Ultimate Chocolate Cookies

By Maria Lichty

View RecipePin Recipe4.6160
This post may contain affiliate links. Read my disclosure policy.

Quick Summary

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!

Chocolate Cookie with a bite out of it

Pin this now to find it later

Pin It

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:)

Chocolate Cookies with sea salt

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!

gooey chocolate cookie
  • 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.

chocolate cookie with melted chocolate chunks

Find ALL of our cookie recipes HERE!

Email Yourself This Recipe
Just enter your email and get it sent to your inbox! Plus, you’ll get NEW recipes from us every week!

Ultimate Chocolate Cookies

Chocolate Cookies Made With Cocoa Powder, Chocolate Chips, Chocolate Chunks, And Finished With A Sprinkling Of Flaky Sea Salt. The BEST Chocolate Cookies!
4.61 from 117 votes



  • 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.


Store the cookies in an airtight container on the counter for up to 4 days. 
You can also freeze the baked cookies or the cookie dough. See post for tips!


Serving: 33g, Calories: 218kcal, Carbohydrates: 28g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 80mg, Potassium: 104mg, Fiber: 1g, Sugar: 19g, Vitamin A: 205IU, Calcium: 24mg, Iron: 1.4mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites


I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

Vegetarian Summer Fall Spring Winter

4.61 from 117 votes (100 ratings without comment)

Leave a Reply

Your email address will not be published.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

Recipe Rating


Leave a comment

  1. 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

  2. 5 stars
    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!

  3. Made the cookies today and oh my goodness, simply the best cookies I have ever had! Thank you for sharing.

  4. Love it!! My boyfriend can’t get over it that we had to make another batch the following day! Hahaha.. thank you!

  5. 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..

  6. 5 stars
    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!

  7. 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?

  8. 4 stars
    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.

  9. 5 stars
    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!!

  10. 5 stars
    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!

    1. 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?

    2. That is true, but I have always used baking soda in this recipe and the cookies work just fine.

  11. Hi!!! Hoping you could help me with any necessary measurement changes needed to replace the flour with almond flour. Thanks!!

  12. 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?

  13. 5 stars
    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!

  14. 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!!

  15. 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

  16. 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!

  17. 5 stars
    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.

  18. 5 stars
    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!

  19. 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

  20. 5 stars
    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.

  21. 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!

  22. 5 stars
    These are soooo good! I didn’t even put the full amount of chocolate chips/chunks in the cookies since I was low on ingredients (about 3 cups total instead of 4) and they’re still fully loaded and super delicious.

  23. 5 stars
    These cookies are delicious! I missed the part about having chocolate chunks for the top but improvised with a couple of chocolate bars I had on hand. Yum!!! Even my two pickiest eaters loved them. ❤️

  24. 5 stars
    I just made these. O-M-G chocolatey heaven. I couldn’t wait so I broke into one to see how cooked it was and it was like a lava cake. I baked my second tray a few minutes longer than I was suppose to to insure the outside keeps it’s crisp and shape. It also rose a tad bit more as well. The first tray I followed instructions and they looked a bit sunken around the chips but are still yummy. I was worried about using my Dutch chocolate powder with baking soda, but didn’t have any issues. I’m not crazy about the scone like domed shaped cookies. I like my cookies crispy on the outside with a chew like bite. These were yummy and I’ll def make them again. Thanks for sharing.

  25. I’m planning to make this cookie for Christmas, and I going to make and freeze the cookie dough. In instructions it says bake 8 minutes and remove the baking sheet from the oven. Quickly press the chocalate wafer or a big chocalate chunk into the top of the cookies. Place back, in the oven for an additional 2 minutes. In the notes of tips it says bake 2 additional minutes if you are baking the dough frozen. My question is do you bake for 10 minutes and then remove the baking sheet from the oven. Quickly press the chocalate wafer or a big chocalate chunk into the top of the cookies for 2 additional minutes? Therefore is the total baking time equal to 12 minutes versus 10 minutes?

    1. If your dough balls are frozen solid they will take a few extra minutes to bake. So you can bake for 10, remove and add the chocolate and bake for a little longer, but watch them closely so you don’t over bake.

  26. Hi! I just spotted your recipe as I am looking for a great chocolate cookie recipe to try. I like to make larger cookies, like 3″ diameter. What amount of dough would I use to get a cookie of this size and do you think your recipe would work for this? Thank you.

    1. You can make big cookies, probably 3 tablespoons of dough. Maybe add 1 minute or two to the baking time, but every oven is different so watch them closely, especially the first batch you try.

  27. 5 stars
    I was craving something loaded with chocolate and this HIT THE SPOT! It was everything I hoped it would taste like and more. Thanks so much for this wonderful recipe!!

  28. 4 stars
    Tasty. I didn’t have all of the ingredients and couldn’t bring my self to put 2 cups of chocolate chips and chunks in, but they still tasted pretty good. The batter was hard to stir once all the ingredients were in and it stuck to the spoon and sides of the bowl.

  29. 5 stars
    I made these for a class of 28 and had 5 left over! Absolutely amazing, perfectly made 33 cookies and had a great taste. Not too rich or too salty, they were great. Love this recipe.