The best double chocolate chip cookie recipe ever! These chocolate cookies have soft centers, chewy edges and are irresistibly chocolatey. They are easy to make in 5 minutes, and chilling is optional!
In a medium bowl combine flour, baking soda, sea salt, baking powder, and sifted cocoa powder. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar for 1 minute.
Beat in eggs and vanilla for an additional 1 minute.
Add the dry ingredient mixture and beat until incorporated.
Stir in the chocolate chips on low speed.
Tightly cover dough with plastic wrap or transfer dough to an airtight container and chill for 30 minutes (optional).
Preheat oven to 375 degrees F. Line 3 baking sheets with parchment paper, and set aside.
Use a 1 – 1 ½ TBS cookie scoop to measure out dough and then roll it into balls. Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
Gently press 2-4 pieces of chopped chocolate onto the tops of each cookie.
Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just barely set, and starting to crackle around the edges.
If desired, sprinkle with flaked sea salt.
Let the cookies sit on the baking pan for 2-5 minutes before removing to cooling rack.
Video
Notes
Ingredient Substitution Notes
Salted Butter. Unsalted butter, vegan butter, or softened (not melted) coconut oil work well.
White Sugar. organic cane sugar is a good substitute for white granulated sugar.
Flour. to make the chocolate cookies gluten-free, use an all-purpose gluten free flour.
Sea Salt. if using iodized table salt, reduce the amount by half.
Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips, and choose your favorite variety: milk, dark, semisweet, even white.
Chopped chocolate. I usually use 60-70% dark chocolate bars chopped up to press into the tops before baking. However any variety of chopped chocolate - including flavored bars- may be used. For example, use a salted caramel chocolate bar!
Flaky sea salt. This is optional, but I consider flaky sea salt "adult sprinkles" and it tastes exceptional added to these chocolate cookies.
StoreStore these double chocolate cookies in an airtight container at room temperature for up to 5 days. How to Freeze Chocolate Cookies
Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.