these double dark chocolate chip cookies?
The best dark chocolate for chocolate chip cookies contains between 60% to 70% cacao. Personally, I used Ghirardelli’s 60% dark chocolate chips.
Three years ago: Mississippi Mud Cookie Cups
Four years ago: Patriotic Layer Rice Crispy Treats
Six years ago: Glasses Shop Review
Seven years ago: Weekly Meal Plan: May 16-22
Eight year ago: Healthier Chocolate Chip Cookies
Nine years ago: Almond Chocolate Chunk Cookies
Ten years ago: Strawberry Banana Granola
Eleven years ago: Raw Cookie Dough Bites
- 2-1/4 cups all-purpose flour, spooned and leveled
- 1/4 cup dark cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup packed dark brown sugar
- 1/2 cup white sugar
- 1 Tbsp vanilla extract
- 1 egg + 1 yolk, room temperature
- 2-3 cups dark chocolate chips
- Coarse sea salt, for topping
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt; set aside.
- In a large bowl, cream together the melted butter, brown sugar, and white sugar until lighter in color, about 3 minutes. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips.
- Roll 1/4 cup of dough* into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
- Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
- Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
- Bake for 10-12 minutes (will look underbaked). Immediately sprinkle with coarse sea salt. Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.
*For smaller cookies, roll 2 Tablespoons and bake for 8-9 minutes.
Source: Adapted from my Double Chocolate Chip Cookies.
[…] but there was still room for cocoa in the base! You can use regular semisweet chocolate chips, dark chocolate chips, or try the springtime chocolate chips like I did for a pretty contrast. Throw some pastel […]