The Best Double Chocolate Chip Cookies
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.
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!