Double Chocolate Chip Cookies Recipe
Double Chocolate Chip Cookies recipe made with semi-sweet chocolate chips and unsweetened cocoa powder. These chocolate chocolate cookies are rich and gooey and perfection when topped with flaky sea salt.
When it comes to making cookies, I have a few rules: I don’t want to chill the dough, I don’t want to soften the butter, I don’t want to get out my stand mixer, and I don’t to end up with 4 dozen when I’m done. That’s why these Small Batch Chocolate Chip Cookies are my go-to; they check all the boxes!
Sometimes though you want that little extra chocolate. I decided to scale down my favorite Chewy Chocolate Cookies recipe and test it without using a stand mixer. The results? This delicious double chocolate chip cookies recipe!
Double Chocolate Chip Cookies
To make this double chocolate chip cookies recipe, you will need:
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Semi-sweet chocolate chips
How to Make
The important thing when making these cookies is to get the right temperature and texture of butter so that you can cream it with the sugar by hand.
To do this, I cut the cold butter into chunks (cutting each tablespoon of butter into four equal squares) and melted it in the microwave for about 30 seconds.
A small amount of the butter will fully liquify, but the majority will stay into softened chunks. Note: the timing may differ based on the size and power of your microwave.
To make these cookies:
- Cream together the butter and sugar.
- Beat in the eggs and vanilla.
- Gradually add the dry ingredients into the wet.
- Scoop out the cookie dough and place on a baking tray.
- Bake at 350ºF for 9-12 minutes.
- Immediately top with flaky sea salt.
If I am using a small cookie scoop, I bake these cookie for 9 minutes. The small scoop will yield about 16 cookies. If I am using a large cookie scoop, I bake these cookies for 12 minutes. The large scoop will yield about 12 cookies.
Be careful not to overbake. It’s harder to tell because these cookies are dark, but you just want the bottom edges to start to brown. The tops will still look soft but they will continue to set up and bake on the baking sheet after being removed from the oven.
How to Store
Store these cookies at room temperature in an airtight container. I prefer these cookies right out of the oven when they are warm and gooey. I like to warm them up in the microwave for 15 seconds when I eat them the next day – sometimes topped with a big scoop of vanilla ice cream.
If I’m not going to eat, ahem… share, them all in the next day then I pop them in the freezer.
How to Freeze
You can freeze this chocolate chocolate chip cookies recipe two ways:
1. Freeze unbaked cookie dough: scoop the dough, flash freeze individual cookie dough balls on a baking tray, and then add them to an airtight freezer bag to bake later as needed.
2. Freeze after baking: allow the cookies to cool completely before sealing in an airtight container. This helps the cookies from getting dry or crumbly.
Tips and Tricks
- We usually add semi-sweet chocolate chips, but you could also add in peanut butter chips, white chocolate chips, dark chocolate chips, Reese’s Pieces candies, M&M’s, etc!
- I like to top these cookies with flaky sea salt, this brand is my favorite, but you can also roll them in granulated sugar prior to baking instead.
- Be sure to let the cookies rest on the baking sheet for a few minutes before moving to a wire rack. The cookies will continue to bake for the perfect ooey, gooey, chocolate consistency.
- For “prettier” cookies, top them with 3-4 extra chocolate chips (gently pressing them into the balls of dough) just before baking.
More Cookie Recipes
Double Chocolate Chip Cookies Recipe
Equipment
- Small Cookie Scoop
- Large Cookie Scoop
- Sea Salt Flakes
Ingredients
- 10 tbsp unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 6 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup semi-sweet chocolate chips
Instructions
- Cream softened butter and sugar; mix in eggs and vanilla.
- Combine dry ingredients in a separate bowl and gradually add to the wet ingredients.
- Drop by spoonful (I use a small cookie scoop) onto a baking sheet.
- Bake at 350 degrees F for 9 minutes.
- Immediately top with flaky sea salt.
- Let stand on the baking sheet for 1-2 minutes until no longer puffy.
- Remove to cooling rack.
