Indulge in these rich and gooey Double Chocolate Chip Cookies, perfect for satisfying any sweet tooth.

Scale

Cream the softened butter and both sugars in a large mixing bowl using an electric mixer on medium speed until light and fluffy.
Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder if using.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in 2 tablespoons of milk and 1 1/2 cups of chocolate chips. Add more milk if the dough is too thick until it’s scoopable.
Cover and chill the dough for at least 3 hours or overnight for best flavor.
After chilling, let the dough sit at room temperature for 10-20 minutes. Preheat the oven to 350°F and line two baking sheets with parchment paper.
Scoop dough into 2-3 tablespoon-sized balls and place on the prepared baking sheets, spacing them 3 inches apart. Press remaining chocolate chips into the tops and sprinkle with sea salt if desired.
Bake for 12-15 minutes until edges are set and centers are slightly soft.
Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For added flavor, consider using dark chocolate chips or adding nuts.

Keywords: cookies, chocolate, dessert, double chocolate, baking