Description
These Double Chocolate Chip Cookies are rich, fudgy, and incredibly delicious. Featuring a perfect blend of cocoa powder and semi-sweet chocolate chips, these chewy cookies offer a luscious chocolate experience in every bite. Easy to make and guaranteed to satisfy any chocolate craving, they are ideal for dessert, snacks, or sharing with friends and family.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Chocolate Chips
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup milk or white chocolate chips (optional)
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer until the mixture is light and fluffy, which will help create a soft cookie texture.
- Beat in eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to ensure even distribution of leavening and flavor.
- Mix dry ingredients into wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can toughen cookies.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips and optional milk or white chocolate chips, spreading them evenly throughout the dough.
- Scoop dough onto baking sheets: Use rounded tablespoons to scoop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 9 to 11 minutes, until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra gooey centers, slightly underbake the cookies by reducing baking time by 1 to 2 minutes.
- Chilling the dough for 30 minutes before baking results in thicker, chewier cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
