Double Chocolate Cookie Recipe

Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and fine sea salt in a medium bowl until evenly combined. Set aside.

In a large bowl (or the bowl of a stand mixer fitted with the paddle), beat the softened unsalted butter on medium speed for about 1 minute until smooth. Add the granulated sugar and packed light brown sugar and continue beating for 2–3 minutes until fluffy and slightly lighter in color. Scrape down the bowl as needed.

Add the eggs one at a time, beating briefly after each addition until incorporated. Add the vanilla extract and mix until combined. Do not overbeat.

With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, mixing just until no streaks of flour remain. The dough will be thick and glossy; pause to scrape down the bowl and paddle between additions to ensure even mixing.

Using a spatula, fold in the semisweet chocolate chips and chopped bittersweet chocolate until distributed evenly through the dough. Reserve a few chips or chopped pieces to press onto the tops of the cookies before baking if desired.

Using a 1.5 tablespoon cookie scoop (or a tablespoon), portion dough into heaping tablespoon-sized balls and place them on a baking sheet lined with parchment or a silicone mat, spacing about 2 inches apart. For thicker, chewier cookies, chill the dough balls on the sheet, covered, for 30–60 minutes (or up to 24 hours) to firm and develop flavor. If chilling long-term, freeze on the sheet then transfer to a bag.

Preheat the oven to 350°F (175°C). Arrange racks to center position. Line baking sheets with parchment or silicone mats. If chilled, allow dough to sit 5 minutes while oven preheats. Place dough balls on the prepared sheet about 2 inches apart. If you reserved extra chips, press a few on top of each dough ball. Bake for 10–12 minutes, until the edges are set and the centers still look slightly glossy — they will continue to set as they cool.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to finish setting. Transfer cookies to a wire rack to cool completely. If desired, sprinkle a tiny pinch of coarse sea salt on each warm cookie to enhance the chocolate flavor.