Description
These Double Chocolate Chip Cookies are rich, fudgy, and irresistibly chewy, perfect for chocolate lovers craving a decadent homemade treat. Featuring a blend of cocoa powder and semi-sweet chocolate chips, these cookies offer a deep chocolate flavor balanced with a soft, tender texture that melts in your mouth.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Mix-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup dark or milk chocolate chunks (optional)
Instructions
- Preheat and prepare pans. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars. In a large bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and vanilla. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine 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.
- Mix dry into wet ingredients. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined to avoid overworking the dough.
- Fold in chocolate chips and chunks. Gently fold in the semi-sweet chocolate chips and optional dark or milk chocolate chunks to incorporate extra melty chocolate pockets throughout the cookies.
- Scoop dough onto baking sheets. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies. Bake for 9 to 11 minutes, until the edges are set but the centers still appear slightly soft for a chewy texture.
- Cool before serving. Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before enjoying.
Notes
- For extra gooey centers, slightly underbake the cookies by reducing baking time by 1-2 minutes.
- Chill the dough for 30 minutes before baking to achieve thicker, less spread-out cookies.
- Add 1/2 teaspoon espresso powder to the dry ingredients to intensify the chocolate flavor without adding coffee taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
