Description
These soft, fudgy double chocolate chip cookies are just the treat to bake when you crave an ultra decadent chocolate cookie. Made with melted semi-sweet chocolate, Dutch process cocoa, and chocolate chips, these cookies come together in just 35 minutes. No mixer, special equipment, or chill time required! Recipe yields 22 cookies.
Ingredients
Cookies
- 1 cup (140 g) all-purpose flour
- 6 Tbsp (36 g) Dutch process unsweetened cocoa
- 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 to 350°F and line two baking sheets with parchment paper.
- Make cookies: Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Combine chopped chocolate and cubed butter in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth (about 90 seconds total).
- Whisk together sugar, brown sugar, eggs, and vanilla in a large bowl for 1 minute until combined and doubled in volume. Add warm chocolate mixture and whisk for 30 seconds until smooth. Fold in flour mixture just until incorporated and no flour streaks remain (the mixture will be thick and fudgy). Let dough stand at room temperature for 5 minutes before folding in chocolate chips.
- Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough (approximately 30 grams each). Place two inches apart on prepared baking sheets and top with chocolate chips.
- Bake cookies for 10 to 11 minutes, rotating pans halfway through, until puffed and tops are crackly. Remove from oven and sprinkle with flaky salt. Let cookies cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
Notes
Melt chocolate: If you don’t have a microwave, melt the chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water.
Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.
Larger batch: I don’t recommend doubling this recipe since the dough needs to stay warm throughout the mixing and shaping process. Instead, make one batch of cookies at a time.