Chocolate Chocolate Chip Cookies
Indulge your sweet tooth with these decadent Chocolate Chocolate Chip Cookies, a double-chocolate dream perfect for any chocolate lover! With a rich cocoa-infused dough and an abundance of melty semi-sweet chocolate chips, these cookies are soft, chewy, and irresistibly fudgy. Ready in just 25 minutes, this easy cookie recipe combines pantry staples like unsalted butter, brown sugar, and vanilla for that classic homemade flavor, enhanced by the deep, bold taste of cocoa. Perfectly baked to achieve crisp edges and gooey centers, these cookies are ideal for dessert platters, after-school treats, or midnight cravings. Serve them warm with a tall glass of milk or pack them up as a thoughtful gift. Store them in an airtight container to savor their chocolatey goodness all week long—or freeze a batch for whenever your chocolate cravings strike!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.75 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies are set around the edges but still slightly soft in the center.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 20.3 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
