Larger Batch: You can easily double the recipe in one mixing bowl without overloading your mixer. Just double all of the cookie dough ingredients. The dough chilling time stays the same.
Natural Cocoa Powder: Are you familiar with the difference between natural cocoa powder and Dutch-process cocoa powder? Be sure to use natural cocoa powder for this dough.
Other Add-Ins: If you'd like to switch up the chocolate chips, feel free to substitute with the same amount of peanut butter chips, white chocolate chips, M&Ms, chopped nuts, or butterscotch chips.
Double chocolate chip cookies
Double chocolate chip cookies are a rich and indulgent treat, made with both cocoa powder and chocolate chips for a double dose of chocolatey goodness. Soft, chewy, and customizable with your favorite mix-ins, they’re the ultimate comfort food for chocolate lovers.
Ingredients
- ½ cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- ½ cup 100g granulated sugar
- ½ cup 100g packed light or dark brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup 125g all-purpose flour (spooned & leveled)
- ⅔ cup 55g natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon 15ml milk (any kind, dairy or non)
- 1 ¼ cups 225g semi-sweet chocolate chips, plus extra for optional topping*
Instructions
- Preliminary Note: This cookie dough needs to chill for at least 3 hours, but I recommend chilling it overnight. The colder the dough, the thicker the cookies.
- In a large bowl, use a hand-held or stand mixer with a paddle attachment to beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, then beat on high speed until everything is fully combined. Scrape the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet mixture. Beat on low until just combined. The cookie dough will be thick. Switch to high speed and mix in the milk, followed by the chocolate chips. The dough will be sticky and tacky. Cover the dough tightly and refrigerate for at least 3 hours, or up to 3 days. Chilling the dough is essential for the best results.
- When ready to bake, remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes. If it’s been chilling for more than 3 hours, allow it to sit for about 20 minutes to make it easier to scoop and roll.
- Preheat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats. (This is recommended for all cookies.) Set the baking sheets aside.
- Scoop and roll the dough into balls, about 1.5 tablespoons (35-40g) each, using a medium cookie scoop. For thicker cookies, make the balls taller than they are wide (almost like a cylinder or column). Place them 2-3 inches apart on the prepared baking sheets. The dough is sticky, so be sure to wipe your hands clean after shaping each batch of dough.
- Bake the cookies for 11-12 minutes, or until the edges are set and the centers look slightly soft. Tip: If the cookies aren’t spreading much by the 9-minute mark, remove them from the oven and gently bang the baking sheet on the counter 2-3 times. This will help initiate the spread. Return the baking sheet to the oven to finish baking.
- Let the cookies cool on the baking sheet for 5 minutes. During this time, you can press a few additional chocolate chips into the tops of the warm cookies if you’d like (this is optional, just for aesthetics). Then transfer the cookies to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Store any leftover cookies in an airtight container at room temperature for up to 1 week.