The BEST easy double chocolate chip cookie recipe ever! These chocolate cookies have soft centers, chewy edges and are irresistibly chocolatey. They come together in 5 minutes and require only 30 minutes of chilling time!
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 until combined.
Beat in eggs and vanilla until fluffy.
Mix in the dry ingredients until combined.
Add chocolate chips and beat on low speed to combine.
Tightly cover dough with plastic wrap or transfer dough to an airtight container and chill for 30 minutes.
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 them sit on the baking pan for 2-5 minutes before removing to cooling rack.
Ingredients & Subsitutions
Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking! A vegan butter substitute works well in this chocolate cookie recipe too!
White Sugar. I always use Wholesome Organic Cane Sugar to make this double chocolate chip cookie recipe. But any white, granulated sugar should work!
Brown sugar. I recommend using light brown sugar in this recipe for the best results!
Flour. I recommend using an unbleached, all-purpose flour to make these double chocolate chip cookies! Readers have reported using all-purpose gluten-free flour with great results!
Sea Salt. I exclusively bake and cook with pure sea salt, so if you use salt other than sea salt (like iodized table salt) I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste!
Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups!
Chopped chocolate. This is another place to get creative with this recipe. 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, my family loved when I used a salted caramel chocolate bar.
Flaky sea salt. This is totally optional, but I am a huge fan of sweet treat with a great salty flare, and adding flaked sea salt to the top of these chocolate cookies just does it for me!
Double Chocolate Cookies https://joyfoodsunshine.com/double-chocolate-cookies/ February 9, 2020