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Double Chocolate Cookies
5 from 15 votes

Double Chocolate Cookies

Double Chocolate Cookies combine cocoa powder and two types of semi-sweet chocolate chips to create a deeply chocolatey cookie dough. The dough is chilled for 15 minutes before baking, which helps maintain a generous thickness and chewy texture after the cookies bake at 350°F for 11 minutes. A sprinkle of flaked sea salt on top balances the sweetness and highlights the chocolate flavors. These cookies are ideal for those who enjoy rich, fudgy cookies with a soft interior and slightly crisp edges.

Prep Time
20 mins
Cook Time
11 mins
Additional Time
15 mins
Total Time
46 mins
Servings: 20 cookies
Calories: 240 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Allow butter to soften to room temperature and measure out all ingredients.
  2. Preheat oven to 350° F.
  3. Line a large cookie sheet with parchment paper.
  4. In a large bowl, mix together the flour, cocoa powder, baking soda, and salt with a metal whisk. Set aside.
  5. 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.
  6. Add the eggs one at a time, mixing after each. Add the vanilla.
  7. Next add flour mixture and mix on low speed until just combined, adding chocolate chips towards the end of the mixing process.
  8. 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.
  9. Ready to bake? Arrange cookies on parchment lined cookie sheet, spaced about 2.5 inches apart. Bake for 11 minutes.
  10. 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.
  11. 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.
  12. 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

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%)

Nutrition Facts

Serving: 20 cookies

Amount Per Serving

Calories 240

% 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.