Tessa’s Recipe Rundown
Taste: Ultra ultra chocolaty! The espresso powder really boosts the already intense chocolate flavor. If you want to dial down that chocolate flavor feel free to omit the espresso powder and use milk chocolate chunks.
Texture: Soft yet chewy, and devastatingly ooey and gooey.
Ease: Super easy. The most annoying part for me is chopping the chocolate for the chunks but that’s what gives you gooey bursts of melty chocolate.
Appearance: Like little brown circles of heaven, if there was ever such a thing.
Pros: Perfect recipe for satisfying any chocolate or cookie craving.
Cons: None!
Would I make this again? This is my go-to double chocolate cookie recipe.
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You’d think after the hundreds and hundreds of cookies I’ve made in my life I’d be sick of them but that couldn’t be further from the truth. Same with chocolate. Rarely does a day go by when I don’t have a bite of chocolate. If chocolate is presented to me and I don’t want it, I’m either horribly ill or possibly possessed by some sort of chocolate-hating weirdo. That’s why SO many of the dessert recipes I post have chocolate in them. I just can’t help it.
Today’s Double Chocolate Cookies recipe is the ultimate way to satisfy a serious chocolate craving. Cocoa powder AND eight whole ounces of chopped chocolate plus a touch of espresso powder to really enhance the chocolate flavor. Craziness. The type of craziness you need to make ASAP. Like, yesterday. Just look at the photos and tell me your mouth isn’t watering from the ooey, gooey goodness. Plus these are nice and chewy too. I’ll let you finish this post so you can get into the kitchen!
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Double Chocolate Cookies
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Ingredients
- 1 1/4 cups (156 grams) all purpose flour
- 1/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder (optional)
- ¼ teaspoon salt
- 1 stick (113 grams) unsalted butter, at room temperature
- ¼ cup (50 grams) granulated sugar
- ¾ cup (150 grams) packed light brown sugar
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 8 ounces (227 grams) semisweet chocolate, chopped
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl sift the flour, cocoa powder, baking powder, espresso powder, and salt.
- In a large bowl use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until light in color and smooth. Add the egg and egg yolk and beat until combined. Add the vanilla extract. On low speed gradually add flour mixture. Fold in the chopped chocolate with a rubber spatula.
- Using a spoon or spring-loaded scoop, drop 1 ½ – tablespoon sized balls of dough onto the prepared baking sheets.
- Bake for about 10 minutes. Let cool on baking sheets for 5 minutes before removing to wire wracks to cool completely. Cookies can be stored in an airtight container at room temperature for 3 to 4 days.
Hello! I love this recipe! It’s so delicious! I was wondering if there is a substitute for the whole milk. Is there a substitute for this ingredient that won’t change the texture and taste too much? Thank you!
Sorry, I was meaning to comment on your triple chocolate cookie that’s in your cookie cook book. I thought this recipe was it. Your soft triple chocolate cookie recipe in your cookie book calls for 2 Tbs of whole milk. Is there a substitute ingredient for the whole milk? Thank you!
Hi Cynthia! We haven’t tried another milk, but you’re welcome to experiment! Just know the texture of the cookies may be slightly different.
Hi Tessa,
How come you used baking powder instead of baking soda?
I read over and over that regular cocoa powder should be paired with baking soda and Dutch processed cocoa powder with baking powder.
I know you test-bake extensively before releasing recipes so I just want to be crystal clear before I move ahead with this recipe.
Hi Laura! You’re correct – typically, natural/unsweetened cocoa powder pairs with baking soda, and Dutched cocoa powder pairs with baking powder – but sometimes, there are specific reasons a recipe uses a mix that strays from the norm. Tessa used natural cocoa + baking powder here for the specific flavor natural cocoa powder gives (and for ease of access, as natural cocoa is more common in grocery stores). She paired this with baking powder because baking soda promotes more spread in cookies – so here, baking powder will assist in maintaining a thicker cookie. You can learn more about cocoa powders here. I hope this helped! Happy baking 🙂
Hi Kierstan,
Thanks for your response. If I do want to use the baking soda for spread, do I use 1 teaspoon or 2 teaspoons?
Hi Laura! That will require some experimenting as baking powder and baking soda are not interchangeable. Learn more about the differences between the two here! I’d recommend starting somewhere around 1/4 to 1/2 teaspoon and go from there. Happy baking!
Delicious cookies! And quick and easy to make, perfect for chocolate cravings. The dough is sticky but the cookies don’t spread as much as you would expect. They bake thick as if you had chilled the dough 🙂 i made half with white chocolate chips and half with semi sweet and loved them!
Sounds amazing, Lily!