Description
These Favorite Double Chocolate Chip Cookies are rich, fudgy, and packed with semi-sweet chocolate chips. Featuring a blend of cocoa powder and chocolate chips, these cookies have a chewy texture with soft centers and slightly crisp edges. Perfect for chocolate lovers looking for an indulgent homemade treat that’s easy to prepare and bake.
Ingredients
Scale
Butter & Sugars
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
Wet Ingredients
- 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 Chips
- 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 set to medium-high speed to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, ensuring a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients using the mixer on low speed. Mix just until the dry ingredients are incorporated without overmixing.
- Add Milk and Chocolate Chips: Increase the mixer speed to high and beat in the milk followed by the chocolate chips. The dough will be sticky at this stage.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and to firm up the dough for easier scooping.
- Scoop and Roll: Remove the dough from the refrigerator and let it sit at room temperature for 10-20 minutes to soften slightly. Using a spoon or cookie scoop, portion heaping 1.5 tablespoons of dough and roll into balls.
- Bake Cookies: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Place the dough balls 2-3 inches apart on the sheets. Bake for 11-12 minutes, or until the cookie edges are set and the centers remain soft.
- Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes. Optionally, press extra chocolate chips on top of warm cookies for added chocolate. Transfer cookies to a wire rack to cool completely before serving.
Notes
- Chilling the dough is essential for flavor development and to prevent excessive spreading during baking.
- Using room temperature egg ensures better mixing and texture.
- For a dairy-free variation, substitute milk with almond or oat milk and use dairy-free chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Adjust baking time slightly if you prefer softer or crispier cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
