Double Chocolate Cookies
Rich, fudgy Double Chocolate Cookies with intense chocolate flavor and perfect chewy texture. These easy brownie cookies are loaded with chocolate chips and ready in 30 minutes.
Equipment
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped dark chocolate chunks
- to taste flaky sea salt optional for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together 1 cup softened butter, 1 cup granulated sugar, and 1 cup brown sugar until light and fluffy, about 3-4 minutes.
- Add 2 eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 cups flour, 3/4 cup sifted cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
- Gradually add dry ingredients to butter mixture, mixing on low until just combined. Don't overmix.
- Fold in 2 cups chocolate chips and 1 cup chopped chocolate by hand using a spatula.
- Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers look slightly soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack. Sprinkle with flaky sea salt if desired while still warm.
Notes
- Chill dough for 30 minutes for thicker cookies and intensified chocolate flavor
- Use room temperature ingredients for even mixing
- Don't overbake - cookies continue cooking on hot pan
- Store in airtight container at room temperature for up to 5 days
- Freeze baked cookies for up to 3 months