Double Chocolate Chip Cookies
Rich, chewy double chocolate chip cookies that are easy to make and loaded with chocolatey goodness, perfect for any occasion.
Ingredients
Cookie Base Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Avoid packing flour into the measuring cup.
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups chocolate chips (semi-sweet or dark)
- 1/2 cup chopped nuts (optional) Use walnuts or pecans for added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and nuts (if using).
- Drop balls of dough onto the prepared baking sheet, leaving enough space between each ball.
Baking
- Bake in the preheated oven for 10-12 minutes, until edges are set but centers are slightly soft.
- Remove cookies from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
For a thicker cookie, chill the dough for 30 minutes before baking. Serve warm with a scoop of ice cream for a delightful dessert sandwich.