Name: Double Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 40 min
Cuisine: American
Ingredients: 1 cup (224g) unsalted European-style butter, room temperature; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) light brown sugar, packed; 1 large egg, room temperature; 1 egg yolk, room temperature; 1 tsp vanilla extract; 1 tsp cornstarch; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp kosher salt; 1/2 cup (50g) Dutch process cocoa powder; 1 3/4 cup (225g) all-purpose flour, spooned and leveled; 1 1/2 cups (240g) good quality bittersweet chocolate wafers or dark chocolate chips, plus more for topping; 4 to 5 ounces good quality milk chocolate bar, finely chopped (e.g., Lindt); Flaky sea salt, for sprinkling

Ingredients

1 cup (224g) unsalted European-style butter, room temperature

1/2 cup (100g) granulated sugar

1/2 cup (100g) light brown sugar, packed

1 large egg + 1 egg yolk, room temperature

1 tsp vanilla extract

1 tsp cornstarch

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp kosher salt

1/2 cup (50g) Dutch process cocoa powder

1 3/4 cup (225g) all-purpose flour, spooned and leveled

1 1/2 cups (240g) good quality bittersweet chocolate wafers or dark chocolate chips, plus more for topping

4 to 5 ounce good quality milk chocolate bar, finely chopped

Flaky sea salt, for sprinkling

Instructions

Step 1: In a large mixing bowl, beat the butter and sugars on medium-high speed until pale and fluffy, about 1 to 2 minutes. Scrape down the bowl.

Step 2: Add the eggs and vanilla, then beat again on medium-high for about 3 minutes until pale and creamy.

Step 3: Mix in cornstarch, baking powder, baking soda, and salt until evenly combined, then add cocoa powder and mix again.

Step 4: Add flour and mix on low-medium speed until almost combined. Scrape the bowl.

Step 5: Fold in bittersweet chocolate wafers and chopped milk chocolate with a rubber spatula, being careful not to over mix.

Step 6: Weigh out cookie dough for each cookie to be about 6 ounces (or 3/4 cup if you don’t have a scale). Shape into mounds and place on a lined cookie tray. Press extra chocolate chips on top if desired.

Step 7: Chill the dough uncovered for at least 4 hours or preferably overnight.

Step 8: Preheat the oven to 350°F (175°C). Place 3 cookies spaced well apart on a parchment-lined baking sheet.

Step 9: Bake large cookies for 18-20 minutes until edges look dry and centers are dull but still doughy. For smaller 1/4 cup cookies, bake for 15-18 minutes.

Step 10: Sprinkle warm cookies with flaky sea salt and let cool on the baking sheet for 3 minutes before transferring to a rack to cool completely.

Step 11: Enjoy warm for gooey centers or cooled for a soft, dense bite.

Tips & Variations

For smaller cookies, use a large ice cream scoop (about 1/4 cup) to make around 18 regular-sized cookies instead of jumbo.

Chilling the dough is essential; it improves flavor and texture by allowing the ingredients to meld.

Try swapping bittersweet chips for semi-sweet or milk chocolate chips for a sweeter cookie.

Freeze extra dough balls on a tray, then transfer to a resealable bag for quick baking later.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, but Dutch process cocoa has a smoother, less acidic flavor that suits these cookies well. Using regular cocoa will still work but may slightly change the taste and texture.

Why do I need both baking powder and baking soda?

Using both helps create the perfect texture: baking powder provides leavening for a light, tender crumb, while baking soda balances the acidity and helps the cookies spread properly.