Double Chocolate Chip Cookies

These Double Chocolate Chip Cookies are everything a chocolate lover wants. Rich, fudgy, soft in the center, and loaded with chocolate chips. Simple ingredients, no chilling, and baked just long enough for that perfect gooey middle.

Course Dessert

Cuisine American

Keyword Chocolate Chocolate Chip Cookies, Double Chocolate Chip Cookies

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 171kcal

Author Michelle

Ingredients

2 cups all purpose flour
1⅓ cups cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter room temperature
1 cup brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
12 ounces semi-sweet chocolate chips

Instructions

Preheat oven to 325°F. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, beat butter and sugars until light and fluffy.
Add vanilla and beat with a mixer on medium speed until well blended.
Beat in eggs, one at a time, mixing well.
Add flour mixture and beat slowly until fully combined.
Fold in chocolate chips.
Scoop about 2 tablespoons of cookie dough with a cookie scoop and drop onto prepared cookie sheet, making sure cookies are at least 2 inches apart.
Bake in a 325°F oven for 12-13 minutes, or until the edges are slightly browned. Middles will still look under-done. Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.

Video

Notes

Storage: Cookies are freshest the day they are baked. Keep cookies in an airtight container at room temperature for up to 5 days.
Freezer instructions: Store baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temp. To freeze dough, scoop, freeze on a lined tray, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.

Nutrition