Soft-Batch Double Chocolate Sea Salt Cookies

If you’re chasing that ultimate bakery-style cookie—chewy edges, fudgy centers, rich chocolate flavor, and a pop of flaky sea salt—soft-batch double chocolate sea salt cookies are exactly what you need. These cookies strike the perfect balance between indulgent and refined, combining deep cocoa richness with melty chocolate chunks and a kiss of sea salt that keeps you coming back for more.

What Makes These Cookies “Soft-Batch”?

Soft-batch cookies are designed to stay soft long after baking. They use a blend of fats and sugars that promote moisture retention, resulting in a dense, tender bite rather than a crisp one. These cookies mimic the feel of doughy, just-baked centers without underbaking.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cornstarch (for soft texture)
1 tablespoon milk
3/4 cup dark chocolate chunks or chips
Flaky sea salt for topping

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes.
Beat in the egg and vanilla extract until smooth.
In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and cornstarch.
Gradually add dry ingredients to the wet ingredients. Mix until just combined.
Stir in milk to moisten the dough slightly. Fold in chocolate chunks.
Scoop dough into 2-tablespoon-sized balls and place them on the prepared baking sheet.
Sprinkle the tops with flaky sea salt.
Bake for 9–11 minutes, until edges are set but centers look slightly underbaked.
Let cookies rest on the pan for 5 minutes before transferring to a cooling rack.

Why Add Sea Salt?

Flaky sea salt doesn’t just enhance flavor—it balances the sweetness and intensifies the chocolate. That contrast between sweet and salty makes each bite more addictive and nuanced. A little salt brings out the complexity of dark chocolate in a way that plain sugar never can.

Texture Tips

Don’t overbake. The cookies firm up as they cool. Removing them when the centers still look soft is key to a fudgy middle.
Use cornstarch. This ingredient tenderizes the dough and helps create that classic soft-batch chew.
Brown sugar helps keep the cookies moist longer than white sugar alone.

Ingredient Swaps and Add-Ins

Use semi-sweet or milk chocolate chips if you prefer a milder chocolate flavor.
Add chopped walnuts or pecans for crunch.
Fold in a handful of mini marshmallows for a rocky road twist.
Use espresso powder (1/2 tsp) to deepen the chocolate notes.

Make-Ahead and Storage

Refrigerate dough: You can chill the dough for up to 48 hours for deeper flavor. Let it sit at room temp for 15 minutes before baking.

Freeze cookie dough balls: Freeze on a tray, then store in a zip bag for up to 3 months. Bake straight from frozen—just add 1-2 extra minutes.

Store baked cookies: Keep in an airtight container at room temperature for 4–5 days. A slice of bread in the container can help keep them soft.

Frequently Asked Questions

Why are my cookies flat? Make sure your butter isn’t too warm and avoid overmixing. Chilling the dough also helps reduce spreading.

Can I double this recipe? Absolutely. These freeze well and disappear fast, so doubling is smart if you’re baking for a crowd.

Can I make them gluten-free? Yes, substitute a 1:1 gluten-free baking flour mix. Add an extra tablespoon of milk if the dough seems dry.

What type of salt should I use on top? Flaky sea salt like Maldon works best. Avoid table salt—it’s too fine and harsh for topping.

Soft-batch double chocolate sea salt cookies are everything a cookie should be—rich, tender, chocolate-packed, and finished with a touch of salt that makes all the flavors pop. Whether you’re baking for a holiday tray, late-night craving, or weekend project, these cookies deliver every time.