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