It’s better to just let it be what it is.
I had every intention of making you a fancy Easter brunch cake… the kind with lemon and lavender and swirly frosting… but as I stood in my kitchen (with exactly zero lemons), and evaluated my desire to go to the store (to buy hella lemons), I thought… can’t it just be what it is?
What it is, is CHOCOLATE. ย That’s what I want. ย That’s what I need. ย That’s what I have in abundance in my kitchen.
In the spirit of letting it be what it is, I’ve taken all of these photographs on my phone, on the fly. ย I also wasn’t wearing shoes and had frizzy hair. ย What else is new? Rhetorical question.
I made these cookies for us. ย This is that.
Things start, as they always do. ย Ingredients on my dining room table. ย Measured precisely and places in small bowls in a pleasing manner.
Softened butter is one of life’s great pleasures. ย I’m sure of it.
Double chocolate cookies require cocoa powder: ย dark and in abundance.
Flour too. Leavening and such. ย Salt also!
Butter and sugar is creamed to creaminess. ย Technical terms.
Remainders.
It doesn’t actually take all of these little bowls to make Double Chocolate Chip Cookies. ย If you’re a food blogger, apparently it does.
If you make cookies more than once a year, I highly recommend owning one of these little purple ice cream / cookie scoops.
Perfect portioning is pretty dang satisfying.
This is how it all goes down.
I had to convince my 80-something year old grandfather that the rip in my jeans was fashionable and not a sign of vagrancy. ย So… that’s my situation.
Also these chocolate cookies are really soft and melty inside.
You know how much we love Chocolate Chip Cookies? ย Yea… for real.
Well. ย We doubled the chocolate and we’re here to stay!
These cookies are extra chocolatey and satisfying, but not super sweet. ย Thank you dark chocolate! ย The only trick is to not over-bake these little darlings. ย They can get dry pretty quickly in the oven and that’s downright criminal. Under-baking is best.
It’s nice to just do what we do. ย Especially when that involves chocolate.
Double Chocolate Chip Cookies
makes 24 cookies
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 to 6 ounces dark chocolate chips or chunks
coarse sea salt, for topping (optional)
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F. ย Line two baking sheets with parchment paper and set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. ย Scrape down the sides of the bowl and add the egg and vanilla extract. ย Beat for 1 minute more.
In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt. ย Add the dry ingredients all at once to the butter and egg mixture. ย Beat on low speed until just combined.
Stop the mixer and stir in the chocolate chunks.
Scoop dough using a small cookie scoop, or by rolling dough by the heaping tablespoonful. ย Place on cookie sheet, leaving about 2-inches between each dough ball.
Bake for 11 to 12 minutes or until cookies are just done. ย It’s even ok if these cookies are slightly under baked. ย Try your darndest not to over bake them. ย Allow to rest on the baking sheet for 5 minutes before removing to a wire rack to cool before storing. ย Cookies are best within 3 days of baking. ย
121 Responses
These cookies are INCREDIBLE!
They came out perfectly! This is one of the few times I made a recipe and my final product came out looking like the photos!
Thank you so much! Joy, you are the best!
xo
I have made these cookies multiple times and they always turn out perfectly and everyone loves them!
I have also made them with peanut butter chocolate chips and they were ahhhmazing!
Your recipes never disappoint, thank you, Joy!