Description
Delight in these rich and fudgy Double Chocolate Birthday Cookies, perfect for celebrations and chocolate lovers alike. Loaded with semi-sweet and mini chocolate chips, and optionally topped with colorful sprinkles, these cookies offer a festive look and a melt-in-your-mouth texture. They are easy to prepare, baking in just 10-12 minutes to produce soft-centered, flavorful treats that everyone will enjoy.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup mini chocolate chips (optional, for added texture)
- 1/4 cup colorful sprinkles (optional, for birthday effect)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined and set aside.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer or by hand until the mixture becomes light and fluffy, which usually takes about 2–3 minutes.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the creamed butter and sugars until fully incorporated and smooth.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough which could make the cookies tough.
- Fold in Add-ins: Gently fold in the semi-sweet chocolate chips and mini chocolate chips if using. For a festive birthday touch, stir in the colorful sprinkles carefully to distribute them evenly without melting.
- Portion the Dough: Using a cookie scoop or a tablespoon, drop balls of dough onto the prepared baking sheet, making sure to space each about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 10–12 minutes or until the edges are set but the centers remain soft. Keep an eye to prevent overbaking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Serve these Double Chocolate Birthday Cookies warm or at room temperature, ideal for sharing with friends and family during celebrations or as a special treat.
Notes
- For softer cookies, do not overbake; remove from oven as soon as edges set.
- Use room temperature butter for easier creaming and better texture.
- Colorful sprinkles are optional but add a fun festive look perfect for birthdays.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- To store, keep cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
