My favorite double chocolate chip cookies. I really really love Valentine's Day, but more than that, I love Galentine's Day. An invention by my favorite human, Leslie Knope. Basically a day to celebrate your best gal pals. Honestly, girl power is so important and I love Galentine's Day.
I used to make this recipe often in college with my bestie Christian, but I've tweaked it a lot since then. It's super soft and chewy, kind of like these Egg Yolk Chocolate Chip Cookies.
Table of Contents
Ingredients
- all-purpose flour
- unsweetened cocoa powder
- salt
- baking soda
- butter, softened to room temp
- granulated sugar
- brown sugar, packed
- eggs, room temperature
- vanilla extract
- milk
- dark chocolate chunks, divided
- Extra flakey salt for topping cookies, optional
How to make the best cookies
- In a medium-large bowl whisk your flour, cocoa powder, salt and baking soda.
- With your standing mixer with a paddle attachment beat the butter until smooth. Then add sugar until fluffy. Beat in the eggs one at a time and vanilla on a medium-high speed. Scrape the sides and mix again.
- Slowly pour in the dry ingredients on a low speed. Then add in the milk, one tablespoon at a time. Add in 1 cup of chocolate chunks.
- Place bowl in the fridge for 1-24 hours to chill dough.
- When you are ready to bake, preheat the oven to 350° F and prepare 3 cookie sheets with parchment paper.
- Using a spoon or cookie scoop take about 1.5-2 tablespoons of dough and roll into a ball using your hands. Place a few chocolate chunks onto the top of each ball, roll to make a smooth-ish finish. Place on the baking sheet, chunks side up, each ball a few inches apart.
- Bake for 11-13 minutes. Let them rest 5-10 minutes and sprinkle with flakey salt if desired, then remove from the sheet onto a cooling tray.
- Enjoy!
Tips for Dough
- Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It's the difference between something having a granular and dense bake or a light and fluffy, clean bake. So take your time when creaming your butter.
- Salting: Salting post bake to me is essential for a delicious cookie, but I also understand that some people don't love a salty dessert. It is essential for the dough to be made with salt, but you can always omit the extra flakey salt on top of course.
Why Chill Cookie Dough?
- Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. My trick for making them thicker quicker, is to pop the dough into the fridge for 15-30 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. This will help the rise. If you have more time feel free to leave them in the fridge for 24 hours, or freeze the balled dough for 30 minutes, transfer to a freezer-safe bag or Tupperware. More chilling time always equals a fluffier, more incorporated cookie.
- Saving Dough: If you decide not to bake all the dough at once, you can ball the dough, place it on parchment paper in the freezer for about 30-ish minutes (should be very cold), then transfer into a freezer-safe bag or Tupperware for up to 2 weeks. It can take a few extra minutes to bake, so keep your eyes on the oven to check.
Bake Time for Cookies
- Bake Time: Now, this is the difference of a gooey or a crispy cookie. I like to bake mine crispy on the edges and gooey in the center. So, you bake for the minimum time below. But if you are a crisp all the way through, do the longer time. Also, each oven/altitude/climate can change your bake, so keep your eyes on the oven and bake to your liking. If your cookies are frozen, they may need an additional 1-3 minutes of baking time. I also check on mine to make sure the edges are brown and I use a spatula to make sure I can pick up the edges.
Tips for Baking
- Puddles of Chocolate: To get those amazing puddles of chocolate on top of your cookies, there are a few tricks. My go-to is balling the dough, then taking extra chocolate chips on top of the ball, rolling again, and placing down onto the baking sheet.
- Reusing Parchment Paper: Yes! As long as it's not completely burned, you can and should reuse the parchment paper during a bake, maybe using just 1-2 sheets for all the cookies.
- Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick.
- Perfect Circle: This is my favorite Cloudy Kitchen tip! Use a round cookie/biscuit cutter that's just a bit bigger than your cookie. Right when the cookies come out of the oven, place cutter around cookies and quickly move cutter in a circle motion to create a perfect cookie shape while still warm and moldable. This makes for a perfectly circle cookie.
- Reheating: If you are left with extra cookies after you bake, be sure to store in an air-tight container. Then when you go to eat them, be sure to heat those cookies before eating. I do about 20-30 seconds in the microwave before eating so they are nice and gooey!
FAQs about Chocolate Chocolate Chip Cookies
Why do you need to chill cookie dough?
