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Double Chocolate Chip Cookies

These rich and fudgy double chocolate chip cookies are filled with both semi-sweet and white chocolate chips, combining intense cocoa flavor with chewy centers and crisp edges—perfect for cookie lovers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter, softened Soften to room temperature
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips For intense chocolate flavor
  • 1/2 cup white chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture.
  5. Finally, fold in the semi-sweet and white chocolate chips.
  6. Drop by rounded tablespoons onto ungreased cookie sheets.
  7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
  8. Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

Serve warm with cold milk, a scoop of vanilla ice cream, or alongside coffee. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. To keep cookies soft, place a slice of bread in the container for 24 hours.