Description
Indulge in warm, gooey double chocolate chip cookies with a rich flavor and soft texture, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
- 2 tablespoons milk, plus more as needed (not exceeding 1/4 cup total)
- 2 cups semi-sweet chocolate chips, divided
- Sea salt for garnish (optional)
Instructions
- In a large mixing bowl, cream the softened butter, white sugar, and brown sugar using an electric mixer on medium speed until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and espresso powder.
- Gradually add the dry mixture into the wet ingredients, mixing until almost combined. Stir in 2 tablespoons of milk and 1 1/2 cups of chocolate chips, adjusting with more milk if too stiff.
- Cover the cookie dough and chill for at least 3 hours or overnight.
- Let the dough sit at room temperature for 10-20 minutes before baking. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 2-3 tablespoon-sized balls, placing them on the sheets with 3 inches of space between cookies.
- Press the remaining chocolate chips onto the tops and sprinkle with sea salt if desired.
- Bake for 12-15 minutes, ensuring edges set while centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use room temperature ingredients and avoid overmixing the dough.
