Description
These Favorite Double Chocolate Chip Cookies truly live up to their name! With a rich and decadent chocolate flavor, soft and chewy texture, and plenty of chocolate chips in every bite, they’re a classic cookie that’s sure to satisfy any chocolate craving.
Ingredients
Units
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour, spooned & leveled
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 tablespoon milk (any kind)
- 1 1/4 cups (225g) semi-sweet chocolate chips, plus more for topping (optional)
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2-3 minutes).
- Add Egg and Vanilla: Beat in the egg and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients with the mixer on low speed. Mix until just combined.
- Add Milk and Chocolate Chips: With the mixer on high speed, beat in the milk, then the chocolate chips. The dough will be sticky.
- Chill: Cover the dough tightly and chill in the refrigerator for at least 3 hours (preferably overnight).
- Scoop and Roll: Remove the dough from the refrigerator and let it sit at room temperature for 10-20 minutes to soften slightly. Scoop heaping 1.5 tablespoons of dough and roll into balls.
- Bake: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Arrange the dough balls 2-3 inches apart on the baking sheets. Bake for 11-12 minutes, or until the edges are set and the centers are still soft.
- Cool: Cool the cookies on the baking sheet for 5 minutes. If desired, press a few extra chocolate chips into the tops of the warm cookies. Transfer to a wire rack to cool completely.
Notes
- Chilling: Chilling the dough is mandatory for this recipe to prevent spreading.
- Make Ahead & Freezing: Dough can be chilled for up to 3 days or frozen for up to 3 months. Baked cookies freeze well for up to 3 months.
- Variations: Use different types of chocolate chips, add-ins like chopped nuts, or try different extracts for flavor variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 180kcal
- Sugar: 14g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
