Salted Double Chocolate Chunk Cookies are a chocolate lover’s dream come true! A decadent chocolate cookie base is loaded full of chocolate chunks that melt and puddle perfectly. Sprinkle the tops with a little bit of flaky sea salt and try to exhibit some self control. But let me tell ya, it’s hard! Salted Double Chocolate Chunk Cookies are just the dessert or sweet treat that you need.
Cookies are a quick and delicious way to deliver up a plate of happiness. In a funk? Cookies. Need a sweet treat? Cookies. Dessert for a crowd? Cookies. I’m pretty sure that cookies fit into most life situations! Has there ever been a time that a cookie didn’t help? Never. And these Salted Double Chocolate Chunk Cookies fit right in! If you are a chocoholic, like me, you begin to drool just looking at these cookies. Chocolate on chocolate on more chocolate. My heart is singing.
When you think of February, you think of Valentine’s Day and…CHOCOLATE. Gimme allll the chocolate! If you haven’t noticed yet, I love chocolate and I don’t care who knows it! To me, a dessert really isn’t a dessert unless it has chocolate in it. Anyone with me?! If you’re looking for more chocolate inspiration, make sure to check out my Chocolate Goodies Dessert Page! Hint: its LOADED with chocolate recipes!
Making the cookies:
CHOCOLATE
When making these Salted Double Chocolate Chunk Cookies, it is SO worth it to chop up your own chocolate! My go-to is always Ghiradelli baking bar (not sponsored, just love) and it just puts the cookies over the top! I actually always try to make sure that I have a few of these chocolate baking bars on hand, because you never know when you’re going to need to make some cookies! They are also used in my Dang Good Salted Chocolate Chip Cookies – basically the sister to these Salted Double Chocoalte Chunk Cookies! You put half of the chopped chocolate directly into the batter and then the rest is used for topping the cookies halfway through the cooking process. The result is the decadent chocolate puddles on top of the cookies that you can just get lost in.
SALT
Putting salt directly on top of cookies may seem weird and against everything you’re tastebuds have been taught, but it is SO worth it! Using a flaky sea salt, such as these Maldon Sea Salt Flakes, is vitally important – you don’t want to just sprinkle the cookies with regular table salt! That would result in an overly salted cookie – like “in your face” salted cookie. No bueno. Using a flaky sea salt gives a much more mild and subtle salt flavor to perfectly accent the chocolate. It actually makes the chocolate taste more chocolatey! Isn’t that weird? SO good!
Salted Double Chocoalte Chunk Cookies are perfect for this time of the year! Galentine’s Day or Valentine’s Day, these cookies are just the dessert that you need! But, let’s be honest, you can make these any time of the year and for any occassion!
Salted Double Chocolate Chunk Cookies
(4 votes, average: 4.75 out of 5)
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- Total Time: 1 hour
- Yield: 18 cookies 1x
Description
Salted Double Chocolate Chunk Cookies are a chocolate lover’s dream come true! A decadent chocolate cookie base is loaded full of chocolate chunks that melt and puddle perfectly. Sprinkle the tops with a little bit of flaky sea salt and try to exhibit some self control. But let me tell ya, it’s hard! Salted Double Chocolate Chunk Cookies are just the dessert or sweet treat that you need.
Ingredients
- 2 sticks (16 tablespoons) salted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/4 cup cocoa powder (Dutch processed preferred)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 12 oz semi-sweet baking bars, chopped into varied sizes – no larger than an inch.
- Flaky sea salt for topping
Instructions
- Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter, sugar and brown sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in one egg at a time, making sure to wipe down the sides of the bowl in between each addition. Mix in the vanilla extract.
- With the mixer speed on low, mix in the flour, cocoa powder, salt and baking soda until a cookie dough has formed. With a rubber spatula, mix in half of the chopped chocolate, saving the other half for topping. I try to save the larger pieces as topping pieces. Using a medium-sized cookie scoop, scoop the cookie dough onto a non-greased cookie sheet, placing them a few inches apart. I tend to do 6 cookies per standard-size baking sheet.
- Bake the cookies for 5 minutes, remove them from the oven, gently press a few pieces of chopped chocolate into the tops of the cookies and put back into the oven to bake for another 5-6 minutes, or until the centers have set.
- After the cookies come out of the oven, use a butter knife to gently break open the tops of the chocolate chunks on top of the cookies to give them a glossy look. Sprinkle each cookie with a little bit of flaky sea salt. Let the cookies cool slightly on the baking pan before transferring them to a wire rack to cool completely. Repeat until all the cookie dough has been used.
- For storage, let the cookies cool completely and the chocolate set/harden before storing them in an air-tight container or storage bag. Enjoy!
Notes
- I love to use Ghiradelli semi-sweet baking bars! Not sponsored, but genuinely love!
- Let the cookies cool and set completely before stacking them or storing them.
- Prep Time: 30 minutes
- Cook Time: 10 minutes per batch
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If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
Thanks for following and cooking along with me!
Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
