This post may contain affiliate links.Please read our disclosure policy.If you’ve ever thought ‘yeah, let’s add more chocolate to these chocolate chip cookies,’ then this recipe is for you.

My Double Chocolate Chip Cookies have a big dose of cocoa powder and espresso for the perfect flavor–like regular cookies but better! These are extra special cookies, because we’re adding cocoa powder to a recipe that is already incredible (classic chocolate chip cookies).Plus, we’re using chocolate chunks instead of chocolate chips simply because they melt better.It’s up to you if you want to sprinkle salt on top as a finishing touch, but if you do, I love the Maldon large flakes! If you’ve baked my Chocolate Ginger Cookies, you’ll recognize the base dough.

Please note that you can make 6 big cookies with this recipe (as you’ll see in the instructional video in the recipe card) or 9 smaller two-bite cookies.Ingredients Butter.Because this is a small batch recipe, we just need 1/2 of a stick (4 tablespoons/2 ounces) of unsalted butter that has been softened to room temperature so that it’s easy to blend.

Brown Sugar.One-quarter cup plus an additional 2 tablespoons of dark brown sugar (packed).This is 6 tablespoons of sugar total! Egg.

We only need the egg yolk, so please reserve the egg white for another use, like my plum cake.Vanilla.One-half teaspoon of real vanilla extract.

Cocoa Powder.Three heaping tablespoons

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