Description
These Double Chocolate Chip Cookies are rich, fudgy, and loaded with semi-sweet chocolate chips for an extra chocolatey experience. Soft in the center with slightly crisp edges, these cookies are perfect for satisfying any chocolate craving.
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
Additional Ingredients
- 2 cups semi-sweet chocolate chips
- 1/2 cup semi-sweet chocolate chips (for topping)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your batter.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, stirring 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 ensure even distribution.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Carefully fold in 2 cups of the semi-sweet chocolate chips into the cookie dough to evenly distribute the chocolate throughout.
- Scoop Dough onto Baking Sheet: Using a tablespoon or cookie scoop, form dough balls and place them about 2 inches apart on your prepared baking sheet to allow for spreading.
- Add Chocolate Chip Topping: Press the remaining 1/2 cup of semi-sweet chocolate chips on top of each cookie dough ball to give extra bursts of chocolate on the surface.
- Bake the Cookies: Bake the cookies in the preheated oven for 9 to 11 minutes until the edges are set but the centers remain soft, ensuring a chewy texture.
- Cool the Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, helping them to set properly.
Notes
- For softer cookies, avoid overbaking and check cookies close to the 9-minute mark.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to your preference.
- Make sure the butter is softened, not melted, to achieve the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a richer chocolate flavor, use Dutch-processed cocoa powder.
