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Double Chocolate Chip Cookies
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5 from 1 vote

Double Chocolate Chip Cookies

Soft and chewy double chocolate chip cookies. The cookie dough is flavored with cocoa powder and studded with chocolate chunks.
Prep Time15 minutes
Cook Time10 minutes
Chill Time2 hours
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: American
Servings: 21 cookies
Author: Maryanne Cabrera

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
Ingredient Notes:
  • 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.
Storage & Leftovers:
  • 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.

Nutrition

Calories: 149kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 107mg | Potassium: 94mg | Fiber: 1g | Sugar: 10g | Vitamin A: 152IU | Calcium: 22mg | Iron: 1mg