Nut-Free Double Chocolate Cookies
Indulge in the rich, chocolatey decadence of Nut-Free Double Chocolate Cookies, the perfect treat for chocoholics and those with nut allergies alike! These irresistible cookies feature a velvety cocoa-infused dough paired with bursts of melted semi-sweet chocolate chips in every bite. Prepared in just 25 minutes, this easy-to-follow recipe delivers soft, chewy cookies that are nut-free yet full of flavor. Perfect for everything from lunchbox treats to party platters, these cookies are a crowd-pleaser you'll want to bake again and again. Plus, they're beginner-friendly, making them an ideal choice for new bakers or those craving a quick chocolate fix. Make them today and let your kitchen fill with the heavenly aroma of double chocolate bliss!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, using a hand or stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers are still soft.
Allow the cookies to cool on the baking sheets 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 a week.
Nutrition Facts
Calories |
4615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.4 g | 258% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2628 mg | 114% | |
| Total Carbohydrate | 765.0 g | 278% | |
| Dietary Fiber | 87.8 g | 314% | |
| Total Sugars | 437.2 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 410 mg | 32% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 3271 mg | 70% | |
*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.
