Double Chocolate Chip Cookies
Rich dark chocolate cookies with a hint of sweetness and salty flakes. They are the best.
A really classic chocolate cookie but with all the cacao (unsweetened coco powder) and dark chocolate chips weaved into the batter – oh, they are good.
You know what else I love. They taste great right out of the oven or reheated in the microwave. My husband does this – they will break apart more easily but then again who cares when you see all that melted dark chocolate. And they taste even better once cooled and at room temperature. I would say even richier in flavor. Yes!
Pro Tip
So you can take this tip or leave it.
Chill your cookies for 24 hours on a baking sheet before baking.
There are several reason to freeze them. It really does help the cookie batter develop and come together. I’ve noticed this can help in gluten free baking. Plus, when the butter is chilled within the batter it makes for a chewy cookie – and under cooking them slightly helps this too.
BUT with all that said, I get it. This tip takes planning and once you make that batter you are really going to want to bake them right away. They are that good. So do what you want.
Here are the ingredients you need.
- Salted Butter
- Brown Sugar
- Eggs
- Vanilla Extract
- Gluten Free Flour
- Cacao or Unsweetened Coco Powder
- Salt
- Baking Powder
- Baking Soda
- Dark Chocolate chips
- Flake salt
More cookie recipes here.
Dark Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 32 1x
- Diet: Gluten Free
Ingredients
- 10 tablespoons salted butter, room temperature
- 1 cup plus 2 tablespoons packed brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup gluten free flour
- 3/4 cup cacao powder or unsweetened coco powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups dark chocolate chips
- flake salt, for garnish
Instructions
- In the bowl of a stand mixer, add in the butter and brown sugar and beat on medium/high speed for 3 minutes. Scrap down the sides of the bowl and beat for 1 more minute on medium/high speed.
- Add in the eggs and vanilla extract. Beat on medium/high speed for 1 minute.
- Scrap down the sides of the bowl. Pour in the flour, cacao, salt, baking powder and baking soda. Mix on low until everything is fully incorporated.
- Add in the chocolate chips and mix until the chips are spread throughout the batter.
- Using a cookie scoop (I used 1 1/2 tablespoon scoop), measure out the batter into cookies and place on a baking sheet tray. Continue until all the batter is used. Sprinkle a small amount of flake salt on top of each cookie. Place the tray in your refrigerator for 24 hours.
- When ready to bake, preheat your oven to 375F. Remove the cookies from your refrigerator and arrange 8 cookies per baking sheet tray. I removed all but 8 and baked the first batch on the cold baking sheet tray.
- Bake the cookies for 12 minutes – at the half way point (6 minutes) remove the baking sheet tray quickly from the oven and tap 2-3 times on your countertop to flatten the cookies. Return back to the oven for the remaining baking time.
- Let rest on the sheet tray for 1-2 minutes before removing and placing on a wire rack to cool completely. Repeat until all the cookies are baked.
Notes
If skipping the chilling batter part – preheat your oven to 375F before you start making the cookie batter. Then on step 5, just scoop the batter into cookies onto a baking sheet tray – about 8 per tray. Spinkle a small amount of flake salt on top of each cookie. And then follow instructions on step 7.
- Prep Time: 12
- Cook Time: 10
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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