Description
These Double Chocolate Chip Cookies are rich, fudgy, and packed with chocolate flavor. Perfectly soft in the center with slightly crisp edges, they’re loaded with semi-sweet chocolate chips and a deep cocoa kick, ideal for any chocolate lover seeking a classic, indulgent treat.
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 the 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 unsalted butter, granulated sugar, and packed brown sugar using a hand mixer or stand mixer until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute all dry components.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients while mixing at low speed, just until the dough comes together. Avoid overmixing to maintain tender cookies.
- Fold in Chocolate Chips: Gently fold in 2 cups of semi-sweet chocolate chips evenly throughout the cookie dough.
- Portion Dough: Using a tablespoon or cookie scoop, scoop dough balls onto the prepared baking sheet spaced about 2 inches apart to allow room for spreading.
- Add Topping Chips: Press an extra ½ cup of semi-sweet chocolate chips on top of each cookie dough ball for an appealing chocolate-studded finish.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake and allow cookies to rest on the baking sheet after removing from the oven.
- Make sure butter is softened to room temperature for easier creaming and better texture.
- The extra chocolate chips on top create an attractive look and boost chocolate flavor.
- Store cookies in an airtight container at room temperature for up to one week.
- For a fudgier result, try chilling the dough before baking for at least 30 minutes.
