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Double Chocolate Chip Cookies Recipe

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★★★★★

4.4 from 84 reviews

These Double Chocolate Chip Cookies are irresistibly rich and fudgy, packed with bittersweet and milk chocolate chunks, and topped with a sprinkle of flaky sea salt for the perfect balance of sweet and savory. The cookie dough is carefully chilled to develop deep flavors and a soft, chewy texture, making each bite heavenly and indulgent. Whether you prefer giant 6-ounce cookies or smaller traditional-sized treats, these cookies promise a decadent chocolate experience.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 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

Chocolate & Toppings

  • 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

Instructions

  1. Prepare dough: In a large mixing bowl using a hand or stand mixer fitted with a paddle attachment, beat butter and both sugars on medium-high speed until pale and fluffy, about 1 to 2 minutes.
  2. Add eggs and vanilla: Scrape down the bowl, then add the whole egg and egg yolk along with vanilla extract. Beat again on medium-high speed for about 3 minutes until the mixture is pale and creamy, ensuring eggs are fully incorporated.
  3. Mix dry leavening and cocoa: Scrape down the bowl, then mix in cornstarch, baking powder, baking soda, and kosher salt until evenly combined. Add Dutch-process cocoa powder and mix thoroughly.
  4. Add flour: Scrape down the bowl once more, then add the all-purpose flour on low to medium speed just until almost combined. Avoid overmixing.
  5. Fold in chocolates: Remove the bowl from the mixer and fold in bittersweet chocolate wafers and finely chopped milk chocolate using a rubber spatula. Incorporate any remaining dry bits but do not overmix.
  6. Portion dough: Line a tray with parchment paper. Using a food scale, measure each cookie dough mound to 6 ounces (3/4 cup if no scale). Shape into mounds and place side-by-side on the tray. Optionally, press extra chocolate chips on top for garnish. For smaller cookies, use a large ice cream scoop (about 1/4 cup) to make about 18 cookies.
  7. Chill dough: Let the shaped dough chill uncovered in the refrigerator for at least 4 hours or preferably overnight to develop flavor and texture.
  8. Preheat oven: When ready to bake, preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  9. Bake cookies: Place 3 cookies on the baking sheet spaced well apart. Bake the large 6-ounce cookies for 18-20 minutes until edges appear dry and done and the center surface looks dull but still doughy. Bake smaller cookies for 15-18 minutes.
  10. Finish and cool: While cookies are warm, sprinkle with flaky sea salt. Let cookies rest on the baking sheet for about 3 minutes to firm up before transferring to a cooling rack.
  11. Serve: Enjoy cookies warm for a gooey center or cooled for a dense, soft texture.

Notes

  • Chilling the dough is essential for the flavor development and texture; do not skip this step.
  • You can freeze the dough balls before baking; thaw in the refrigerator overnight before baking as directed.
  • For smaller, more traditional-sized cookies, use about 1/4 cup dough portions to make about 18 cookies instead of the large 6-ounce versions.
  • Be careful not to overmix the flour and chocolate chips to maintain a tender cookie texture.
  • Flaky sea salt on top adds a wonderful contrast but is optional.

Keywords: double chocolate chip cookies, chocolate cookies, chocolate chip cookies, fudgy cookies, easy cookies, homemade cookies

Find it online: https://kitchenbyclara.com/double-chocolate-chip-cookies-recipe/