Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are thick, chewy, and indulgent! They’re rich and fudge-like, with just a hint of salt to make the chocolate pop! An easy recipe made in under 45 minutes!
Servings: 8 people
Ingredients
- 3 ½ cups all-purpose flour
- 5 tablespoons cocoa powder
- 2 teaspoons kosher salt
- ½ teaspoon baking powder
- 8 oz dark chocolate melted, cooled
- 1 ½ cups light brown sugar packed
- ½ cup sugar
- ½ cup unsalted butter
- 4 eggs
- 1 teaspoon vanilla extract
- 1 ½ cups chocolate chips
- maldon salt
Instructions
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- Melt the chocolate in a microwave-safe bowl. Stir after each 15-second interval. Continue until the chocolate is fully melted.
- In a stand mixer bowl fitted with a paddle attachment, cream the butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the eggs one at a time, scraping down the sides of the bowl in between each addition and beat until there are no visible streaks of eggs. Add the vanilla extract with the last egg.
- Pour the melted chocolate into the egg mixture. Mix until fully combined.
- Reduce the mixer to low and add the dry ingredients in three additions, waiting until almost all the flour has been incorporated before adding the next. Add the chocolate chips after the last of the flour mixture has been incorporated.
- Scoop the dough with a large cookie scoop or roll it into balls about the size of a golf ball. Chill the dough until firm before baking. Bonus points for freezing!
- Preheat the oven to 350°F convection.
- Place the cookie dough balls on a baking sheet lined with parchment paper and bake in the preheated oven for 7-8 minutes until the centers have puffed and cracked slightly and the surface looks matte, not shiny. Cool completely. You can cool them on a wire rack or on the baking sheet.
Notes
Yield – 17 cookies
Flavor Tips—For the best double chocolate chip cookies, use Dutch-processed cocoa powder. It has the most rich flavor and color.
Variations – Mix it up and use chopped milk or white chocolate instead of semi-sweet chocolate chips.
Storage –These cookies can be stored in an airtight container at room temperature for up to 10 days or in the freezer for 2 months.
Nutrition
Calories: 840kcal | Carbohydrates: 128g | Protein: 12g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 758mg | Potassium: 425mg | Fiber: 6g | Sugar: 75g | Vitamin A: 483IU | Calcium: 101mg | Iron: 7mg