Double Chocolate Cookies Recipe
These rich, chewy double chocolate cookies are a chocolate lover's dream. Bursting with gooey chocolate and topped with a pinch of flaky sea salt.
Servings: 24 Cookies
Calories: 217kcal
Ingredients
- 1 c. + 2 tbsp. all-purpose flour
- 1/2 c. Dutch process or dark cocoa powder sifted
- 1 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. coarse kosher sea salt
- 1/2 c. melted coconut oil*
- 3/4 c. brown sugar packed
- 1/4 c. granulated sugar
- 1 egg
- 1 1/2 tsp. vanilla extract
- 1/4 tsp. espresso powder optional
- 1 c. semisweet or bittersweet chocolate chips
- 1/2 c. chopped semisweet or bittersweet chocolate
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mats. Set aside.
- In a medium size mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer or a large mixing bowl (with a hand mixer), beat coconut oil an sugars on medium speed for 2 minutes. Add egg, mix until combined.
- In a small bowl mix the vanilla extract and espresso powder (if using). Add to wet ingredients, mix just until combined.
- With mixing speed on low, gradually add dry ingredients, chocolate chips and chocolate chunks. Mix until combined. Let dough rest on the counter for 10 minutes or refrigerate for 10 minutes if the dough seems too hard to work with.
- Using a standard size cookie scoop, portion dough onto prepared baking sheets. Place in the oven and bake for 10 minutes. Remove and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 217kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 103mg | Potassium: 184mg | Fiber: 3g | Sugar: 15g | Vitamin A: 17IU | Calcium: 24mg | Iron: 2mg