Description
This Favorite Double Chocolate Chip Cookies recipe produces rich, fudgy, and soft cookies packed with chocolate flavor. Combining cocoa powder and semi-sweet chocolate chips, these cookies are perfect for chocolate lovers and offer a delightful chewy texture. The dough is chilled to enhance flavor and texture, resulting in irresistibly tender cookies with gooey centers and crisp edges.
Ingredients
Scale
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk (any kind)
Dry Ingredients
- 1 cup (125g) all-purpose flour, spooned & leveled
- ⅔ cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
Sugars & Chocolate
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1 ¼ cups (225g) semi-sweet chocolate chips, plus more for topping (optional)
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, approximately 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until fully combined.
- Combine 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: Gradually add the dry ingredients to the wet ingredients with the mixer on low speed. Mix until just combined to avoid overmixing.
- Add Milk and Chocolate Chips: With the mixer on high speed, beat in the milk followed by the semi-sweet chocolate chips. The dough will become sticky and chocolatey.
- Chill: Cover the dough tightly and refrigerate it for at least 3 hours, preferably overnight, to improve flavor and texture.
- Scoop and Roll: Remove the dough from the refrigerator and let it sit at room temperature for 10-20 minutes to soften slightly. Then scoop heaping 1.5-tablespoon portions and roll them into balls.
- Bake: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Arrange dough balls 2-3 inches apart, baking for 11-12 minutes until edges are set but centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes, optionally pressing extra chocolate chips onto the warm tops. Transfer cookies to a wire rack to cool completely before serving.
Notes
- Chilling the dough is essential for better texture and richer flavor.
- Do not overbake; cookies should have soft centers and set edges.
- Use room temperature egg for better incorporation.
- Feel free to add more chocolate chips on top for presentation and extra chocolaty bites.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
