Double Chocolate Chip Cookies Recipe
Thick, chewy double chocolate chip cookies made with cocoa powder, butter, brown sugar, vanilla, semi-sweet chocolate chips, and optional sea salt.
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Servings: 24
Ingredients
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour 240 g
- 1 cup natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder optional
- 2 tbsp milk plus more as needed, no more than ¼ cup total
- 2 cups semi-sweet chocolate chips divided
- Sea salt for garnish, optional
Instructions
Cream the butter and sugars.
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer on medium speed until light and fluffy.
Add the eggs and vanilla.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated.
Scrape the bowl.
- Scrape the bottom and sides of the mixing bowl, then mix again until the ingredients are evenly combined.
Combine the dry ingredients.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and espresso powder, if using.
Add the dry ingredients.
- Gradually add the dry ingredients to the butter mixture and mix until almost combined.
Add the milk and chocolate chips.
- Stir in 2 tablespoons of milk and 1 ½ cups of the semi-sweet chocolate chips.
Adjust the dough, if needed.
- If the dough is very thick or difficult to scoop, add additional milk in small amounts. Do not use more than ¼ cup total. The dough should be thick but scoopable.
Chill the dough.
- Cover the bowl and refrigerate the cookie dough for at least 3 hours, or overnight.
Soften the chilled dough.
- Before baking, allow the chilled dough to sit at room temperature for 10 to 20 minutes, or until scoopable.
Preheat the oven.
- Preheat the oven to 350°F (175°C).
Prepare the baking sheets.
- Line two baking sheets with parchment paper.
Portion the dough.
- Scoop the dough into 2 to 3 tablespoon-sized balls and place them on the prepared baking sheets, leaving about 3 inches of space between each cookie.
Add toppings.
- Press the remaining ½ cup of chocolate chips onto the tops of the cookie dough balls. Sprinkle with sea salt, if desired.
Bake the cookies.
- Bake for 12 to 15 minutes, or until the edges are set and the centers remain slightly soft.
Cool on the baking sheet.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
Transfer and serve.
- Transfer the cookies to a wire rack to cool completely. Serve once cooled or slightly warm.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a gluten-free all-purpose flour blend designed for baking.
Confirm that the cocoa powder, baking soda, espresso powder, chocolate chips, vanilla extract, and sea salt are certified gluten-free.
Use chocolate chips labeled gluten-free, as some brands may be processed in facilities with wheat.
Check that the gluten-free flour blend contains xanthan gum, or add it only if recommended by the flour brand.
Use clean mixing bowls, measuring tools, baking sheets, parchment paper, and cooling racks to prevent cross-contamination.
If the dough seems too dry with gluten-free flour, add milk gradually, staying within the ¼ cup total limit when possible.