These decadent double chocolate chip cookies have a delightful soft center with a lightly crisp edge and a hint of sea salt that really makes this cookie to die for.
*This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Chocolate Lovers
We are chocolate lovers in our household and these are definitely our favorite cookies. They are full of rich chocolate and nicely balanced with coarse sea salt that really complements the chocolate.
The Best Double Chocolate Chip Cookies Recipe
To make these amazing cookies, you will start by creaming your room temperature unsalted butter and granulated sugar until it is light and fluffy. You will then add the room temperature eggs one at a time. This helps the eggs to get well incorporated into the dough.
Next add the cocoa powder and mix on low speed to prevent cocoa from going everywhere. Be sure to use good quality cocoa as that is what makes these cookies good. I like to use this dutch processed cocoa from Orson Gygi.
Now you will add the remaining dry ingredients; flour, coarse sea salt, and baking powder. Mix on low speed until just combined. Add chocolate chips and pulse until just combined.
What Size Cookie Should I Make?
You can make them any size you’d like. I have provided baking instructions for jumbo bakery sized, regular, and mini. We love them in every size but usually like them in the regular size. If I am feeding a large crowd the mini sized cookies are perfect.
Equipment Needed
- Stand mixer with paddle attachment: I use a KitchenAid (6 quart), similar to this one.
- Rubber spatula: I’m still looking for one that I love, so if you have one you love let me know in the comments.
- Measuring cups and spoons: I use and love this set.
- Kitchen scale: This one has great reviews on Amazon.
- Half baking sheet: I love these Nordic Ware baking sheets.
- Cookie Scoop: This set of three is great.
Other Amazing Recipes You Will Love
The Best Double Chocolate Chip Cookies
Equipment
- Stand mixer with paddle attachment
- rubber spatula
- Measuring cups and spoons
- Kitchen scale
- Half baking sheet
- Cookie scoop
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 1 ¼ (250 g) cup sugar
- 2 large eggs, room temperature
- ½ cup (40 g) cocoa powder
- 2 ¼ cup (270 g) all purpose flour
- ¼ tsp (1.5 g) coarse salt
- 1 tsp (4.6 g) baking powder
- 2 cup (340 g) chocolate chips
Instructions
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until smooth. Add sugar and mix until light and fluffy.
- Add eggs one at a time and mix until smooth on low or medium low.
- With the mixer on low speed add cocoa powder. Scrape sides of bowl.
- Add flour, coarse salt, and baking powder. Mix until just combined.
- Add chocolate chips and mix until combined.
- Portion dough to your desired size and follow baking times below.
- For large, bakery sized cookies, portion dough into 5 oz balls, place on the prepared baking sheet and bake for 12-14 minutes. Makes about 10 cookies.
- For medium (regular) regular sized cookies, use a #24 cookie scoop, portion dough, roll into a ball, and place on the prepared cookie sheet. Bake for 9-11 minutes. Makes about 22 cookies.
- For mini sized cookies, use a #40 cookie scoop to portion the dough, and bake for 7-9 minutes.
- *I like to roll the dough into a ball to give the cookies a smooth look.
- Cookies look a little doughy, but they will continue to bake while sitting on the baking sheet.
- Let cookies cool on baking sheet for 5-10 minutes. Remove and finish cooling on cooling rack.
- Enjoy!
