Description
FULL of chocolate goodness in every bite. These double chocolate chip cookies are rich, chewy, and decadent with crispy edges and thick and fudgy centers. They feel like they came straight from a bakery but are made entirely from scratch!
Ingredients
- 2 cups (260g) all-purpose flour, spooned and leveled
- 1 cup (90g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) dark brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350F. Line a large baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, combine butter, granulated and brown sugar. Using an electric mixer fitted with the paddle attachment, cream together on high speed for 1-2 minutes or until light and fluffy. You can also do this with a wooden spoon by hand but it will take closer to 2-3 minutes.
- Add in the eggs and vanilla and whisk to combine.
- Drop in the dry ingredients and mix together, stopping right before the dry ingredients are fully combined. Add in the chocolate chips and fold together until you have a streak free dough.
- Use a large 2 oz cookie scoop to drop 4-5 scoops of cookie dough onto your parchment lined baking sheet, leaving at least 3 inches of space between each one.
- Bake the cookies in the center of your preheated 350F oven for 10 minutes or until puffed and the surface no longer appears wet.
- Cool the cookies for 5 minutes on the tray then transfer onto a wire rack to finish cooling. Continue baking the cookies in batches until all the dough is used up - make sure the baking sheet is fully cooled to room temperature before adding the next batch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies