Double Chocolate Cookies
These Double Chocolate Cookies deliver rich, chocolatey goodness with a soft, chewy texture, making them perfect for any occasion.
Ingredients
For the Cookie Dough
- 3/4 cup unsalted butter, softened for moisture and richness
- 3/4 cup packed light brown sugar adds sweetness and depth
- 1/4 cup granulated white sugar for sweetness and crunch
- 2 large egg yolks provides structure and moisture
- 1 1/2 tsp vanilla extract enhances flavor
- 1 1/4 cups all-purpose flour, spooned and leveled for structure
- 1/4 cup Dutch process cocoa powder adds rich chocolate flavor
- 2 tbsp Dutch process cocoa powder adds rich chocolate flavor
- 1/2 tsp salt balances sweetness
- 1/2 tsp baking powder helps cookies rise
- 1/2 tsp baking soda leavens the batter
- 3/4 cup semi-sweet chocolate chips for bursts of chocolate flavor
- to taste pinch flaky sea salt for sprinkling optional, adds a savory note
Instructions
Preparation
- Begin by creaming the softened butter, light brown sugar, and granulated white sugar together in a mixing bowl until light and fluffy.
- Add the egg yolks and vanilla extract, mixing until well-combined, resulting in a smooth and creamy mixture.
- In a separate bowl, whisk together the all-purpose flour, Dutch cocoa powder, salt, baking powder, and baking soda.
- Gradually add the dry mixture to the wet ingredients, mixing gently until the dough comes together without overmixing.
- Fold in the semi-sweet chocolate chips gently, ensuring even distribution throughout the dough.
Baking
- Preheat the oven to the recommended temperature and let the cookie dough rest covered for about ten minutes.
- Scoop the dough onto a prepared baking sheet, spacing them apart, and optionally sprinkle with flaky sea salt.
- Bake the cookies until the edges are set but the centers remain soft, looking slightly underbaked.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Ensure your butter is at room temperature for easy creaming. Measure your flour accurately to avoid dense cookies and allow the dough to rest for a better texture.