Double Chocolate Chip Cookies
Double Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chunks
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients from step 2 to the wet ingredients in the large bowl. Mix on low speed until just combined and no streaks of flour remain. Be careful not to overmix the dough.
⏱️ 3 min
- 6
Fold in the semi-sweet chocolate chips and dark chocolate chunks using a spatula until they are evenly distributed throughout the dough.
⏱️ 2 min
- 7
Drop rounded tablespoons of dough (or use a 1 1/2-inch cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 3 min
- 8
Bake for 10-12 minutes, or until the edges are set and lightly firm, but the centers still look soft and slightly underbaked. This will ensure chewy cookies.
⏱️ 12 min•🌡️ 350
- 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Double Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chunks
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined.
⏱️ 2 min - 5
Gradually add the dry ingredients from step 2 to the wet ingredients in the large bowl. Mix on low speed until just combined and no streaks of flour remain. Be careful not to overmix the dough.
⏱️ 3 min - 6
Fold in the semi-sweet chocolate chips and dark chocolate chunks using a spatula until they are evenly distributed throughout the dough.
⏱️ 2 min - 7
Drop rounded tablespoons of dough (or use a 1 1/2-inch cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 3 min - 8
Bake for 10-12 minutes, or until the edges are set and lightly firm, but the centers still look soft and slightly underbaked. This will ensure chewy cookies.
⏱️ 12 min•🌡️ 350 - 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy!
⏱️ 5 min