Double Chocolate Chip Cookies
These double chocolate chip cookies are a chocolate lover's dream, combining cocoa and chocolate chips for a rich, velvety flavor that's easy to make.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Starts with room temperature for better mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs At room temperature for better incorporation.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder Use high-quality for a richer flavor.
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix-ins
- 2 cups semi-sweet chocolate chips Fold in at the end.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mix thoroughly.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Baking
- Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are set and the tops look slightly cracked.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For a softer cookie, slightly underbake. Chilling the dough for 30 minutes can help prevent spreading. Consider adding nuts or flavor variations as desired.