Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are rich, fudgy, and irresistibly chewy, combining the deep flavor of cocoa with the sweetness of melted chocolate chips. Perfect for chocolate lovers, they’re easy to make and even easier to enjoy.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber Spatula
- Baking sheets
- Parchment paper
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 cup 2 sticks unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until a thick dough forms.
- Fold in chocolate chips evenly throughout the dough.
- Chill dough in the refrigerator for at least 30 minutes to enhance texture.
- Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers are still soft.
- Allow cookies to cool on the sheet for 5 minutes before transferring to a cooling rack.
Notes
Nutritional Information (per cookie):
- Calories: 185 kcal
- Fat: 10g
- Carbohydrates: 24g
- Protein: 2g
- Sugar: 16g
- Fiber: 2g
