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.
Servings 16
Calories 171kcal
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.
Notes
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.
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.