Perfectly Chocolate Chocolate Chip Cookies
Indulge your sweet tooth with these Perfectly Chocolate Chocolate Chip Cookies, a decadent treat that’s every chocolate lover’s dream. Featuring a rich and tender dough infused with unsweetened cocoa powder and loaded with semi-sweet chocolate chips, this recipe delivers the ultimate double-chocolate experience in every bite. With a quick 15-minute prep time and a perfectly chewy texture, these cookies are ideal for satisfying cravings or impressing guests at your next gathering. The balance of granulated and light brown sugar ensures a delightful crisp edge with a soft, gooey center, while pure vanilla extract enhances the deep, luscious chocolate flavor. Whether served warm with a glass of milk or stored for later, these cookies are guaranteed to delight. Perfect for holidays, bake sales, or an everyday indulgence, this recipe is your new go-to for the best homemade chocolate chip cookies.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2.5 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 two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear slightly underbaked. Do not overbake as they will continue to set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container for up to a week. Enjoy!
Nutrition Facts
Calories |
6494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.7 g | 411% | |
| Saturated Fat | 195.9 g | 980% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 965.8 g | 351% | |
| Dietary Fiber | 95.1 g | 340% | |
| Total Sugars | 579.8 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 527 mg | 41% | |
| Iron | 54.2 mg | 301% | |
| Potassium | 3494 mg | 74% | |
*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.
