Description
Delight in these rich and fudgy Double Chocolate Chip Cookies, loaded with semi-sweet chocolate chips and a deep cocoa flavor. Perfectly soft with a slightly crisp edge, these cookies are an irresistible treat for chocolate lovers.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate
- 2 cups semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chips (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and smooth, creating the perfect base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavorings.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and developing gluten.
- Add Chocolate Chips: Fold in 2 cups of semi-sweet chocolate chips for melty bursts of chocolate throughout the cookies.
- Form Dough Balls: Using a tablespoon or cookie scoop, portion out cookie dough balls and place them about 2 inches apart on the prepared baking sheet to allow spreading.
- Top with Extra Chips: Press the remaining 1/2 cup of semi-sweet chocolate chips on top of each dough ball to give a decorative and extra chocolatey finish.
- Bake: Bake in the preheated oven for 9-11 minutes, until the edges are set but the centers remain soft and slightly underbaked; the cookies will firm up as they cool.
- Cool: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the sheet before transferring them to a wire rack to cool completely for best texture.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Do not overbake; cookies should be soft in the center when removed from the oven.
- Use parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
