Indulgent Double Chocolate Chip Cookies Recipe for You

These deeply Double Chocolate Chip Cookies bake up plush in the center with crisp edges and pools of melted chocolate in every bite.

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In a large mixing bowl, beat the softened butter with both sugars on medium-high speed until the mixture looks pale and fluffy.
Add the egg, extra yolk, and vanilla, then mix on high speed until fully blended, stopping to scrape the bowl as needed.
In a separate bowl, stir together the flour, cocoa powder, baking soda, and salt until evenly combined.
With the mixer running on low, gradually add the dry mixture into the butter mixture and beat just until a thick dough forms.
Increase the speed briefly and mix in the milk, then fold in the chocolate chips until evenly distributed.
Cover the bowl tightly and refrigerate the dough for at least 3 hours, or up to 3 days, to firm up and deepen the flavor.
Let the chilled dough rest at room temperature for 10–20 minutes so it becomes easier to scoop and shape.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
Scoop heaping portions of dough and roll into tall, upright mounds, then space them a few inches apart on the prepared sheets.
Bake until the edges look set but the centers still appear soft, about 11–12 minutes, tapping the pan once or twice mid-bake if they need help spreading.
Allow the cookies to cool on the baking sheet for 5 minutes, pressing extra chocolate chips on top if desired, then transfer to a rack to cool completely.