Description
Delight in these rich and fudgy Double Chocolate Chip Cookies, featuring a perfect blend of unsweetened cocoa and an abundance of semisweet and milk chocolate chips. Soft and chewy with a slightly crisp edge, these homemade treats are perfect for satisfying any chocolate craving.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Chips
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup milk chocolate chips (optional for extra sweetness)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and mix until 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 cocoa throughout the flour.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until all the flour is incorporated to avoid overmixing which can result in tough cookies.
- Fold in Chocolate Chips: Gently stir in the semisweet and milk chocolate chips until evenly dispersed throughout the dough.
- Shape Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes or until the edges look set and the centers still appear slightly soft for a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps maintain their chewy texture.
Notes
- For extra gooey cookies, slightly underbake and remove them when centers look slightly soft.
- Chill dough for 30 minutes before baking to prevent spreading and achieve thicker cookies.
- Add a sprinkle of sea salt on top before baking to enhance the sweet and salty flavor contrast.
