Description
Decadent double chocolate chip cookies, packed with rich cocoa flavor and loaded with semi-sweet and dark chocolate chips. These chewy cookies are easy to make and perfect for any chocolate lover!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chips
- Optional: Flaky sea salt, for sprinkling
Instructions
- Cream the Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: 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: Gently fold in the semi-sweet and dark chocolate chips until evenly distributed.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Optional: Sprinkle with Sea Salt: If desired, sprinkle the tops of the cookies with flaky sea salt before baking.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft.
- Cool on Baking Sheets: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use high-quality chocolate chips for the best flavor.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough is crucial for preventing spreading and developing flavor.
- Don’t overbake the cookies.
- Adjust baking time based on your oven.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Freeze cookie dough or baked cookies for longer storage.
- Soft butter is key; ensure it’s softened but not melted.
- For a richer flavor, try browning the butter.
- High altitude adjustments may be needed.
- Prep Time: 15 minutes
- Cook Time: 9 minutes