The only thing better than a chocolate chip cookie are these double chocolate cookies! A chocolate cookie batter that's filled with chunks of more chocolate then topped with fleur de sel for a chocolate lover's dream.
We bake these double chocolate cookies whenever we need a chocolate fix. I usually freeze half of the unbaked cookies so we can just pop a few into the oven whenever the mood strikes (it also helps with portion control)!
I most often bake these around Christmas since they're perfect for a cookie tray. They're a good choice to pair with quicker no-bake desserts like M&M Pretzel Hugs and Coconut Rum Balls. But they're wonderful any time of the year, so don't hold back!
Ingredients
- Light brown sugar
- Granulated sugar
- Butter!! - Use a high-quality butter, it makes all the difference
- Vanilla extract - A vanilla bean paste will also work just fine if that's what you've got
- Eggs
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt - even though you'll be adding fleur de sel to the top of the cookies, don't skip what's in the batter as it makes for a much richer, more flavorful cookie.
- Dark chocolate chunks - I love the ones from Trader Joe's)
- Sea salt or fleur de sel - this is technically optional but it really takes these double chocolate cookies over the top!)
Instructions
- Preheat your oven first - it's one of the golden rules of baking.
- The first step is to cream together the brown sugar, white sugar, and butter until it's light and fluffy. This takes a little time but don't be tempted to speed it up! You want the mixture to be super light and fluffy, which takes a few minutes of beating.
- Next you'll beat in the vanilla extract and the eggs, one at a time, until everything is well-incorporated and smooth.
- Meanwhile, you can sift together the flour, cocoa powder, baking soda and salt, then combine that mixture with the sugar and butter mixture. You'll want to mix this just until it's incorporated, which should take about 30 seconds or so.
- Now stir in the chocolate chunks - it's the best part of these cookies.
- Use a cookie scoop or just your hands to form balls, then fill up a cookie sheet 3 across and 3 down with enough space for the cookies to spread out while baking.
- And now, for my personal favorite part of these delectable double chocolate cookies: sprinkle them evenly with the fleur de sel. This is what sets these cookies apart!
- Finally, bake the cookies until they're just set. Let them cool, then transfer them to a wire rack to cool completely.
- You can enjoy them right away (is there anything better than a warm cookie fresh out of the oven??), box them up and save them for later, or gift them to a friend, family member, or to bring to the office to share. They'll be a big hit in any scenario!
Variations
- Try different chocolate: Swap some of the dark chocolate chunks for milk chocolate, semisweet chips, or chopped white chocolate. Or try a mix of all three!
- Add espresso powder: Stir a teaspoon of instant espresso powder into the dry ingredients. It doesn't make the cookies taste like coffee, it just makes them even more chocolatey.
- Make them extra fudgy: Reduce the flour by ¼ cup and add an extra tablespoon of cocoa powder. This gives the cookies a softer, more brownie-like center.
- Add nuts: Toasted pecans, walnuts, or macadamia nuts are all great choices. Fold in ½ cup or more depending on how chunky you like them.
- Add dried fruit: I do this most often during the holidays. Chopped dried cherries, cranberries, or even raisins work especially well with the dark chocolate.
- Make them spicy: Hear me out on this one: a pinch of cayenne adds just a subtle heat that's surprisingly delicious! Or add a little cinnamon that really wakes up the chocolate. Start with ⅛ teaspoon of cayenne for the first batch - you really don't want to go overboard with this twist.
- Orange zest twist: This is one of my favorite ways to switch things up (citrus and dark chocolate are always a win together). Just add the zest of one orange to the butter and sugar mixture.
- Peppermint version: Add ½-1 teaspoon of peppermint extract to the dough, then fold in crushed peppermint candies or candy cane pieces. Especially terrific during the holidays!
- Salted caramel: Skip the fleur de sel and press a soft caramel candy into the center of each dough ball before baking. You can then sprinkle with a tiny bit of flaky salt when they come out of the oven.
- Brown butter upgrade: Brown one stick of the butter, let it cool slightly, then mix it in with the remaining softened butter. Don't brown all of the butter, you just want a little extra toasted flavor.
- Chunkier cookies: Chill the dough for an hour before baking. This keeps the cookies thicker and gives them softer centers.
- Double cocoa: Swap ¼ cup of the flour for ¼ cup more cocoa powder for an even more intense chocolate flavor!
Storage Tips
- Room temperature: Store the double chocolate cookies in an airtight container for 4-5 days. They stay soft, and the chocolate chunks keep their richness at room temperature. If you like a slightly chewier cookie, tuck a slice of sandwich bread into the container-the cookies draw in a little moisture and stay fresh longer.
