Double Chocolate Chip Cookies
These double chocolate chip cookies are rich in chocolate flavor with a soft texture, perfect for any occasion.
Ingredients
For the Cookie Dough
- 14.5 tablespoons salted butter adds moisture and richness
- 0.5 cups cocoa powder provides a deep chocolate flavor
- 0.75 cups brown sugar, packed contributes sweetness and moisture
- 0.75 cups granulated sugar adds sweetness with a slight crunch
- 2 large eggs, at room temperature binds ingredients and adds moisture
- 1.5 teaspoons vanilla extract enhances overall flavor
- 2.67 cups all-purpose flour, spooned & leveled gives structure
- 1 teaspoons baking powder helps cookies rise
- 1 teaspoons baking soda promotes spreading and chewiness
- 0.5 teaspoons salt balances the sweetness
- 1.5 cups chocolate chips adds chunks of rich chocolate
- Flaked sea salt, for topping optional, enhances flavor
Instructions
Preparation
- Preheat your oven to the desired temperature.
- In a large mixing bowl, combine the softened salted butter with the brown sugar and granulated sugar. Cream together until light and fluffy.
- Crack in the eggs and add the vanilla extract. Whisk until the mixture is smooth and homogenous.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mix to the wet ingredients, folding gently with a spatula.
- Once the dough is cohesive, fold in the chocolate chips.
- Prepare baking sheets by either greasing them or lining with parchment paper. Drop rounded tablespoons of dough onto the sheets, spacing them apart.
- Sprinkle flaked sea salt on each cookie for added flavor, if desired.
Baking
- Bake the cookies until slightly set around the edges but still soft in the center.
- Let them cool on the baking sheets for a few minutes before transferring to a wire rack for complete cooling.
Notes
For best results, use room temperature butter and eggs, avoid overmixing, and let cookies cool completely before storage.