If you know me personally, you probably know... I'm a chocolate fan. Always have been always will be! This double dark chocolate chip cookies recipe is dedicated to my fellow chocolate lovers - and the additional brown butter within doesn't hurt either!

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⭐ What's so great about brown butter?
Brown butter is an absolute game-changer. Although the process of browning butter can cause some to feel nervous – never fear! The success of achieving brown butter is dependent on using your senses.
After cooking butter for a lengthy amount of time, milk solids begin to separate from the fat. These milk solids eventually fall to the bottom of the pan and are packed with flavor.
Brown butter is a fantastic addition or even replacement within a number of recipes. Whether you are hoping to add flavors to these cookies, brown butter cakes, brown butter rice krispie treats, brown butter popcorn – elevate the flavor with a bit of brown butter. Take a look at my step-by-step guide with visuals if perhaps this is the first time you’ll be making brown butter!
🍴 Ingredients

Let's go over some of the other key ingredients that are used within this brown butter cookies recipe that makes all the difference!
- Bread Flour & All Purpose Flour: This recipe requires two different types of flour - both all-purpose flour and bread flour! The combination of flours creates an ideal texture. Bread flour has a higher percentage of protein, making these cookies extra chewy and scrumptious. If you don't have bread flour, you can substitute all-purpose yet the texture will be affected.
- Brown Butter: This is the ingredient that gives these gourmet cookies their *chef’s kiss* je ne sais quois. Don’t feel intimidated; making it is much simpler than you think! The best part, all you need is unsalted butter, a small saucepan and a stovetop! This ingredients will add a depth of flavor and a nutty aroma due to the browning process.
- Black Cococa Powder: If you like dark chocolate, you’re going to LOVE black cocoa powder. Similar to dutch-process cocoa powder, this variety has been heavily alkalized to reveal extra smooth (non-bitter) notes of unsweetened chocolate.
- Dark Chocolate: Not a dark chocolate fan? No problem! Feel free to substitute milk chocolate instead if you'd prefer! You can use chopped chocolate bars, chocolate chunks, dark chocolate chips, semisweet chocolate chips or big chunks of chocolate!
- Flakey Sea Salt: The ultimate finishing touch - flaky salt! I personally love adding a pinch of salt to the tops of most things... and these cookies are no exception. It brings out the dark chocolate caramelized flavors of the cookies in each and every bite.
See the recipe card below for a full list of ingredients and measurements.

📖 Step by Step Instructions
Step 1: Combine the dry ingredients. Whisk both types of flour, baking soda, baking powder, black cococa powder and salt together in a bowl.
Step 2: Mix butter, sugar, and egg. In the bowl of a stand mixer, mix together the butter and sugars at medium speed with a paddle attachment. Scrape down the sides of the large mixing bowl, add the egg, and whip for a few more minutes.
Step 3: Finish the dough. Slowly pour the dry mixture into the wet and mix until just combined with a rubber spatula. Finish by folding in the dark chocolate.


Step 4: Chill the cookie dough balls. Scoop the dough into balls and place them in an airtight container. Place the container in the fridge until the balls are firm and chilled.
Step 5: Bake the cookies. Once chilled, transfer the dough balls to a parchment-lined baking sheet or cookie sheet and bake for about 12 minutes.
Step 6: Salt and cool. Sprinkle each cookie with flaked sea salt as soon as they come out of the oven. Let the salted cookies cool fully, then enjoy!


