These double chocolate chip cookies are a chocoholic’s dream! Ghirardelli Dutch process cocoa powder adds a deep, rich chocolatey flavor to soft and chewy cookie dough. For an extra dose of chocolate, semi-sweet chips are both mixed into the dough and used to top the cookies.
Requiring exactly zero dough chilling time, these cookies can be whipped up in 30 minutes. They’re ultra-rich, soft, slightly chewy, and the perfect treat for chocolate lovers. Read on for an important note about the type of cocoa powder used in this recipe, and then bake away!
Key Ingredient: Dutch Process Cocoa Powder
You’ll notice that this recipe calls for Dutch process cocoa powder. Now, you might think- does it really matter? Can’t I use natural cocoa powder in its place? How different can the two really be?
I hate to break it to you but there is a difference between these cocoa powders. If you are using cocoa powder in a recipe requiring leavening (like this one!), you’ll want to pay particular attention to the kind of cocoa called for in the ingredient list.
Dutch Process Cocoa Powder Is Neutral, Which Affects the Leavening Agent Used
Dutch process cocoa powder is treated with an alkaline solution to reduce its natural acidity, allowing for a deeper chocolate flavor in baked goods without the bitterness often present with natural cocoa. Dutch process cocoa powder also dissolves in liquid more easily, creating a smoother texture in baked goods and making it perfect for use in hot chocolate.
Baking powder is the leavening agent used in this recipe, and it is important that you do not substitute it with baking soda.
Since Dutch process cocoa powder has a neutral pH, it will not react with baking soda. In fact, relying on baking soda in a recipe calling for Dutch process cocoa powder can result in a dense texture and somewhat soapy taste- no thank you!
Baking powder is considered neutral because it contains a mixture of basic and acidic components within the leavening agent itself. That means baking powder does not require acid in your recipe for a chemical reaction to take place. Since Dutch process cocoa powder is neutral, baking powder is typically the leavening agent of choice for recipes containing it.
So, to summarize and close out this section- you must use Dutch process cocoa powder and baking powder together in this recipe.
Now, let’s make some double chocolate chip cookies!
Since these cookies do not require chilling time, they are the perfect quick treat to whip up whenever you are craving something super chocolatey. Read on for the recipe!
Best Double Chocolate Chip Cookies
Equipment (Shop on Amazon)
Ingredients
- 1 cup all-purpose flour spooned and leveled
- ⅓ cup Ghirardelli Unsweetened Dutch Process Cocoa Powder (See Note 1 below)
- ½ tsp salt
- 1½ tsp baking powder
- ½ tsp instant coffee (NOT coffee grounds)
- ½ cup salted butter softened
- ⅓ cup white granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 egg yolk
- 1½ tsp vanilla extract (shop my favorite on Amazon)
- 1 tbsp milk
- 1 cup semi-sweet chocolate chips (plus additional for topping- optional)
Instructions
- Preheat your oven to 375°F.
- Add the all-purpose flour, Dutch process cocoa powder, salt, and baking powder to a medium mixing bowl. Pour the ½ tsp of instant coffee into the palm of your hand. Pinch the coffee between your fingers to break it down even further as you add it to the bowl. Whisk together all dry ingredients and set aside.1 cup all-purpose flour, ⅓ cup Ghirardelli Unsweetened Dutch Process Cocoa Powder, ½ tsp salt, 1½ tsp baking powder, ½ tsp instant coffee
- Add the softened salted butter, white granulated sugar, and light brown sugar to a large mixing bowl. Cream together using a hand mixer on low/medium speed (approx. 2-3 minutes).½ cup salted butter, ⅓ cup white granulated sugar, ½ cup light brown sugar
- Add the egg, egg yolk, vanilla extract, and milk. Mix on medium speed until well combined, making sure that you're scraping down the bowl using a spatula or spoon periodically.1 egg, 1 egg yolk, 1½ tsp vanilla extract, 1 tbsp milk
- Add the dry ingredients to the wet ingredients and mix on the lowest speed until just combined. Scrape down your bowl with a spatula or spoon, paying particular attention to any dry ingredients stuck to the bottom. Add the chocolate chips and mix on low until they are just incorporated into your dough. Do not overmix.1 cup semi-sweet chocolate chips
- Place a silicone baking mat or parchment paper on your half sheet pan. Scoop the dough onto the pan using a #40 cookie scoop (about 2 tbsp of dough). This dough is quite sticky, so I highly recommend using a scoop. I typically bake 6-8 (max!) cookies per sheet pan. Do not press the cookies down as they will spread on their own. (See Note 2 below.)
- Bake the cookies for 10 minutes at 375°F, or until the edges look set while the center is still soft. The centers of the cookies should no longer look shiny when the cookies are done. Allow the cookies to cool on the sheet pan for 5 minutes once you remove them from the oven.
- Optional- If you'd like to add some extra chocolate to this recipe and make your cookies look particularly aesthetically pleasing, lightly press 5-6 chocolate chips into the top of the cookies while they are still hot from the oven.
- After the cookies have cooled slightly on the sheet pan, transfer them to a wire cooling rack to finish cooling. Then enjoy! Store these cookies in an airtight bag or container once completely cooled.
Notes from the Happy To Be Here Kitchen
Other Notes & Tips:
- I always use a light-colored sheet pan for baking cookies. If using a dark sheet pan, check the cookies a bit earlier during baking to ensure they aren't getting too brown/crispy for your taste.
- If stored in an airtight container, these cookies keep their texture quite well for a couple days after baking.
Share This Recipe:
Recommended Recipes For You:
My Favorite Chocolate Peppermint Crinkle Cookies
The BEST Double Chocolate Zucchini Cake
Easy 5-Ingredient Peanut Butter Balls (Truffles)
Pin the image below to come back to this recipe later.
