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Double Chocolate Cookies

Slightly crunchy on the outside and soft and chewy on the inside, these decadent double chocolate cookies are loaded with chocolate chips. They're a chocolate lover's dream!

Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 20 minutes
YIELD 20 cookies

Ingredients

  • 1 cup (130g) all-purpose flour
  • ½ cup (50g) unsweetened cocoa powder*
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick/113g) butter, softened
  • ½ cup (100g) brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup (130g/4.5 oz) chocolate chips
  • coarse sea salt, to sprinkle on top (optional)

Instructions

  1. In a large bowl sift together the flour, cocoa, baking soda and salt. Using a mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes until fluffy. Next, beat in the egg and vanilla extract and mix until combined. Add the dry ingredients and beat on medium-low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in chocolate chips. The batter will be thick and sticky.
  2. Chill the dough in the refrigerator for at least 1 hour or overnight. This will help your cookies stay thick and spread less while baking.

  3. Preheat oven to 350°F/180°C degrees. Line two large baking sheets with parchment paper. Set aside.

  4. Take cookies out of the fridge and if they’re too cold/hard to handle, leave them for a few minutes on the counter.
  5. Drop rounded balls of dough (the size of 2 tablespoons) onto prepared baking sheet, leaving about 3 inches (8 cm) between each cookie. Sprinkle cookies with coarse sea salt if you like. Bake for about 8-10 minutes, just until the edges start to set. Leave to cool on the pan for 10 minutes and then carefully transfer to a wire rack to cool completely.

  6. Store cookies in an airtight container for up to 4 days. Cookies can be frozen for up to a month.

Recipe Notes

*I prefer using Dutch-processed cocoa powder for it's extra rich and chocolatey flavor, but you can use natural cocoa powder, too.