Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are soft, chewy, and packed with cocoa and chocolate chips. A rich, easy dessert recipe perfect for any chocolate lover — ready in under 30 minutes!
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups 240 g all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder optional, enhances chocolate flavor
- 2 tablespoons milk add up to ¼ cup total if needed
- 2 cups semi-sweet chocolate chips divided
- Sea salt for garnish (optional)
Instructions
Cream Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
Add Eggs and Vanilla:
- Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl as needed.
Combine Dry Ingredients:
- In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder (if using).
Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Add Milk and Chocolate Chips:
- Stir in 2 tablespoons milk and 1½ cups chocolate chips. If the dough feels too thick, add more milk a tablespoon at a time until it’s soft and scoopable.
Chill the Dough:
- Cover the bowl and refrigerate the dough for at least 3 hours or overnight. This step enhances flavor and prevents spreading.
Preheat Oven:
- Allow the dough to sit at room temperature for 10–20 minutes before baking. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Shape the Cookies:
- Scoop 2–3 tablespoons of dough per cookie and place them on the prepared baking sheet, leaving about 3 inches of space between each. Press the remaining chocolate chips into the tops and sprinkle lightly with sea salt, if desired.
Bake:
- Bake for 12–15 minutes, until the edges are set and the centers look slightly soft.
Cool and Serve:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later.
Notes
Use Quality Chocolate: High-quality cocoa powder and chocolate chips make a huge flavor difference.
Chill the Dough: This step is key for thicker, chewier cookies that don’t spread.
Don’t Overbake: Remove from the oven while the centers are still soft; they’ll firm up as they cool.
Add Texture: Mix in chopped walnuts, white chocolate chips, or chunks of dark chocolate.