Description
Indulge in these double chocolate chip cookies, bursting with rich cocoa flavor and gooey chocolate chips that are guaranteed to satisfy your chocolate cravings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (semisweet and milk chocolate)
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add eggs one at a time, along with vanilla extract, beating well after each addition.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt, then gradually mix it into the creamed mixture until just combined.
- Fold in the chocolate chips gently.
- Drop rounded tablespoons of dough onto ungreased cookie sheets, spacing them apart.
- Bake for 10 to 12 minutes, until edges are set and centers remain soft.
- Allow to cool on sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container for up to 5 days. For longer freshness, refrigerate for a week or freeze cookie dough balls for up to 2 months.