Description
These fudgy double chocolate chip cookies are rich, moist, and ready to bake without any chilling time. Made with Dutch process cocoa and melted semisweet chocolate, these cookies have an intensely chocolaty flavor and a crackly top, perfect for chocolate lovers craving a quick and delicious treat.
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 the Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking soda, and salt until fully combined.
- Melt Chocolate and Butter: Combine the chopped semisweet 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 in between until the mixture is completely melted and smooth, approximately 90 seconds total.
- Combine Sugars and Eggs: In a large bowl, whisk together granulated sugar, light brown sugar, eggs, and vanilla extract vigorously for about 1 minute, or until the mixture is combined and has doubled in volume.
- Add Chocolate Mixture: Pour the warm chocolate and butter mixture into the sugar and egg mixture, whisking for 30 seconds until smooth and well incorporated.
- Fold in Dry Ingredients: Gently fold the flour and cocoa mixture into the wet ingredients just until no streaks of flour remain. The dough will be thick and fudgy.
- Rest and Add Chocolate Chips: Allow the dough to stand at room temperature for 5 minutes, then fold in the 1/2 cup semisweet chocolate chips carefully.
- Scoop Cookies: Use a medium cookie scoop sprayed with nonstick spray to portion out about 1 1/2-inch balls of dough (around 30 grams each). Space the dough balls two inches apart on the prepared baking sheets. Top each cookie ball with extra semisweet chocolate chips.
- Bake: Bake the cookies for 10 to 11 minutes, rotating the pans halfway through baking for even cooking, until the cookies are puffed with crackly tops.
- Finish and Cool: Remove from the oven and immediately sprinkle the tops with flaky salt. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Unsweetened cocoa powder: Use Dutch process cocoa powder for the richest chocolate flavor. Recommended brands include Hershey’s Special Dark Cocoa or Rodelle Gourmet Baking Cocoa.
- Melt chocolate alternative: If you don’t have a microwave, melt the chocolate and butter in a double boiler or a heat-proof bowl set over gently simmering water.
- Cookie scoop size: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough for uniform cookies.
- Batch size: It’s not recommended to double this recipe because the dough needs to stay warm during mixing and shaping. Make only one batch at a time for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
