Description
Double Chocolate Cookies are a fudgy, rich dream! My recipe brings deep cocoa flavor with melty chocolate chips. Perfect for sweet cravings.
Ingredients
Scale
- Dry Ingredients:
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended)
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Chocolatey Goodness:
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (85g) milk chocolate chips (optional)
Instructions
- Creaming the Goodness:: First things first, get that butter and sugar happy together. In a large bowl, or your stand mixer if you’re fancy like that, cream together the softened unsalted butter, granulated sugar, and brown sugar until it’s light and fluffy. This usually takes me about 2-3 minutes. I’m always watching for that pale, airy texture, thinking, “Yep, this is where the magic begins!” Don’t rush this step, it’s honestly crucial for the texture of your Double Chocolate Cookies.
- Adding the Wet Wonders:: Next up, incorporate those eggs and vanilla. Crack in one large egg at a time, mixing well after each addition until it’s fully combined. Then, pour in that lovely vanilla extract. I always take a moment to smell the vanilla; it’s just so comforting. Scrape down the sides of the bowl too; you don’t want any rogue bits of butter hiding. This ensures everything is evenly mixed for your delicious Double Chocolate Cookies.
- Combining the Dry Delights:: In a separate medium bowl, whisk together your all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Make sure it’s well combined, no pockets of just flour or just cocoa, hon. Then, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! Overmixing develops gluten, and we want tender Double Chocolate Cookies, not tough ones. Stop as soon as you see no more streaks of flour.
- Folding in the Chocolatey Bits:: Now for the best part – the chocolate chips! Gently fold in your semi-sweet chocolate chips (and milk chocolate chips, if you’re using them) by hand. I use a spatula for this, making sure they’re evenly distributed throughout the dough. I always sneak a little taste of the dough here, oops! It’s just too tempting. This is what makes them truly Double Chocolate Cookies, after all.
- Chilling for Chewy Perfection:: Okay, this step is non-negotiable for truly amazing Double Chocolate Cookies, even if I sometimes try to skip it. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. This helps the flavors meld, and prevents the cookies from spreading too much in the oven. Trust me, it’s worth the wait for that perfect chewy texture.
- Baking Bliss:: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-11 minutes, or until the edges are set but the centers still look a little soft. They’ll continue to set as they cool. When they come out, oh, the smell! It’s pure heaven. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy your warm, fudgy Double Chocolate Cookies!