Double Chocolate Chocolate Chip Cookies
Indulge your sweet tooth with these irresistibly rich Double Chocolate Chocolate Chip Cookies, a decadent treat that’s every chocolate lover’s dream! Featuring a velvety combination of unsweetened cocoa powder and a duo of semi-sweet and milk chocolate chips, these cookies deliver layers of chocolatey bliss in every bite. With a soft, chewy interior and just-set edges, they’re the perfect balance of texture and flavor. Ready in under 30 minutes from start to finish, these cookies are a quick and crowd-pleasing dessert for parties, gifting, or satisfying late-night cravings. Enjoy them warm for decadent gooeyness, or store them to savor throughout the week—though they rarely last that long! Perfect for keywords like "double chocolate cookies," "best chocolate chip cookies," and "easy homemade cookies."
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 150 grams granulated sugar
- 100 grams light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 190 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 200 grams semi-sweet chocolate chips
- 100 grams milk chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Add the eggs one at a time, mixing well after each addition. Then mix 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. Avoid overmixing the dough.
Fold in the semi-sweet and milk chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Scoop about 1.5 tablespoons of dough per cookie (using a cookie scoop or spoon) and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm for gooey chocolatey goodness, or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.9 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 17.1 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 56 mg | 1% | |
*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.
