Double Chocolate Cookies
These decadent, fudgy cookies are packed with rich cocoa and melty chocolate chips for the ultimate chocolate lover's treat.
Ingredients
- •1/2 cup unsalted butter, softened (115g)
- •1/2 cup granulated sugar (100g)
- •1/2 cup packed brown sugar (100g)
- •1 large egg, room temperature
- •1 teaspoon vanilla extract
- •1 cup all-purpose flour (125g)
- •1/2 cup unsweetened cocoa powder (45g)
- •1/2 teaspoon baking soda
- •1/4 teaspoon salt
- •1 cup semi-sweet chocolate chips (170g)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- 2
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- 3
Beat in the egg and vanilla extract until fully incorporated.
- 4
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- 5
Gradually add the dry ingredients into the wet ingredients, mixing until just combined; do not overmix.
- 6
Fold in the chocolate chips using a spatula.
- 7
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 8
Bake for 10 to 12 minutes until the edges are set but the centers still look slightly soft.
- 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- For a deeper flavor, use Dutch-processed cocoa powder instead of regular unsweetened cocoa.
- If you prefer a thicker cookie, chill the dough in the refrigerator for 30 minutes before scooping and baking.
- Store these cookies in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough balls for up to 3 months.
✅ How it should turn out
The finished cookies should have a crackly, brownie-like top with a soft, chewy center and pockets of gooey melted chocolate.