Double Chocolate Chip Cookies

Indulge in these rich and fudgy double chocolate chip cookies, combining cocoa powder and semisweet chocolate for a delectable treat perfect for any occasion.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

½ lb unsalted butter, room temperature Ensure butter is at room temperature for better mixing.
1 cup packed light brown sugar
1 cup granulated sugar
2 tsp vanilla extract
2 extra-large eggs eggs, room temperature Ensure eggs are at room temperature.
⅔ cup unsweetened cocoa powder Use good quality cocoa for the best flavor.
2 cups all-purpose flour Measure flour accurately to avoid dense cookies.
1 tsp baking soda
1 tsp kosher salt
1 ½ lbs semisweet chocolate chunks Add extra for more chocolatey goodness.

Method

Preparation

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
Add the vanilla extract and eggs one at a time, beating well after each addition.
Sprinkle in the cocoa powder and mix until just combined.
In a separate bowl, sift together the all-purpose flour, baking soda, and kosher salt.
Gradually add the dry ingredients to the wet mixture at low speed, mixing until just combined.
Gently fold in the semisweet chocolate chunks.
Using a cookie scoop or spoon, drop scoops of dough onto prepared baking sheets, leaving space between each.

Baking

Bake for 15 minutes, or until slightly soft in the center.
Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Serve warm with milk or ice cream.