Name: Soft Double Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 28 cookies
Cuisine: American
Ingredients: 210 grams all-purpose flour; 31 grams Dutch-processed cocoa powder; 10 grams black cocoa powder; 2 teaspoons baking powder; 1 tsp salt; 170 grams unsalted butter; 160 grams brown sugar; 100 grams granulated sugar; 1 egg; 2 teaspoons vanilla extract; 113 grams milk chocolate

Soft Double Chocolate Chip Cookies cover

From the Cook

1/5

Soft Double Chocolate Chip Cookies

Sloan’s Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sloan’s Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

In a medium bowl combine the flour, cocoa powders, baking powder, and salt. Set aside.

In a large bowl, use an electric hand mixer to cream together the butter and sugars for 2-3 minutes until light & fluffy.

Beat in the egg and vanilla until fully combined.

Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.

Fold in the roughly chopped chocolate with a rubber spatula until evenly distributed.

Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Freeze for 15-30 minutes.

Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.

Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Top each of them with more chopped chocolate if desired. Bake for 10-12 minutes.

Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round.

Allow to cool for a few minutes on the baking sheet, and enjoy!

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Bloom Your Cocoa Powders 🍫
Mix Dutch-processed and black cocoa powders with a small amount of hot water before adding to dough to intensify chocolate flavor and ensure even distribution throughout the cookies.
Strategic Freezing for Perfect Texture ❄️
Freeze the dough for at least 30 minutes before baking to prevent over-spreading and create those signature soft centers with chewy edges as the edges set while centers stay tender.
Brown Your Butter for Depth 🧈
Melt your unsalted butter and let it brown for 2-3 minutes, then cool before mixing to add a nutty, sophisticated flavor that elevates the chocolate profile of the cookies.
Don't Overmix Your Dough 🥣
Mix until just combined after adding flour and cocoa—over-mixing develops gluten and creates tough, cakey cookies instead of the desired tender, chewy texture.
Underbake Slightly for Optimal Softness ⏱️
Remove cookies when the edges are set but the centers still look slightly underdone (they'll continue cooking on the hot baking sheet), then transfer immediately to cool for that perfect soft-center bite.