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Double Chocolate Chip Cookies

Double chocolate chip cookies bake up with rich cocoa flavor, plenty of semisweet chocolate chips, set edges, and soft centers. Chilling the dough for 30 minutes helps make thick, chewy cookies that are easy to scoop.
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Prep Time 15 minutes
Cook Time 22 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 12 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 256
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 cup semisweet chocolate chips

Equipment

  • 1 mixer
  • 2 baking sheets

Method
 

  1. Beat the butter, granulated sugar, and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl.
  4. Add the flour mixture to the butter mixture and mix on low just until combined.
  5. Stir in the chocolate chips, cover the bowl, and chill the dough for 30 minutes.
  6. Heat the oven to 350°F.
  7. Line two baking sheets with parchment paper.
  8. Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
  9. Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the centers still look soft.
  10. Cool the cookies on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.

Notes

For soft centers, take the cookies out when the edges are set and the centers still look soft. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a gluten-free variation, substitute a measure-for-measure gluten-free flour blend.