Chocolate Cookies made with cocoa powder, chocolate chips, chocolate chunks, and finished with a sprinkling of flaky sea salt. This is the ULTIMATE Chocolate Cookie Recipe!
It’s no secret that I love cookies. I have posted over 200 cookie recipes on our blog, some may say that I am cookie crazy and I would say that they are 100% correct because I am CRAZY about cookies:)
I have too many favorite cookies to list, but when I am in the mood for a rich, decadent chocolate cookie, I make my Ultimate Chocolate Cookies. They are the BEST chocolate cookies.
Chocolate lover’s will go CRAZY for these cookies, they are chocolate cookie perfection! Everyone will be a little cookie crazy after making these chocolate cookies:)
Double Chocolate Cookies
When I am craving a chocolate cookie, I want a CHOCOLATE cookie. I don’t want a hint of chocolate, I want a cookie that is loaded with chocolate.
I don’t hold back the chocolate in my Ultimate Chocolate Cookies, I go ALL out. I want LOTS of chocolate in every single bite.
For the ultimate chocolate experience, I add chocolate chips AND chocolate chunks to the chocolate cookie dough. I also press chocolate wafers or big chocolate chunks onto the tops of the cookies before they are finished baking to create chocolate puddles in the cookies. Yes, chocolate puddles!
I told you these are the ultimate chocolate cookies! You can never have too much chocolate, in my opinion. Bring on the chocolate!
- All-purpose flour– to measure, fluff, spoon the flour into the measuring cup, and level with a knife. NEVER pack the flour in the measuring cup.
- Baking soda– make sure it is fresh!
- Sea salt– I use sea salt in the cookie dough and I sprinkle sea salt on top of the cookies.
- Cocoa– I like to use Dutch process cocoa powder, but regular unsweetened cocoa powder works well too.
- Butter– at cool room temperature. Make sure the butter isn’t too soft or greasy.
- Sugar– you will need granulated sugar and brown sugar.
- Eggs– I always use large eggs for baking.
- Vanilla extract– pure vanilla extract is the best!
- Chocolate– I use chocolate chips AND chocolate chunks. Guittard is my favorite brand. I also like to press chocolate wafers or chocolate chunks on top of the cookies when they come out of the oven to make them extra pretty. If you want to use all chocolate chips, that is fine too!
I am going to share a few tips so your chocolate cookies turn out perfect every single time. Don’t worry, this cookie recipe is easy and SO SO good.
You are going to make them whenever you are craving chocolate and cookies…which is probably all of the time because who doesn’t crave chocolate and cookies all of the time?
- Whisk all of the dry ingredients together to make sure you get any lumps out of the cocoa powder.
- Make sure your butter is at room temperature and not too soft. When you press the butter gently with your thumb it should leave a slight indent. It shouldn’t be super soft, greasy, or melted.
- Cream the butter and sugars together until well combined.
- Once you add the dry ingredients, DON’T over mix! Mix until just combined.
- Use a spatula to stir in the chocolate chips AND chocolate chunks.
- For the chocolate chips, I use Guittard chocolate chips. For the chocolate chunks, I like to use Guittard’s Baking Wafers. I roughly chop them up for the dough and use some whole wafers for the tops of the cookies.
- When the cookies are almost done baking, I remove the baking sheet from the oven and gently press whole chocolate wafers into the tops of the cookies to create chocolate puddles. Don’t skip this step. The big chocolate puddles really make the cookies. If you can’t find the chocolate wafers, you can chop up chocolate for the cookie dough and chop up BIG chunks to go on top of the cookies. Use a high quality chocolate. I prefer semi-sweet or dark chocolate, but if you are a milk chocolate fan, you can use milk chocolate.
- When the cookies come out of the oven, sprinkle flaked sea salt on top. The hint of salt brings out the best flavor in the rich chocolate cookies.
- Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire cooling rack to cool completely. Pro tip-eat at least one cookie when they are still warm and gooey. My favorite:)
How to Store
The cookies will keep in an airtight container for up to 3 days on the counter. You can freeze the baked cookies for up to 2 months. Place the cooled cookies in a freezer bag or container and freeze.
If you want to freeze the cookie dough, roll the cookie dough into balls and place on a large baking sheet. Place the baking sheet in the freezer for 30 minutes or until the balls are frozen. Place the cookie dough balls in a freezer bag and freeze for up to 2 months.
When ready to bake, remove from the freezer and place on a baking sheet. Bake the cookies for an additional 2 minutes. You don’t need to thaw the dough before baking.
More Cookie Recipes
- Chocolate Chip Cookies
- Snickerdoodle Cookies
- Oatmeal Cookies
- Monster Cookies
- Peanut Butter Chocolate Chip Cookies
- Rolo Cookies
Find ALL of our cookie recipes HERE!
Ultimate Chocolate Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup cocoa powder, Dutch processed or unsweetened
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup chocolate chunks
- 3/4 cup chocolate baking wafers or big chocolate chunks, for pressing on top of cookies
- Sea salt flakes, for sprinkling on cookies
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
- Gradually add flour mixture and beat until just combined. Stir in the 1 cup of chocolate chips and 1 cup of chocolate chunks. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 8 minutes and remove the baking sheet from the oven. Quickly press the chocolate wafers or big chocolate chunks gently into the tops of the cookies. Place the baking sheet back in the oven and finish baking the cookies for an additional 2 minutes or until the cookies are set around the edges but still soft in the center.
- Remove from oven and sprinkle the cookies with flaky sea salt. Let the cookies sit on the baking sheet for 3 minutes. Move to a cooling rack and cool completely.
Have you tried this recipe?
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OMG, those ooey gooey chocolate chips are speaking to me!
I just bought the Hershey’s Special Dark Cocoa. It says it is Dutched.
Made the lemon blueberry muffins to day for my grandboys. Delicious, were devoured in no time. Will make more this weekend, plus the cranberry orange. Really enjoy your recipes
Maria, I decided to change up my weekend baking and made these cookies. They are fabulous! I love the chocolate wafers on top – an essential finishing touch. And the flaked sea salt! OMG, these cookies are awesome! Thank you for sharing this recipe!
Made the cookies today and oh my goodness, simply the best cookies I have ever had! Thank you for sharing.
Glad you loved the cookies!
Love it!! My boyfriend can’t get over it that we had to make another batch the following day! Hahaha.. thank you!
This is the best! Thanks for sharing! Glad the cookies were a hit!
Recipe looks fabulous will put together in the am.. Wanted to mention for that delicious dark chocolate cookie.. I love King Arthur’s Triple Cocoa blend for the cocoa… Its really good..
I tried these cookies for a neighbor who loves chocolate cookies. I did not have any recipes for chocolate cookies, so I spotted these after I googled chocolate cookies! He text me a reply after getting them that these were absolutely amazing! I”m saving the recipe to my Christmas cookie collection!
I made a double batch today…….gave some away, kept some.
Glad you liked the cookies!
Can you chill the dough overnight before baking?
For sure! You can chill for 72 hours if you need to!
How do you store these? They are amazing but so gooey if I put in the cookie jar the chocolate wafer in the middle spills onto the other cookies?
I really didn’t want to love these cookies. When I was mixing them the dough was so thick and clingy to the beater that my Kitchen Aid Artisan couldn’t handle it. I had to add a teaspoon on oil and finish mixing it by hand. But alas! These are going on my list of delicious, but annoying to make cookie recipes that I’ll definitely make again, but only when I’m ready to put in some extra muscle. They are ridiculously good when fresh and warm and the next day at room temperature.
I did not follow the recipe exactly regarding the chocolate types, as Covid 19 is around and I’m being a good hermit who doesn’t go to the store for nonessential items. I used two cups of milk chocolate chips in the batter and white chocolate wafers/melts on top. I’ll probably stick to the white chocolate on top and do two different kinds of chocolate on the inside next time.
