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Thick, chewy cookies packed with rich cocoa flavor and melty chocolate chips, offering a classic chocolate chip cookie enhanced with a deep chocolate twist.

  • Total Time: 29 minutes
  • Yield: 16 cookies 1x

Ingredients

Scale
  • 14 and 1/2 tbsp salted butter (206 grams)
  • 1/2 cup + 1 tbsp cocoa powder (52 grams)
  • 3/4 cup packed brown sugar (light or dark) (163 grams)
  • 3/4 cup granulated or cane sugar (156 grams)
  • 2 large eggs, at room temperature
  • 1 and 1/2 tsp vanilla extract
  • 2 and 2/3 cups all-purpose flour, spooned and leveled (347 grams)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 and 1/2 cups chocolate chips
  • Flaked sea salt (optional, for topping)

Instructions

  1. Melt the butter in a large bowl.
  2. Whisk in the cocoa powder followed by the brown sugar and granulated sugar until smooth.
  3. Beat in the eggs and vanilla extract until combined, about 30-45 seconds.
  4. Stir in the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and espresso powder (if using); mix until combined.
  5. Fold in the chocolate chips gently.
  6. Scoop roughly 65 gram balls of dough.
  7. Chill the dough balls in the refrigerator for at least 2 hours or in the freezer for up to 1 hour. Roll dough balls in granulated sugar before chilling if freezing or for longer chill; after chilling if only minimum time in fridge.
  8. Preheat oven to 365°F (350°F if your oven runs hot). Line baking sheets with parchment paper or silicone mats.
  9. Place 5-6 chilled dough balls per sheet spaced apart so they don’t touch.
  10. Bake for 8-9 minutes until edges are set and centers look slightly underbaked.
  11. Immediately after baking, use a round cutter to gently swirl each cookie into a circle to shape and flatten slightly.
  12. Let cookies cool on the baking sheet or wire rack for 5-10 minutes until cool enough to handle.
  13. Sprinkle with flaked sea salt if desired and serve.

Notes

Oven temperatures can vary; using an oven thermometer is recommended for best results., A kitchen scale ensures reliable measurements for consistent cookie texture., Dough can be frozen for up to 1-2 months and baked from frozen by adding 1-2 minutes to baking time., For dairy-free version, substitute with dairy-free butter and chocolate chips., The recipe can be doubled or halved as needed., Chocolate chips can be swapped with dark, semi-sweet, milk, white chocolate, M&Ms, or peanut butter chips for variety., Cookies store well in an airtight container at room temperature for 3-4 days.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Category: Dessert

Nutrition

  • Serving Size: 1 cookie
  • Calories: 325 kcal per serving
  • Fat: 15 g per serving
  • Carbohydrates: 44 g per serving
  • Protein: 4 g per serving