👩🏻🍳 Expert tips and variations
- Measure precisely - Weighing your ingredients with a kitchen scale will give you precise measurements and lead to cookie success! Use the scale to make Key Lime Cookies, Lemon Blueberry Cookies and Coffee Cookies as well!
- Chilling cookie dough - For the best results, chilling the cookie dough in the freezer is non-negotiable. This step firms up the butter and prevents the cookies from spreading too much in the oven.
- EXTRA chocolatey dark chocolate cookies - There’s no such thing as too much chocolate. For ultra chocolatey goodness, press a few additional pieces of chocolate into the top of each ball of dough before baking. Then use any leftovers to make chocolate chip cookies without brown sugar!
- Don’t skip the sea salt - Dark chocolate sea salt cookies are a level above the rest. Just a pinch of flaked sea salt enhances all of the flavors in every bite.
- More cookie mix-ins - It’s perfectly acceptable to pack your cookies with more than just dark chocolate. Try adding white chocolate chips, shredded coconut, Mini M&M's, chopped nuts, or mini chocolate peanut butter cups (just to name a few).
❄️ Chilling Double dark chocolate chip cookie dough
Once you’ve mixed a batch of the double chocolate cookie dough, make sure to place it in the fridge to chill for at least an hour. This chilling process helps to solidify the fat in your dough prior to baking. Since these cookies have a significant amount of butter, chilling the dough before baking your cookies from spreading in the oven and allows them to retain their shape.
❄️ Storing and freezing
Storing baked cookies - Keep the baked cookies in an airtight container on the counter for 4 to 5 days. You could also freeze them for up to 3 months.
Freezing raw cookie dough - The dough can be frozen and baked straight out of the freezer. To freeze, place the chilled dough balls on a parchment-lined baking sheet and freeze until firm. Transfer the balls to a freezer-safe bag and freeze for up to 3 months.
Baking frozen cookie dough - The next time you crave freshly baked cookies, grab what you need from the freezer bag and bake! The frozen cookie dough will need a few extra minutes in the oven, so keep an eye on them.

💭 Recipe FAQs
These cookies should still be soft in the center. Crunchy cookies mean they’re overbaked. Keep an eye on the oven, especially during the last few minutes of baking. As soon as the sides start to brown, take them out. You may even want to buy an oven thermometer -this is the best way to check the accuracy of your oven temperature!
Most cookie recipes include a small amount of salt in the dough to enhance the flavor. I prefer to sprinkle sea salt on the cookies AFTER they come out of the oven.
More delectable cookie recipes you'll love!
If you try this recipe for Double Dark Chocolate Chip Cookies, please leave a 🌟 review and share your creation with me onsocial media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧

