Description
These Favorite Double Chocolate Chip Cookies are rich, fudgy, and loaded with semi-sweet chocolate chips for an irresistible treat. The dough is made with cocoa powder and a blend of sugars for depth of flavor, then chilled to develop chewy, moist cookies with a perfectly soft center and set edges. Ideal for chocolate lovers looking for a classic, homemade cookie with a double dose of chocolate goodness.
Ingredients
Scale
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk (any kind)
Dry Ingredients
- 1 cup (125g) all-purpose flour, spooned & leveled
- â…” cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- â…› teaspoon salt
Chocolate
- 1 ¼ cups (225g) semi-sweet chocolate chips, plus more for topping (optional)
Instructions
- Cream Butter and Sugars: In a large bowl, use a mixer on medium-high speed to cream the softened butter together with the granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes. This step ensures the cookies have a soft texture.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract until fully combined to add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa powder.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough.
- Add Milk and Chocolate Chips: Increase the mixer speed to high and beat in the milk followed by the semi-sweet chocolate chips. The dough will be sticky and rich in chocolate flavor.
- Chill: Cover the dough tightly with plastic wrap or a lid and chill in the refrigerator for at least 3 hours, preferably overnight. This chilling step helps develop the cookie’s texture and flavor.
- Scoop and Roll: Remove the dough from the fridge and allow it to sit at room temperature for 10-20 minutes to soften slightly for easier handling. Scoop heaping 1.5-tablespoon portions of dough and roll each into a ball.
- Bake: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Place the dough balls on the sheets, spacing them 2-3 inches apart to allow spreading. Bake for 11-12 minutes until edges are set but centers remain soft.
- Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes. Optionally press a few extra chocolate chips on top of each warm cookie for added chocolate texture and appearance. Transfer cookies to a wire rack to cool completely before serving.
Notes
- Chilling the dough is crucial for the best texture and flavor development; do not skip or shorten this step.
- Room temperature egg ensures even mixing and better dough consistency.
- You can use any type of milk (dairy or plant-based) without affecting texture significantly.
- If desired, you can substitute dark chocolate chips or mix in nuts for variety.
- Storage tip: Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
