Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are thick, chewy, and deeply chocolatey with a soft, fudgy center.
Servings: 17 cookies
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 until evenly combined.
- Melt chocolate in 15-second intervals, stirring each time, until smooth. Cool slightly.
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time, mixing fully and scraping between additions. Add vanilla with the last egg.
- Mix in melted chocolate until fully incorporated.
- Add dry ingredients in three additions, then fold in chocolate chips.
- Scoop dough into balls and chill for at least 30 minutes.
- Preheat the oven to 350°F convection.
- Bake 7–8 minutes until the tops are cracked and matte. Cool completely.
Notes
- Yield – 17 cookies
- Flavor Tips – Use Dutch-processed cocoa powder for deeper flavor.
- Technique – Do not overmix after adding flour.
- Variations – Swap in white or milk chocolate chips if desired.
- Storage – Store in an airtight container at room temperature for up to 10 days, or in the freezer for up to 2 months.
Nutrition
Calories: 416kcal | Carbohydrates: 62g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 310mg | Potassium: 233mg | Fiber: 3g | Sugar: 37g | Vitamin A: 228IU | Calcium: 58mg | Iron: 3mg