Description
These double chocolate chip cookies will be a favorite of any chocolate lover!
Ingredients
Scale
- 1 stick (1/2 cup) softened butter
- 1 cup of granulated sugar
- 1/2 cup light brown sugar
- 2 room temperature eggs
- 1 1/2 teaspoons vanilla
- 2 cups of flour
- 1/3 cup cocoa (we love Ghirardelli)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Start by setting the stick of butter out of the fridge to soften. Also, set two eggs out to reach room temperature. Then preheat your oven to 350°. Prepare two baking sheets by greasing them or lining them with silicone baking mats.
- In a large mixing bowl, cream together butter and both white and brown sugars.
- Next, add vanilla and eggs, and mix well to combine.
- In a separate bowl, mix the dry ingredients (flour, cocoa, baking soda, salt) with a whisk. Gradually add dry ingredients to the butter mixture and mix well.
- Finally, fold the chocolate chips into the batter.
- Using a tablespoon, make rounded balls about 1- 1 1/2 inches in diameter. Place on the prepared cookie sheets about 2 inches apart.
- Bake for 8-10 minutes. Let them rest on the pan for 1 minute after you remove them from the oven and then transfer them to a wire rack to cool. For crunchier cookies, bake a few minutes longer.
Notes
- This recipe makes about 2-3 dozen cookies. Make dough balls smaller for more cookies or larger for less.
- If you want to make only a dozen at a time, you can store this cookie dough for up to 5 days in the refrigerator and 2 months in the freezer.
- For you chocolate lovers, here are a few other of our favorite chocolate recipes: Chocolate Mousse, No Bake Cocoa-Oatmeal Cookies, Best Chocolate Cake Ever, and Chocolate Liqueur Coffee Creamer.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 133
- Sugar: 13.6 g
- Fat: 5.6 g
- Carbohydrates: 20.1 g
- Protein: 1.9 g