Soft and chewy double chocolate chip cookies. The cookie dough is flavored with cocoa powder and studded with chocolate chunks.
Chewy Chocolate Chocolate Chunk Cookies with Sea Salt
There is no such thing as too much chocolate. When you want a break from classic chocolate chip cookies, it’s time to amp up the chocolate!
These chewy chocolate chunk cookies are made with a versatile chocolate dough. (More on that below!)
This recipe makes for chewy, cake-like chocolate cookies. The resulting cookies are not very sweet, especially if you use dark chocolate chunks.
If you prefer a sweeter cookie, add 1/4 cup more sugar and use semi-sweet or milk chocolate chips.
Chocolate Cookie Dough
This easy to make chocolate cookie dough is super versatile! Use it to make a variety of different cookies.
Use this same dough to make these peppermint patty stuffed chocolate cookies and these confetti chocolate sugar cookies. (Recipe links will be posted once live!)
It is a standard straightforward cookie dough that can be mixed together by hand, using an electric hand mixer, or using a paddle attachment in a stand mixer.
To ensure easy mixing, use room temperature softened butter. Leave the butter out at room temperature for about 30 minutes to an hour before you start mixing.
As you can see from the image above, this cookie dough contains baking powder, baking soda, and cream of tartar.
What is cream of tartar?
This acid salt serves many functions in and out of the kitchen:
- Leavening agent
- Lowers the pH of baked goods
- Prevents crystallization in sugar syrups
- Stabilizes meringues and whipped cream
- Polish metals, coppers, and poreclain
Why does this recipe have cream of tartar? Can I omit it?
As mentioned above, cream of tartar is an acid salt. It helps to prevent crystallization in sugar. As a result, these cookies will stay soft. They will not crisp up.
The cream of tartar, along with the baking powder and baking soda, will also leaven the cookie dough.
Yes, it’s okay to omit the cream of tartar. It will slightly affect the texture of the cookies.
Is cream of tartar the same as baking powder?
No. Cream of tartar and baking powder are not interchangeable ingredients.
However, cream of tartar is a component of double-acting baking powder. Double action baking powder consists of baking soda, cream of tartar (or other acid), and cornstarch (or other moisture absorber).
If you don’t have cream of tartar, simply omit it. The resulting cookie will have a slightly different texture.
Chocolate Chunks versus Chocolate Chips
Melted chocolate is the biggest difference between using chocolate chunks versus chocolate chips in cookies.
Chocolate chunks creates large puddles and pockets of melted chocolate in the baked cookie.
Packaged chocolate chips or “chocolate morsels” tend to have a lower amount of cocoa butter compared to chocolate bars. They are often mixed with stabilizers and emulsifiers that help to maintain their dollop shape.
For these reasons, packaged chocolate chips can withstand heat and maintain their structure during baking.
This is the same reason why intentionally melted chocolate chips for dipping (such as when used for chocolate dipped strawberry cheesecake) tends to be thicker and viscous compared to melted chopped chocolate.
Chocolate chips are often mixed with coconut oil to make a “magic shell” that is silkier and runnier.
Chopping your own chocolate chunks is additional work. However, if you want those big chocolatey puddles, it is well worth the extra effort.
If melted chocolate is not a priority, go ahead and use whatever chocolate chips or chocolate morsels you have on hand.
Cookie Scooper to Portion Cookie Dough
Use a size 40 scoop to portion out cookie dough. Size 40 is roughly 1 ½ tablespoons.
NOTE: Baking time needs adjusting if you choose to use a different cookie scoop size.
Evenly portioned cookie dough results in evenly sized baked cookies. But, more importantly, equal sized portions will cook at the same rate.
Cookie Scoop Sizes
Chill Chocolate Cookie Dough
Chilling cookie dough helps to improve flavor. It allows ingredients time to meld and blend together. Think of it as “marinating the dough.”
This time also allows the fats (butter) to regain structure. As a result, the cookie dough will not spread too much during baking.
Keep the portioned cookie dough covered with plastic wrap or in an airtight container in the fridge. Do not expose the dough to the other flavors in the fridge.
Fresh Baked Chocolate Cookies
These chocolate cookies have a short baking time. It only takes 10 minutes to bake!
Remove them from the oven and immediately sprinkle with sea salt flakes (such as Maldon salt).
Cookies will be very soft and fragile. Cool cookies on the hot baking sheet for about 3 minutes before transferring cookies to a wire rack or cooling rack.
Eat the cookies warm to take advantage of those ooey gooey chocolate puddles!
Storage and Leftovers
Double chocolate chip cookies will stay soft in an airtight container for up to 5 days. However, overtime, they will become fragile and crumble apart easily.
Enjoy at room temperature. Alternatively, reheat or warm up cookies in the microwave as directed in the recipe.
Double Chocolate Chip Cookies
- 1 ⅓ cup all-purpose flour (175 g)
- 6 Tbsp unsweetened cocoa powder (30 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar *
- ½ teaspoon kosher salt
- ½ teaspoon instant espresso powder, optional
- ½ cup unsalted butter, softened, room temp (113 g)
- ¾ cup granulated sugar (150 g)
- 1 large egg, room temp
- 1 cup chocolate chunks or chocolate chips* (170 g)
- sea salt flakes, optional, as needed
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, cream of tartar, kosher salt, and optional espresso powder. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until smooth, about 2 minutes. Add egg and vanilla. Mix for another 2 minutes until well combined. Scrape down sides of bowl to ensure thorough mixing.
- Reduce to low speed. Add flour mixture in two additions. Mix until just combined, when there are no longer any dry streaks of flour. Scrape down sides of the bowl. Fold in chocolate chunks.
- Use a size 40 scoop (1 ½ Tbsp scoop) to portion out the cookie dough into 21 pieces.
- Place cookie dough on parchment lined baking sheet or plate. Cover with plastic wrap. Chill in the fridge for at least 2 hours, or up to overnight.
- Preheat oven to 350°F. Place chilled cookies on parchment lined baking sheet, spacing them about 2-inches apart.
- Bake in the center rack of oven for 10-12 minutes, rotating sheet midway through baking. Immediately sprinkle cookies with sea salt flakes. Leave cookies on baking sheet for 3 minutes. Use a mini offset spatula or cookie spatula to transfer cookies to wire rack. *It is better to err on the side of under-baking.
- Use natural cocoa powder. This is the most commonly available cocoa powder. It is labeled as unsweetened cocoa powder. This is different from cacao powder.
- DO NOT sure Dutch-processed cocoa powder. The resulting cookies will taste different.
- If you don’t have cream of tartar, simply omit it. The resulting cookie will have a slightly different texture.
- Instant espresso powder is optional. It helps to further enhance warm, chocolate notes.
- Chocolate chunks vs chocolate chips: chocolate chunks will result with puddles of melted chocolate bits. Chocolate chips or chocolate morsels will retain their shape during baking.
- Cookies will be super soft and fragile directly out of the oven.
- To reheat: place one or two cookies in a single layer on a microwave safe plate. Place in the microwave along with a cup of water. Heat for 20 second intervals until cookie is warm.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.