Crispy Sea Salt Double Chocolate Cookies – Better Than Takeout!

Crispy on the outside, fudgy on the inside, these double chocolate cookies are the best! After making them dozens of times, I’ve perfected the trick to keep them crispy and not dry. The warm, gooey centers will make your kitchen feel cozy. Try them with a glass of cold milk or a scoop of vanilla ice cream. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Cinnamon Sugar Dessert Pizza and Soft Caramel Cheesecake Cookies Recipe.

What You'll Need for Crispy Sea Salt Double Chocolate Cookies – Better Than Takeout!

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 12 ounces semisweet chocolate chips
• 1 teaspoon flaky sea salt, for sprinkling
• Optional: Flaky sea salt, for sprinkling

How to Make Crispy Sea Salt Double Chocolate Cookies – Better Than Takeout!

1. Step 1: Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
2. Step 2: In a large bowl, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
3. Step 3: Gradually add dry ingredients to butter mixture, mixing just until combined. Stir in chocolate chips.
4. Step 4: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Sprinkle each cookie with a pinch of flaky sea salt.
5. Step 5: Bake until cookies are crisp around the edges but still soft in the center, about 8 to 10 minutes. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Storing & Reheating Crispy Sea Salt Double Chocolate Cookies – Better Than Takeout!

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 1 week. Make-ahead tip: Dough can be made ahead and chilled for up to 3 days.

Freezing Crispy Sea Salt Double Chocolate Cookies – Better Than Takeout!

Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

How to Reheat Without Drying It Out

Oven: Reheat in a 300°F (150°C) oven for 5-7 minutes for warm, crispy cookies. Microwave: Reheat in the microwave for 10-15 seconds for warm, soft cookies.

Recipe Notes

• Chef tip: For a fun twist, add 1/2 cup of chopped nuts or dried fruit to the dough.
• Best substitution: Substitute the all-purpose flour with gluten-free flour for gluten-free cookies.
• Make-ahead: Baked cookies can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can be doubled or halved to suit your needs.
• Troubleshooting: If your cookies are dry, try adding an extra tablespoon of butter to the dough.

Crispy Sea Salt Double Chocolate Cookies – Better Than Takeout!

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

2 dozen cookies

🥗

Diet

Gluten-free option

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 12 ounces semisweet chocolate chips

Seasonings

• 1 teaspoon flaky sea salt, for sprinkling

Optional Toppings

• Flaky sea salt, for sprinkling

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
2. Step 2: In a large bowl, beat butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
3. Step 3: Gradually add dry ingredients to butter mixture, mixing just until combined. Stir in chocolate chips.
4. Step 4: Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Sprinkle each cookie with a pinch of flaky sea salt.
5. Step 5: Bake until cookies are crisp around the edges but still soft in the center, about 8 to 10 minutes. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

• Chef tip: For a fun twist, add 1/2 cup of chopped nuts or dried fruit to the dough.
• Best substitution: Substitute the all-purpose flour with gluten-free flour for gluten-free cookies.
• Make-ahead: Baked cookies can be made ahead and frozen for up to 3 months.
• Scaling: This recipe can be doubled or halved to suit your needs.
• Troubleshooting: If your cookies are dry, try adding an extra tablespoon of butter to the dough.

Storage

• Fridge: Store in an airtight container at room temperature for up to 1 week.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
• Oven reheat: Reheat in a 300°F (150°C) oven for 5-7 minutes for warm, crispy cookies.
• Microwave reheat: Reheat in the microwave for 10-15 seconds for warm, soft cookies.
• Make ahead: Dough can be made ahead and chilled for up to 3 days.

Nutrition Per Serving

• Calories: 150
• Protein: 2g
• Fat: 7g
• Carbs: 20g
• Fiber: 1g
• Sugar: 12g
• Sodium: 100mg
• Cholesterol: 25mg
• Sat. Fat: 4g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Sea Salt Double Chocolate Cookies – Better Than Takeout! FAQs

A Warm Final Note

I can’t wait for you to try Crispy Sea Salt Double Chocolate Cookies – Better Than Takeout! and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!