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.
Whenever baking cookies, whisk the dry ingredients (flour, baking soda, salt and cocoa) separately from the wet ingredients (sugar, butter, egg and vanilla). Adding the dry ingredients last will prevent the cake-y cookies.
I like to beat the butter and sugar together for at least 4 minutes so the sugar is absorbed into the butter. This process will keep the cookies chewy instead of crispy.
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!
This double chocolate chip cookies recipe calls for espresso powder as an optional ingredient, however I strongly recommend it because it will make the chocolate flavor more intense and rich.
Recipes similar to double chocolate chip cookies
If you like double chocolate chip cookies, you should try these chocolatey recipes…
- Fudgy, chewy brownies recipe
- Flourless chocolate cake
- Decadent chocolate cake
- Chocolate zucchini banana bread
- Double chocolate peppermint cookies
What special occasion calls for double chocolate chip cookies? For me, it’s just a random Tuesday with a chocolate craving 😉 Enjoy!
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 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) cold, unsalted butter, cubed
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet 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 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 5-10 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).
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- 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.