Ingredients
Scale
- 113g (½ cup) unsalted butter
- 100g (½ cup) granulated sugar
- 100g (½ cup) light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoons pure vanilla extract
- 156g (1¼ cup) all-purpose flour, spooned & levelled
- 26g (¼ cup) dutch-processed, natural unsweetened cocoa powder
- 1 teaspoon black cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- 180g (1 cup) couverture chocolate, chopped or chocolate chips
Instructions
- In a large bowl, add the softened butter, granulated sugar and brown sugar. Using a hand mixer or a stand mixer, beat on medium speed until creamy, about 3 minutes. Add in the egg, egg yolk and vanilla extract. Beat again until combined. The mixture will now be light and fluffy.
- In a separate bowl, sift together the flour, cocoa powders, baking soda, baking powder and salt.
- Add the dry ingredients into the wet ingredients about 4-5 tablespoons at a time and beat on low speed until combined. Repeat until all dry ingredients are added. The cookie dough will be slightly thick. Don’t over mix the dough.
- Fold in the dark chocolate chips or chunks into the dough. Keep a handful for adding on top later. Now beat the dough on low speed until combined. You can also do this using your hands.
- Wrap the cookie dough in a cling film and chill in the refrigerator for ~30 minutes
- Preheat oven to 350°F (177°C). Meanwhile, line 2 large baking sheets with parchment paper or silicone baking mats and set aside.
- Scoop the dough (about 2 tablespoons for each cookie) on to the lined baking sheet about 2 inches apart. Take the leftover chocolate chips or chunks and press a few on top of each cookie.
- Bake cookies at 350°F (177°C) for 8-10 minutes or until edges start to brown. Take them out of the oven slightly under-baked to help them remain soft and moist. To get perfectly round cookies, use a large round cookie or biscuit cutter to round out each cookie immediately after they come out of the oven.
- Transfer cookies to a wire rack immediately and let them cool completely. Sprinkle with flaky sea salt on top while they cool if desired. These cookies will continue to bake while they cool.
- Store these cookies in an airtight container at room temperature for upto 2 weeks. You can also freeze them (see FAQs above).
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: cookies, chocolate, dessert
- Method: Baking
- Cuisine: American
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