Description
These Double Chocolate Chip Cookies are an insanely easy crowd-pleaser recipe that delivers tender, chewy cookies with crispy edges. With a rich double chocolate flavor from cocoa powder and a blend of semisweet and dark chocolate chunks, these cookies have gooey pockets of chocolate in every bite. Perfect for baking enthusiasts looking for a simple yet bakery-style cookie, this recipe guides you through the whole process, ensuring soft, fudgy centers and a beautifully balanced sweetness.
Ingredients
Scale
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- ¾ cup (65–75 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
Wet Ingredients
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
Chocolate and Flavorings
- 1½ cups (270 g) semisweet chocolate chips
- ½ cup (90 g) dark chocolate chunks or chips
- 1 teaspoon espresso powder (optional)
- Flaky sea salt (for sprinkling, optional)
Instructions
- Preheat and Prepare Your Pans: Preheat the oven to 350°F (180°C) to ensure even baking. Line your baking sheets with parchment paper or lightly grease them to prevent sticking and encourage evenly baked bottoms.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes. This incorporates air, helping cookies stay thick and tender.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each. Stir in the vanilla extract until the mixture is smooth and glossy without any egg streaks.
- Mix in the Dry Ingredients: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt to break up lumps and evenly distribute ingredients. Gradually add this dry mixture to the wet ingredients, mixing on low speed or folding with a spatula just until no flour streaks remain to avoid tough cookies.
- Fold in the Chocolate and Espresso: Gently fold in the semisweet chocolate chips, dark chocolate chunks, and espresso powder if using, making sure the chocolate pieces are evenly distributed for melty pockets in each cookie.
- Scoop and Shape the Dough: Use a cookie scoop or tablespoon to portion out dough balls approximately 1½ tablespoons each. Place them spaced apart on prepared baking sheets. For a bakery-style appearance, press a few extra chocolate chips on top. Optionally, chill the dough for 20–30 minutes for thicker cookies.
- Bake to Soft and Fudgy Perfection: Bake the cookies for 9–12 minutes. Edges should be set while centers remain slightly soft and underdone to achieve a fudgy texture. Remove from oven and optionally sprinkle flaky sea salt on top for a sweet-salty contrast.
- Cool and Enjoy: Let the cookies rest on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely. Enjoy warm or at room temperature for a perfect bakery-style treat.
Notes
- For thicker cookies, chill the dough in the refrigerator for 20–30 minutes before baking.
- Using room-temperature eggs helps achieve an even, smooth dough.
- If you don’t have parchment paper, lightly grease the baking sheets to prevent sticking.
- Adding flaky sea salt after baking enhances the chocolate flavor and adds a pleasant sweet-salty contrast.
- A good-quality cocoa powder intensifies the chocolate flavor.
- Do not overmix once dry ingredients are added to keep cookies tender and soft.
