Description
Indulge in these rich and gooey Double Chocolate Chip Cookies. With a deep cocoa flavor and a generous amount of semisweet chocolate chips, these cookies are a chocolate lover’s dream. Perfect for satisfying your sweet tooth or sharing with friends and family.
Ingredients
Scale
- 8 tablespoons (1 stick) unsalted butter
- 1 large egg
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips (6 ounces)
Instructions
- Prepare Ingredients: Let 1 stick of unsalted butter and 1 large egg sit at room temperature until the butter is softened, about 30 minutes.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1 teaspoon baking soda.
- Cream Butter and Sugars: In the bowl of a stand mixer (or a large bowl if using an electric hand mixer), add the softened butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt. Beat on medium speed with the paddle attachment until fluffy, about 3 to 4 minutes. Stop the mixer, scrape down the sides of the bowl, and add the egg and 2 teaspoons vanilla extract. Beat until just combined.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined. Fold in 1 cup semisweet chocolate chips using a flexible spatula or wooden spoon until evenly distributed.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 3 hours or up to overnight.
- Preheat and Prepare Baking Sheets: Arrange 2 racks in the oven to divide it into thirds and preheat the oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper.
- Scoop and Bake: Scoop dough in 2-tablespoon portions onto the prepared baking sheets, spacing them evenly (about 11 to 12 per sheet). Bake until the edges are set, about 10 to 12 minutes.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make Ahead: The cookie dough balls can be frozen solid on the baking sheet and stored in a zip-top bag for up to 2 months. Bake from frozen, adding a minute or two to the bake time if needed.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 to 20 minutes
- Cook Time: 10 to 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg