Double Chocolate Chip Cookies
This double chocolate chip cookies recipe makes thick, chewy cookies with chunks of melted chocolate topped with a sprinkle of sea salt.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 24 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.