Soft Double Chocolate Chip Cookies
Fudgy cocoa cookies packed with chocolate chips inside and on top, chilled for thick, soft centers.
Equipment
- Stand mixer or hand mixer
- Two baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cup all-purpose flour 240 g
- 1 cup natural unsweetened cocoa powder
- 1 ½ tsp baking soda
- ¾ tsp salt
- 1 tsp instant espresso powder optional
- 2 tbsp milk plus up to 2 tbsp more if needed
- 2 cup semi-sweet chocolate chips divided
- flaky sea salt for sprinkling
Instructions
Cooking
- Cream. Beat butter and both sugars for 3 minutes until fluffy.
- Add. Beat in eggs one at a time, then the vanilla.
- Dry mix. Whisk flour, cocoa, baking soda, salt, and espresso powder.
- Combine. Mix the dry ingredients in on low, add milk, then stir in 1 1/2 cups of chips.
- Chill. Refrigerate the covered dough for 3 hours.
- Warm up. Rest the dough 10 minutes and heat the oven to 350 degrees F.
- Scoop. Place 2 tablespoon balls 3 inches apart, top with the remaining chips and sea salt.
- Bake. Bake 12 to 15 minutes until the edges are set.
- Cool. Rest 5 minutes on the pan and finish on a rack.
Notes
Substitutions: Instant coffee granules can replace the espresso powder, and white chocolate chips can replace 1/2 cup of the chocolate chips.
Tips: Use natural cocoa and pull the cookies while the centers look soft.
Storage: Room temperature 5 days, or freeze baked cookies or dough balls up to 3 months.