Double Chocolate Chip Cookies
These easy double chocolate chip cookies are so soft, chewy, and flavorful! With only 10 minutes of prep, they're the ultimate chocolate treat to enjoy year-round.
Servings: 12 cookies
Calories: 261kcal
Equipment
- large mixing bowl
- 1 Medium cookie scoop 2-3 tablespoon capacity
- Parchment Paper
Ingredients
Dry ingredients:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Wet ingredients:
- ½ cup unsalted butter melted and cooled
- ½ cup cocoa powder
- ⅓ cup granulated sugar
- ⅔ cup brown sugar packed; light or dark
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract or paste
Mix-ins:
- ¾ cup chocolate chips
Topping:
Instructions
For the chocolate cookie dough:
- In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter and ½ cup cocoa powder until combined.
- Mix in ⅓ cup granulated sugar and ⅔ cup brown sugar until smooth.
- Stir in 1 egg, 1 egg yolk, and 1 tablespoon vanilla until fully combined.
- Add in all of the dry ingredients: 1 ¼ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon fine sea salt, and ¾ cup chocolate chips. Mix until no dry spots remain.
- Cover and chill dough for 30-60 minutes. This will allow the flour to hydrate and butter to firm up, yielding chewier cookies.
Scoop & bake cookies:
- Preheat oven to 350°F/177°C and line two baking trays with parchment paper.
- Use cookie dough scoop to gather dough (2-3 tablespoons). Place on lined baking tray, spacing cookies about 3-4 inches apart.
- Bake for 9-11 minutes, or until edges are set and middles are mostly cooked. Immediately sprinkle flaky sea salt on top. TIP: For rounder cookies, place a large circular cutter or mug on top of a freshly baked, warm cookie. Move it around in a circular motion until your cookie is perfectly round! This step is totally optional and purely for plating purposes! :)
- Let cookies sit on pan for 5 minutes, then transfer cookies to wire rack to cool completely. Enjoy!
Video
Notes
Baking tip:
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled cookies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen cookies to thaw at room temperature for about 10 minutes. Or, reheat in the microwave at 10-second intervals.
Nutrition
Serving: 1 cookie | Calories: 261kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 154mg | Potassium: 127mg | Fiber: 2g | Sugar: 24g | Vitamin A: 278IU | Calcium: 31mg | Iron: 1mg
