Description
Delight in these rich and fudgy Double Chocolate Chip Cookies, packed with cocoa and melty semisweet chocolate chips. Perfectly chewy with crispy edges, these cookies are easy to make and require chilling for enhanced flavor and texture. A classic treat that chocolate lovers will adore.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 large egg, room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
Add-ins
- 1 cup semisweet chocolate chips (6 ounces)
Instructions
- Prepare Ingredients: Let the unsalted butter and large egg sit at room temperature for about 30 minutes so the butter softens and the egg reaches room temperature, which helps with easier mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and baking soda until evenly combined to ensure uniform distribution in the dough.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the softened butter with light brown sugar, granulated sugar, and kosher salt on medium speed until the mixture is fluffy, roughly 3 to 4 minutes. Scrape down the bowl to incorporate all ingredients.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and mix just until combined to avoid overbeating.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture on low speed, mixing just until combined. Then fold in the semisweet chocolate chips with a spatula or wooden spoon until evenly dispersed throughout the dough.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 3 hours or up to overnight to allow flavors to mature and to firm up the dough for easier handling.
- Preheat and Prepare Baking Sheets: Arrange two oven racks to divide the oven into thirds and preheat to 350°F (175°C). Line two rimmed baking sheets with parchment paper to prevent sticking and aid in even baking.
- Scoop and Bake: Using a scoop or spoon, portion out about 2 tablespoons of dough per cookie, placing 11 to 12 cookies evenly spaced on each baking sheet. Bake in the preheated oven until edges are set but centers remain slightly soft, about 10 to 12 minutes.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, which helps them firm up and develop their chewy texture.
Notes
- Chilling the dough is important; it enhances flavor and prevents cookies from spreading too much during baking.
- Room temperature butter and egg lead to better mixing and texture in the final cookies.
- If you prefer crispier cookies, bake for an additional 1-2 minutes, watching carefully to avoid burning.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips based on your preference.
