Description
These Double Chocolate Chip Cookies are rich, fudgy, and packed with semisweet chocolate chips. They feature a tender, cocoa-flavored dough that’s perfectly balanced with both brown and granulated sugars, resulting in an indulgent treat ideal for chocolate lovers. Chilling the dough enhances the flavor and texture, producing thick, chewy cookies with crisp edges.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
Sugars
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
Chocolate Chips
- 1 cup semisweet chocolate chips (6 ounces)
Instructions
- Prepare ingredients: Let 1 stick of unsalted butter and 1 large egg sit at room temperature until the butter is softened, about 30 minutes. This ensures better mixing and a consistent dough texture.
- Mix dry ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1 teaspoon baking soda to evenly distribute the leavening and cocoa.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), add softened butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt. Beat on medium speed until the mixture is fluffy and light in color, about 3 to 4 minutes. Stop to scrape down the sides.
- Add egg and vanilla: Add the room temperature egg and 2 teaspoons vanilla extract to the butter mixture. Beat just until combined to avoid overmixing.
- Combine dry and wet mixtures: Gradually add the dry flour mixture to the butter mixture on low speed, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Incorporate chocolate chips: Fold in 1 cup semisweet chocolate chips using a flexible spatula or wooden spoon until evenly distributed throughout the dough.
- Chill the dough: Cover the bowl and refrigerate the dough for at least 3 hours or up to overnight. Chilling helps develop flavor and produces thicker cookies.
- Preheat oven and prepare baking sheets: Arrange two racks in the oven to divide the space into thirds and preheat to 350°F (175°C). Line two rimmed baking sheets with parchment paper for even baking.
- Scoop dough and bake: Scoop dough in 2-tablespoon portions onto the prepared baking sheets, spacing them evenly about 11 to 12 per sheet. Bake until the cookie edges are set, about 10 to 12 minutes.
- Cool cookies: Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. This helps cookies firm up and prevents breakage.
Notes
- Room temperature butter and egg ensure proper creaming and dough consistency.
- Chilling the dough is crucial for thick, chewy cookies and enhances flavor.
- For even baking, use parchment paper and space cookies evenly on baking sheets.
- Adjust baking time slightly if you prefer softer or crunchier cookies.
- Store cooled cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
