Description
These Double Chocolate Chip Cookies are rich, fudgy, and packed with chocolate flavor. Perfectly soft in the center with slightly crisp edges, they feature a blend of cocoa powder and semi-sweet chocolate chips for an irresistible treat. Easy to prepare and sure to satisfy any chocolate lover’s craving.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chips for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer or by hand until the mixture is light and fluffy. This creates a smooth base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This step evenly distributes the leavening and chocolate components.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Chocolate Chips: Gently fold in 2 cups of semi-sweet chocolate chips to the cookie dough to ensure even distribution without breaking them.
- Portion Dough: Using a tablespoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Add Topping Chocolate Chips: Press the additional 1/2 cup of chocolate chips on top of each dough ball to create a visually appealing chocolate-studded top.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain soft—the residual heat will finish baking the centers.
- Cool: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, do not overbake; remove cookies as soon as edges are set.
- Butter should be softened, not melted, for the best texture.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips as preferred.
- Storing cookies in an airtight container keeps them fresh for up to 5 days.
- To freeze, place baked cookies in a freezer-safe container and thaw at room temperature before serving.
