Imagine sinking your teeth into a perfectly baked cookie that's so rich and decadent, it feels like a chocolate paradise in every single bite. These Double Choc Chip Cookies aren't just another dessert - they're a life-changing experience that will transform your baking game forever. With a crispy exterior, gooey chocolate center, and an irresistible aroma that will have everyone in your kitchen begging for more, these cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and mix until well combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in chocolate chips using a rubber spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 9-11 minutes. The edges should look set, but the centers will still appear slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Use room temperature butter and eggs for smoother, more evenly mixed dough
- Sift dry ingredients to prevent lumpy texture and ensure even distribution
- Don't overmix the dough - this can make cookies tough instead of tender
- Use high-quality chocolate chips for richer flavor
- Space cookies evenly on the baking sheet to allow proper spreading
- Watch baking time carefully - slightly underbaked cookies remain softer
- Let cookies cool on the baking sheet for 5 minutes to help them set properly
- For extra indulgence, try using a mix of dark and milk chocolate chips
- Store in an airtight container to maintain maximum freshness and soft texture
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
