Chocolate lovers, these chocolate chip cookies are for you! Made with a chocolate cookie dough , they have a rich chocolate flavor (think brownies!).
These chocolate chip cookies have a delicious texture too. They’re lightly crisp around the edges and thick, soft, and chewy in the middle. Very easy to make chocolate cookies will please not only you but also your family and friends.

You can make this recipe in 30 minutes or less. 
That’s right—you don’t have to chill the dough! It’s simple to mix up with a stand mixer (or hand mixer) using basic baking ingredients.
Bookmark this recipe for the next time you have a major chocolate craving. Quick, easy, and loaded with a double dose of chocolate, it’s the perfect way to get your chocolate fix.

Chocolate Cookies Ingredients
Here’s what you’ll need to make this double chocolate chip cookies recipe:
All-purpose flour –  to avoid packing too much into your measuring cup.
Cocoa powder – It adds rich chocolate flavor to the cookie dough.
Baking soda and an egg – They help the cookies puff up as they bake.
Vegetable oil – For richness and buttery flavor.
Light brown sugar and granulated sugar – For sweetness.
Starch -will make the dough crumbly.
Vanilla sugar– For warm depth of flavor. I think it makes these cookies taste even more chocolatey!
And sea salt – To make all the flavors pop! I use fine sea salt in the cookie dough. Before baking the cookies, I sprinkle flaky sea salt on top.

How to make chocolate cookies

First, make the cookie dough. In the bowl of a stand mixer, or using an electric hand mixer, cream the butter with the brown sugar and white sugar. Beat in the egg and vanilla sugar.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed after each addition. Once you add all the dry ingredients, mix until well combined.

Next, shape the cookies. Use a 2-tablespoon cookie scoop to scoop the dough onto two baking sheets lined with parchment paper.

Top each dough ball with a sprinkle of flaky sea salt.

Bake the cookies at 180 C until the edges are very lightly set, 9 to 10 minutes. They will still seem soft and underdone at this point, but they’ll set up as they cool.

• Bake one sheet at a time. Temperatures often vary throughout an oven, so baking one sheet at a time on a center rack will result in the most even bake.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely (or devouring them warm!).

Recipe Tips

You have to use chocolate chips. Experiment with mix-ins like chopped walnuts or pecans, dried cherries or cranberries, or peanut butter chips.

Sift your cocoa powder. Cocoa powder likes to form clumps. To break them up, sift the cocoa powder before mixing it with the other dry ingredients. Otherwise, you may end up with bitter pockets of cocoa powder in the cookie dough. No thanks!

Take them out when they seem underdone. That way, they’ll stay soft and chewy in the middle once they cool. If you bake them longer, until they look fully set, they’ll come out crispy instead of soft.

You can freeze them. These double chocolate cookies keep well in an airtight container at room temperature for up to 4 days, but for longer storage, you can freeze them. Seal them in an airtight container or freezer bag, and store them in the freezer for up to 3 months! Allow them to sit at room temperature for about 1 hour to thaw, or quickly defrost them in the microwave.