Why You’ll Love This Recipe
If you crave chocolate in every bite, these cookies are for you. The double chocolate flavor comes from both cocoa powder in the dough and a generous amount of chocolate chips, giving you that perfect chocolatey experience. They are quick to prepare and bake, yielding cookies with soft centers and slightly crispy edges. Plus, the sprinkle of flaky sea salt brings out the richness of the chocolate, making them even more delightful.
Ingredients
- ½ cup unsalted butter (1 stick), at room temperature
- ⅓ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- ½ cup cocoa powder, sifted if lumpy
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1¼ cups chocolate chips, plus more for topping
- Flaky sea salt, for sprinkling
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the Oven
Set your oven to 350°F (175°C) and prepare two large baking sheets by lining them with parchment paper. - Cream Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, beat together the unsalted butter, light brown sugar, and granulated sugar. Continue mixing until the mixture becomes light and fluffy, which should take about 2 minutes. - Add Egg and Vanilla
Crack the large egg into the mixture and add the vanilla extract. Mix well, scraping down the sides of the bowl as needed to ensure everything is combined. - Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and sea salt. After the dry ingredients are well combined, fold in the chocolate chips. - Mix Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the stand mixer while mixing on low speed. Continue to mix after each addition until the dough is fully combined and smooth. - Portion the Dough
Using a 2-tablespoon cookie scoop, portion out the dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading. - Add Toppings
Press additional chocolate chips into the tops of each cookie portion, and sprinkle a little flaky sea salt on top to enhance flavor. - Bake
Place one baking sheet in the oven and bake for 9 to 10 minutes. The edges of the cookies should appear lightly set, but the centers may look soft and underdone. They will firm up as they cool. - Cool
Once baked, remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. After that, gently transfer the cookies to a wire rack to cool completely.
Servings and Timing
- Yield: About 24 cookies
- Prep Time: 15 minutes
- Cook Time: 9 to 10 minutes per batch
- Total Time: Approximately 30 minutes
Variations
- Mint Chocolate Chip Cookies: Add a few drops of mint extract to the dough and mix in mint chocolate chips for a fresh, minty twist.
- Peanut Butter Chocolate Chip Cookies: Stir in peanut butter chips along with the chocolate chips for a delicious peanut butter and chocolate combo.
- Dark Chocolate Sea Salt Cookies: Use dark chocolate chips and sprinkle more sea salt on top for a gourmet, bittersweet treat.
- Espresso Chocolate Chip Cookies: Add a teaspoon of instant espresso powder to the dough to bring out the richness of the chocolate with a hint of coffee.
- Oatmeal Chocolate Chip Cookies: Mix in rolled oats for added texture and a heartier feel to the cookies.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to a week to keep them fresh.
- Freezing: You can freeze the cookie dough portions on a baking sheet until solid, then transfer them to a freezer bag. Bake directly from the freezer, adding a minute or two to the baking time.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the amount of added salt in the recipe to account for the salt in the butter.
What can I substitute for the egg?
If you’re looking for an egg substitute, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), or a commercial egg replacer.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them individually and then transfer them to a freezer bag.
Can I add nuts or other mix-ins?
Yes! You can add chopped nuts, such as walnuts or pecans, or even dried fruit, like cherries or raisins, to customize your cookies.
Why did my cookies spread too much?
If your cookies spread too much, your dough may have been too soft. Be sure to chill the dough for 15-20 minutes before baking, and ensure that you’ve measured your ingredients accurately.
Conclusion
These Decadent Double Chocolate Chip Cookies are the ultimate treat for any chocolate lover. With their rich, chocolatey flavor and chewy texture, they’re perfect for satisfying your sweet tooth. Whether you’re baking for a special occasion or simply indulging in a chocolate craving, these cookies are sure to be a hit. Follow this simple recipe, and you’ll have a batch of irresistibly delicious cookies in no time!
Decadent Double Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 9-10 minutes per batch
- Total Time: 30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Decadent Double Chocolate Chip Cookies are perfect for any chocolate lover. The rich cocoa-based dough, loaded with chocolate chips and a sprinkle of flaky sea salt, delivers a sweet and salty balance with a soft, chewy texture.
Ingredients
½ cup unsalted butter (1 stick), at room temperature
⅓ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour, spooned and leveled
½ cup cocoa powder, sifted if lumpy
1 teaspoon baking soda
½ teaspoon sea salt
1¼ cups chocolate chips, plus more for topping
Flaky sea salt, for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and prepare two large baking sheets by lining them with parchment paper.
- In a stand mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract. Mix well, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Add the dry ingredients to the wet ingredients, mixing on low speed until combined. Stir in the chocolate chips.
- Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Press extra chocolate chips into the tops of the cookies, then sprinkle with flaky sea salt.
- Bake for 9-10 minutes, until the edges are lightly set and the centers are soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a minty twist, add mint extract and mint chocolate chips to the dough.
Substitute dark chocolate chips for a richer flavor, or add a sprinkle of extra sea salt for a gourmet touch.
If your dough is too soft, chill it in the fridge for 15-20 minutes before baking to prevent spreading.
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
