Double Chocolate Chip Cookies
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Ingredients
- Cooking spray
- 3 tablespoons unsalted butter
- 2 cups semisweet chocolate chips, divided
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon water
- 2 teaspoons pure vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder, preferably Dutch process
- 1 teaspoon baking powder
- 1 teaspoon salt
- Flaky sea salt, such as Maldon, for garnish, optional
Instructions
- 1
Gather the ingredients.
- 2
Position a rack in the upper and lower third of the oven and heat to 350 F. Line two baking sheets with parchment. Spray evenly with cooking spray.
- 3
In a microwave-safe bowl heat the butter and 1/2 cup of chocolate chips together on 50 percent power in 20-second increments until melted. Remove from the microwave and whisk until smooth.
- 4
In the bowl of a stand mixer fitted with the paddle attachment or using a handheld mixer, add the butter-chocolate mixture, dark brown sugar, granulated sugar, eggs, water, and vanilla, and mix on low speed until well combined.
- 5
Sift the flour, cocoa powder, baking powder, and salt into the bowl of the stand mixer and mix on low until well combined, careful not to over mix. Fold in the remaining 1 1/2 cups chocolate chips.
- 6
Using a medium cookie scoop, arrange the dough on the prepared baking sheets about 1 1/2 inches apart. Sprinkle with flaky salt, if desired.
- 7
Bake until the edges are set and the center is puffed, shiny, and still soft to the touch, about 12 minutes. Do not overbake.
- 8
Remove from the oven and cool on the baking sheets for 15 minutes, then transfer to a cooling rack to cool completely.
