Grand Prize Double Chocolate Chip Cookies
Indulge in the ultimate chocolate lover's dream with these Grand Prize Double Chocolate Chip Cookies! Packed with rich cocoa powder and a decadent mix of semisweet and milk chocolate chips, these cookies deliver an irresistible balance of fudgy centers and perfectly chewy edges. Ready in just 25 minutes, this easy recipe combines pantry staples like unsalted butter, brown sugar, and vanilla to create a treat that feels both classic and luxurious. Whether you're baking for a party, a holiday celebration, or a simple weeknight delight, these double chocolate cookies are sure to shine as the star of the dessert table. Serve them warm for gooey chocolate perfection, or store them in an airtight container to enjoy all week long!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 0.666 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semisweet chocolate chips
- 0.5 cup milk chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar using a hand mixer or stand mixer, about 2-3 minutes, until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
In a separate medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture in the large bowl, mixing on low speed until just combined. Do not overmix.
Fold in the semisweet chocolate chips and milk chocolate chips using a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, scoop out dough balls (about 2 tablespoons each) and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake.
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.
Serve the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 23.4 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 30 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 145 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.
