If you believe there is no such thing as “too much chocolate,” then these Double Chocolate Chip Cookies were made for you. Unlike a traditional chocolate chip cookie that features a vanilla base, these cookies boast a rich, brownie-like crumb infused with high-quality Dutch-processed cocoa and loaded with melty semi-sweet chips. They strike the perfect balance between a soft, fudgy interior and slightly crisp, chewy edges. Whether you’re craving a late-night snack or looking for a show-stopping dessert for a party, these cookies are the gold standard for chocolate lovers everywhere.
Why This Recipe Works
- Cocoa-Rich Base: Using Dutch-processed cocoa powder provides a deeper, darker color and a smoother chocolate flavor than standard natural cocoa.
- The “Fudgy” Secret: A higher ratio of brown sugar to granulated sugar keeps these cookies moist and creates a soft, chewy texture reminiscent of a brownie.
- Double the Chocolate: The combination of the cocoa-infused dough and an abundance of chocolate chips ensures you get intense chocolate flavor in every single bite.
- Salt Enhancement: A touch of sea salt in the dough (and a sprinkle on top) cuts through the richness and makes the chocolate flavor pop.
Recipe Details
- Prep Time: 15 Minutes
- Cook Time: 10–12 Minutes
- Total Time: 27 Minutes
- Yield: 24 Cookies
- Difficulty: Easy
Ingredients
- 1 cup (225g) Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 3/4 cup Light Brown Sugar, packed
- 1 Large Egg + 1 Egg Yolk (room temperature)
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 2/3 cup Dutch-Processed Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 cups Semi-Sweet Chocolate Chips (or chocolate chunks)
- Optional: Flaky sea salt for topping
Instructions
- Prep: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats.
- Cream Butter & Sugars: In a large bowl, beat the softened butter with both sugars until light and fluffy (about 2–3 minutes).
- Add Wet Ingredients: Beat in the egg, egg yolk, and vanilla until fully incorporated.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet mixture on low speed. Mix until just combined—be careful not to overmix, as this can make the cookies tough.
- Fold: Use a spatula to fold in the chocolate chips.
- Scoop: Roll about 2 tablespoons of dough into balls (or use a medium cookie scoop) and place them 2 inches apart on the baking sheets.
- Bake: Bake for 10–12 minutes. The edges should be set, but the centers should still look slightly soft (they will firm up as they cool).
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt while still warm.
Conclusion
These Double Chocolate Chip Cookies are an absolute masterpiece of home baking. They deliver a rich, intense cocoa experience that satisfies even the most hardcore chocolate cravings. The contrast between the dark, soft dough and the pockets of melty chocolate chips makes them irresistible. Perfect for dipping in a cold glass of milk or serving warm with a scoop of vanilla bean ice cream, these cookies are a timeless treat that you’ll find yourself making again and again.
(FAQ)
Q: Why do I use an extra egg yolk?
A: The extra yolk adds fat and moisture, which contributes to a chewier, more “fudgy” texture that mimics a brownie center.
Q: Can I use natural cocoa powder instead of Dutch-processed?
A: You can, but the cookies will be lighter in color and have a slightly sharper, more acidic flavor. Dutch-processed is recommended for that classic “dark chocolate” look and taste.
Q: How do I store these?
A: Store in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a piece of white bread to the container—the cookies will absorb the moisture from the bread!
