Double Chocolate Chip Cookies
Indulge in the rich flavors of double chocolate chip cookies, featuring a soft, chewy texture and an intense chocolate experience perfect for any chocolate lover.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for better mixing.
- 1 cup granulated sugar Standard white sugar.
- 1 cup brown sugar, packed Adds moisture and a slight caramel flavor.
- 2 large eggs Use room temperature eggs.
- 2 teaspoons vanilla extract Enhances flavor.
Dry Ingredients
- 2 cups all-purpose flour Fluff flour before measuring.
- ¾ cup unsweetened cocoa powder For rich chocolate flavor.
- 1 teaspoon baking soda Leavening agent.
- ½ teaspoon salt Enhances flavor.
Chocolate
- 2 cups semi-sweet chocolate chips Fold in last to keep them in chunks.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). 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, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
- Fold in the semi-sweet chocolate chips using a spatula or wooden spoon.
Baking
- Drop heaping tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10 to 12 minutes, or until set but still soft in the center.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Try serving with a scoop of ice cream or milk for added indulgence. For a twist, add cinnamon or different types of chocolate chips.