Double Chocolate Chip Cookies
Indulge in these rich and gooey double chocolate chip cookies with a perfect balance of crisp edges and soft centers, ideal for any chocolate lover.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Use room temperature for better texture.
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Can substitute half with whole wheat flour.
- 3/4 cup unsweetened cocoa powder Use high-quality cocoa for intense flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips Can substitute with white chocolate chips for a different flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula, ensuring they’re evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra gooey centers, slightly underbake the cookies. Chill the dough for 30 minutes before baking for thicker cookies. Store in an airtight container with a slice of bread for moisture.