Double Chocolate Chip Cookie Recipe

Prepare oven and pan

Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone mat.

In a small mixing bowl, cream the softened unsalted butter with the granulated sugar and light brown sugar until smooth and slightly fluffy, about 30–45 seconds using a fork or small hand mixer.

Stir in the large egg yolk and vanilla extract until fully incorporated and glossy.

In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and fine sea salt until evenly combined.

Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix; the dough should be cohesive but slightly sticky. If dough seems too wet, rest 5 minutes to hydrate the flour.

Fold in the semisweet chocolate chips and bittersweet chocolate chunks so they are evenly distributed throughout the dough.

Using a 2 1/2–3 tablespoon cookie scoop (or your hands), form a single cookie mound about 2–2.5 inches wide and place it on the prepared baking sheet, leaving space in case it spreads. Press gently to form an even disk about 3/4 inch thick.

Bake in the preheated oven for 9–12 minutes, until the outer edge looks set but the center still appears slightly soft. Exact time will vary by oven and cookie thickness; watch closely after 9 minutes.

Remove the cookie from the oven and immediately, while still warm, sprinkle the top with a pinch of flaky sea salt. If desired, gently press 2–3 extra chocolate chips or chunks into the top for an attractive finish.

Let the cookie cool on the baking sheet for 8–10 minutes to finish setting, then transfer to a wire rack to cool an additional 5–10 minutes. The cookie is best served warm when the chocolate is melty.