Introduction

These double chocolate chip cookies are rich, fudgy, and packed with chocolate flavor in every bite. Perfect for chocolate lovers, they offer a lovely balance of sweetness and a hint of espresso to deepen the cocoa taste. Soft on the inside with slightly crisp edges, they’re a delightful treat for any occasion.

A stack of four thick, soft-looking dark chocolate cookies with visible cracks and shiny melted chocolate chips scattered on top and slightly oozing out between the layers, sitting on a wooden board with subtle wood grain texture, placed on a white marbled surface with a few chocolate chips scattered around and blurred cookies in the background, focusing on the rich texture and deep brown color of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (240g) all-purpose flour
1 cup natural unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder, optional
2 tablespoons milk, plus more as needed (no more than 1/4 cup total)
2 cups semi-sweet chocolate chips, divided
Sea salt for garnish, optional

Instructions

Step 1: In a large mixing bowl, cream the softened butter and both sugars using an electric mixer on medium speed until the mixture is light and fluffy. Add eggs one at a time, mixing well after each addition, then blend in the vanilla extract. Scrape down the sides and bottom of the bowl to ensure even mixing.
Step 2: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and espresso powder if using.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just about combined. Stir in 2 tablespoons of milk and 1 1/2 cups of the chocolate chips. If the dough feels too thick or dry, add more milk in small increments until it’s thick but scoopable.
Step 4: Cover the dough and chill it in the refrigerator for at least 3 hours or overnight. This helps the flavors to develop and the dough to firm up for easier handling.
Step 5: Before baking, let the dough sit at room temperature for 10 to 20 minutes to soften a bit. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 6: Scoop the dough into balls about 2 to 3 tablespoons each and place them on the prepared baking sheets, spacing them about 3 inches apart. Press the remaining chocolate chips onto the tops of the dough balls and sprinkle with sea salt if desired.
Step 7: Bake for 12 to 15 minutes, or until the cookie edges are set but the centers remain slightly soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Serve and enjoy your delicious double chocolate chip cookies!

Tips & Variations

For an extra depth of flavor, try using dark cocoa powder instead of natural cocoa powder.
If you prefer a more intense coffee flavor, increase the espresso powder slightly or replace it with instant coffee granules.
Substitute semi-sweet chocolate chips with dark or milk chocolate chips based on your preference.
Adding chopped nuts like walnuts or pecans can add a pleasant crunch.
Chilling the dough overnight yields the best texture and flavor development.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cooled cookies in a sealed bag or container for up to 3 months. You can reheat frozen cookies briefly in the microwave or oven to restore their softness.

How to Serve

A stack of four thick, dark chocolate cookies with shiny melted chocolate chips on top and between the layers, showing a rich, cracked texture of the cookies; the cookies sit on a wooden board with a gently swirled grain pattern, resting on a white marbled surface with scattered chocolate chips around, and more cookies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without espresso powder?

Yes, the espresso powder is optional. It enhances the chocolate flavor but can be omitted without affecting the overall texture or bake of the cookies.

Why do I need to chill the cookie dough?

Chilling the dough firms it up, making it easier to scoop and helping the cookies hold their shape while baking. It also lets the flavors meld, resulting in richer-tasting cookies.