Double Chocolate Chip Cookies
Total Time
33 minutes
Prep Time
20 minutes
Cook Time
13 minutes
Rating
4.8 out of 5 stars
(18)
Ingredients
28 servings
- 2 extra-large eggs, at room temp
- 1 cup brown sugar
- ½ – ¾ cup cane sugar
- ½ cup olive oil, avocado oil, or coconut oil (melted)
- 1 tablespoon vanilla
- 3 tablespoons ginger (finely grated, or use ginger paste, or sub 1 tablespoon ground ginger powder)
- 1 ½ teaspoons cinnamon
- ¼-½ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 cup dark unsweetened cocoa powder (85 grams), spooned and leveled
- 1 ½ cups AP flour, spooned and leveled (180 grams)
- 1 cup dark chocolate chunks or chips
- Flaked Salt or Demerara Sugar for sprinkling
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Preparation
Step 1
Preheat oven to 375F
Step 2
In a large bowl, or the bowl of a stand mixer, whisk the eggs, both sugars, vanilla and oil until well combined. Add the ginger paste, cinnamon, cayenne pepper and salt and whisk again. Whisk in the baking soda ( if it is clumpy, shake it through a fine mesh strainer) and cocoa powder until smooth.
Step 3
Gradually incorporate the flour and, once combined, stir in the chocolate chips.
Step 4
Line two cookie sheets with parchment (or a Silpat) and spoon ping-pong-sized balls, 3 inches apart. Sprinkle with your choice of Flaked Salt or Demerara Sugar (or some of each, or a mix of both!). You should have roughly 28 cookies.
Step 5
Bake on the middle rack, 9-10 minutes- and check– if cookies have not spread, firmly wack the tray down on the oven rack to start the spread. They should spread & crackle. Continue baking for a couple more minutes (11-13 minutes total). They should still be fudgy in the center, and crispy on the outside with a distinct crackle.
Step 6
Remove from oven, let stand 5 minutes, move to cool on a wire rack, and enjoy!
Step 7
Store cookies at room temperature for up to 4 days in a sealed container, refrigerate for up to 2 weeks or freeze for 6 months, wrapped up tightly.
Step 8
Save recipe for the next time?
