How to make the Best Double Chocolate Cookies

Ingredients

• 1 cup All-Purpose Flour (spooned and leveled, then sifted with cocoa)
• 0.33 cup Dutch-Processed Cocoa Powder (unsweetened, Dutch‑processed for deep flavor)
• 0.25 teaspoon Salt (fine sea salt)
• 1 teaspoon Baking Powder (double‑acting)
• 0.33 cup Unsalted Butter (melted, then cooled slightly)
• 0.5 cup Granulated Sugar (white granulated)
• 0.5 cup Golden Brown Sugar (packed)
• 1 Large Egg (room temperature)
• 1 Egg Yolk (large egg yolk, separated from a second egg)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1 cup Semi‑Sweet Chocolate Chips (high‑quality chips; reserve 1/4 cup for topping)

Instructions

1. Sift Dry Ingredients

   Place a fine‑mesh sieve over a mixing bowl. Add 1 cup all‑purpose flour, 1/3 cup Dutch‑processed cocoa powder, 1/4 tsp salt, and 1 tsp baking powder. Gently sift; break up any clumps with the back of a spoon.

   Time: PT5M

2. Cream Butter and Sugars

   In a separate bowl, combine 1/3 cup melted unsalted butter, 1/2 cup granulated sugar, and 1/2 cup golden brown sugar. Whisk until the mixture is smooth and glossy.

   Time: PT3M

3. Add Egg, Yolk, and Vanilla

   Add 1 large egg, 1 large egg yolk, and 1 tsp vanilla extract to the butter‑sugar mixture. Whisk thoroughly until the batter is ribbony and well‑combined.

   Time: PT2M

4. Combine Wet and Dry

   Gently fold the sifted dry ingredients into the wet mixture using a spatula. Mix just until no flour streaks remain; avoid over‑mixing.

   Time: PT2M

5. Incorporate Chocolate Chips

   Stir in 3/4 cup of the semi‑sweet chocolate chips, reserving 1/4 cup for topping later. Distribute the chips evenly throughout the dough.

   Time: PT2M

6. Prepare Baking Sheet

   Line a baking sheet with parchment paper. This prevents sticking and promotes even browning.

   Time: PT2M

7. Portion and Top Cookies

   Using a cookie scoop, drop heaping mounds of dough onto the sheet, spacing them at least 2 inches apart. Optionally roll each ball in your hand for a smoother shape. Sprinkle a few of the reserved chocolate chips on top of each cookie.

   Time: PT5M

8. Bake

   Bake in a pre‑heated oven at 350°F for about 9 minutes, or until the edges are set but the centers still look slightly soft.

   Time: PT9M

   Temperature: 350°F

9. Cool and Serve

   Remove the cookies from the oven and let them cool on the sheet for 2 minutes, then transfer to a wire rack to cool slightly before eating.

   Time: PT5M

Nutrition Facts

Calories

277

Protein

3 g

Carbohydrates

35 g

Fat

14 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Pastry Flour, Whole Wheat Flour (will change texture)
• Instead of Dutch-Processed Cocoa Powder: Natural cocoa powder
• Instead of Salt: Kosher salt
• Instead of Baking Powder: Baking soda + cream of tartar
• Instead of Unsalted Butter: Margarine, Coconut oil (will add flavor)
• Instead of Granulated Sugar: Caster sugar
• Instead of Golden Brown Sugar: Light brown sugar
• Instead of Large Egg: Egg substitute (but texture will change)
• Instead of Egg Yolk: Extra egg white (will affect richness)
• Instead of Vanilla Extract: Vanilla bean (use 1/2 bean), Almond extract (use 1/2 tsp)
• Instead of Semi‑Sweet Chocolate Chips: Chopped semi‑sweet chocolate, Dark chocolate chips

Equipment Needed

• Mixing Bowl
• Fine‑Mesh Sieve
• Whisk
• Spatula
• Measuring Cups
• Cookie Scoop
• Baking Sheet
• Parchment Paper
• Oven

Critical Steps — Do Not Skip

• Sift dry ingredients to avoid lumps.
• Do not over‑mix after adding the flour.
• Bake just until edges set to keep cookies fudgy.

Chef Tips from the Video

• Use room‑temperature butter for a smoother emulsion with the sugars.
• For extra depth, add a pinch of espresso powder to the dry ingredients.
• If you like a chewier texture, increase the brown sugar to 3/4 cup and reduce white sugar to 1/4 cup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months; thaw at room temperature.

Room temperature: Keep in a sealed container at room temperature for 2 days.

Make-Ahead Tips

• The dough can be refrigerated, covered, for up to 24 hours before baking.
• Portion the dough into balls, freeze on a tray, then transfer to a zip‑top bag; bake from frozen, adding 1‑2 extra minutes.

Frequently Asked Questions