This double chocolate chip cookies recipe makes thick, chewy cookies with chunks of melted chocolate topped with a sprinkle of sea salt.
Does a chocolate craving ever hit you hard? That happened to me and to satisfy the craving I pulled out my double chocolate chip cookies recipe.
This recipe makes the chewiest chocolate cookies. They are packed with giant chocolate chips and then topped with a sprinkle of sea salt. Chocolate craving begone.
How to make double chocolate chip cookies
It’s easy to make double chocolate chip cookies. Use the standard cookie ingredients—flour, baking soda, salt, butter, sugar, egg and vanilla. Now add cocoa powder and chocolate chips for a rich, chocolatey cookie.
- Preheat oven to 350° F. Line baking sheets with parchment paper and set aside.
- Whisk together dry ingredients—flour, cocoa powder, baking soda, espresso and salt. Set aside.
- Beat butter and sugars together until light and fluffy, about 3 minutes.
- Add egg and vanilla. Mix until combined. Scrape down bowl as necessary.
- Add dry ingredients to wet ingredients while mixer is on low. Mix just until combined, then add chocolate chips.
- Scoop a heaping tablespoon of dough. Roll in to a ball, place on baking sheet and flatten the ball slightly.
- Bake for 10 minutes until cookie edges are set and centers are soft.
Looking for a double chocolate chip cookie recipe for one (or two?) Try this double chocolate chip cookie in a mug recipe.
Double chocolate chip cookies with espresso powder
When it comes to extra chocolatey desserts, I like to add espresso powder in with the cocoa powder. This secret ingredient enhances the natural flavor of chocolate.
Espresso powder has a much more concentrated flavor than regular coffee granules or instant coffee. As a result, all you need it half a teaspoon to bring out the chocolate flavor. This will not make your cookies taste like mocha chocolate cookies—promise!
How to store double chocolate chip cookies
Store double chocolate chip cookies in an airtight container at room temperature for 3 or 4 days. If kept in the refrigerator, cookies will keep for up to week.
How to freeze double chocolate chip cookies
Double chocolate chip cookie dough can be frozen for up to 3 months. Wrap the dough in plastic wrap and store in the freezer. Defrost in the refrigerator before roll the dough into balls and baking.
Baked cookies can be frozen in a zip lock bag or airtight container for up to a month. Place parchment paper between layers of cookies or wrap them individually with plastic wrap.
More chocolate chip cookie recipes
If you like chocolate chip cookies, you should try my chewy chocolate chip cookies chewy chocolate chip cookies. They are a classic and have the best thick and chewy texture! If you want even more flavor, check out these peanut butter chocolate chip cookies from Just So Tasty blog or Double chocolate peppermint cookies on Spoonful of Flavor blog.
FAQ about cookies
Why are my cookies fluffy? Too much flour may have been used. I encourage bakers to weigh ingredients instead of measure them (it’s more accurate). If you must measure your ingredients, be sure to fluff up/aerate your flour before spooning it into a measuring cup.
How to make cookies chewy The use of brown sugar and egg yolk helps make a chewy cookies. Chilling the dough also helps. Check out my chewy chocolate chip cookie recipe for more tips!
What special occasion calls for double chocolate chip cookies? For me, it’s just a random Tuesday with a chocolate craving 😉 If you try this recipe, tag @ifyougiveablondeakitchen on social media so I can see your cookies!
Double Chocolate Chip Cookies
- 1 1/4 cups (156 g) all-purpose flour
- 1/3 cup (33 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon instant espresso, optional
- 1/4 teaspoon coarse salt
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
- Preheat the oven to 350° F and line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, espresso and salt. Set aside.
- In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the egg and vanilla extract. Beat until combined, 1 minute. Scrape down the side of the bowl as needed.
- With the mixer on low, slowly add the flour mixture and mix until just incorporated, 30 seconds. Stir in the chocolate chips.1
- Scoop a heaping tablespoon of dough, roll into a ball. Slightly flatten the ball and place on prepared cookie sheet. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
- Bake 10-12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheets 5 minutes, then transfer to a wire rack to cool completely.2
- For extra thick cookies, chill dough in the refrigerator for 30 to 60 minutes. Then form dough into balls and bake in preheated oven (this step will likely make the baking time closer to 12 minutes).
- Storing cookies: Store in an airtight container at room temperature for up to 5 days.
- Freezing cookie dough: Dough may be covered and stored in the refrigerator for up to 3 days or kept in the freezer for up to 3 months. If frozen, let dough defrost in the refrigerator before baking.