Double Dutch Chocolate Cookies
Indulge in the ultimate chocolate lover’s dream with these Double Dutch Chocolate Cookies, the perfect balance of rich, fudgy decadence and chewy texture. Crafted with premium Dutch-process cocoa powder, these cookies boast an irresistibly deep chocolate flavor, further elevated by bursts of melty semi-sweet chocolate chips and dark chocolate chunks in every bite. Quick and easy to make with just 20 minutes of prep time, this recipe yields two dozen irresistibly soft cookies with delightfully crisp edges. Whether you enjoy them warm from the oven or saved for a midweek pick-me-up, these cookies are sure to satisfy your sweet tooth and make the perfect homemade treat for chocolate enthusiasts everywhere.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar (packed)
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 0.75 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup dark chocolate chunks
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the semi-sweet chocolate chips and dark chocolate chunks, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop 1.5-inch balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 106 mg | 5% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 21.9 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 134 mg | 3% | |
*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.
