Double Chocolate Chip Cookie Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you prefer thicker cookies, chill the dough later as instructed.

Measure and sift dry ingredients: whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium bowl; set aside.

Cream butter and sugars

In a large mixing bowl (or bowl of a stand mixer fitted with a paddle), beat the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until incorporated. The mixture may look slightly loose; that's normal.

Combine wet and dry

With the mixer on low speed, gradually add the dry ingredient mixture to the butter-sugar-egg mixture in two additions, mixing just until combined and no visible streaks of flour remain. Do not overmix to avoid tough cookies.

Fold in chocolate

Using a rubber spatula, fold in the semisweet chocolate chips and dark chocolate chunks until evenly distributed.

For best texture and flavor, cover the dough and chill in the refrigerator for at least 30 minutes and up to 24 hours. Chilling firms the dough and helps control spread. If you’re short on time, you can skip chilling but cookies will spread more.

Portion the dough into 2-tablespoon (about 1.25–1.5 inch) rounded scoops or 3-tablespoon for larger cookies. Place scoops 2.5 inches apart on the prepared baking sheets. Slightly flatten each scoop with the palm or leave rounded for puffier cookies.

Bake

Bake in the preheated 350°F (175°C) oven for 9–12 minutes depending on size: 9–10 minutes for 2-tablespoon scoops, 11–12 minutes for larger scoops. Cookies should be set at the edges and slightly soft in the center. Rotate the pans halfway through baking for even color.

Cool

Remove from oven and let cookies cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.

Optional finish

Brush tops lightly with melted butter for a sheen and immediately sprinkle a small pinch of flaky sea salt onto each cookie while still warm, if desired.