Double Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks, or 226 grams) unsalted butter (, at room temperature)
• 1 1/2 cups (300 grams) granulated sugar
• 1/2 cup (75 grams) light brown sugar (, packed )
• 2 large eggs
• 2 1/2 teaspoons vanilla extract
• 2 cups (270 grams) all-purpose flour
• 3/4 cup (70 grams) unsweetened cocoa powder ((I like to sub 1/4 cup special dark cocoa powder))
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon fine sea salt
• 1 1/2 cups semi-sweet chocolate chips (, or milk chocolate chips)
• Flaky sea salt (, optional)

Instructions

1. 1

   Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. 2

   Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream together the 1 cup butter, 1 1/2 cups granulated sugar, and 1/2 cup brown sugar on medium speed. Add in 2 eggs and 2 1/2 teaspoons vanilla and mix until smooth.

3. 3

   Whisk: Make cookie dough. In a separate bowl, whisk together 2 cups flour, 3/4 cup cocoa, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder and 1 teaspoon salt. Stir in 1 1/2 cups chocolate chips. Gradually add the flour mixture into the wet ingredients and mix on low speed just until combined.

4. 4

   Scoop: Using a large cookie scoop (or about 2 Tablespoons), spoon dough onto the baking sheet. Press extra chocolate chips on top, if desired. Chill 15 minutes.

5. 5

   Bake 8 to 10 minutes, or until the edges are slightly crisp but still soft in the middle. Let set on the pan 2 minutes before transferring to a wire rack to cool completely. Sprinkle the tops with flaky sea salt, if desired.