Double Chocolate Chip Cookies (Print)

Chewy chocolate cookies packed with melty chocolate chips, finished with sea salt—perfect indulgence.

# Ingredients:

→ Chocolate Cookie Base

01 - 1 cup unsalted butter, softened
02 - 3/4 cup packed brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 3/4 cup unsweetened cocoa powder
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 1/2 cups semi-sweet chocolate chips
11 - 1/2 cup dark chocolate chunks (optional)

→ Finishing

12 - Flaky sea salt, for sprinkling
13 - Extra chocolate chips, for topping

# Instructions:

01 - In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed with an electric mixer until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing well after each addition, then blend in vanilla extract.
02 - In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined.
03 - Gradually add dry mixture to creamed butter mixture, mixing on low speed until just combined. Gently fold in semi-sweet chocolate chips and dark chocolate chunks if using. Do not overmix.
04 - Cover the dough and refrigerate for 30 minutes to improve texture and prevent excessive spreading during baking.
05 - Preheat oven to 350°F. Line baking sheets with parchment paper. Portion chilled dough into 24 equal scoops and place them 2 inches apart. Gently press extra chocolate chips onto the tops.
06 - Bake cookies for 9–11 minutes until edges are set and centers are just slightly underbaked. Immediately sprinkle with flaky sea salt. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Pro Tips:

01 -
  • Uses simple pantry ingredients found in most kitchens
  • Bakes up in about forty minutes from start to finish
  • Makes truly bakery-style chocolate cookies that wow a crowd
  • Versatile for holidays and everyday dessert tables
02 -
  • Double chocolate means twice the cocoa flavor with a contrast of melty chips and a fudgy cookie
  • Dough can be frozen as balls for future baking sessions
  • Recipe offers an easy path to bakery-style cookies at home
03 -
  • Chill the dough for at least thirty minutes even an hour is better for intense flavor and perfect structure
  • Do not overbake the cookies since the centers will continue to cook as they cool
  • Always sprinkle with flaky salt when the cookies are still warm so the salt sticks and enhances each bite

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