Double Chocolate Chip Cookies
Ultra-chocolatey cookies with a soft, fudgy center and melty chips in every bite. Easy to mix and bake in minutes.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened room temperature
- 0.75 cup packed light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 1.9 cup all-purpose flour
- 0.6 cup unsweetened cocoa powder Dutch-process or natural
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 0.5 tsp espresso powder optional, boosts chocolate flavor
- 1.5 cup semisweet chocolate chips
- 0.75 cup dark chocolate chunks roughly chopped
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, cocoa, baking soda, salt, and espresso powder in a bowl.
- Cream butter, brown sugar, and granulated sugar until fluffy, about 2 minutes.
- Beat in eggs one at a time, then mix in vanilla until smooth.
- Add dry ingredients to the bowl and mix on low just until combined.
- Fold in chocolate chips and chocolate chunks until evenly distributed.
- Scoop 1½-tablespoon mounds onto sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges set but centers still look soft.
- Cool on the sheet 5 minutes, then move cookies to a rack to finish cooling.
Notes
For a nutty twist, fold in 1/2 cup chopped toasted walnuts. Prefer extra fudgy? Chill the dough 30 minutes before baking. Store cookies airtight at room temperature up to 4 days, or freeze baked cookies or dough scoops for up to 2 months.
This recipe is an original creation inspired by classic Double Chocolate Chip Cookies flavors. All ingredient ratios and instructions are independently developed.