Double Chocolate Chip Cookies are a must make for chocolate lovers! Soft and chewy chocolate cookies with chocolate chips mixed in.
If you are a chocolate lover, you have to try these cookies. I’m not even a chocolate person and I’m OBSESSED with them.
They are thick, soft, chewy – everything I love in a cookie! It’s a chocolate batter with chocolate chips mixed in.
The cookies stay soft and chewy for days after baking. And if you have one still warm from the oven, the gooey chocolate chips make them even better!
I also have a flourless double chocolate cookie recipe that I love!
Another great thing about this recipe is that it makes only 12 cookies which is perfect for those of us that don’t want a ton of cookies hanging around our kitchen! It’s also easy to double the recipe if you do want more than 12 cookies.
Ingredients
- Butter – make sure to soften it to room temperature before starting the recipe.
- Granulated sugar
- Brown sugar – this recipe calls for equal amounts of granulated sugar and brown sugar to keep the cookies soft and chewy.
- Egg
- Vanilla
- All-purpose flour
- Cocoa powder
- Baking soda
- Salt
- Chocolate chips – you can use semisweet or milk chocolate chips in these cookies. I used milk chocolate.
How To Make Double Chocolate Chip Cookies
- Wet ingredients. Use an electric mixer to beat together butter, sugar, and brown sugar. Add egg and vanilla.
- Dry ingredients. Combine flour, cocoa powder, baking soda, and salt. Whisk to combine.
- Combine. Gradually add dry ingredients to wet ingredients.
- Add chocolate. Stir in the chocolate chips.
- Chill. Cover and chill in the refrigerator for 1 hour.
- Shape. Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls.
- Transfer. Arrange the cookie balls on parchment-lined baking sheets at least 2 inches apart.
- Bake. Bake at 350F for 10-12 minutes.
- Cool. Cool completely on a wire rack before serving.
How Long Are They Good For?
Cookies are good for up to 4 days when stored in an airtight container at room temperature.
Can You Freeze Them?
You can freeze these cookies for up to 3 months. I recommend wrapping them in plastic wrap and then placing them in freezer ziploc bags.
When you are ready to enjoy them, let them sit at room temperature until defrosted. You can also warm them up in the microwave if you like a warm, gooey cookie.
More Cookie Recipes
- Banana Oatmeal Chocolate Chip Cookies
- Peanut Butter Chocolate Chunk Pudding Cookies
- Lemon Cool Whip Cookies
- Peanut Butter Krispie Cookies
- Kitchen Sink Oatmeal Cookies
- Pistachio White Chocolate Cookies
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Double Chocolate Chip Cookies
Ingredients
- 1 ½ cup unsalted butter, at room temperature
- ½ cup white granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cup all purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet or milk chocolate chips + more for top decoration
Instructions
- Preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, use an electric mixer to beat together butter, sugar, and brown sugar. Add egg and vanilla. Mix on low until combined.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Whisk to combine.
- Gradually add dry ingredients to wet ingredients.
- Stir in the chocolate chips.
- Cover and chill in the refrigerator for 1 hour.
- Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls.
- Arrange the cookie balls on the prepared baking sheet at least 2 inches apart.
- Bake for 10-12 minutes. I like to add chocolate chips on top after baking (for decoration but it is optional).
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 405Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 79mgSodium: 169mgCarbohydrates: 37gFiber: 2gSugar: 21gProtein: 4g
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