Double Chocolate Chip Cookies
A delightful treat for chocolate lovers, these cookies combine rich cocoa flavor with creamy chocolate chips for a satisfying dessert.
Ingredients
For the dough
- 1 cup unsalted butter, softened Make sure your butter is softened for easy mixing.
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour You can substitute half with whole wheat for a healthier option.
- 1 cup natural unsweetened cocoa powder If unavailable, carob powder can be used as a substitute.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder Optional for added depth of flavor.
- 2 tablespoons milk Add more if needed, but do not exceed 1/4 cup total.
- 2 cups semi-sweet chocolate chips Divide the quantity as some will be used for topping.
- Sea salt for garnish Optional for an added touch.
Instructions
Preparation
- In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract. Scrape the bottom and sides of the bowl, then blend again until combined.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, salt, and espresso powder, if using.
- Gradually add the dry ingredients to the wet ingredients and mix until almost combined. Stir in 2 tablespoons of milk and 1 1/2 cups of chocolate chips. If the dough is very thick, add more milk as needed. It should be thick but scoopable.
- Cover and chill the dough for at least 3 hours (or overnight) to allow the flavors to meld.
Baking
- Let the dough soften at room temperature for 10-20 minutes, then preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the dough into 2-3 tablespoon-sized balls and place them on the prepared baking sheet, leaving about 3 inches of space between each cookie.
- Press the remaining chocolate chips onto the tops and sprinkle with sea salt, if using.
- Bake for 12-15 minutes or until the edges are set and the centers are slightly soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies are best served warm with a glass of milk or your favorite hot beverage. To keep them fresh, store in an airtight container at room temperature for up to a week, or freeze for up to three months.