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Double Chocolate Cookies with Sea Salt

These Double Chocolate Cookies with Sea Salt are the perfect sweet treat for Valentine‘s Day! These cookies will be a quick favorite with dark and white chocolate.

Course Dessert
Cuisine American
Keyword chocolate chip cookies, cookies, dark chocolate, dessert, double chocolate cookies, sea salt, sweet and salty, sweet treats, white chocolate
Author Holly Nicolas

Ingredients

  • 1 1/4 Cups All Purpose Flour
  • 1 Cup Whole Wheat Flour
  • 3/4 Cup Cocoa Poweder (I use Hershey’s)
  • 1 tsp Baking Soda
  • 1 tsp Kosher Salt
  • 1 Cup Unsalted Butter (2 sticks), softened
  • 3/4 Cup Brown Sugar
  • 3/4 Cup Granulated Sugar
  • 2 Large Organic Eggs
  • 1 tsp Vanilla Extract
  • 1-1 1/2 Cups White Chocolate Chips (depending on how much you want)

Instructions

  1. In a medium mixing bowl, combine all-purpose flour, wheat flour, cocoa, baking soda, and kosher salt using a whisk. Set aside.

  2. With a stand mixer, beat softened butter with both sugars until creamy. Add vanilla. Next, add one egg at a time and mix until combined.

  3. Using your stand mixer, slowly add flour mixture into butter mixture and mix until combined. You can also do this part by hand if needed.

  4. Once combined, add white chocolate chips or whatever flavor chips you like. Mix on low until just combined. If not using a stand mixer, you can just stir chocolate chips in with a large, sturdy mixing spoon.

  5. Scoop cookie dough into 1 1/2 inch spoonfuls and place on a parchment lined baking sheet or pizza stone. You can make them smaller (about 3/4-1 inch) if you want more cookies. Be sure to leave a few inches in between the cookies so they have room to expand while baking.

  6. Bake at 375 degrees for 9-11 minutes for bigger cookies (1 1/2 inch balls) or 7-9 minutes for smaller cookies (3/4-1 inch balls). See Recipe Notes below.

  7. Cookies can be stored at room temperature in an airtight container or bag for up to a week for freshness. You can also freeze them in freezer bags to enjoy later.

Recipe Notes

NOTE:

-Every oven is different so it's best to start with the least amount of time and check them. You can always add time but you can’t go back once they’re too dark.

-If you want a soft, chewy cookie take them out when they are lightly brown and almost look a tiny bit undercooked. Let them cool down for a few minutes on baking sheet to finish cooking and then you can move them to a cooling rack or plate. 

-For a crunchier cookie, you want to pull them out when they look completely cooked and a little darker. Usually the longer baking time.