Double Chocolate Chip Cookies
Big, thick, soft, and fudgy, these Double Chocolate Chip Cookies are a chocoholic's dream come true! No mixer required and the dough can be prepped ahead of time.
Servings 13 large cookies
Ingredients
- 1 stick (113 grams) unsalted butter
- 1 cup (200 grams) light brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons (143 grams) all-purpose flour*
- 2/3 cup (57 grams) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon instant espresso powder, optional
- 1/2 teaspoon fine sea salt
- 1/2 cup (85 grams) milk chocolate chips, plus more for garnish
- 1/2 cup (85 grams) semisweet chocolate super chips or chunks, plus more for garnish
- Flaky sea salt, optional
Instructions
- In a microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm. Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powder, baking soda, espresso powder (if using), and salt. Fold in both chocolate chips with a rubber spatula. Dough will appear slightly greasy and sticky and will firm up as it sits.
- Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Roll dough scoops between your palms to smooth. Dot generously (more than you think!) with additional chocolate chips, pointing any tips down into the dough to avoid scorching.
- Wrap the scooped dough tightly in plastic and refrigerate at least 1 hour, preferably overnight or up to 48 hours.
- Preheat the oven to 400°F.
- Bake for about 7 minutes or until just set. Remove from the oven and immediately sprinkle each cookie with flaky sea salt. Cool for 5 minutes before removing to wire racks to cool completely.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Video
Notes
*This recipe was tested with Gold Medal Bleached All-Purpose Flour. If using unbleached flour, you may need to add an extra 1 to 2 tablespoons of flour to account for its lower absorbency rate. This may also be needed if you live in a very humid environment.
To freeze the cookie dough: Place the pre-portioned, already-chilled scoops of cookie dough in an airtight container and freeze for up to 1 month. Bake from frozen at 380°F for 11 minutes. Note that freezing will make these cookies slightly less moist.