Chocolate Chocolate Chip Cookie Recipe

Preheat and line pans

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until smooth and creamy, about 1 minute.

Add the granulated sugar and dark brown sugar to the butter. Beat on medium-high speed until light, fluffy, and pale, about 2–3 minutes, scraping down the bowl once or twice.

Add the eggs one at a time, mixing on medium speed after each addition until combined. After the second egg is incorporated, add the vanilla extract and mix until combined, about 15–20 seconds.

Scrape down the bowl and ensure the mixture is homogenous and slightly glossy.

In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine sea salt until evenly combined and there are no lumps of cocoa or flour.

With the mixer on low speed, add the dry ingredient mixture to the butter-sugar-egg mixture in two additions, mixing just until combined after each addition. Do not overmix; stop as soon as no streaks of flour remain.

Using a rubber spatula, fold in the chocolate chips and optional chocolate chunks until evenly distributed through the dough.

For best texture and to reduce spreading, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes and up to 24 hours. If short on time, a 15-minute chill helps but cookies will spread more.

When ready to bake, scoop dough into 2-tablespoon or 3-tablespoon portions (about 1.25–1.5 oz / 35–45 g each) using a cookie scoop, spacing them 2 inches apart on the prepared baking sheets. For large, bakery-style cookies, use 3-tablespoon scoops and space 3 inches apart.

Optional: Gently press a few extra chocolate chips onto the top of each dough ball for a prettier top.

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes for 2-tablespoon cookies, or 12–15 minutes for larger scoops. Cookies should have set edges but still look slightly soft and glossy in the center.

Rotate the baking sheet front-to-back halfway through baking for even color if your oven has hot spots.

Remove the baking sheet from the oven and immediately sprinkle each hot cookie with a light pinch of coarse sea salt or flaky finishing salt to enhance the chocolate flavor.

Let the cookies cool on the baking sheet for 5–7 minutes to finish setting, then transfer them to a wire rack to cool completely.

If desired, melt the optional 2 tablespoons of dark chocolate in a microwave in 15-second bursts, stirring between bursts, until smooth. Drizzle the melted chocolate over cooled cookies and allow the drizzle to set before serving.