Description

These double chocolate chip cookies are a chocolate lover's dream, featuring a rich chocolate dough loaded with chocolate chips. Soft, fudgy, and sprinkled with flaky sea salt, they offer the perfect balance of sweetness and depth of chocolate flavor. Ideal for sharing or enjoying as a luxurious treat, they keep well at room temperature or can be frozen for longer storage.

Ingredients

Wet Ingredients

½ cup unsalted butter (1 stick), at room temperature
⅓ cup packed light brown sugar
⅓ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 cup all-purpose flour, spooned and leveled
½ cup cocoa powder, sifted if lumpy
1 teaspoon baking soda
½ teaspoon sea salt
1¼ cups chocolate chips, plus more for topping

For Garnish

Flaky sea salt, for sprinkling

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Instructions

Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and promote even baking.
Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2 minutes. This incorporates air for a tender cookie.
Add Egg and Vanilla: Beat in the egg and vanilla extract, making sure to scrape down the sides of the bowl as needed so the mixture is well combined and smooth.
Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, sifted cocoa powder, baking soda, and sea salt. Then stir in the chocolate chips so they are evenly distributed.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the bowl of the stand mixer, mixing on low speed after each addition to avoid overmixing. Continue until all dry ingredients are incorporated and the dough is smooth and well combined.
Scoop Dough onto Baking Sheets: Using a 2-tablespoon cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Press additional chocolate chips onto the tops of each cookie for extra chocolatey goodness, then sprinkle lightly with flaky sea salt.
Bake Cookies: Bake the cookies one sheet at a time in the preheated oven for 9 to 10 minutes. The edges should be very lightly set, but the centers will still look soft and slightly underbaked to ensure fudgy texture.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes so they firm up slightly, then transfer them to a wire rack to cool completely before serving or storing.

Notes

For softer cookies, do not overbake; they will continue to set as they cool.
Store cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies in an airtight container for up to 3 months for longer storage.
If dough is too soft to scoop, chill in the refrigerator for 15-20 minutes before portioning.
Using high-quality cocoa powder and chocolate chips will enhance the chocolate flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American