Double Chocolate Chip Cookies
Double chocolate chip cookies are exactly what you are envisioning. Chocolate chip cookies with a chocolate cookie base. This one is for the never enough chocolate people.
I personally am not a chocolate overload person most of the time, but I sure do know quite a few of them. It’s why I created Double Chocolate Zucchini Bread and Double Chocolate Chip Bagels (granted these are two kinds of chocolate chips so a little bit different but still).
These cookies are somewhat like eating a brownie in cookie form, but not quite. A little more tender than most of my brownie recipes, but equally chocolatey and delicious. Honestly, these cookies are for everyone because who couldn’t have their day made with a little extra chocolate.
Baking Notes & Tips
These double chocolate chip cookies DO need to be chilled. I’m sorry, but that’s just the way it is. Without chilling these will spread a bit more and be less chewy and more crispy/thin. On the plus side, you don’t need any kind of mixer for them though. This can be made with just a spatula and a bowl.
I find the easiest way to chill cookie dough is to scoop the cookie dough and then chill. However, if you don’t want to or don’t have the space to store a cookie sheet in your refrigerator that’s fine. You may just need to wait a few minutes before scooping after chilling. If you do scoop, make sure to cover your pan and use parchment or a silpat. I personally use some of these pans that come with a lid, it makes it easy and you can set things on top of the cookie sheet so it reduces the amount of space you can’t use.
Lastly, don’t skip the flaky salt on top. It pairs so well with all the chocolate, really balancing the flavors so the cookies don’t taste too rich.
Double Chocolate Chip Cookies Key Ingredients
- Cocoa Powder – My favorite cocoa powder (not sponsored just genuine love) is King Arthur triple cocoa. I love it because it’s a blend of three kinds – Dutch, natural and black which gives a little bit of the best aspects of all of them. If you don’t have this/don’t want to buy it, I’d recommend Dutch process or a blend of natural and Dutch.
- Chocolate – What type of chocolate you want inside the cookies is completely up to you. I went for a blend of milk and semi sweet but you could do milk and dark, dark and semi, or just one kind. You can also use either chopped chocolate or chocolate chips. Either will work, or both!
- Butter – Butter is the base of every great cookie recipe, double chocolate chip cookies included. Regular unsalted butter is fine, salted will work but reduce your flaky sea salt on top slightly but make sure it’s softened to room temperature.
Ingredients
- 150 g AP flour 1¼ cup
- ½ tsp Sea salt
- ½ tsp Baking soda
- ½ tsp Baking powder
- 113 g Unsalted butter ½ cup
- 30 g Dutch process cocoa
- 135 g Dark brown sugar â…” cup
- 1 large Egg room temperature
- 1 tsp Vanilla
- 125 g Semi sweet/milk/dark chocolate ~4 oz
Instructions
- In a small bowl, add flour, salt, baking soda and baking powder and whisk together. Set aside.½ tsp Sea salt | ½ tsp Baking soda | ½ tsp Baking powder | 150 g AP flour
- In a large bowl, add your butter and melt, or add melted butter.113 g Unsalted butter
- Add your cocoa powder and mix together with a rubber spatula or whisk.30 g Dutch process cocoa
- Add brown sugar and stir together.135 g Dark brown sugar
- Add your egg and vanilla and mix until the egg has become homogenous with the batter.1 large Egg | 1 tsp Vanilla
- Add your dry ingredients to the wet and stir until just combined.
- Add your chopped chocolate or chocolate chips and incorporate until evenly mixed throughout.125 g Semi sweet/milk/dark chocolate
- Cover your cookie dough bowl with plastic wrap, or scoop cookie dough onto a lined baking sheet and cover, then chill for at least 8 hours or overnight.
- Preheat your oven to 350 when cookies have chilled long enough.
- Line a baking sheet with parchment and place or scoop cookie dough onto pan, leaving a few inches between each to accommodate spread.
- Bake your cookies on the center rack of your oven for 8-10 minutes. Cookies will look set on the top when they are ready.
- Remove from oven and allow to cool on pan for about 2 minutes before transferring to a wire cooling rack.
- Store cookies in an airtight container for up to 5 days. Enjoy!
