Double Chocolate Cookies
Rich, chewy chocolate cookies loaded with melted chocolate and chocolate chips. A classic treat that comes together in under an hour with pantry staples.
- Total time
- 35 min
- Servings
- 24
- Calories
- 198
- Protein
- 3g
Ingredients
- 1.75 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 whole large eggs
- 2 teaspoons vanilla extract
- 1.5 cups semi-sweet chocolate chips
- 4 ounces dark chocolate, chopped into 0.25-inch pieces
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
- 2
In a medium bowl, whisk together 1.75 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 0.5 teaspoon table salt. Set aside.
- 3
In a large bowl, beat 0.75 cup softened unsalted butter and 1 cup granulated sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy — the mixture should look pale and airy, not dense.
- 4
Add 2 large eggs one at a time to the butter-sugar mixture, beating well after each addition for about 30 seconds. Pour in 2 teaspoons vanilla extract and mix until fully combined.
- 5
Add the flour mixture to the wet ingredients in three additions, folding gently with a rubber spatula after each addition until no streaks of flour remain. Do not overmix — overmixing develops gluten and makes cookies tough.
- 6
Fold in 1.5 cups semi-sweet chocolate chips and 4 ounces chopped dark chocolate until evenly distributed throughout the dough. The dough should feel soft and slightly sticky to the touch.
- 7
Using a 1.5-tablespoon cookie scoop or small spoon, drop balls of dough onto the prepared baking sheets about 2 inches apart — they will spread as they bake. You should get about 24 cookies total.
- 8
Bake for 10-12 minutes until the edges look set and slightly firm when you tap the pan, but the centers still jiggle very slightly when you move the pan side to side. The cookies should look underbaked — they will continue to cook as they cool. The aroma will shift from raw dough smell to rich chocolate fragrance.
- 9
Remove the baking sheets from the oven and let the cookies rest on the pan for 3 minutes — this allows the structure to set slightly without hardening. Transfer the cookies to a wire cooling rack and cool for at least 10 minutes before serving. They will firm up completely as they cool.
Tools you’ll need
- two large baking sheets
- parchment paper or silicone baking mats
- medium mixing bowl
- whisk
- large mixing bowl
- electric mixer
- rubber spatula
- 1.5-tablespoon cookie scoop
- wire cooling rack
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