Double Chocolate Chip Cookies

5 from 3 votes

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies are a chocolate lover's dream cookie! Thick & chewy cookies are full of rich chocolate flavor and are studded with melty chocolate chips. These taste just like classic chocolate chip cookies, but with a chocolate twist!

Prep Time20

Cook Time9

Total Time29

Course: Cookies

Cuisine: Dessert

Keyword: Chocolate Chip Cookies

Servings: cookies

Author: Stephanie Simmons

Ingredients

For the Cookies:

14 and 1/2 tbsp tbsp salted butter 206 grams
1/2 cup + 1 tbsp cocoa powder 52 grams
3/4 cup brown sugar, packed you can use light or dark brown sugar! 163 grams
3/4 cup granulated or cane sugar 156 grams
2 large eggs, at room temperature
1 and 1/2 tsp vanilla
2 and 2/3 cups all-purpose flour, spooned & leveled 347 grams
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 and 1/2 cups chocolate chips
flaked sea salt for topping, optional

Instructions

Make Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the cocoa powder, then the sugars. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients (see tip below), then stir or mix in the chocolate chips last.
Tip: Don't fret if the dough seems dry while mixing in the dry ingredients - this will take a bit of elbow grease, or you can use a mixer for this part. I promise the dough isn't dry and it will all incorporate!
14 and 1/2 tbsp tbsp salted butter, 1/2 cup + 1 tbsp cocoa powder, 3/4 cup brown sugar, packed, 3/4 cup granulated or cane sugar, 2 large eggs, at room temperature , 1 and 1/2 tsp vanilla, 2 and 2/3 cups all-purpose flour, spooned & leveled, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 and 1/2 cups chocolate chips
Scoop Dough Balls: Scoop the dough into balls that are 65 grams in size. Chill the dough balls in the fridge for at least 2 hours or in the freezer for up to 1 hour. If chilling in the fridge the minimum amount of time, roll in granulated sugar after the chill. Roll in sugar before if chilling longer or freezing.
Bake: Pre-heat your oven to 365℉ (350℉ works too if your oven doesn't allow custom temperatures) and line a few cookie sheets with parchment paper or silicone baking mats while you wait. Place 5-6 cookies on each baking sheet leaving space between for spreading, and bake one at a time. Bake for 8-9 minutes. The edges will appear just set and the cookies will be a bit puffy on top but will look a tiny bit underdone.
Once baked, immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. This also helps them appear thicker.
Serve & Store: Let cookies cool on the baking sheet on a wire rack for 5-10 minutes, or until cooled just enough to handle. Dig in while they're warm and gooey! Sprinkle with flaked sea salt if desired. Store cooled, leftover cookies in an airtight container for 3-4 days.
flaked sea salt
Freezing Cookie Dough & Make-Ahead Tips: Cookie dough can be balled, frozen on a sheet pan until solid, then transferred to a freezer bag or airtight container. Freeze for 1-2 months. Bake from frozen, adding 1-2 mins to the bake time. The cookies will hardly spread, but will be done when the edges appear and feel just set. Same goes if you refrigerate the dough balls (they keep 3-4 days in the fridge). Add 1 min or so to the bake time. They will not spread much out of the fridge either.

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