The Best Double Chocolate Cookies
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!
Servings: 30 cookies
Cost: $10
Equipment
Ingredients
- 1 cup salted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder
- 2 cups semisweet chocolate chips
- 6 ounces chopped chocolate
- 2 Tablespoons Flaky sea salt (optional, for sprinkling on top)
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Line 3 baking sheets with parchment paper or a silicone baking mat, and set aside.
- 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 on high speed.
- Beat in eggs and vanilla on high for an additional 1 minute.
- Add the dry ingredient mixture and beat until incorporated.
- Stir in the chocolate chips on low speed.
- 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 5 to 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
*Note: once the dough is made you can tightly cover it with plastic wrap in the mixing bowl or transfer dough to an airtight container and chill for 30 minutes, and for up to 3 days.
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.
- 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.
Nutrition
Serving: 1cookie | Calories: 247kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 184mg | Potassium: 88mg | Fiber: 2g | Sugar: 23g | Vitamin A: 235IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg