Double Chocolate Chip Cookies
These cookies deliver chocolate in three ways: a Dutch-process cocoa powder base, melted bittersweet chocolate stirred into the dough, and a final hit of chocolate chunks and crunchy cocoa nibs. The result is a delicate, slightly crumbly cookie with an intensely deep chocolate flavor, all balanced by a sprinkle of flaky sea salt on top.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened Dutch-process cocoa powder
- 3/4 teaspoon baking soda
- 7 ounces bittersweet chocolate 60-70% cacao
- 1/3 cup roasted cocoa nibs
- 1/2 cup 1 stick unsalted butter, at room temperature
- 3/4 cup packed light brown sugar
- 1 teaspoon Diamond Crystal kosher salt
- 2 teaspoons vanilla extract
- 1 large egg at room temperature
- Flaky sea salt like Maldon, for topping
Instructions
- Preheat the oven to 350F and line two baking sheets with the parchment paper.
- Sift the flour, cocoa powder, and baking soda into a medium bowl.
- Coarsely chop the chocolate and melt half of it until barely warm.
- Beat the butter in a large bowl until smooth, then mix in the brown sugar, kosher salt, and vanilla.
- Beat in the egg on low speed.
- Stir in the melted chocolate by hand with a rubber spatula.
- Add the sifted flour mixture and stir until a few flour streaks remain.
- Fold in the remaining chocolate chunks and the cocoa nibs.
- Press the dough together with your hands to form a cohesive ball.
- Form 2-tablespoon dough balls, pressing firmly to hold shape.
- Place the balls 2 inches apart on the prepared sheets and slightly flatten the tops.
- Sprinkle each cookie with the flaky sea salt.
- Bake for 10-12 minutes, rotating halfway, until surface looks dry but cookies are still soft.
- Let cool on the baking sheets for 10 minutes.
- Transfer carefully to a wire rack to cool completely.
Notes
The cookies are very fragile when warm - allow full cooling time before handling.