- Refrigerator: Refrigeration isn't required, but if your kitchen runs a little warm, you can refrigerate the cookies for up to a week. Bring them to room temperature before serving so the chocolate softens again.
Freezing Instructions
- Freezing baked double chocolate cookies:
- Let the cookies cool completely on a wire rack.
- Arrange them in a single layer on a baking sheet and freeze until solid.
- Transfer the frozen cookies to a freezer bag or container, press out the extra air, and label with the date.
- They keep well for up to 3 months.
- To serve the cookies, thaw them at room temperature or warm them up in a 300°F oven for a few minutes.
- Freeze cookie dough balls
- Freezing the dough gives you fresh-baked cookies anytime!
- Scoop the dough into balls, just like you would for baking.
- Place them on a parchment-lined baking sheet and freeze them until they're firm (this is so they won't stick together).
- Transfer the solid dough balls to a freezer bag or airtight container.
- Freeze for up to 3 months.
- To bake from frozen:
- Add an extra minute or two to the bake time. No need to thaw!
- Using Souper Cubes Cookie Tray
- The Souper Cubes cookie tray is perfect for getting consistently shaped frozen dough portions.
- Scoop some dough into each well of the Souper Cubes cookie tray.
- Level the tops so they freeze evenly.
- Freeze until solid (usually a few hours or overnight).
- Pop out the frozen dough portions and store them in a freezer bag or container.
- Label with "double chocolate cookies" plus the date and baking instructions (trust me, you won't remember what's in a frozen bag of food so don't skip this...ask me how I know)!
- Bake directly from frozen following your normal baking temperature, adding a minute or two of baking time.
Frequently Asked Questions
Can I use different types of chocolate?
Milk chocolate, semisweet chips, or chopped white chocolate all work if you prefer them to dark chocolate. Try a mix of several types!
Do I need to chill the dough?
Chilling isn't required, but it does make thicker, chunkier cookies. If you want that bakery-style look, chill the dough for at least an hour before baking.
Why did my cookies spread too much?
Your butter may have been too soft or slightly melted. If your kitchen is really warm (especially during the hot summer months), chilling the dough or adding an extra tablespoon of flour can help the cookies hold their shape.
Can I make the dough ahead of time?
The dough can be made up to 48 hours in advance. Keep it covered in the refrigerator and scoop the cookies when you're ready to bake.
Can I freeze the dough?
Yes, this dough freezes great! Scoop the dough into balls and freeze on a baking sheet, or use a freezer cookie tray for perfectly portioned pieces. Bake straight from frozen with just a minute or two of extra time.
Can I freeze the baked cookies?
Yes, but be sure to freeze them in a single layer, then transfer them to a freezer bag once they're solid. They thaw quickly and taste just as good!
How do I keep the cookies soft?
Store them in an airtight container and place a slice of bread inside. The cookies absorb just enough moisture to stay soft for days.
Can I make these cookies smaller?
Just use a smaller scoop or roll smaller dough balls. Reduce the baking time slightly and keep an eye on them so they don't overbake.
Can I add nuts or other mix-ins?
Toasted nuts, dried cherries, crushed peppermint, or even caramel bits work really well. Don't use more than a cup of extras so you don't change the structure of the dough.
What kind of salt should I sprinkle on top?
Fleur de sel or flaky sea salt works best. Table salt won't give the same texture or that fantastic pop of flavor.
Related Recipes
Looking for more chocolate dessert recipes? Try these:
Double Chocolate Cookies
A chocolate cookie batter is baked with chunks of chocolate and topped with fleur de sel. They're rich and chocolatey and perfect for sharing (or not)!
Ingredients
- 2 cups brown sugar
- 1 ½ cups sugar
- 3 sticks butter (softened)
- 2 tablespoons vanilla extract
- 3 eggs
- 5 cups all-purpose flour
- ½ cup cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 24 ounces dark chocolate, chopped into chunks
- 4 tablespoons fleur de sel or sea salt (optional but highly recommended)
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, cream together the brown sugar, white sugar, and butter until it's light and fluffy (about 2-3 minutes).
- Add the vanilla. Then add the eggs, one at a time, mixing well between each addition.
- In another large bowl, sift together the flour, cocoa powder, baking soda and salt.
- Combine with the sugar and egg mixture, being careful not to over mix.
- Stir in the chocolate chunks.
- Using a cookie scoop (or hands to form balls), fill up a cookie sheet 3 across and 3 down with enough space for the cookies to spread out while baking.
- Sprinkle evenly with the fleur de sel.
- Bake for about 13-15 minutes or until the cookies are just set. Let them cool for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 353Total Fat: 8gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 22mgSodium: 790mgCarbohydrates: 64gFiber: 2gSugar: 34gProtein: 6g
This data was provided and calculated by Nutritionix. Serving size is 1 cookie.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
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