Double Chocolate Chip Cookies
If you're a chocolate lover, these Double Chocolate Chip Cookies are your dream come true. Soft, chewy, and packed with rich cocoa flavor and melty chocolate chips, they're the ultimate indulgence. Think of them as the cookie version of a fudgy brownie - crisp around the edges and soft in the center, with double the chocolate in every bite. These cookies are simple to make and impossible to resist!
Ingredients for Double Chocolate Chip Cookies
- ½ cup salted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions for Double Chocolate Chip Cookies
Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream the Butter and Sugars
Using a stand mixer or a hand mixer, beat together butter, brown sugar, and granulated sugar until light and creamy. Add the egg and vanilla, and mix until combined.
Add the Dry Ingredients
Mix in flour, cocoa powder, baking powder, and baking soda. Mix until just combined - don't overmix. Fold in the chocolate chips.
Scoop and Bake
Scoop dough into 1-2 tablespoon-sized balls and place them on the prepared baking sheet, spacing about 2 inches apart. Bake for 8-10 minutes, until the edges are set but the centers still look slightly soft.
Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for that gooey chocolate melt!
Variations to Try
- Triple chocolate - add white chocolate chips for extra contrast.
- Sea salt finish - sprinkle flaky salt on top before baking for a gourmet touch.
- Mint chocolate - mix in a few drops of peppermint extract for a holiday twist.
- Espresso boost - add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
Tips for Perfect Cookies
- Use room temperature butter for the perfect creamy texture.
- For soft centers, slightly underbake - cookies will firm up as they cool.
- Chill the dough for 30 minutes to achieve thicker, bakery-style cookies.
For more chocolate-lover-inspired treats, check out our Chocolate Loaf Cake!
Double Chocolate Chip Cookies
Equipment
- 1 Kitchen-Aid Stand Mixer or a hand mixer
- Measuring Utensils
Ingredients
- ½ cup salted butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a stand mixer or a hand mixer, beat together butter, brown sugar, and granulated sugar until light and creamy. Add the egg and vanilla, and mix until combined.
- Mix in flour, cocoa powder, baking soda, and baking powder. Mix until just combined - don't overmix. Fold in the chocolate chips.
- Scoop dough into 1-2 tablespoon-sized balls and place them on the prepared baking sheet, spacing about 2 inches apart. Bake for 8-10 minutes, until the edges are set but centers still look slightly soft.
