Double Chocolate Chip Cookies
This Double Chocolate Chip Cookies recipe is perfect for chocolate lovers. These cookies are rich in chocolate flavor and super soft and chewy. They are rich and decadent and a sure winner for all who eat them.
Ingredients
- 1 ½ cups unsalted butter (softened to room temperature)
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet or milk chocolate chips (Optional: more for top decoration)
Instructions
- In a large mixing bowl combine butter, granulated sugar, and brown sugar. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.
- Next, add in your egg and vanilla extract. Mix on low until just combined then set aside.
- In a separate large bowl, combine all-purpose flour, cocoa powder, baking soda, and salt. Whisk to combine and gradually add (in batches) to wet ingredients. Mix until just combined, a few lumps are okay.
- Last fold in the chocolate chips then cover the bowl with batter with plastic wrap. Place covered batter in the fridge to chill for 1-2 hours. It is important to chill the batter between the batches too.
- Preheat your oven to 350 degrees F. Prepare a cooking sheet with nonstick cooking spray or parchment paper. Scoop 2- 2 ½ tablespoonfuls of batter, rolling it into about 2-inch balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart but make sure not to press down. Optional: add more chocolate chips to the top of each cookie before baking.
- Bake for 10-12 minutes (the time varies due to different ovens).
- After baking, the cookies will have a soft center inside. Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
Notes
Double Chocolate Chip Cookies Tips and FAQs:
- Don't substitute the sugars. Using both white and brown sugars are essential to these cookies. The mixture of the sugars really helps make this cookie nice and soft and they mix great with the butter.
- Chill the dough. I highly recommend chilling the dough as it really helps give the cookie a great shape and keeps them from spreading out during baking.
- Use a cookie cutter or glass for perfectly round cookies. Once the cookies come out of the oven, while they are still hot, use a round cutter or glass to help mold the cookies into perfect circles.
Nutrition
Serving: 1cookieCalories: 206kcalCarbohydrates: 19gProtein: 2gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 39mgSodium: 77mgPotassium: 94mgFiber: 2gSugar: 11gVitamin A: 369IUCalcium: 17mgIron: 1mg
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