Double Chocolate Chip Cookies
Rich, chewy, and packed with chocolate flavor, these Double Chocolate Chip Cookies take classic chocolate chip cookies to the next level. With cocoa-infused dough and gooey chocolate chips, they’re the perfect indulgence for any chocolate lover.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Whisk
- Cookie Scoop
- Cooling Rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder Dutch-processed recommended
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips semi-sweet or dark
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the butter-sugar-egg mixture until just combined.
- Fold in chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For a richer flavor, try using a mix of semi-sweet and dark chocolate chips. To make a gluten-free version, use a 1:1 gluten-free flour blend.