Double Chocolate Chip Cookies
These super fudgy cookies have double the chocolate for double the fun! Cocoa and semisweet chocolate are woven together in a chewy-sweet, vanilla-scented batter. You can’t stop at just one!
If you like chocolate, these cookies are for you! The batter is rich with cocoa, and then it’s studded with plenty of dark chocolate chips. And if you like your cookies on the bittersweet side, use bittersweet chocolate chips.
These cookies are perfectly fudgy with a crackly top. Thanks to the combination of brown sugar and granulated sugar, these cookies deliver the perfect balance of textures – the outside is crisp, and and inside is chewy. The way a cookie should be!
Can you make these cookies in advance? Absolutely. You can prepare the dough and refrigerate it for up to 1 week, or freeze for up to 3 months before baking. You can also freeze the baked cookies (in an airtight container) for up to 3 months. Having cookie dough (or cookies) ready to go is always a good idea.
This recipe is easy to double. If you like having cookies on hand – either on the counter or in the freezer, simply double this recipe!
Double Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. Mix with a fork or whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars together light and fluffy, about 3 minutes. Scrape down the sides of the bowl.
- Beat in the egg and vanilla. With the mixer on low speed, gradually beat in the flour mixture until just combined; do not over-mix. Beat in the chocolate chips until just blended.
- Using a cookie scoop or heaping tablespoon, drop the cookies onto the prepared pans, about 2 inches apart.
- Bake for 9 to 10 minutes, or until the edges of the cookies are firm and the center appears dry to the touch.
- Cool the cookies on the pan, on a wire rack, for 5 minutes.
- Transfer the cookies to wire racks to cool completely.
- Store leftover baked cookies in an airtight container for up to 7 days.