I added about 1/4 cup of melted bakers chocolate and used 1/2 ultra-dark Guittard baking cocoa and 1/2 regular ditched Guittard baker’s cocoa to up the chocolate factor even more (if that’s even possible!) And used semi-sweet and bitter sweet chips and chunks, and then milk wafers to press on top… (I organize a huge group purchase for Guittard chocolate every year, so I am WELL stocked in anything chocolate!)
Oh my heck-a-fish. My husband asked for chocolate cookies, and these delivered! Yum!!
So happy they were a hit!
Our new favorite chocolate cookie. Since we’re in Denver, a slightly higher altitude, I added 1 T flour, dc the leavening just a little and chilled the dough before baking. Scrumptious!
Baking soda or baking powder?
1 teaspoon baking soda, please see the recipe!
I have this question, too. I know you specify baking soda in your recipe, but I’ve read that baking soda doesn’t react with dutched cocoa, usually baking powder and dutched cocoa are paired together. Is there a specific reason you’ve used soda?
That is true, but I have always used baking soda in this recipe and the cookies work just fine.
Hi!!! Hoping you could help me with any necessary measurement changes needed to replace the flour with almond flour. Thanks!!
These taste so good! However, I did find them a tad mealy and a bit thick. It may have been the sugar I used (natural/raw), but do you have any other ideas? Is the batter typically brownie-like?
Super delicious! I made these last night and they came out amazing. I followed the recipe however i did put a tablespoon of vanilla instead of the teaspoon it called for and used all Guittard Dutch cocoa as well as semisweet chocolate chips & chunks. The chocolate puddles are divine. I find Guittard is the best product when i bake also a good butter (Kerry’s gold). These will be my go to chocolate cookies forever! Thanks you Maria and Josh!
Would love to add espresso powder? Love to do this with all things chocolate!!
Would you recommend this?? Maybe 1 tsp?
Thank you!!! This recipe looks amazing!!
Yes, 1 teaspoon would be a great addition!
Hi Maria, have not made these yet but will very soon. They look too yummy to wail too long.
Just wanted you to know your Double chocolate Muffins were a big hit and I made your Kale &
Wild Rice Salad along with Lobster for Valentine Dinner the salad is amazing will make this again.
Just wanted to add that I forgot to pick up apples and realized too late, had blueberries so added them
instead and it was wonderful. Thanks so much for all these fun yummy recipes. Hugs Helen
Thanks Helen! I am so glad you are enjoying our recipes.
The exact taste I was craving! Extremely easy to make.
Any advice for turning this dough into a skillet cookie? I’ve already tried a chocolate chip skillet cookie, and now want to try a chocolate-chocolate chip skillet cookie!
In the words of my neighbor “d**n Gina, these cookies are delicious…. the perfect balance of salty and sweet!” I used milk and dark chips in the dough and Caramel filled milk turtles on the top. I followed everything else to a “t” and I’ll make these again and again. Came out slightly par baked like a brownie, and I ate like 5 within a couple hours. 11/10.
I think this is the BEST cookie I’ve ever made and I’ve made a lot of cookies. Recipe came out perfect and they were a big hit!
They are divine! Glad you loved them!
If you wanted to make these vegan what would you replace the butter and eggs with?
vegan butter and flax seed eggs
This recipe is completely flawed and false the cookies did not turn out as a picture looked they did not even taste like cookies they were more like brownies the baking soda made them swell up to balloons was not impressed and my niece and nephew were very disappointed this recipe sucks we followed this recipe to the letter
I tried the Oatmeal Cookies today and I must admit that your tips make all the difference. My usual recipe and yours are very similar. The batch today have won. Yum yum. Oatmeal cookies are the best. Thanks for teaching new tricks.
Quick question before I make these, is it TWO 1/4 cups of flour or 2 CUPS and 1/4? Cause that seems like a lot for 1 cup of butter. Thanks!
2 1/4 cups flour