Double Chocolate Chip Cookies Recipe


🍪 Double Chocolate Chip Cookies Recipe 🍪


1 cup salted butter, softened (2 sticks)
1/2 cup white sugar
1 cup brown sugar
2/3 cup (4 oz) dark chocolate (50-60%), melted
2 large eggs
4 teaspoons vanilla extract
2 cups all-purpose flour, spooned and leveled
1 cup cocoa powder, spooned and leveled (not dutched)
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 cups chocolate chips (semi-sweet or dark, or a mix of both)


Prepare the Dough:

In a large bowl or stand mixer, beat the butter until light and fluffy for about 2 minutes, scraping the edges.
Add the white and brown sugar and beat for 1 more minute, scraping the bottom and sides of the bowl.
Melt the dark chocolate in a small bowl in 20-30 second increments in the microwave until smooth with some lumps remaining. Let it sit for 1 minute, then stir until completely smooth. Beat the melted chocolate into the dough.
Add the eggs and vanilla and beat well, scraping the edges and bottom of the bowl.
Mix Dry Ingredients:

In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt to avoid lumps. Beat the dry ingredients into the dough.
Add Chocolate Chips:

When the dough is just starting to come together, add the chocolate chips. Mix until the dry ingredients are fully incorporated, but do not overmix.
Chill the Dough:

Method 1: Cover the mixing bowl and refrigerate for 2-3 hours until completely chilled. Let the dough sit out on the counter until it is soft enough to shape into balls, then proceed to the next step.
Method 2: Cover the mixing bowl and freeze for 30 minutes. Shape the dough into balls as described in the next step. Place the shaped cookies onto a plate, cover with plastic wrap, and refrigerate for 30 minutes.
Shape the Cookies:

Use a 1/4 cup measuring cup to shape the dough into cookies. Pack the dough into the measuring cup, turn it out, and use your hands to shape it into a “tall” cookie. The cookies should be taller than they are wide.