Chewy Double Chocolate Cookies Recipe

Ingredients

• ¾ cup unsalted butter, softened (170 g)
• 1 cup granulated sugar (200 g)
• ½ cup light brown sugar, packed (100 g)
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour (240 g)
• ⅔ cup unsweetened cocoa powder (60 g)
• 1 tsp baking soda
• ½ tsp salt
• ½ cup mini semi-sweet chocolate chips, plus extra for topping
• ½ cup semi-sweet chocolate chips
• Flaked sea salt for topping, optional

Instructions

1. Allow the butter to soften to room temperature. Measure all ingredients before you begin.
2. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In a stand mixer fitted with the paddle attachment, beat the softened butter with both sugars on medium-high until light and creamy, about 2–3 minutes.
5. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract.
6. Reduce the mixer speed to low and add the dry ingredients. Mix until just combined, then fold in the chocolate chips toward the end so they stay distributed.
7. Use a 3-tablespoon scoop to portion the dough into even balls. Roll each portion into a ball and place on a plate or small baking pan. Chill the dough balls in the refrigerator for 15 minutes to achieve the ideal cookie thickness.
8. Place the chilled dough balls about 2½ inches apart on the prepared baking sheet. Bake for 11 minutes. The centers will still look slightly soft—that’s perfect.
9. Immediately after removing the cookies from the oven, press a few extra chocolate chips into the tops and sprinkle with flaked sea salt if desired. Let the cookies cool on the baking sheet for 4–5 minutes, then transfer to a wire rack to cool completely.
10. Repeat the process with the remaining dough. To freeze: portion and roll dough into balls, freeze on a parchment-lined tray, then transfer to an airtight container. Bake from frozen at 350°F for 11–12 minutes.
11. Store baked cookies in an airtight container at room temperature for 2–3 days. They stay soft and chewy.

Notes

Smaller cookies will bake faster—watch them closely and start checking for doneness around 8 minutes if you use a smaller scoop. Freezing unbaked dough balls makes it easy to bake fresh cookies any time.

Recipe adapted from Annalise at Completely Delicious; she also has a helpful guide on measuring flour for accurate baking.

Nutrition (estimated per cookie)

Calories: 240 kcal, Carbohydrates: 32 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 7 g, Sugar: 19 g, Fiber: 2 g, Sodium: 124 mg