One bite of these ultra-rich double chocolate cookies and you will be in love! These cookies are big, chewy and rich with a dark chocolate base and semi-sweet chocolate chunks. A sprinkle of sea salt on top is the perfect balance!
These cookies are so darn delicious you will be making them all year long! They are a similar base to my Cayenne Chocolate Cookies, but these are purely mainlining chocolate! They are perfect for any time of year – from Christmas cookie gift swaps to summer picnics – trust me and make these for the chocoholics in your life.
Ingredients
These cookies are simple, which means quality ingredients are the key to getting amazing cookies! Follow the list below and find full ingredient amounts in the recipe card below.
- All-purpose flour.
- Dutch-processed cocoa powder. This is also sometimes referred to as “Special” or “Dark” cocoa by some brands. This article by King Arthur Flour explains the difference between natural and Dutch-processed cocoa well. Dutch-processed cocoa is less acidic and has a richer chocolate flavor. It not always interchangeable in recipes, but it works beautifully here for an indulgent cookie.
- Baking powder and baking soda. These give our cookies a light lift.
- Brown sugar and granulated sugar. We are going to use a higher ratio of brown sugar to granulated sugar here for an extra chewy cookie.
- Espresso powder. Using a bit of espresso powder will enhance the flavor of the chocolate. I promise it won’t make it taste like a mocha cookie, just a better chocolate one.
- Unsalted butter.
- Egg.
- Vanilla extract. Always helps to create a well-rounded flavor in a cookie.
- Semi-sweet chopped chocolate. You can really use any type of chocolate you prefer, but I think the semi-sweet chocolate pairs well with the rich chocolate base. What is key is to use a real bar of chocolate for the best flavor. In the baking aisle, right near the chocolate chips, you will find bars of baking chocolate. Plus, you get a nice size difference when chopping the chocolate by hand.
- Course sea salt. This is for the top of the cookie. A coarse, or flaky, sea salt on top is really a great way to balance out the sweetness in the chocolate.
Tips for Making Perfect Chocolate Cookies
I love these super chocolate cookies because they are so easy to make! A few quick steps with the mixer then let them chill for a bit before baking.
So, what’s the key for these chocolatey cookies?
Begin by blending together your butter and sugars. Just for a few minutes until they are well blended. Then add the egg and vanilla extract.
Next, mix in all your dry ingredients. It’s important to sift these together first, or at least whisk them together to avoid clumps of flour throughout.
Now, time to add the chopped chocolate. Because we have hand chopped a chocolate bar instead of using chocolate chips, the bar will melt slightly into the dough (chips are made not to melt, baking bars will melt!)
The other trick? Leave out some of the chocolate from the dough, about a handful, to place on top. Doing this will give you that picture-perfect shiny chocolate on top.
Let the chocolate dough chill for at least a few hours, or for a few days. Doing this will let the butter firm up so we will have thicker cookies, plus the longer the dough sits the better the flavor comes together. To make life easier, scoop the dough before chilling! This will set up hard in the fridge!
Finally, we will top with some sea salt before baking. A coarse salt will not melt into the dough when cooking, so you will get these little pops of the salt to offset the sweetness in the chocolate.
Frequently Asked Questions
Absolutely, you can substitute the same amount of any of your favorite chocolate – milk, dark, or white! I personally love semi-sweet, but the choice is yours.
Yes, you can substitute in chocolate chips, but you will not have the same pockets of chocolate throughout.
Yes, you can make the cookie dough and keep it in the fridge for up to 2 days, or freeze for up to 3 months. Bake directly from frozen, adding another minute or two to the bake time.
Chocolate cookies are more difficult to tell by eye when they are baked right. It’s best to go by a quick touch. When the edges are set firm, but the center still is soft (but not gooey) they are ready to go!
Looking for other Indulgent Chocolate Desserts?
- Flourless Chocolate Cake
- Oreo-stuffed Brownies
- Chocolate Peppermint Bundt Cake
- Chocolate Zucchini Muffins
- Cookies & Creme Cake
Double Chocolate Cookies
Ingredients
- 150 g all-purpose flour
- 28 g dutch-processed cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon instant espresso powder optional
- 113 g unsalted butter room temperature
- 105 g brown sugar tightly packed
- 50 g granulated sugar
- 1 large egg
- ½ teasponn vanilla extract
- 113 g chopped semi-sweet chocolate 1 chocolate bar
- flaky sea salt for topping
Instructions
- Sift or whisk together flour, cocoa powder, baking powder, baking soda, salt and instant espresso (if using) in a large bowl. Set aside.150 g all-purpose flour, 28 g dutch-processed cocoa powder, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon instant espresso powder
- In the bowl of a stand-mixer fitted with the paddle attachment, or with a hand-mixer, whip together butter and sugars on high until well blended, about 2-3 minutes. Scrap down sides of low with spatula as needed.113 g unsalted butter, 105 g brown sugar, 50 g granulated sugar
- Mix in egg and vanilla extract on low.1 large egg, 1/2 teasponn vanilla extract
- Gradually stir in flour mixture. Once flour is mostly incorporated, stir in chopped chocolate. If desired, reserve a handful of chocolate to place on top of scooped cookie dough.113 g chopped semi-sweet chocolate
- Divide dough into 10 portions (approx. a #24 scoop or 1.35 oz). Top each scoop with chopped chocolate (if desired). Cover and chill for at least 2 hours or up to 2 days.
- When ready to bake, preheat oven to 350℉ (175℃) and line a baking sheet with parchment paper. Place scooped cookie dough spaced evenly on tray, sprinkle sea salt on top. Bake for 12-14 minutes, until edges are set and center is still soft.flaky sea salt
Notes
- Unbaked cookie dough can be frozen on tray, then transferred to freezer-safe container and stored for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time.
- Store leftover baked cookies in air-tight container for up to 5 days.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.
