If you love chocolate, these salted double chocolate chip cookies are for you. Rich, chewy, and finished with a sprinkle of sea salt, they elevate the classic chocolate chip cookie into something indulgent and comforting.
This version comes from Milk Jar Cookies and has become one of my favorite cookies to bake and gift. They’re pillowy without being cakey, dense yet tender, and full of chocolate in every bite. Below I’ve summarized the recipe and baking tips so you can make them at home.
Salted Double Chocolate Chip Cookies Ingredients
The original recipe doesn’t call for flaked sea salt on top, but I highly recommend adding it — the salt brightens and balances the deep chocolate flavor. Below is what you’ll need; I’ve also noted small substitutions I made that worked well.
- All-purpose flour
- Natural unsweetened cocoa powder
- Baking soda
- Table salt (or a pinch of Himalayan salt if that’s what you have)
- Unsalted butter, cold and cubed
- Vegetable shortening, room temperature
- Sugar
- Light brown sugar (dark brown also works)
- Extra-large eggs (large eggs are fine)
- Pure vanilla extract
- Semisweet chocolate chips (or white chocolate for an inside-out feel)
- Sea salt flakes (optional, recommended)
I substituted Himalayan salt, dark brown sugar and large eggs on one batch and the cookies still turned out fantastic. White chocolate chips are another tasty alternative for contrast against the cocoa dough.
How To Make Double Chocolate Chip Cookies
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine the cold cubed butter, room-temperature shortening, sugar, brown sugar, eggs and vanilla. Beat on medium-low just until combined — small chunks of butter can remain. Scrape the bowl to ensure even mixing.
- Add half of the dry ingredients and mix on low until incorporated and the larger butter pieces are gone, about 20 seconds. Add the remaining dry ingredients and mix until the dough pulls away from the sides of the bowl and is no longer sticky to the touch, about 20 more seconds.
- Stir in the chocolate chips by hand.
- Line two baking sheets with parchment paper.
- Scoop the dough in 1/3-cup portions and firmly roll into round balls roughly 1 1/2 inches in diameter. Place six cookies per sheet, spaced well.
- Optional: sprinkle sea salt flakes on top of each dough ball for a salty-sweet finish.
- Bake on the middle and lower racks until fine hairline cracks form on the sides, 12 to 14 minutes. Rotate pans 180 degrees and swap rack positions halfway through baking for even color.
- Let the cookies rest on the baking sheets for 10 minutes, then transfer with a wide spatula to a wire rack to cool completely. Allow sheets to cool before baking the remaining dough.
Best Chocolate Chips To Use
Semisweet chocolate chips are a reliable choice, but if you want larger melty pools, try oversized bittersweet chips. Other delicious options to swap in:
- Milk chocolate chips
- White chocolate chips (for an “inside out” twist)
- Peanut butter chips
- Mint chips
- Toffee bits
How do I store chocolate chip cookies?
Store baked cookies in an airtight container at room temperature for up to four days. You can also freeze baked cookies for up to one month; thaw at room temperature before serving.
More Recipes for Chocolate Lovers
- Best Ever Chocolate Chip Cookies
- Triple Chocolate Crunch Cake
- Glazed Chocolate Cake Donuts (My Favorite Donut!)
- Chocolate Peanut Butter Crispy Candies
- Chocolate Cookie Waffle Pops
Photos by Jeff Mindell
Thank you to Courtney for letting me share this recipe. I hope you enjoy these rich, chocolate-forward cookies — I’d love to hear what you think after you bake them!
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Double Chocolate Chip Cookies
Ingredients
- 3 1/2 cups all-purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 11 tablespoons unsalted butter, cold and cubed
- 11 tablespoons vegetable shortening, room temperature
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 extra-large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
- sea salt flakes (Optional, recommended)
Instructions
-
Preheat the oven to 350 degrees F.
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Whisk the flour, cocoa powder, baking soda and salt together in a medium bowl and set aside.
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In a large bowl or stand mixer, beat the butter, shortening, sugar, brown sugar, eggs and vanilla on medium-low until combined. Scrape the bowl as needed so everything mixes evenly.
-
Add half the dry ingredients and mix on low until incorporated. Add the rest and mix until the dough pulls away from the bowl and feels not sticky, about 20 seconds more.
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Fold in the chocolate chips.
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Line baking sheets with parchment paper and scoop 1/3 cup portions of dough, rolling into tight balls about 1 1/2″ across. Place six per sheet.
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Top with sea salt flakes if desired.
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Bake 12–14 minutes until hairline cracks appear on the sides, rotating pans and swapping racks halfway through.
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Cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
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Store in an airtight container at room temperature for up to 4 days or freeze for up to a month.
Notes
- Add flaked sea salt on top to enhance the chocolate’s richness and create a delightful salty-sweet contrast.