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–+ servings
Double Chocolate Cookies

Decadent Double Chocolate Cookies in Under 30 Minutes

These Double Chocolate Cookies combine rich chocolate and gooey chocolate chips for an irresistible treat.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Use salted butter if unsalted isn't available.
  • 1 cup Light Brown Sugar Dark brown sugar can enhance flavor.
  • 1/2 cup Granulated Sugar
  • 2 large Egg Yolks Whole eggs can also be used, but texture may vary.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results.
  • 1 cup All-Purpose Flour Measure carefully to avoid excess—1 cup = 125 grams.
  • 1/2 cup Dutch-Process Cocoa Powder Regular unsweetened cocoa powder works as a substitute.
  • 1/4 teaspoon Salt Use kosher or table salt as preferred.
  • 1 teaspoon Baking Powder Ensure freshness for best results.
  • 1/2 teaspoon Baking Soda
  • 1 cup Semi-Sweet Chocolate Chips Consider white chocolate chips or nuts for variety.
For the Topping
  • to taste Flaky Sea Salt Optional, for sprinkling on top after baking.

Equipment

  • Oven
  • mixing bowl
  • Electric mixer
  • spatula
  • cookie scoop
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar for about 2 minutes until light and fluffy.
  3. Add the egg yolks and vanilla extract to the mixture and mix on medium speed for another 2 minutes.
  4. Gradually sift in the all-purpose flour, cocoa powder, salt, baking powder, and baking soda. Mix gently until just combined.
  5. Fold in the semi-sweet chocolate chips until evenly distributed.
  6. Scoop the dough into 18 balls and place on the lined baking sheets about 2 inches apart.
  7. Bake for 10-12 minutes, keeping an eye on the edges; for chewier centers, aim for the shorter time.
  8. Sprinkle with flaky sea salt immediately after removing from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies for up to 3 months.

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