Double Chocolate Chip Cookies
These double chocolate cookies bring together rich cocoa dough and melty chocolate chips for a thick, fudgy treat with a gooey center.
Ingredients
- 1 1/2 cups all-purpose flour spooned & leveled
- 1/2 cup unsweetened cocoa powder Dutch-process
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 large egg + 1 egg yolk room temperature
- 1 tsp pure vanilla extract
- 2 tbsp whole milk Greek yogurt
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and sea salt so no cocoa clumps remain.
- In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
- Add the egg, extra yolk, vanilla extract, and Greek yogurt. Mix on low until just combined.
- Use a spatula to gently fold the dry ingredients into the wet mixture until no streaks of flour remain.
- Stir in both semi-sweet and milk chocolate chips, optionally reserving 10% to press on top of each dough ball before baking.
- Scoop heaping tablespoons of dough (about 2 tbsp each) onto a plate, cover, and chill in the fridge for 20–30 minutes.
- Place dough balls 2 inches apart on the prepared baking sheet. Bake for 10–12 minutes until edges are set while centers remain soft, rotating halfway if needed.
- Let cookies rest on the sheet for 5 minutes before transferring to a wire rack.
Notes
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze in a freezer bag for up to 3 months. Dough balls can also be frozen and baked straight from frozen by adding 2–3 minutes.