Salted Double Chocolate Chip Cookies
Based on my grandmother’s chocolate chip cookie recipe, these double chocolate chip cookies are hard to put down. Depending on size, this recipe makes a couple dozens cookies that go great with a glass of milk.
Ingredients
1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 tsps. vanilla
2 eggs
2 cups flour
1/4 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
Choice of chocolate chip baking morsels
Kosher or flaky salt
Method
Beat 1 cup shortening, 3/4 cup sugar, and 3/4 brown sugar together in a stand mixer or large mixing bowl.
Add 2 tsps. vanilla and 2 eggs to the bowl and combine.
Mix in 2 cups flour, 1/4 cup cocoa powder, 1 tsp. baking soda, and 1 tsp. salt.
Stir in your choice of baking morsels. The best options are dark chocolate, milk chocolate, or for a more traditional cookie try semi-sweet chocolate chips.
Portion the dough with a cookie dough scoop onto a parchment lined baking sheet, sprinkle the tops of each cookie with a pinch of kosher or flaky salt, and bake at 350 degrees F for 11 minutes.
Remove from the oven and let sit on the baking sheet for several minutes before transferring to a cooling rack.
Enjoy. These are definitely cookies you knead in your life!
Tips
Portioning cookies is incredibly fast when using a cookie scoop.
Flaky sea salt is the way to go. These large shards of salt can really elevate a cookie by giving it more depth of flavor.
Making this dough ahead of time and freezing already portioned amounts will allow you to have nice warm cookies in less than 15 minutes, anytime you want!
Make these cookies gluten-free by substituting the flour with King Arthur’s 1-to-1 gluten-free replacement.