For this cookie, we chill the dough for a few reasons. 1) To allow the sugars to fully incorporate into the dough. Otherwise you'll have grainy cookies. 2) To get a fluffier cookie. Baking with the cooled cookie dough helps to give it a nice rise and keep a fluffier consistency. Not all cookie dough requires chilling.
Can I freeze my cookie dough?
Yes, you can. You will want to chill it in the refrigerator first for about 30 minutes. Then scoop onto a baking sheet lined with parchment paper. Pop that into the freezer for 30-60 minutes covered. Then remove from freezer and place dough balls into an airtight container. You can leave in the freezer for up to a few months.
Other Cookie Recipes to Try
- Perfect Chocolate Chip Cookies
- Graham Cracker Crumble Soft Butter Cookies
- Snickerdoodles
- Oatmeal Cookies
- Lucky Charms Cookies
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
Equipment
- Stand Mixer
Ingredients
- 2 cups all-purpose flour
- 1 ⅓ cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- 1 cup butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 4 tablespoon milk
- 1 ½ cups dark chocolate chunks divided
- Extra flakey salt optional, topping cookies
Instructions
- In a medium-large bowl whisk your flour, cocoa powder, salt and baking soda.
- With your standing mixer with a paddle attachment beat the butter until smooth. Then add sugar until fluffy. Beat in the eggs one at a time and vanilla on a medium-high speed. Scrape the sides and mix again.
- Slowly pour in the dry ingredients on a low speed. Then add in the milk, one tablespoon at a time. Add in 1 cup of chocolate chunks.
- Place bowl in the fridge for 1-24 hours to chill dough.
- When you are ready to bake, preheat the oven to 350° F and prepare 3 cookie sheets with parchment paper.
- Using a spoon or cookie scoop take about 1.5-2 tablespoons of dough and roll into a ball using your hands. Place a few chocolate chunks onto the top of each ball, roll to make a smooth-ish finish. Place on the baking sheet, chunks side up, each ball a few inches apart.
- Bake for 11-13 minutes. Let them rest 5-10 minutes and sprinkle with flakey salt if desired, then remove from the sheet onto a cooling tray.
- Enjoy!
Notes
- Creaming: Creaming the butter and sugar is an essential part of making cookies and baked goods. I always say do this for like 4-6 minutes. It's the difference between something having a granular and dense bake or a light and fluffy, clean bake. So take your time when creaming your butter.
- Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. My trick for making them thicker quicker, is to pop the dough into the fridge for 15-30 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. This will help the rise. If you have more time feel free to leave them in the fridge for 24 hours, or freeze the balled dough for 30 minutes, transfer to a freezer-safe bag or Tupperware. More chilling time always equals a fluffier cookie. - Saving Dough: If you decide not to bake all the dough at once, you can ball the dough, place it on parchment paper in the freezer for about 30-ish minutes (should be very cold), then transfer into a freezer-safe bag or Tupperware for up to 2 weeks. It can take a few extra minutes to bake, so keep your eyes on the oven to check.
- Bake Time: Now, this is the difference of a gooey or a crispy cookie. I like to bake mine crispy on the edges and gooey in the center. So, you bake for the minimum time below. But if you are a crisp all the way through, do the longer time. Also, each oven/altitude/climate can change your bake, so keep your eyes on the oven and bake to your liking. If your cookies are frozen, they may need an additional 1-3 minutes of baking time. I also check on mine to make sure the edges are brown and I use a spatula to make sure I can pick up the edges.
- Cool Baking Sheets: Now, you can reuse the parchment paper and of course you can bake using just 1-2 baking sheets. However, before you place dough or bake it, your baking sheets should always be cooled down. This helps with a good bake and keeping those cookies thick.
Tried this recipe?Mention @amanda.wilens
Lindsey Campbell says
Wow, these are amazing! These are perfect when you can't decide if you want cookies or brownies. I can't resist them straight from the oven with the warm chocolate. The flakey salt is also the perfect compliment to the rich chocolate. So so good!!
wilensamanda says
Yay! So glad you like them. Yes, they definitely are super chocolatey like brownies. <3
Kathleen Wilens says
First chose this recipe because I was looking for something to make with the extra Dutch chocolate cocoa powder in my pantry. I was not disappointed - this recipe was so yummy and CHOCOLATEY! I recommend this for chocolate lovers everywhere!
wilensamanda says
Thank you! Yes, definitely one for chocolate fans!