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dark chocolate double chocolate chip cookies with sea salt on brown parchment paper.
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Double Chocolate Chip Cookies
Prep Time
25 mins
Cook Time
12 mins
Total Time
32 mins
 
Bake up a batch of these chewy Double Chocolate Chip Cookies that are buttery and crisp on the edges while being soft and chewy in the centers. These chocolate chocolate chip cookies are made with dark chocolate cocoa powder and semi-sweet chocolate chips.
Course: Cookies
Cuisine: American
Keyword: double chocolate chip cookies
Servings: 12 cookies
Author: Michelle
Ingredients
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp espresso powder
  • 1 cup + 2 Tbsp all purpose flour
  • 1/3 cup dark chocolate cocoa powder (dutch-processed cocoa powder; Hershey’s special dark is my favorite*)
  • 1 1/2 cups semi-sweet chocolate chips*
  • Sea salt, optional
Instructions
  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper. Set aside.
  2. In the bowl of a standing mixer or in a large bowl with a hand mixer, cream the unsalted butter until light and fluffy, about 1 minute.
  3. Add in brown sugar and granulated sugar, and continue to cream the mixture until light and fluffy.
  4. Add in the egg, and then cream the mixture until well combined.
  5. Next, add in vanilla extract, baking soda, salt, and espresso powder. Mix until well combined.
  6. Add in all purpose flour and cocoa powder and mix until well combined.
  7. Lastly, add in chocolate chips and mix until combined.
  8. Using a large cookie scoop (equals about 2 Tbsp of dough*), scoop balls of cookie dough and place on prepared baking sheet, about 2” apart. (For a large cookie sheet, I usually bake 6 cookies at a time.)
  9. Bake for 12-15 minutes, or until cookies are just about set.
  10. Remove from the oven and if desired, top with extra chocolate chips and a sprinkling of sea salt.
Recipe Notes

*Cocoa Powder: This recipe is best with a dark chocolate cocoa powder (dutch processed), but you may substitute unsweetened natural cocoa powder.
*Chocolate Chips: I like to add more chocolate chips to each cookie after they have baked, but that is optional.
*Cookie Scoop: A large cookie scoop is about 2 Tbsp of dough while a medium cookie scoop is about 1 Tbsp of dough. If you use a medium cookie scoop, you will probably be able to get about 22-24 cookies instead of 12 large ones.