These salted double dark chocolate cookies are for the insane chocolate lover. It’s loaded with big, dark chocolate chips, semi-sweet chips and cocoa powder. The kosher salt on top adds a nice salty flavor among layers of chocolate.
Calling all chocolate lovers!
My daughter Emma and I are HUGE chocolate lovers. That could be an understatement! Several weeks ago, while at BJ’s, I stumbled across a HUGE bag of Nestlé dark chocolate chips. Ever since I found these chips, I have been wanting to experiment with a salted chocolate cookie. So when my daughter Alyssa (Aly) came down with those big brown eyes, asking if we could make cookies (how can I say no to that?), I thought today would be the perfect day to try salted double dark chocolate cookies.
These cookies are similar to my Double Chocolate Chip Cookies, but the kosher salt on the top smooths out that intense chocolate flavor. In addition, these cookies are packed with three types of chocolate: dark chocolate, semi-sweet chocolate and unsweetened cocoa powder. Yes, it’s a chocolate bomb and not for the faint of heart! The outside is slightly crispy while the inside is chewy and gooey. With just one bite, the chocolate explodes into your mouth while the salt adds that finishing touch! What’s better than that?
If you love salty and sweet, then this recipe is a must! After I mixed the batter, I rolled out 1 1/2 inch dough balls, flattened them, added more chips (optional) and sprinkled them with kosher salt. Chocolate, salty and sweet? What are you waiting for! Let’s get these balls rolling!
Salted Double Dark Chocolate Cookies-Ingredients
Cake flour, all purpose flour, vegetable shortening, light brown sugar, granulated sugar, eggs, pure vanilla extract, dark chocolate chips, semi-sweet chocolate chips, butter, baking soda, salt, cornstarch, unsweetened cocoa powder.
Instructions
Preheat oven to 375 degrees.
In a stand mixer, using the paddle attachment, beat the butter, vegetable shortening, light brown sugar and granulated sugar.
Add pure vanilla extract.
Beat in eggs, one at a time.
Mix all the dry ingredients (cocoa powder, cake flour, flour, cornstarch, baking soda, salt) in a mixing bowl.
Add the ingredients to the mixer.
Beat until incorporated.
Mix in the dark and semi-sweet chocolate chips. Using your hands, roll dough into 1 1/2 inch balls and place on your baking sheet. Optional: Press down and add more semi-sweet chips on the top.
Sprinkle dough balls with kosher salt (coarse salt).
Bake for 9-11 minutes. After removing from the oven, let them rest on the baking sheet for 2-3 minutes. Transfer cookies to a wire rack and let cool. Sprinkle a little more kosher or coarse salt on the top while cooling. If you can wait until cooled before devouring, good luck!
Love cookies? Try my Sensational Chocolate Chip Cookies, Double Chocolate Chip Cookies, and Simple & Delicious Graham Cracker Bars.
Salted Double Dark Chocolate Cookies
Equipment
- Stand or hand mixer
- Baking sheet
- Wire rack
Ingredients
- 1/2 cup butter salted
- 1/2 cup vegetable shortening
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 2 eggs
- 1/2 cup cocoa powder unsweetened
- 1 1/4 cups cake flour
- 1 1/4 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark chocolate chips
- 1/2 cup semi-sweet chocolate chips
- Kosher or coarse sea salt to sprinkle on the top
Instructions
- Preheat oven to 375 degrees.
- In a stand mixer, using the paddle, beat the butter, vegetable shortening, light brown sugar and granulated sugar.
- Add pure vanilla extract.
- Beat in the eggs, one at a time.
- Mix all the dry ingredients (cocoa powder, cake flour, flour, cornstarch, baking soda, salt) together in a mixing bowl. Add the ingredients to the mixer. Beat until incorporated.
- Mix in the dark and semi-sweet chocolate chips.
- Using your hands, roll dough into 1 1/2 inch balls and place on your baking sheet.
- Optional: Press down and add more semi-sweet chips on the top.
- Sprinkle dough balls with kosher salt (coarse salt).
- Bake for 9-11 minutes. After removing from the oven, let them rest on the baking sheet for 2-3 minutes. Transfer cookies to a wire rack and let cool.
- Enjoy!
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