Double Chocolate Chip Cookies
Indulge in the rich, gooey goodness of these double chocolate chip cookies, featuring both semi-sweet and dark chocolate. Perfect for any chocolate lover and easy enough for beginners.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Optional Topping
- to taste sea salt for sprinkling on top Adds extra flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the butter, granulated sugar, and brown sugar. Beat together on medium speed until fluffy, about 3-4 minutes.
- Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing; it's okay if there are a few lumps.
- Gently fold the chocolate chips into the dough, making sure they are evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them around 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Finishing Touch
- Sprinkle a small pinch of sea salt on each cookie right after you take them out of the oven, if desired.
Notes
Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months. To enjoy warm later, microwave for about 10-15 seconds.