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Five double chocolate chip cookies.
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Double Chocolate Chip Cookies

If you love chocolate, this is the cookie for you. These double chocolate chip cookies are soft, thick, and packed with double the chocolate flavor. 
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, double chocolate chip cookies
Servings: 12 - 13 cookies
Calories: 403kcal
Author: Kasey Schwartz

Equipment

  • Mixing bowls
  • stand mixer or hand mixer
  • Cookie Sheet
  • Wire Cooling Rack

Ingredients

  • 1 1/2 cups butter softened
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cocoa powder
  • 3/4 cup semisweet or milk chocolate chips

Instructions

  • Preheat the oven to 350ºF.
  • In a large bowl, combine butter and sugars. Beat on low with an electric hand mixer or in the bowl of a stand mixer until smooth and creamy. Add the egg and vanilla. Mix on low until combined. Set aside.
    1 1/2 cups butter, 1/2 cup white granulated sugar, 1/2 cup brown sugar, 1 large egg, 1 teaspoon vanilla extract
  • In a separate large bowl, combine dry ingredients. Whisk to combine and gradually add (in batches) to wet ingredients. Beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined; a few lumps here and there are fine.
    1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 cup cocoa powder
  • Stir in the chocolate chips. The batter will be sticky. Freeze the batter for 15-30 minutes to an hour or at least 1 hour in the fridge. The batter should resemble playdough after freezing/chilling.
    3/4 cup semisweet or milk chocolate chips
  • Scoop 2- 2 ½  tablespoonfuls of batter, rolling it into about 2 inch balls.
  • Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
  • Bake for 10-12 minutes (the time varies due to different ovens). I like to add chocolate chips on top after baking for decoration purposes, but this is optional. After baking, the cookies will have a soft center inside. Once they cool down they will set and the texture inside remains soft, chewy, and buttery.
  • Let the cookies stay on the pan for 5-10 minutes before transferring to a wire rack.

Notes

It is important to chill the batter between the batches if you can't bake the cookies all at the same time.

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 40g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 381mg | Potassium: 156mg | Fiber: 2g | Sugar: 24g | Vitamin A: 732IU | Calcium: 34mg | Iron: 2mg