Description
These Double Chocolate Chip Cookies are a chocoholic’s dream—soft, fudgy, and packed with rich chocolate chips! Made with cocoa powder and chocolate chunks, these decadent cookies are perfect for any occasion. Enjoy them fresh out of the oven with a glass of milk, or pack them for a sweet treat on the go.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup unsweetened cocoa powder
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients – In a bowl, whisk together flour, baking soda, salt, and cocoa powder. Set aside.
- Cream butter & sugars – In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs & vanilla – Mix in the eggs one at a time, then add vanilla extract.
- Combine wet & dry ingredients – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips – Gently mix in the chocolate chips.
- Scoop & bake – Drop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are set but centers are slightly soft.
- Cool & enjoy – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Extra gooey? Use chunks of chocolate instead of chips for melty pockets.
- Make them fudgier – Chill the dough for 30 minutes before baking.
- Want a flavor twist? Add a pinch of espresso powder for deeper chocolate flavor.
- Storage tips – Store in an airtight container at room temp for up to a week or freeze for longer shelf life.
