Double Chocolate Chip Sea Salt Cookies are cookie perfection — slightly crisp yet chewy, loaded with two types of chocolate and a pinch sea salt.
If I could make a list of my most prized (dessert) recipes, it would be a toss-up between these Double Chocolate Chip Sea Salt Cookies and my Bakery-Style Oatmeal Raisin Cookies.
Now, I know what you’re thinking, another chocolate chip cookie recipe? Does the world really need another chocolate chip cookie recipe?
Yes, yes it does because it doesn’t have THIS one. This one, I promise you, will be your favorite chocolate chip cookie recipe.
This chocolate chip cookie recipe is slightly crisp on the outside, chewy in the middle, loaded with two types of chocolate and a pinch of sea salt.
It’s chocolate chip cookie perfection.
Growing up, my Mom had a go-to chocolate chip cookie recipe. And, as much as I love Mom’s cookie recipe, it wasn’t my to die for chocolate chip cookie recipe. I mean, it’s realllyyyy good, it’s nostalgic, and if my Mom sends me some, I’m definitely eating at least 3 or 4 of them because I miss my Mom and eating her food helps me feel closer to her.
But if I’m craving a chocolate chip cookie and willing to make my own, I’m totally making my recipe for Double Chocolate Chip Sea Salt Cookies. Not only because it’s delicious but because it’s the easiest recipe!
The secret to this recipe is in the eggs & sugar. Rather than using two whole eggs, my recipe uses 2 egg yolks and 1 whole egg. The addition of the egg yolks makes the cookies richer and chewier in the middle when baked.
When it comes to the sugar, I use a mix of granulated sugar, powdered sugar and a heavy measure of brown sugar. Much like in my Oatmeal Raisin Cookies, using a greater amount of brown sugar (which contains molasses) helps the cookies outer edges become crispy as the sugar caramelizes. These crispy outer edges make my Double Chocolate Chip Sea Salt Cookies perfect for dunking (because you’re never too old to dunk!) without the cookie falling to pieces in your glass of milk.
The use of powdered sugar in a cookie recipe may sound a bit odd but this smidge of powdered sugar allows for a more tender cookie center. In powdered sugar, the sugar crystals are smaller and finer than granulated sugar. These smaller crystals more easily bind with the protein from the egg yolks and gluten in the flour (hello, baking is chemistry!) creating a softer, chewier cookie. So please, don’t skip the powdered sugar!
It may seem like any old chocolate will do for a chocolate chip cookie recipe but for this recipe, I wanted a mix of flavors and chose both semisweet chocolate chips and dark chocolate chunks. I love the big bites of dark chocolate throughout the cookie with the slightly sweeter, smoother semisweet chocolate chips. And of course, sweet & salty are like the PB&J of cookies so I sprinkled a heavy pinch of course sea salt on top of the cookies before they baked so when you bite into the cookie you get hints of sea salt.
The mix of chocolates, crispy edges, soft chewy centers and touch of sea salt seriously make my Double Chocolate Chip Sea Salt Cookies love at first bite!
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¼ cup powdered sugar
- 2 egg yolks
- 1 whole egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 5 ounces semisweet chocolate chips
- 5 ounces dark chocolate chips
- course sea salt (about 1 tablespoon)
- Preheat the oven to 375*F
- Line two cookie sheets with parchment paper or silicon baking mats and set aside.
- In a large mixing bowl, cream the softened butter until smooth.
- Add in the brown sugar, granulated sugar, and powdered sugar. Cream until light and fluffy, about 2-3 minutes.
- One at a time, with the mixer on low, beat in the egg yolks followed by the whole egg. Scraping down the sides between each addition. Add in the vanilla and mix until combined.
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- Turn your mixer on low and in 3 separate additions, slowly add the flour mixture to the butter, sugar, and eggs, scraping down the side of the bowl between each addition.
- Add in the chocolate and mix on low until just combined.
- Using a tablespoon sized scoop, scoop the cookie dough onto the prepared baking sheets, leaving 2 inches between each mound.
- Sprinkle a pinch of coarse sea salt onto the top of each mound, lightly tapping the sea salt into place.
- Bake at 375*F for 11-12 minutes, rotating the pan half walk through if you are not using a convection oven.
- Once lightly golden around the edges, remove the cookies from the oven and let them rest for 2-3 minutes before transferring to a wire rack to cool.
- Store in a cool, dry place for up to a week or freeze for 2-3 months.