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Double Chocolate Chip Cookies

Indulge in the rich flavor of Double Chocolate Chip Cookies, featuring gooey chocolate chips and a soft, chewy texture, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 9 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 14.5 tbsp 14 and 1/2 tbsp salted butter Melted for adding moisture and flavor.
  • 1/2 cup + 1 tbsp 1/2 cup + 1 tbsp cocoa powder Gives deep chocolate intensity.
  • 3/4 cup 3/4 cup brown sugar, packed Enhances chewiness and adds caramel sweetness.
  • 3/4 cup 3/4 cup granulated or cane sugar Adds sweetness and helps create a crispy exterior.
  • 2 large 2 large eggs At room temperature for binding.
  • 1.5 tsp 1 and 1/2 tsp vanilla Adds aromatic warmth.
  • 2.67 cups 2 and 2/3 cups all-purpose flour, spooned & leveled Provides structure.
  • 1 tsp 1 tsp baking powder Adds lift to cookies.
  • 1 tsp 1 tsp baking soda Helps rise and contributes to texture.
  • 0.5 tsp 1/2 tsp salt Balances sweetness.
  • 1.5 cups 1 and 1/2 cups chocolate chips Creates pockets of melted chocolate.
  • Flaked sea salt (for topping, optional) Enhances chocolate flavor.

Method
 

Make Cookie Dough
  1. Melt the salted butter in a large mixing bowl.
  2. Whisk in the cocoa powder until fully combined.
  3. Gradually stir in both sugars, mixing until smooth.
  4. Crack in the eggs and add the vanilla, whisking vigorously until completely incorporated.
  5. Gently stir in the flour, baking powder, baking soda, and salt.
  6. Fold in the chocolate chips until evenly distributed.
Scoop Dough Balls
  1. Portion out the cookie dough into balls weighing about 65 grams each.
  2. Chill the dough balls in the fridge for a minimum of 2 hours or the freezer for about 1 hour.
  3. Roll the dough balls in granulated sugar before chilling if using the fridge.
Bake
  1. Preheat your oven to 365°F (or 350°F if preferred).
  2. Line baking sheets with parchment paper.
  3. Place 5-6 cookie dough balls on each sheet.
  4. Bake for 8-9 minutes or until edges appear set.
  5. Immediately use a round cookie cutter to shape the cookies after baking.
Serve & Store
  1. Cool cookies on a wire rack for about 5-10 minutes.
  2. Enjoy warm or with flaked sea salt sprinkled on top.

Notes

Cookies can be frozen individually and reheated in the microwave for a few seconds. Consider adding espresso powder for deeper flavor and mixing in nuts or different chocolate chips for variation.