Double Chocolate Chip Cookies
Double Chocolate Chip Cookies are perfectly rich, thick and fudgy in the middle, and crisp at the edges. With the perfect amount of deep chocolate flavor and chocolate chips studded throughout, these cookies reach utter perfection with a sprinkling of sea salt on top. I'm obsessed!
Servings: 22 medium cookies, approximately
Ingredients
- 1 stick (113 grams) unsalted butter at a cool room temperature
- 1 cup (200 grams) light brown sugar
- 1 large egg + 1 large egg yolk at room temperature
- 1 Tablespoon vanilla extract
- 1 cup plus 3 Tablespoons (154 grams) all-purpose flour
- ⅔ cup (56 grams) Dutch processed cocoa powder*
- ½ teaspoon baking soda
- ¼ teaspoons baking powder
- 1 teaspoon instant espresso powder optional
- ¼ teaspoon fine sea salt
- 1 cup (170 grams) semi-sweet chocolate chips
- Flaky sea salt optional but recommended, for sprinkling on top
Instructions
- Note before you begin: This dough needs to chill for about 1 hour before scooping and baking (otherwise the dough will be too soft to scoop). I really recommend chilling for a full 24-48 hours before baking, if possible, for the best flavor and texture, but 1 hour is the minimum here.
To Make the Cookies:
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, using an electric handheld mixer), place the butter and sugar. Cream on medium-high for about 3-4 minutes, or until lightened in color, fluffy and creamy. Using a rubber spatula, scrape down the bottom and sides of the bowl.
- Add the egg, egg yolk, and vanilla. Beat on medium until completely incorporated, about 1 minute.
- Add the flour, cocoa powder, baking soda, baking powder, instant espresso powder (if using), and fine sea salt. Mix on low until almost combined. Scrape down the bottom and sides of the bowl.
- Add the chocolate chips and mix just until incorporated. Cover the bowl with plastic wrap and place in the fridge for 1 hour, or until the dough has firmed slightly.
- Once the dough is firmed, preheat oven to 350°F / 175°C. Line large light-colored rimmed baking sheets with parchment paper.
- Use a medium-sized 2-teaspoon cookie scoop to portion the dough into balls. If desired, top each ball with more chocolate chips or chunks.
- Bake 9-11 minutes or until cookies appear set at the edges and only a little damp in the middle. Sprinkle each cookie with flaky sea salt.
- Allow to cool on cookie sheets on top of wire cooling racks.
Notes
The Cocoa Powder: I highly recommend sticking with Dutch-processed cocoa powder here, for the perfect richness, flavor, texture, and spreading while baking. If needed, any cocoa powder will work, but the flavor, color, and texture will be different. This is my go-to Dutched cocoa powder for these cookies!
The Salt on Top: Feel free to skip this if salty-sweet isn't your thing, but I really recommend adding it straight out of the oven. It helps balance the flavors and richness perfectly.
Perfectly Round Cookies: If desired, immediately out of the oven, swirl a large round cookie cutter around the edges of each cookie, for uniformly-round, slightly thicker cookies.
Storage: Store completely-cooled Double Chocolate Chip Cookies inside an airtight container. Cookies will start to dry out after 3 days.