Double Chocolate Chip Cookies
Indulge in the rich, fudgy delight of homemade Double Chocolate Chip Cookies with gooey chocolate morsels and a hint of espresso for added depth of flavor.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use high-quality butter for richer flavor; also, ensure it's at room temperature.
- 1 cup white sugar
- 1 cup brown sugar The brown sugar adds moisture and chewiness.
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract Pure vanilla is always best!
- 2 cups all-purpose flour
- 1 cup natural unsweetened cocoa powder Rich cocoa powder enhances the cookies' chocolate flavor; I recommend brands like Valrhona or Ghirardelli.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional) This elevates chocolate flavor; use a quality brand for best results.
- 2 tablespoons milk + more as needed (no more than 1/4 cup total)
- 2 cups semi-sweet chocolate chips, divided I adore Guittard or Nestle's Toll House for classic flavors.
- Sea salt for garnish (optional)
Instructions
Preparation
- In a large mixing bowl, cream the softened butter and both sugars using an electric mixer on medium speed until the mixture is light and fluffy—about 3-4 minutes.
- Crack in the eggs, one at a time, allowing each to blend fully before adding the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and if using, the espresso powder.
- Gradually add the dry ingredients to the wet mixture while mixing on low speed until almost combined. Stir in 2 tablespoons of milk and 1 1/2 cups of chocolate chips. If the dough seems very thick, add just a bit more milk (no more than 1/4 cup).
- Cover the dough with plastic wrap and chill in the fridge for at least 3 hours or overnight.
- When you’re ready to bake, let the dough soften at room temperature for 10-20 minutes. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Baking
- Using a cookie scoop, form 2-3 tablespoon-sized balls of dough and place them on the baking sheets, leaving about 3 inches of space between each. Press the remaining chocolate chips into the tops of the cookies and sprinkle with optional sea salt.
- Bake for 12-15 minutes, until the edges are set but the centers remain slightly soft.
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Keep cookies in an airtight container at room temperature for up to a week, or freeze them for later enjoyment.