Description
Delight in these rich and chewy double chocolate chip cookies, where deep cocoa flavor meets melty semisweet chocolate chips. Perfectly balanced with a touch of brown and granulated sugars, this classic recipe ensures soft, fudgy centers with slightly crisp edges, ideal for satisfying your chocolate cravings anytime.
Ingredients
Scale
Wet Ingredients
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Sweeteners
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
Add-ins
- 1 cup semisweet chocolate chips (6 ounces)
Instructions
- Prepare Ingredients: Allow 1 stick of unsalted butter and 1 large egg to sit at room temperature for about 30 minutes until the butter softens to ensure smoother mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1 teaspoon baking soda until evenly combined.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or an electric hand mixer, beat the softened butter with 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt on medium speed for 3 to 4 minutes until the mixture becomes fluffy and pale. Scrape down bowl sides to ensure even mixing.
- Add Egg and Vanilla: Add the room temperature egg and 2 teaspoons vanilla extract to the creamed mixture. Beat until just combined to maintain a tender texture.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet butter mixture on low speed, mixing just until incorporated. Avoid overmixing. Fold in 1 cup semisweet chocolate chips gently using a spatula or wooden spoon to evenly distribute them.
- Chill the Dough: Cover the bowl tightly and refrigerate the cookie dough for at least 3 hours or preferably overnight to allow flavors to meld and dough to firm up.
- Preheat and Prepare Baking Sheets: Position two racks to divide the oven into thirds and preheat oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper to prevent sticking and easy cleanup.
- Scoop and Bake: Using a cookie scoop or tablespoon, portion dough into 2-tablespoon mounds onto the prepared baking sheets, spacing cookies about 2 inches apart (11 to 12 per sheet). Bake for about 10 to 12 minutes until cookie edges are set but the centers remain soft.
- Cool: Allow cookies to rest on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and ensures optimal texture.
Notes
- For extra fudgy cookies, try slightly underbaking by checking at 9 minutes.
- Storing dough overnight improves flavor and texture dramatically.
- You can swap semi-sweet chips for dark or milk chocolate chips depending on your preference.
- To keep cookies fresh, store in an airtight container at room temperature for up to 4 days or freeze dough for longer storage.
- Bring butter and eggs to room temperature before mixing for best creaming results and texture.
