These soft and chewy double chocolate cookies, with a warm, gooey dark chocolate center, are absolutely irresistible! They're easy to make and perfect for all of the chocolate lovers out there!
Combine the flour, salt, baking soda, baking powder and cocoa in a medium mixing bowl.
Add the room temperature butter and sugar to a large mixing bowl, or the bowl of a stand mixer.
Cream the butter and sugar together on medium speed for 2 minutes, using an electric hand mixer or stand mixer.
Add the eggs and vanilla extract.
Beat on medium speed until combined.
Add the flour mixture and beat until all of the ingredients are combined.
Shape the dough into 1 inch balls.
Use your thumb to press an indentation in the center of each ball of cookie dough.
Fill the center with dark chocolate chunks and fold the dough over to cover the chocolate.
Place the cookie dough balls 2 inches apart on a baking sheet lined with parchment paper.
Place in the oven and bake for 9-11 minutes.
Remove from the oven and allow the cookies to cool for 5-10 minutes before transferring them to wire racks to cool completely.
Notes
Topping options: optionally dust the chocolate cookies with powdered sugar or top with flaky sea salt when they come out of the oven.
Chocolate options: if you'd like, you can replace the dark chocolate chunks with milk chocolate, white chocolate or semi-sweet chocolate chips.
Cookie storage: once baked, the cookies can be stored in an airtight container on the counter for up to 3 days. After that, they should be transfered to the refrigerator for up to 3 more days. To reheat a cookie from the refrigerator, pop it in the microwave for 20-30 seconds.
Gluten free option: prepare the cookie dough with a gluten-free flour blend instead of all-purpose flour to make the cookies gluten free.
Cookie dough storage: cookie dough can be stored in the refrigerator for up to 2 weeks, when stored in an airtight container. After that, it should be transfered to the freezer, where it can be stored for up to 6 months.
I recommend making cookie dough balls from any extra cookie dough and storing them in a freezer-safe bag in the fridge or freezer. Since they’re already made into balls, it’s easier to pop 1, 2 or 4 onto a cookie sheet and bake immediately.