These double chocolate chip cookies are packed with gooey chocolate chips and lots of cocoa powder. These cookies are made without eggs so they're perfect for anyone with dietary restrictions too! Any chocolate lover is going to love this recipe.
In a large mixing bowl, cream the softened butter with the white sugar and brown sugar until smooth and fluffy.
Add the room temperature water and vanilla extract, and beat until well combined. The mixture may separate and look curdled. Keep mixing until the water is well incorporated and trust the process.
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips until evenly distributed throughout the dough.
Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, leaving about 2-3 inches of space between each cookie. I bake 6 cookies on an extra large baking sheet or 4-5 cookies on a standard baking sheet.
Bake for 12 minutes, or until the edges are set and the center is slightly soft.
Once you remove the cookies from the oven, you can try the “pan banging” technique to flatten the cookies and create crinkly edges. Be sure to have a thick tea towel or soft pot holder on your counter so you tap the baking sheet onto a soft surface. Two or three taps should do the trick!
Allow the cookies to cool on the baking sheet for at least 5 minutes before enjoying them.
How to make these cookies less chocolatey: If you don't want as strong of a chocolate flavor, you can use the following flour and cocoa powder ratio, 1 1/2 cup + 2 tablespoons flour and 1/4 cup + 2 tablespoons cocoa powder.