Double Chocolate Chip Cookies Recipe
Introduction
These Double Chocolate Chip Cookies are rich, fudgy, and bursting with chocolate flavor. Perfectly soft with a slightly crisp edge, they satisfy any chocolate lover’s craving. Adding a touch of espresso powder enhances the depth of the cocoa for an irresistible treat.
Ingredients
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) light brown sugar
- 1 large egg (at room temperature)
- 1 large egg yolk (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour
- 2/3 cup (57 grams) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon instant espresso powder (optional)
- 1/2 teaspoon fine sea salt
- 1/2 cup (85 grams) milk chocolate chips (plus more for garnish)
- 1/2 cup (85 grams) semisweet chocolate super chips or chunks (plus more for garnish)
- Flaky sea salt (optional)
Instructions
- Step 1: In a microwave-safe bowl, melt the butter in 20-second bursts. Whisk in the light brown sugar and let the mixture cool until just warm.
- Step 2: Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined.
- Step 3: Using a rubber spatula, stir in the flour, cocoa powder, baking soda, espresso powder (if using), and salt until just combined.
- Step 4: Fold in the milk chocolate chips and semisweet chocolate chips with a rubber spatula. The dough will look slightly greasy and sticky but will firm up as it rests.
- Step 5: Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment-lined baking sheet. Roll each scoop between your palms to smooth.
- Step 6: Generously dot each dough ball with additional chocolate chips, pressing any chip tips down to prevent burning.
- Step 7: Wrap the scooped dough tightly in plastic wrap and refrigerate for at least 1 hour, preferably overnight or up to 48 hours.
- Step 8: Preheat the oven to 400°F (200°C).
- Step 9: Bake the cookies for about 7 minutes, or until just set. Remove from oven immediately and sprinkle each cookie with flaky sea salt, if desired.
- Step 10: Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Tips & Variations
- For deeper chocolate flavor, try using Dutch-processed cocoa powder instead of natural cocoa.
- If you don’t have espresso powder, omit it—cookies will still taste delicious.
- Chilling the dough overnight improves the texture and intensifies flavor.
- Add chopped nuts like walnuts or pecans for extra crunch.
- Use a mix of different chocolate types (dark, milk, white) to vary the chocolate bursts.
Storage
Store cookies in an airtight container at room temperature for up to 3 days. To keep cookies soft longer, place a slice of bread in the container to maintain moisture. Cookies can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat slightly in the microwave for a warm, melty experience.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added sea salt in the recipe or omit it to avoid over-salting.
Why should I chill the dough before baking?
Chilling helps the dough firm up, which prevents spreading and creates a chewier, more flavorful cookie.
Print
Double Chocolate Chip Cookies Recipe
- Total Time: 1 hour 22 minutes (including chilling time)
- Yield: Approximately 12 large cookies 1x
Description
Decadent double chocolate chip cookies with a rich cocoa base, loaded with milk and semisweet chocolate chips, finished with a touch of flaky sea salt for a perfect balance of sweet and salty. These cookies feature a tender, slightly chewy texture and come together with simple ingredients and easy steps, perfect for baking enthusiasts of all levels.
Ingredients
Scale
Cookie Dough
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) light brown sugar
- 1 large egg, (at room temperature)
- 1 large egg yolk, (at room temperature)
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour
- 2/3 cup (57 grams) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon instant espresso powder (optional)
- 1/2 teaspoon fine sea salt
Chocolate Chips
- 1/2 cup (85 grams) milk chocolate chips, plus more for garnish
- 1/2 cup (85 grams) semisweet chocolate super chips or chunks, plus more for garnish
- Flaky sea salt (optional, for finishing)
Instructions
- Prepare the butter and sugar: In a microwave-safe bowl, melt the butter in 20-second intervals until fully melted. Whisk in the light brown sugar until combined well. Allow the mixture to cool until it is just warm to the touch.
- Make the dough: Whisk the egg, egg yolk, and vanilla extract into the cooled butter and sugar mixture until smooth and fully incorporated. Using a rubber spatula, fold in the all-purpose flour, cocoa powder, baking soda, espresso powder (if using), and fine sea salt until just combined. Finally, fold in both milk and semisweet chocolate chips. The dough will look slightly greasy and sticky but will firm up during chilling.
- Scoop and prepare dough balls: Using a large spring-loaded scoop, portion out 3-tablespoon balls of dough onto a parchment-lined baking sheet. Smooth each dough ball by rolling gently between your palms. Generously dot the tops of each dough ball with extra chocolate chips, pressing any pointed ends down to prevent burning during baking.
- Chill the dough: Wrap the scooped dough tightly in plastic wrap and refrigerate for at least 1 hour, ideally overnight or up to 48 hours to allow flavors to develop and dough to firm.
- Preheat oven: Set your oven temperature to 400°F (204°C) and allow it to fully preheat before baking.
- Bake the cookies: Bake the chilled dough balls for about 7 minutes or until the cookies are just set. Remove them immediately from the oven and sprinkle each cookie generously with flaky sea salt if desired.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain freshness and texture.
Notes
- Using room temperature eggs helps the dough combine smoothly without curdling the butter mixture.
- Instant espresso powder is optional but enhances the chocolate flavor if used.
- Rolling dough balls between palms ensures even shape and prevents cracking during baking.
- Chilling the dough improves texture and flavor depth; don’t skip this step.
- Adding flaky sea salt on top brings a delicious contrast to the rich chocolate sweetness.
- If you prefer a softer cookie, reduce baking time slightly, checking closely after 5-6 minutes.
- Cookies can be frozen after baking for longer storage; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: double chocolate cookies, chocolate chip cookies, cocoa cookies, chewy chocolate cookies, homemade cookies, baking dessert
