Soft Chocolate Chocolate Chip Cookies
Indulge in the ultimate chocolate lover's dream with these Soft Chocolate Chocolate Chip Cookies! Featuring a luscious double dose of chocolate from rich unsweetened cocoa powder and melty semisweet chocolate chips, these cookies deliver a soft, pillowy texture that's simply irresistible. Perfectly balanced with a hint of vanilla and a touch of salt, this easy recipe comes together in just 30 minutes, making it your go-to for quick homemade treats. Whether you're baking for a crowd or satisfying your own sweet tooth, these decadent cookies promise to stay moist and delicious for days. Serve them warm with a cold glass of milk or pack them up for a comforting on-the-go snack—all while enjoying their unbeatable combination of fudgy flavor and chewy perfection.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 0.5 cup Granulated sugar
- 1 cup 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 Semisweet 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, use a hand mixer or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined and a thick dough forms.
Fold in the semisweet chocolate chips using a spatula until evenly distributed.
Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. Be careful not to overbake to keep the cookies soft.
Remove the baking sheets from the oven and allow the cookies to cool on the 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 one week, or freeze for longer storage.
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 119.1 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2654 mg | 115% | |
| Total Carbohydrate | 514.0 g | 187% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 486.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 486 mg | 37% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1632 mg | 35% | |
*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.
