Part 6 of my cookie series, and we have Double Chocolate Chip Cookies for you.
These cookies have taken me what feels like a lifetime to develop, but they are the ultimate. They’re not too brownie-like (which so many double chocolate recipes end up being), and they’re not too cakey either. They land perfectly in between and feel wonderfully indulgent.
And because we’re using fresh milled whole wheat flour, we can feel a little better about that level of indulgence.
These cookies also earned me the mother award when my teen daughter walked away with one, stopped in her tracks, turned around, and yelled back at me:
“Mother!!! These cookies are SO good.”
At that moment I knew I had finally achieved the double chocolate chip cookie of my dreams.
These are spelt-focused, but you can absolutely use other fresh milled flours as well. Just make sure that if you substitute flours, you keep the same gram weight of flour so the texture stays consistent.
Mix-In Options
Chocolate chips are the classic choice here, but this dough works beautifully with a few different additions if you feel like changing things up.
Macadamia nuts, pecans, or walnuts add a nice richness. Toffee bits are also wonderful in these cookies, and white chocolate chips pair beautifully with the deep cocoa flavour. If you prefer something a little more intense, dark chocolate chunks are another great option.
A small sprinkle of flaky sea salt or kosher salt before baking also adds a lovely contrast to the chocolate.
Freezing the Dough
These cookies freeze very well. Roll the dough into cookie balls and place them on a tray to chill until firm. Once solid, transfer them to a sealed container or freezer bag.
When you’re ready to bake, place the frozen dough balls directly on a baking sheet and bake as usual, adding a minute or two to the baking time.
Flour Notes
This recipe is built around 340 grams of fresh-milled flour, which allows you to swap in different grains while keeping the cookie texture consistent.
Spelt is the flour this recipe was designed around, but you can also use Red Fife, einkorn, or a mix of hard and soft wheat. Just keep the flour weight the same if you make substitutions.
Double Chocolate Chip Cookies
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Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tablespoon vanilla
- 2/3 cup cocoa powder
- 340 grams fresh-milled flour (about 2½ cups spelt flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon instant coffee powder
- 1 cup chocolate chips
- Optional: flaky sea salt or kosher salt
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and sugar until smooth.
- Add the eggs and vanilla and mix until fully combined.
- Stir in the cocoa powder and mix until the dough becomes dark and smooth.
- Add the flour, baking soda, baking powder, salt, and instant coffee powder. Mix until a soft dough forms.
- Fold in the chocolate chips.
- Roll the dough into cookie balls and place them on the prepared baking sheet.
- Sprinkle the tops lightly with flaky sea salt or kosher salt so it sticks to the dough.
- Bake immediately, or chill the dough briefly if you prefer slightly thicker cookies.
- Bake for 9–11 minutes until the tops crackle and the edges are set.
- Allow cookies to cool on the pan for several minutes before moving them to a rack.
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