Double Chocolate Chip Cookies
Deliciously rich and fudgy cookies packed with double the chocolate for a delightful treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Properly measured using a spoon-and-level method.
- ¾ cup unsweetened cocoa powder Use natural cocoa powder for the best flavor.
- 1 teaspoon baking soda
- ½ teaspoon salt Use kosher or sea salt.
Wet Ingredients
- 1 cup unsalted butter Make sure it's at room temperature.
- ½ cup white sugar
- 1 cup brown sugar Use packed brown sugar.
- 2 large eggs Also at room temperature.
- 1 teaspoon vanilla extract
Mix-ins
- 2 cups semisweet chocolate chips Feel free to use a mix of different chocolates.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat together softened butter, white sugar, and brown sugar with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in chocolate chips gently to avoid overmixing.
Baking
- Use a cookie scoop to drop dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, until edges are set but the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store baked cookies in an airtight container to keep them fresh. For longer storage, freeze the cookie dough before baking.