These Double Chocolate Chip 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. Needless to say, these cookies 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. I swapped regular cocoa powder for dark, and dark chocolate chips for semi-sweet.
The recipe is modified from one on Joy the Baker’s blog.
- 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 kosher salt
- 8 tbs unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 4-6 oz semi-sweet chocolate chips or chunks
- kosher or sea salt, for sprinkling on 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 kosher 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. 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. Allow them to cool on the cookie sheet for 5 minutes before removing them to wire racks to finish cooling completely.