Double Chocolate Cookies
User Reviews
5
Double Chocolate Cookies
Description
Double Chocolate Cookies use a mixture of cocoa powder and semi-sweet chocolate chips folded into a flour-based dough that includes baking soda and salt. Creaming softened butter with granulated and brown sugars creates a tender base, with eggs and vanilla adding moisture and flavor. Chilling the dough balls before baking helps cookies hold their shape and develop a chewy center and crisp edges. Baking at 350°F for about 11 minutes results in a cookie that is thick, rich, and chocolate-forward in every bite. Optional flaked sea salt topping adds a subtle contrast to the sweetness.
This recipe yields a batch of cookies perfect for dessert or sharing with friends and family. They pair well with a glass of milk or coffee. Due to the richness and thickness, smaller portion sizes make for manageable treats.
The notes suggest that using a smaller scoop will reduce baking time, so adjust accordingly to avoid overbaking. Nutrition estimates are calculated externally and should be adapted to your serving sizes as needed.
Ingredients
- ¾ cup butter softened to room temperature (170 grams, unsalted
- 1 cup granulated sugar (200 grams)
- ½ cup light brown sugar (100 grams) packed
- 2 egg large
- 2 tsp vanilla extract
- 2 cups all-purpose flour (240 grams)
- ⅔ cup cocoa powder 60 grams, unsweetened
- 1 tsp baking soda
- ½ tsp salt
- ½ cup chocolate chips plus extra for topping, mini, semi-sweet
- ½ cup chocolate chips semi-sweet
- sea salt for topping, optional, flaked
Instructions
- Allow butter to soften to room temperature and measure out all ingredients.
- Preheat oven to 350° F.
- Line a large cookie sheet with parchment paper.
- In a large bowl, mix together the flour, cocoa powder, baking soda, and salt with a metal whisk. Set aside.
- In the bowl of a stand mixer with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, for about 2-3 minutes.
- Add the eggs one at a time, mixing after each. Add the vanilla.
- Next add flour mixture and mix on low speed until just combined, adding chocolate chips towards the end of the mixing process.
- Use a large 3 TBSP cookie scoop to portion dough evenly. Roll into balls and place on a plate or small baking pan. Chill in the fridge for 15 minutes prior to baking for the perfect cookie thickness.
- Ready to bake? Arrange cookies on parchment lined cookie sheet, spaced about 2.5 inches apart. Bake for 11 minutes.
- For the ultimate chocolate chip ratio and pretty presentation, press extra chocolate chips into the cookies once removed from oven and sprinkle with (optional) flaked sea salt. Allow to cool on the cookie sheet for 4-5 minutes then transfer to a wire cooling rack to fully cool.
- Repeat with remaining cookie dough *OR* place plate/pan remaining dough balls in the freezer and transfer to an airtight container or baggie once frozen. Bake from frozen at 350°F for 11-12 minutes.
- Leftover baked cookies are chewy and delicious! Store in an airtight container at room temperature for 2-3 days. Enjoy!
Notes
- Adjust baking time if using smaller cookie dough portions to prevent overbaking.
- Use flaked sea salt topping for contrast and enhanced chocolate flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 35mg | 12% |
| Sodium | 124mg | 5% |
| Potassium | 132mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 242IU | 5% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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