Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are thick, fudgy, and packed with rich chocolate flavor from cocoa powder and chocolate chips. They’re easy to make and come out perfectly chewy every time!
Ingredients
- ¾ cup butter slightly softened, see note 1 (I used salted)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs large
- 2 teaspoons vanilla extract
- 2 ⅓ cups flour fluffed, then leveled
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl with an electric mixer or a stand mixer with the paddles attachment, combined slightly softened butter, sugar and brown sugar on medium speed. Mix until well combined. Add eggs and vanilla and beat again until well combined and it starts to slightly lighten in color.
- Add the flour, baking soda, baking powder and salt (I like to start with the flour then add the other ingredients on top and give them a little fluff with my fingers to avoid and clumps). Mix on low until 90% combined (see note 2), then add the chocolate chips and mix only until combined! This will prevent the dough from being over mixed.
- Place dough balls about 1.5 Tablespoons in size on baking sheet. Bake for 10-11 minutes until the edges are set and the tops are mostly matte (the insides of the cracks won't be completely matte) and the cookies are big and puffy. Remove from oven and leave on the baking sheet at least 5 minutes before removing (see note 3). Enjoy!
Notes
- This recipe in particular is very important to not use fully softened butter. For slightly softened butter, it should still feel pretty firm, but you should be able to make a slight indent in the butter when pressing a finger into it. *If your butter is too soft in these cookies, they will spread too much and be the wrong texture.*
- These cookies can be slightly sensitive. It's important not to over mix them. You can stir the flour and chocolate chips in by hand, if desired. As long as you are super careful not to over mix, and add the chocolate chips in before the dry ingredients are fully combined, you should be okay.
- For the best possible cookies you never want to over bake them! To avoid over baking, we pull them out when they are not quite finished baking, and allow them to finish cooking for 5 minutes on the pan. This will give you the softest, chewiest texture.
Nutrition
Calories: 242kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 30mgSodium: 158mgPotassium: 153mgFiber: 2gSugar: 18gVitamin A: 205IUCalcium: 29mgIron: 2mg
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