Double Dark Chocolate Chip Cookies

They’re intensely chocolately and fudgy and rich which crispy edges and chewy insides. What more do you need in a cookie?

Adapted from this recipe.


  • 1 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups AP flour
  • 2/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups dark chocolate chips


  1. Preheat oven to 350 degrees.
  2. In large bowl, cream together the butter and sugars until light and fluffy. Add in the eggs and vanilla until fully incorporated.
  3. In a separate bowl, whisk together the flour, cocoa, baking soda, and salt.
  4. Add the dry ingredients into the wet ingredients; stir until combined. Stir in the chocolate chips until just incorporated (don’t overmix). Cover bowl with plastic wrap and refrigerate dough for at least one hour (up to overnight).
  5. Shape into balls and place on baking sheets covered with parchment paper.
  6. Bake for 8 to 9 minutes until the edges are set – they’ll continue to cook for a few minutes on the baking sheets once they’re removed from the oven. Remove from oven and cool.