Double Chocolate Chip Cookies

Prep Time: 25 minutes
Chill Time: 24–36 hours
Cook Time: 18 minutes per batch
Total Time: About 25 hours
Yield: 9–10 large cookies
Category: Dessert

Notes After Making

https://youtu.be/RN3e4VJaLFQ?si=CTPuWkms7AlGKY7j

Ingredients

  • 1 cup all-purpose flour (145 g)
  • ¾ cup Dutch-process cocoa powder (75 g)
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 10 tablespoons unsalted butter, room temperature (141 g)
  • ¾ cup dark brown sugar, packed (150 g)
  • ⅔ cup granulated sugar (133 g)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips (340 g)

Instructions

Prepare the Dough

  1. In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until very light and fluffy, about 5 minutes.
  3. Add the egg and vanilla extract and beat until fully combined.
  4. Reduce the mixer speed to low and gradually add the dry ingredients.
  5. Mix just until the flour is incorporated. Do not overmix.
  6. Add the chocolate and mix briefly until evenly distributed.
  7. Press plastic wrap directly onto the surface of the dough and refrigerate for at least 24 hours and up to 36 hours.

Bake the Cookies

  1. Preheat oven to 350°F.
  2. Line baking sheets with parchment paper.
  3. Portion the chilled dough into balls slightly larger than golf balls, about 3½ ounces each.
  4. Place 4–5 dough balls per baking sheet, leaving plenty of space between cookies.
  5. Bake for about 18 minutes, until the edges are set but the centers remain soft.
  6. Transfer the parchment with the cookies to a cooling rack.
  7. Repeat with remaining dough.
  8. Serve warm or allow to cool completely before storing.

Jessica’s Notes

Prep Ahead

  • The dough requires a long chill time for the best texture and flavor.
  • Refrigerate the dough for at least 24 hours, or up to 36 hours.
  • Dough balls can be portioned ahead and refrigerated until ready to bake.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days.

Freezer-Friendly

Freeze portioned cookie dough balls for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Freeze baked cookies for up to 2 months. Thaw at room temperature or warm briefly before serving.

Variations

  • Add flaky sea salt on top before baking for a sweet-salty finish.
  • Replace some chocolate chips with chopped dark chocolate for puddles of melted chocolate.
  • Add 1 teaspoon espresso powder to intensify the chocolate flavor.
  • Stir in toasted walnuts or pecans.
  • Use milk chocolate chips for a sweeter, softer cookie.

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