Ultimate Double Chocolate Chip Cookies – Soft, Chewy, and Decadent
These double chocolate chip cookies are the ultimate treat for chocolate lovers! They’re soft, chewy, and packed with rich chocolate flavor, thanks to cocoa powder and melty chocolate chips. Perfect for satisfying your sweet cravings or impressing guests, these cookies are quick to make and even quicker to disappear!
Equipment
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- Dry Ingredients:
- 1 ¼ cups 156g all-purpose flour
- ½ cup 50g unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup 113g unsalted butter, softened
- ½ cup 100g granulated sugar
- ½ cup 100g brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- Chocolate Chips:
- 1 cup 175g semisweet chocolate chips
- ½ cup 90g milk chocolate chips (optional for extra richness)
Instructions
- Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream Butter & Sugar
- In a large mixing bowl, use a hand or stand mixer to beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Incorporate Wet Ingredients
- Beat in the egg and vanilla extract until fully combined.
- Combine Dry & Wet Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Do not overmix.
- Fold in Chocolate Chips
- Use a rubber spatula to gently fold in the semisweet and milk chocolate chips.
- Scoop & Bake
- Scoop tablespoon-sized dough balls onto the lined baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes or until the edges are set but the center remains soft.
- Cool & Enjoy
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewiness, use more brown sugar than granulated sugar.
Chill the dough for 30 minutes before baking for a thicker texture.
Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Mix-ins: Add white chocolate chips, nuts, or caramel bits for a twist!
Chill the dough for 30 minutes before baking for a thicker texture.
Storage: Keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Mix-ins: Add white chocolate chips, nuts, or caramel bits for a twist!