Double Chocolate Chip Cookies
For those who love chocolate, these Double Chocolate Chip Cookies are divine! Crispy edges, soft middle, and all the chocolate your heart desires. These cookies are perfection!
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Servings: 12
Calories: 242kcal
Equipment
- Baking Sheet
- #24 cookie scoop
- Stand Mixer or Electric Hand Mixer
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¾ cup semisweet chocolate chips
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg and vanilla into the cookie dough and beat again until just combined.
- Add the flour, cocoa powder, baking soda, and salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in the chocolate chips until evenly distributed.
- Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ Tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
Recipe Copyright The Domestic Spoon. For educational or personal use only.
- Unsalted butter: You want your butter softened, not melted. I recommend leaving it out on the counter until it reaches an internal temperature of 68-72 degrees Fahrenheit.
- Light brown sugar: I prefer the more subtle taste of light brown sugar in these cookies rather than dark brown sugar, but either will work!
- Vanilla extract: A little vanilla extract really enhances the chocolate flavor.
- All-purpose flour: You can substitute 1:1 all purpose gluten free flour for a gluten free substitute.
- Semisweet chocolate chips: Feel free to substitute dark chocolate or milk chocolate.
- These cookies are best when they are not overcooked. Watch them carefully in the oven and be sure and take them out while the middle still appears a bit undercooked. They will continue to set as they cool.
- To make your cookies beautiful like the photos, use the back of two spoons to press the edges into a perfect circle as soon as your cookies come out of the oven. You can also gently press chocolate chips into the top of the warm cookie.
Nutrition
Calories: 242kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 105mg | Potassium: 126mg | Fiber: 2g | Sugar: 17g | Vitamin A: 262IU | Calcium: 23mg | Iron: 2mg
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