Double Chocolate Chip Cookies Recipe
These are intensely chocolatey cookies. The flavor is built in layers: cocoa powder in the dough, nutty brown butter, and two kinds of chocolate. A sprinkle of flaky sea salt on top is not optional; it’s what makes the deep chocolate flavor come alive.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, divided
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate (60-70% cacao), chopped
- 4 ounces semi-sweet chocolate chips
- Flaky sea salt (like Maldon), for topping
Prepare the Components
Preheat your oven to 350F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and kosher salt.
Take 5 tablespoons of the butter and melt it in a light-colored saucepan over medium heat. Continue cooking, swirling the pan, until the milk solids turn a deep brown and it smells nutty. Immediately pour this into a large bowl to stop the cooking. Let it cool for a few minutes.
Make the Cookie Dough
To the bowl with the browned butter, add the remaining 5 tablespoons of softened butter, the dark brown sugar, and the granulated sugar. Whisk vigorously for about a minute, until the mixture is smooth and combined.
Whisk in the egg, egg yolk, and vanilla extract until the mixture is glossy and emulsified.
Add the dry ingredients to the wet ingredients and fold with a rubber spatula until just a few streaks of flour remain. Add the chopped bittersweet chocolate and the semi-sweet chocolate chips, and fold until just combined. Do not overmix.
Bake the Cookies
Scoop the dough into 2-tablespoon sized balls and place them a few inches apart on the prepared baking sheets.
Sprinkle the top of each dough ball with a pinch of flaky sea salt.
Bake for 10-12 minutes, rotating the baking sheets halfway through. The cookies are done when the edges are set and the centers are still soft. They will look slightly underbaked.
Let the cookies cool on the baking sheets for at least 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.
Double Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon baking soda
- 1 teaspoon Diamond Crystal kosher salt
- 10 tablespoons unsalted butter 1 1/4 sticks, divided
- 1/2 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate 60-70% cacao, chopped
- 4 ounces semi-sweet chocolate chips
- Flaky sea salt like Maldon, for topping
Method
- Preheat oven to 350F and line two baking sheets with parchment.
- Whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
- Brown 5 tablespoons butter in saucepan until nutty and dark golden; transfer to large bowl to cool.
- Add remaining 5 tablespoons softened butter and both sugars to browned butter; whisk 1 minute until smooth.
- Whisk in egg, egg yolk, and vanilla until glossy.
- Fold dry ingredients into wet ingredients until nearly combined.
- Add both chocolates and fold just until mixed.
- Scoop 2-tablespoon dough balls onto sheets, spacing apart.
- Sprinkle with flaky sea salt.
- Bake 10-12 minutes, rotating halfway, until edges set but centers soft.
- Cool on sheets 5 minutes, then transfer to wire rack.
