Decadent Double Chocolate Chip Cookies


What is the deal with chocolate? This is me, asking you, because I don’t get it. Chocolate has never appealed to me so I don’t understand the obsession with chocolate.

I make chocolate chip cookies or chocolate dishes because people go ga-ga for them. I’ve always debated whether or not I should make chocolate desserts. I mean, would you get a tattoo from a tattoo artist with no tattooes? Me neither.

So, when these finished baking and I tried one, SURPRISE! It was SO delicious. I quickly found myself reaching for a second, and a third…


There is a lot of chocolate in this recipe. Like 3 different ways . And salt. I feel like the salt is what makes the recipe a hit for me! Sea salt + chocolate = magic.

This recipe does call for a specific type of sea salt, pink Himalayan sea salt. I buy mine at Costco, but it’s readily available everywhere. This stuff is so good! On chicken, on eggs, on cookies!

I don’t recommend baking with it (for example if a recipe calls for salt, DO NOT use this salt unless specified) but it’s an excellent topper. Think, sea salt caramels.


You can clearly see me emphasizing the salt here, I play to my strengths guys. I will say, that for as much chocolate that is in this, it’s not as rich as I was expecting. And by rich, I mean like that thick chocolate layer that coats your tongue, a la fudge, that I so strongly dislike.  This is not like that, but I’m told by those who enjoy chocolate frequently, this definitely satisfies their choco craving and then some.

So, if you wanna take my word for it (which you should, I’m totes trustworthy) keep reading, and try out this recipe!

Let’s get it in to it!

BYNM- Decadent-Double-Choco-Chip-Cookie

Decadent Double Chocolate Chip Cookies

YIELD: 4 dozen cookies
PREP TIME: 15 minutes
COOK TIME: about 45 minutes
TOTAL TIME: 1 hour


2 cups all-purpose flour

½ cup cocoa powder

2 teaspoons baking powder

½ teaspoon kosher salt

4 large eggs

2 teaspoons vanilla extract

1 ¼ sticks butter, softened to room temperature

1 ½ cups packed light brown sugar

½ cup granulated sugar

1 ½ cups semisweet chocolate chips

1/4 cup semi sweet chocolate chips + 1 tbsp butter melted (see below)

1/4 c of heavy flaked Pink Himalayan Sea Salt (set aside)


  1. Whisk together the flour, cocoa, baking powder, and salt in a medium bowl; set aside.
  2. In a small bowl, beat the eggs and vanilla lightly with a fork; set aside.
  3. Beat the butter at medium speed until smooth and creamy. Beat in the sugars until combined
  4. Reduce the speed to low and gradually beat in the eggs mix until incorporated
  5. Scrape the bottom and sides of the bowl with a rubber spatula. With the mixer at low speed, add the dry ingredients and mix until just combined.
  6. In a small microwave safe container, add the 1/4 c of chocolate chips and 1 tbsp butter. Heat for 30 seconds and stir. (warm for an additional 15 seconds if all the chips are not melted)
  7. Add the melted chocolate in a steady stream and fold until combined
  8. Stir in the remaining (un-melted) chocolate chips until combined
  9. Cover with plastic wrap and let stand at room temperature until the consistency is fudge-like, about 30 minutes.
  10. preheat oven to 350 degrees. Line 2 sheets with parchment paper or silpat liners.
  11. Roll the dough into 1 ½ inch balls and place them on the cookie sheets, spacing them about 1 ½ inches apart.
  12. Bake until the edges of the cookies have just begun to set but the centers are still very soft, about 10-11 minutes.
  13. Cool the cookies on the sheets about 5 minutes or until set and transfer to a cooling rack to cool completely. As cookies cool, sprinkle heavy flaked sea salt on the top. Don’t be shy.
  14. Repeat with remaining dough.

*Note: Depending on how large you make your cookies, you can get anywhere from 4-5 dozen of these cookies. The cookie dough will keep in the fridge for up to 3 days.

Shares 0

Leave a Reply

Your email address will not be published. Required fields are marked *