Description
These Double Chocolate Chip Cookies are the ultimate treat for chocolate lovers. Featuring a rich cocoa-infused dough studded with semisweet and optional white chocolate chips, these cookies are fudgy, chewy, and decadently chocolaty. Perfect for dessert or an indulgent snack, they offer a soft center with slightly crisp edges and a delightful depth of flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Chocolate Chips
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup milk or white chocolate chips (optional)
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which incorporates air for a tender cookie texture.
- Add eggs and vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract to add a warm, sweet aroma to the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix dry ingredients into wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can result in dense cookies.
- Fold in chocolate chips: Gently fold the semisweet chocolate chips and optional milk or white chocolate chips into the dough so they are evenly dispersed without breaking.
- Scoop dough onto baking sheets: Use rounded tablespoons to scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps them set without becoming too hard.
Notes
- For extra gooey centers, slightly underbake the cookies by removing them at the lower end of the time range.
- Chilling the dough for 30 minutes before baking can produce thicker cookies with a richer flavor.
- Store baked cookies in an airtight container at room temperature for up to 5 days for freshness.
- For longer storage, freeze the cookies in an airtight container or freezer bag.
