Chocolate Lover's Double Chocolate Chip Cookies
Indulge in these warm, gooey double chocolate chip cookies that combine granulated and brown sugar for a chewy texture, enhanced by cocoa powder and semi-sweet chocolate chips.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs At room temperature.
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Measure flour correctly to avoid dense cookies.
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Chocolate Chips
- 2 cups semi-sweet chocolate chips Fold them gently into the dough.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
- Fold in the semi-sweet chocolate chips.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are firm but the centers are slightly soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For extra flavor, consider adding nuts, mint extract, or spices. Store cookies in an airtight container at room temperature. Dough can be frozen for future baking.