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Double Chocolate Chip Cookies

Indulge in these rich and gooey Double Chocolate Chip Cookies, filled with melty chocolate chips, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter Soften it slightly, so it blends seamlessly into the batter.
  • 1.5 cups brown sugar Adds moisture and a deep, rich flavor.
  • 2 large eggs They add moisture; flaxseed can be used for a vegan version.
  • 2 teaspoons vanilla extract
  • 1.75 cups all-purpose flour Essential for structure; can be substituted with almond flour.
  • 1 cup unsweetened cocoa powder Dutch-processed cocoa adds richness.
  • 1 teaspoon baking soda Helps the cookies rise.
  • 0.5 teaspoon salt Enhances the sweetness.
  • 2 cups semi-sweet chocolate chips Dark chocolate chips can be used for a richer flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cream together the butter and brown sugar in a large mixing bowl until fluffy, about 2-3 minutes.
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually beat the dry ingredients into the wet mixture until just combined; be careful not to overmix.
  6. Fold in the chocolate chips with a spatula.
  7. Scoop tablespoon-sized portions onto parchment-lined baking sheets, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes or until the edges look firm but the centers are still soft.
  2. Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Notes

These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week. Freezing the dough balls is also an option for longer storage.