Double Chocolate Chip Cookies
Rich, fudgy cookies with crisped edges and soft centers, loaded with semi-sweet chocolate chips for a delicious chocolate experience.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Can substitute with salted butter, reducing added salt.
- 1 cup white sugar Instead, can use coconut sugar for a caramel taste.
- 1 cup brown sugar Light or dark brown sugar can be used.
- 2 large eggs, room temperature Bring to room temperature for even mixing.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Avoid using bread or cake flour.
- 1 cup natural unsweetened cocoa powder Don't use Dutch-processed for this recipe.
- 2 teaspoons baking soda
- 1 teaspoon salt If using salted butter, reduce this by 1/4 teaspoon.
- 1 teaspoon espresso powder (optional) Omit if you prefer no coffee flavor.
- 2 tablespoons milk + more as needed Any milk, dairy or plant-based, can be used.
- 2 cups semi-sweet chocolate chips, divided Use dark or milk chocolate as a substitute.
- Sea salt for garnish (optional) Enhances the chocolate flavor.
Instructions
Preparation
- In a large bowl, beat softened unsalted butter with white and brown sugar until light and fluffy, about 2–4 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder (if using).
- Gradually mix the dry ingredients into the wet until just combined. Add milk as needed to loosen the dough. Fold in 1.75 cups of chocolate chips.
- Cover and chill the dough for at least 3 hours or overnight.
Baking
- Preheat oven to 350°F (175°C). Scoop dough onto baking sheets and press remaining chocolate chips on top. Sprinkle with sea salt, if using.
- Bake for 12–15 minutes, until edges are set but centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best texture, chill dough overnight. Use a cookie scoop for even portions and don't overbake.