Description
Indulge in the rich, chocolatey goodness of these favorite double chocolate chip cookies. They are soft, chewy, and loaded with both semi-sweet and milk chocolate chips, making them a true delight for any chocolate lover.
Ingredients
Scale
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Chips:
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add Chocolate Chips: Fold in both the semi-sweet and milk chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chocolate flavor, press a few extra chocolate chips on top of each dough ball before baking.
- You can substitute dark chocolate chips or white chocolate chips based on preference.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg