Best Double Chocolate Chip Cookies
These cookies are a chocolate lover's dream! They have all the best qualities of your favorite chocolate chip cookies- slightly crisp edges and warm, gooey centers full of chocolate chips with a soft and chewy texture. But, we're doubling the chocolate flavor by creating the most delicious chocolate cookie dough using Ghirardelli Dutch process cocoa powder. With absolutely zero chilling time required, you can be snacking on these ultra-chocolatey cookies in half an hour!
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Servings: 18 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 1.5 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
Note 1. Dutch Process Cocoa Powder: Do not substitute natural cocoa powder for the Dutch process cocoa powder in this recipe. The acidity levels of natural and Dutch process cocoa powders are different and affect the leavening agents used. I included a more in-depth explanation as to why you need to use Dutch process cocoa powder for this recipe near the beginning of this post- jump to that section by clicking here.
Of course, you do not need to use the Ghirardelli brand of Dutch process cocoa powder in this recipe. However, it is my favorite kind (shop it here on Amazon)! Feel free to use your favorite kind- as long as it's the Dutch process variety.
Note 2. Baking the Cookies: I like to bake 3 half sheet pans of 6 cookies for this recipe, but you can fit up to 8 or 9 cookies on a pan. However, keep in mind that the more cookies you squeeze on to your pan, the more they will spread. I prefer the size and thickness of the cookies when baked 6 to a pan.
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.
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