Name: Double Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 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

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Our Aunt K makes these delicious, chewy double chocolate chip cookies and they have become a family favorite. If you are a chocolate lover like us, you will definitely enjoy these too.

Double Chocolate Chip Cookie Ingredients

The ingredient list for these cookies is simple, as they are basically like typical chocolate chip cookies but with the bonus of more chocolate! You will need 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, and 1 1/2 cups chocolate chips.

How To Make These Cookies

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.

Baking Tip: According to All Recipes (and many other sources like our mom) , room temperature eggs are better for baking because they will mix better with other ingredients. Ultimately, this will result in a more desirable texture of baked good. You can put the eggs in a bowl of warm (not hot) water, if you want to speed up the process of getting them to room temperature.

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.

Cookie dough balls laid out on a silicone baking mat on the baking sheet

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.

Tips and Serving Suggestions Double Chocolate Chip Cookies

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.