Double Chocolate Cookies
These double chocolate cookies are full dark chocolate flavor, with chewy centers and melty chocolate chips in each bite.
Ingredients
- ¾ cupunsalted butter, softened
- ¾ cuppacked, light brown sugar
- ¼ cupgranulated white sugar
- 2egg yolks
- 1 ½ tspvanilla
- 1 ¼ cupsall purpose flour (spooned and leveled, see notes)
- ¼ cup2 tbsp cocoa powder (dutch process)
- ½ tspsalt
- ½ tspbaking powder
- ½ tspbaking soda
- ¾ cupsemi-sweet chocolate chips
- flaky sea salt for sprinkling (optional)
Directions
- 1
Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- 2
Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
- 3
Add in the egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
- 4
Add in flour, cocoa powder, salt, baking powder and baking soda. Mix until combined.(Please see recipe notes on properly measuring the flour for these cookies. Too much flour will ruin the cookies consistency.)
- 5
Then add in the chocolate chips and mix just until incorporated.
- 6
Scoop the dough into 18 balls. Arrange the dough two inches apart on the prepared baking sheets.
- 7
Bake the cookies for 10-12 minutes. (Short amount for slightly underdone centers, full amount for a crispier edged cookie).
- 8
Remove from the oven and sprinkle on flaky sea salt. Let them cool for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool for an additional 5 minutes before eating.
- 9
Store leftovers in an airtight container for up to four days!