Description
These Double Chocolate Chip Cookies are soft, chewy, and packed with rich cocoa flavor and plenty of semi-sweet chocolate chips. They’re perfect for chocolate lovers and make the ultimate dessert or snack!
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips (optional, for extra richness)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy (about 3 minutes).
- Add Eggs & Vanilla: Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
- Combine Wet & Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in Chocolate Chips: Gently fold in the semi-sweet and milk chocolate chips.
- Scoop Dough: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 8-10 minutes, or until the edges are set, but the centers are still soft. They will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, you can chill the dough for 30 minutes before baking.
- Want a crispier cookie? Bake for an additional minute or two.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.