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Double Chocolate Chip Cookies

Double chocolate chip cookies bake up with rich cocoa flavor, semisweet chocolate chips, and soft centers beneath set edges. Chilling the dough for 30 minutes helps the cookies hold their shape as they bake.
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Prep Time 20 minutes
Cook Time 22 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 17 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour
  • 0.67 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup butter unsalted, softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • 2 cups semisweet chocolate chips

Equipment

  • 2 large baking sheets
  • 1 mixer

Method
 

  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  4. In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium speed for 2 to 3 minutes, until creamy and fluffy.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla extract.
  7. Add the flour mixture and mix on low just until combined.
  8. Stir in the chocolate chips.
  9. Cover the dough and refrigerate for 30 minutes.
  10. Portion the dough into 30 balls, about 1 1/2 tablespoons each.
  11. Arrange 15 on each prepared baking sheet, spacing them about 2 inches apart.
  12. Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the centers still look slightly soft.
  13. Let the cookies cool on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool.

Notes

For evenly sized cookies, portion the chilled dough with a tablespoon measure. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use dairy-free butter and semisweet chocolate chips.