Double Dark Chocolate Chip Cookies
Equipment
- Tablespoon or Cookie Scoop
Ingredients
Brown Butter (Not all will be used for cookie recipe below)
- 226 g (1 Cup ) Unsalted Butter, (2 sticks)
Double Dark Chocolate Chip Cookies
- 110 g (1 Cup ) All-Purpose Flour
- 60 g (½ Cup ) Bread Flour
- 2 tablespoon Black Cocoa Powder, or Regular Cocoa Powder
- ¼ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ teaspoon Baking Powder
- 116 g (½ Cup ) Unsalted Brown Butter , melted
- 100 g (½ Cup ) Granulated Sugar
- 100 g (½ Cup ) Brown Sugar
- 1 Whole Egg, room temperature
- 1 Egg yolk
- 132 g (¾ Cup ) Dark Chocolate, roughly chopped
- Flaky sea salt, to finish
Instructions
Brown Butter
- Start by melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color while the butter starts to brown.226 g Unsalted Butter
- Swirl the pan occasionally to make sure that the butter is cooking evenly
- As the butter melts, it will begin to foam, sputter and the coloring will get darker
- Once the butter has developed a deep golden-brown color, pour into a heatproof glass container.
Cookies
- Whisk together your dry ingredients – the flours, baking soda, baking powder, sea salt, and cocoa powder in a bowl and set aside.110 g All-Purpose Flour, 60 g Bread Flour, ¼ teaspoon Baking Soda, ¾ teaspoon Baking Powder, ½ teaspoon Salt, 2 tablespoon Black Cocoa Powder
- Whisk together the melted butter, white sugar, and brown sugar until smooth. Then add your room temperature egg and egg yolk whisking again until smooth.116 g Unsalted Brown Butter, 100 g Granulated Sugar, 100 g Brown Sugar, 1 Whole Egg, 1 Egg yolk
- Slowly add the dry ingredients in two separate stages, mixing until your ingredients have fully combined. Then, add roughly chopped dark chocolate mixing for a few moments more to incorporate and for the dough to fully come together in the bowl.132 g Dark Chocolate
- Using a medium large cookie scoop, about three tablespoons, roll your chilled dough into balls. Place the scooped cookie dough onto a baking tray or plate, wrap to cover and let them rest in the fridge for at least an hour or so until firm and chilled. In the post above, I lay out a few reasons as to why I would recommend letting the dough chill for 24 hours, but one hour is the minimum time you'll need to chill the melted butter based dough.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and prepare your baking tray with parchment paper.
- Place your preferred number of cookies onto a baking sheet, and bake for about 11-13 minutes or until the edges have JUST started to set and the middle of the cookie is still a bit soft.
- Remove the baking sheet from the oven and reshape the cookies as desired with a large circular cookie cutter, gently scooting the edges back to a perfectly circular shape. Then, let the cookies sit undisturbed for 3-5 minutes. Finally, transfer to a wire rack and allow to cool.Flaky sea salt
Steph
These are excellent, awesome flavour and come together really easily! Only modification I made was to add the cocoa powder during the dry ingredients (I find this brings out even more cocoa flavour with any recipe). I would not swap out the dark cocoa for regular (it is the dominate flavour and delicious!).
Kristin H
Are you using all the butters mentioned above? As in both of the 2 sticks of butter (the browned butter) and both of the 1/4 c of butter? I'm super excited to make these and want to make sure I make them correctly!
Emily
Thanks for asking Kristin! I've actually just updated the recipe to make it a bit more straightforward in terms of measurement. The cookie dough will need a total of 1/2 cup of melted brown butter - let me know if there's anything else I can clarify, happy to help!
Taylor
I was expecting a lot more flavor from these cookies... They are perfectly fine cookies, but nothing stands out like I thought it would. I did use regular cocoa powder so I understand that this will effect color & taste, but it just ended up looking like I burnt chocolate chip cookies (they're not burnt tho- cooked 13 minutes).
Mother of Dragons
I just made these cookies today. I didn't have black cocoa powder, so I used Ghirdelli dutch process Cocoa powder, and I didn't have dark chocolate, so I used semi-sweet chocolate chips. Those are the only modifications I made to this recipe. I tasted the dough before chilling. It tasted like caramel. SO GOOD! I chilled in the fridge from the mixer for 1/2 hr. Then scooped into 3Tbsp size balls and put in freezer. I waited an hour, then made 4 cookies at 350deg. F for 14 minutes. Once those cooled they were a very crumbly texture exterior and a very gooey interior. I did the rounding trick with the circular biscuit cutter I have which did make them look really great. But seriously, the exterior was like melty sand making these cookies very delicate to the touch. But the flavor was out of this world! LOVED the flavor! The dough even after adding my dry ingredients was a similar texture to a buttercream frosting. I thought that was weird. Is that how it's supposed to be? I also used a food scale to measure out my dry ingredients instead of doing it the American way which usually results in more unpredictable results. Not sure how to avoid the sandy texture for the next time. But this recipe yielded 13 (3Tbsp) dough balls. That's pretty great. Any advice on avoiding the weird texture for next time would be greatly appreciated. Thanks!
Emily
I loved reading though your thoughts/comment Mother of Dragons! 😂 I've updated the recipe slightly this month, adding a bit of structure, moisture and fat into the cookie and it seems to be a hit with my testers! I'm also curious if you're working with an oven thermometer - sometimes an extra hot oven can crisp up those edges quite quickly, while the interior stays a touch underbaked. Looking forward to hearing your thoughts if you end up baking a batch again!
Sahdir Ellis
Hello Emily,
The link you provided for the black Cocoa powder no longer has that item. What is the brand name of that particular black cocoa powder because I have looked in Whole foods, Stop and Shop, Shop Rite, Trader Joe's and Walmart to no avail. The ones I have seen don't look like they will give the type of rich black I'm going for and only seem to give a dark brown color.
Emily
Oh that's too bad - thank you for letting me know that the item is currently unavailable! I'm adding my current go-to order here - I've found it allows for that rich black color that hopefully you'll be happy with!
Sahdir Ellis
OMG! Thank you for responding, Emily. I had just looked at that before I checked your response as it seemed like the only one on Amazon that would give me what I was looking for.
Emily
You're so welcome!! 😊