Description
These Double Chocolate Chip Cookies are rich, fudgy, and full of intense chocolate flavor. Made with cocoa powder and semi-sweet chocolate chips, these cookies have a soft, chewy center with slightly crisp edges. The dough is chilled to develop flavor and maintain the perfect texture, making each bite irresistible. Perfect for chocolate lovers looking for an easy, delicious treat.
Ingredients
Scale
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk (any kind)
Dry Ingredients
- 1 cup (125g) all-purpose flour, spooned & leveled
- ⅔ cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
Add-ins
- 1 ¼ cups (225g) semi-sweet chocolate chips, plus more for topping (optional)
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air to give the cookies a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully combined, ensuring a smooth and consistent wet base.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients with the mixer on low speed. Mix just until combined to avoid overworking the dough, which can cause tough cookies.
- Add Milk and Chocolate Chips: With the mixer on high speed, beat in the milk to loosen the dough slightly, then fold in the semi-sweet chocolate chips. The dough will be sticky, which is ideal for chewy cookies.
- Chill: Cover the dough tightly with plastic wrap and chill it in the refrigerator for at least 3 hours, preferably overnight. Chilling helps develop the flavors and prevents excessive spreading during baking.
- Scoop and Roll: Remove the dough from the refrigerator and let it sit at room temperature for 10-20 minutes to soften slightly. Scoop heaping 1.5 tablespoon portions of dough and roll each into balls for uniform baking.
- Bake: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Arrange the dough balls 2-3 inches apart on the sheets. Bake for 11-12 minutes until the edges are set but the centers remain soft. Avoid overbaking to maintain a chewy texture.
- Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes before optionally pressing a few extra chocolate chips on top. Transfer the cookies to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- For best results, use room temperature egg and butter to ensure even mixing.
- Chilling the dough is crucial for flavor development and preventing spread; do not skip this step.
- Use high-quality unsweetened cocoa powder and semi-sweet chocolate chips for the richest chocolate flavor.
- You can substitute milk with any dairy or plant-based milk according to preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze dough balls for later baking.
