Description
Indulge in these decadent, fudgy double chocolate chip cookies, designed specifically for the true chocoholic. Using Dutch-processed cocoa and premium semi-sweet chocolate chunks, this recipe achieves a superior bakery-quality texture. By using melted butter and an extra egg yolk, these cookies maintain a soft, chewy interior with perfectly crisp edges, ensuring a rich and satisfying chocolate experience in every single bite.
Ingredients
2 cups all-purpose flour
2/3 cup Dutch-processed cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, melted and cooled
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 cups semi-sweet chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until fully combined.
Combine the melted butter, brown sugar, and granulated sugar in a large mixing bowl until the mixture is smooth.
Add the eggs and vanilla extract to the sugar mixture, whisking until the batter turns glossy.
Fold the dry ingredients into the wet ingredients using a silicone spatula until no streaks of flour remain.
Fold in the chocolate chunks gently until distributed throughout the dough.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them two inches apart.
Bake for 10 minutes until the edges appear set but the centers remain soft.
Notes
Ensure the melted butter has cooled to room temperature before mixing to prevent the sugar from clumping. For the best texture, rest the dough for 30 minutes before baking to allow the flour to hydrate fully. Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg