Print

Double Chocolate Chip Cookies

Rich, fudgy, soft batch double chocolate chip cookies oozing with chocolate chips - Chocolate lovers rejoice!
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies, Chocolate Recipes, Double Chocolate
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 3 hours
Total Time 3 hours 27 minutes
Servings 14 Cookies
Calories 244kcal
Author Fiona Dowling

Ingredients

  • 1 cup all-purpose flour spooned and leveled
  • 2/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter softened (1 stick plus 2 tablespoons)
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 1 cup chocolate chips

Instructions

  • Whisk together the flour, cocoa, baking soda, and salt. 
  • In a large bowl beat together the butter and sugars until fluffy.
  • Add the egg and vanilla and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.
  • Slowly mix in the dry ingredients on low speed until incorporated. 
  • Turn off the electric mixer and stir in the chocolate chips. I usually reserve about 1/4 cup of chocolate chips for sprinkling on top.
  • Cover the bowl with cling film and chill in the refrigerator for at least 3 hours or up to 48.
  • When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats. Take the dough out of the fridge for 10-15 minutes to warm up slightly. 
  • Form dough into balls 3 tablespoons in size and place 3 inches apart on baking sheets. (Or form into balls of 1 - 1.5 tablespoons in size and place 2 inches apart).
  • Bake cookies for 11-13 minutes until the tops are just set (or 8-10 minutes for smaller cookies). Remove from oven and let cool on the tray for 10 minutes before transferring to a wire rack to continue cooling. While the cookies are fresh from the oven, optionally dot the tops of each cookie with a few extra chocolate chips.

Notes

Nutrition information is based on 1 large cookie (3 tablespoons in size - with the recipe making 14 cookies total) or 2 small cookies. 
Store cookies in an airtight container for up to 4 days at room temperature. 
Dough balls can be frozen in a ziploc bag. When ready to bake, bake from frozen for 1-2 minutes longer. 

Nutrition

Calories: 244kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 101mg | Potassium: 93mg | Fiber: 2g | Sugar: 23g | Vitamin A: 301IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg