These cookies are deeply chocolatey thanks to dark cocoa powder. The coarse salt is the perfect contrast to the not-overly-sweet cookies.
I had made these cookies for the first time quite a while ago and shared them with my old lab back at Johns Hopkins. Needless to say, they were greedily devoured.
Last week, it was brought to my attention that I hadn’t baked anything for my current lab in a while. In response, I decided to try a slightly new take on these Double Chocolate Chip Cookies, swapping regular cocoa powder for dark, and dark chocolate chips for semi-sweet.
The recipe is modified from one on Joy the Baker’s blog. My original blog post about these cookies can be found here.
You’ll need:
- 1 1/2 cups all-purpose flour
- 1/3 cup dark cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 stick butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 4-6 oz semi-sweet chocolate chips or chunks
- coarse salt (sea or kosher salt works), for sprinkling on top of cookies
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing to combine.
In a couple of batches, add the dry ingredients to the wet. The dough will be a bit crumbly. Add the chocolate chips/chunks, and mix to distribute them evenly throughout the dough.
Using a cookie scoop, or by rolling tablespoons of dough into balls, place the dough onto the prepared cookie sheets, leaving a couple of inches between each dough ball.
Sprinkle each dough ball with kosher or sea salt.
Bake for 11-12 minutes, or until the cookies are just done. You want to err on the side of slightly under baking them. Allow them to cool on the cookie sheet for 5 minutes before removing them to wire racks to finish cooling completely.
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