Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are big, thick, soft, and fudgy a chocolate lover’s dream! Made with simple ingredients, melty chocolate chunks, and no mixer required, they’re perfect for snacking, dessert, or gifting. Chilling the dough ensures thick, bakery-style cookies every time.
Ingredients
Wet Ingredients
- 1 stick unsalted butter
- 1 cup light brown sugar
- 1 Large egg
- 1 Large egg yolk
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup + 2 tbsp all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp instant espresso powder (optional)
- ½ tsp fine sea salt
Chocolate
- ½ cup milk chocolate chips
- ½ cup semisweet chocolate chunks
Optional Topping
- Flaky sea salt
Instructions
- Melt butter and whisk in brown sugar; cool slightly.
- Add egg, egg yolk, and vanilla; mix until smooth.
- Stir in flour, cocoa, baking soda, espresso, and salt.
- Fold in chocolate chips and chunks.
- Scoop 3-tablespoon balls onto a parchment-lined baking sheet; roll smooth.
- Chill dough 1+ hour.
- Preheat oven to 400°F (200°C); bake 7 minutes until edges are set.
- Sprinkle flaky sea salt and cool 5 minutes before transferring to wire racks.
Notes
- Room temperature ingredients make mixing easier and ensure a soft, chewy texture.
- Chill the dough for at least 1 hour to prevent spreading and get thick, fudgy cookies.
- Use quality chocolate for the best melty, rich flavor.
- Optional espresso powder enhances chocolate flavor without tasting like coffee.
- Store properly to keep cookies soft: airtight container at room temp, or freeze for later.