Description
These fudgy double chocolate chip cookies are rich, moist, and loaded with chocolate flavor thanks to Dutch process cocoa and melted semi-sweet chocolate. Perfectly soft with crackly tops and a sprinkle of flaky salt, they require no chilling time, making it a quick and indulgent treat for any chocolate lover.
Ingredients
Scale
Cookies
- 1 cup (140 g) all-purpose flour
- 6 Tbsp (36 g) Dutch process unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp (3 g) salt
- 4 oz (114 g) semisweet chocolate, chopped
- 6 Tbsp (84 g) unsalted butter, cubed
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 2 large eggs (100 g), at room temperature
- 1 tsp (4 g) vanilla extract
- 1/2 cup (85 g) semisweet chocolate chips
Topping
- 1/4 cup (43 g) semisweet chocolate chips
- Flaky salt
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt until well combined to create the dry base of your cookies.
- Melt Chocolate and Butter: Place the chopped semi-sweet chocolate and cubed unsalted butter in a microwave-safe bowl. Microwave on high for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring between each, until melted and smooth—about 90 seconds total.
- Combine Sugars, Eggs, and Vanilla: In a large bowl, whisk together the granulated sugar, light brown sugar, eggs, and vanilla extract for about 1 minute until the mixture is well combined and has doubled in volume.
- Add Chocolate Mixture: Pour the warm melted chocolate and butter mixture into the sugar-egg mixture and whisk for 30 seconds until smooth.
- Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients just until incorporated, ensuring no flour streaks remain. The dough should be thick and fudgy. Let it stand for 5 minutes at room temperature.
- Add Chocolate Chips: Fold in the 1/2 cup semisweet chocolate chips evenly throughout the dough.
- Shape Cookies: Using a medium cookie scoop sprayed with nonstick spray, scoop 1 1/2-inch balls of dough (about 30 grams each). Place them 2 inches apart on the prepared baking sheets and top each with a few chocolate chips.
- Bake: Bake in the preheated oven for 10 to 11 minutes, rotating the pans halfway through baking, until the cookies are puffed with crackly tops.
- Add Topping and Cool: Remove the cookies from the oven and immediately sprinkle with flaky salt. Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Use Dutch process cocoa powder for the richest and most intense chocolate flavor, such as Hershey’s Special Dark or Rodelle Gourmet Baking Cocoa.
- If you don’t have a microwave, melt the chocolate and butter together in a double boiler or a heat-proof bowl set over a pan of gently simmering water, stirring occasionally until smooth.
- Using a medium cookie scoop that holds approximately 1 1/2 tablespoons of dough helps create evenly sized cookies for uniform baking.
- It’s not recommended to double this recipe because the dough needs to stay warm throughout mixing and shaping; prepare one batch at a time for best results.
Nutrition
- Serving Size: 1 cookie (approx. 30 g)
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
