Double Chocolate Chip Cookies
These homemade double chocolate chip cookies are a sweet treat with a crispy edge and fudgy center, packed with rich chocolate flavor and gooey chocolate chips.
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, room temperature Ensure it's at room temperature for better mixing.
- 1 cup brown sugar, packed
- 1 large egg, room temperature Should be at room temperature.
- 2 teaspoons vanilla extract
- 1/3 cup cocoa powder
- 1 teaspoon espresso powder Optional, enhances chocolate flavor.
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips Use semi-sweet or dark chocolate for richer taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a stand mixer, beat the room-temperature butter and packed brown sugar on medium-high speed for about 2 minutes until light and fluffy.
- Add the egg and vanilla extract, mixing on low speed until combined.
- Incorporate cocoa powder, espresso powder, flour, baking soda, and salt into the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips using a spatula.
Baking
- Use a 2-ounce cookie scoop to drop dollops of dough onto the lined baking sheet, spacing them about 2 inches apart.
- Bake for about 11 minutes until the edges are firm and the centers are slightly underbaked.
- Let cool on the baking sheet for about 10 minutes before transferring to a wire rack.
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Notes
Enjoy cookies warm with milk or ice cream. Can store in an airtight container for up to a week.