Chewy Double Chocolate Chip Cookies with Sea Salt

It’s fall and it’s vintage AK season, people! What is “vintage AK?” It’s where I update and share super old Ambitious Kitchen recipes that you probably have never even seen before. These recipes were (and are) some of my favs from the archives that I almost forgot about but remembered how amazing they were.

SO, let’s throw it back to 2014 when I first shared these incredible salted brownie cookies (AKA brookies or double chocolate chip cookies). It’s not too often that you can find a good chewy double chocolate cookie. In fact, after all of my bakery tours in different cities, I think I’ve only stumbled upon one or two. Most of them have white chocolate chips which is fine, but if you’re going to do chocolate then I fully believe you should stick with the real stuff.

I remember baking up these cookies almost 10 years ago and how I couldn’t stop sneaking bites of the dough. It tastes like brownie batter and cookie dough had a baby. So full of chocolate. Bake these up for the holidays, birthdays, or any time you need a sweet treat this season!

FREE Ultimate Guide to Cookie Baking

Everything you’ll need to make these double chocolate chip cookies

The best part about these brownie cookies is not only how decadent they taste but how easy they are to make! The chewy exterior and fudgy center will have you swooning. Another bonus? These only require 10 ingredients which you probably already have in your cupboards:

Flour: we’re using regular all-purpose flour to give these brownie cookies the texture we’re looking for.
Cocoa powder: I always recommend using unsweetened cocoa powder when baking.
Coconut oil: a little coconut oil gives the cookies the perfect amount of moisture (hello, deliciously chewy) and keeps them dairy free!
Brown sugar: I like to use all dark brown sugar (instead of granulated sugar) for extra rich, molasses flavor.
Egg: you’ll need 1 egg to help them bake up properly.
Baking staples: like almost all baking recipes, you’ll need baking soda, salt, and vanilla extract. Learn how to make your own vanilla here!
Coffee: this is optional, but I like to add a tiny bit of espresso powder or instant coffee to really bring out that dark chocolate flavor.
Chocolate chips: because they’re double chocolate, of course! Feel free to use semi-sweet chocolate chips, dairy-free, or dark chocolate chips.
For topping: if you love sweet and salty flavors together like I do, sprinkle the cookies with some fancy, flaky sea salt.

Can I make them vegan or gluten free?

To make gluten free: I think 1:1 gluten-free all purpose flour would work well to make these cookies gluten free. Alternatively, try my Flourless Paleo Chocolate Almond Butter Cookiesor my Gluten Free Almond Flour Chocolate Sugar Cookies.
To make vegan: I haven’t tested it, but I think a flax egg would work in place of the regular egg. Learn how to make a flax egg here.

How to make perfect brownie cookies

As I mentioned, this brownie cookie recipe couldn’t be easier! Seriously you can whip these up in 20 minutes and you don’t even need an electric mixer.

Mix the dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt.
Beat the wet ingredients. Using a hand mixer or a stand mixer beat together all of your wet ingredients until nice and smooth.
Make the dough. Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate chips.
Bake, cool & devour. Roll the dough into small balls using your hands or a cookie scoop, drop the cookie dough balls onto prepared baking sheets lined with parchment paper. Use your hand to flatten them slightly, then bake until set. Sprinkle with salt, cool, and enjoy!

Jazz up these easy brownie cookies

Another thingI wanted to tell you guys is how easy it is to jazz these cookies up. Here are some versions to try:

Use dark chocolate cocoa powder and dark chocolate chunks or chips
Chop up your favorite artisan chocolate bar instead of using chocolate chips
Fold in dried cherries, walnuts, pecans, or pistachios
Try out peanut butter chips for a cookie that tastes like a Reese’s Peanut Butter Cup
Or top your cookies with my famousFluffy Peanut Butter Frosting

Tips for making perfect double chocolate chip cookies

Do not use substitutes.Please be sure to follow the recipe as written unless substitutes are noted in the notes section of the recipe. Changing the flour will greatly affect the taste and texture of these cookies.
Make sure your ingredients are room temp. You’ll want to be sure that your coconut oil and egg are both at room temperature after you melt the coconut oil so that they don’t coagulate when you’re making the dough.
Use fresh baking soda.Make sure your baking soda is fresh to ensure that these cookies bake up properly.
Measure your flour correctly.Do you know the best way to measure flour without a scale? Get my tips & tricks inthis video!

Storing & freezing tips

To store: place these chocolate brownie cookies in an airtight glass containerorreusable silicone bagand keep them at room temp for up to 5 days.
To freeze: you can actually freeze the cookie or the fully baked cookies! Head to this postfor all of my tips and tricks for both methods.

More delicious cookie recipes to try

Dank Coconut Oil Chocolate Chunk Cookies
The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
Flourless Double Chocolate Hazelnut Cookies with Sea Salt {grain free, gluten free, paleo}
Absolutely Epic Chocolate Chunk Cookies

Get all of my cookie recipes here!

Salted Brownie Cookies

4.95 from 38 votes

Ingredients

1 cup all purpose flour
⅓ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil, melted and cooled
¾ cup dark brown sugar
1 egg
2 teaspoons vanilla extract
1 teaspoon espresso powder or instant coffee, optional
¾ cup chocolate chips
coarse sea salt, for sprinkling

Instructions

Preheat oven to 350 degrees F. Whisk together flour, cocoa powder, baking soda and salt; set aside.
In a large bowl, beat cooled coconut oil, brown sugar, egg, vanilla, and espresso powder (if using) until creamy and smooth; about 1-2 minutes.
Add in flour mixture and incorporate until well combined. Fold in chocolate chips.
Roll into small dough balls or use a small cookie scoop to drop on a baking sheet and flatten slightly with the palm of your hand.
Bake 8-10 minutes. I like to take mine out at 9 minutes so they remain soft. Sprinkle with sea salt immediately.
Cool on cookie sheet for a few minutes then transfer to wire rack to finish cooling. Makes about 16 cookies.

Recipe Notes

To make gluten free: I recommend using 1:1 gluten free all purpose flour.

To make vegan: I suspect you can sub a flax egg for the egg in this recipe, but have not tested it. Please let me know if you do.

Instead of chocolate chips, you can chop up 3.5 oz of your favorite chocolate bar. These are quite wonderful with dark chocolate cocoa powder and dark chocolate chunks/chips, if you prefer to do that.

Nutrition

Serving: 1cookieCalories: 180calCarbohydrates: 13.4gProtein: 2gFat: 10.5gFiber: 1gSugar: 15.1g

This post was originally published on November 6th, 2014, and republished on October 18th, 2023.

Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Eat Love Eats

Chewy Double Chocolate Chip Cookies with Sea Salt | Ambitious Kitchen (2024)