Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies that are chewy and fudgy and oh-so irresistible! This easy recipe uses cocoa powder and loads of chocolate chips to make the best chocolatey cookies!

Chocolate chip cookies are amazing but DOUBLE chocolate chip cookies are better! Just sayin. I mean, who doesn’t love a chocolatey cookie, loaded with chocolate chips? This girl certainly has a weakness for them. If there is chocolate involved, I am here for it!

This recipe uses both cocoa powder and chocolate chips to add chocolatey flavour. They are super easy to make and perfectly fudgy in the middle (I like to cook these for about 10 minutes, leaving a fudgy center, but if you like a firmer cookie, leave them in for a couple more minutes). Oh, and if you want to add in some white chocolate chips you can transform these into TRIPLE chocolate chip cookies! Mmm mm.

How to make Double Chocolate Chip Cookies

To make these cookies, you will need:

  • 1 1/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon instant espresso powder (optional- I like to add it for a richer chocolatey flavour)
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Preheat oven to 350F and line 2 baking sheets with parchment paper.

In a large bowl, mix together the four, cocoa powder, instant espresso powder, salt and baking soda. Set aside.

In the bowl of your stand mixer, beat the butter and sugars until fluffy (a couple of minutes). Add the eggs and vanilla extract and mix to combine.

Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Remove the bowl from the stand mixer and stir in the chocolate chips.

Cover bowl with plastic food wrap and place in the fridge to set for 2 hours (the dough will be too sticky to handle without chilling it). [You can totally skip this step if you’re in a rush or reduce the chill time, but it will be harder to roll them. You can scoop them directly onto the parchment lined baking sheet and gently form them into balls directly on the pan but they may come out a little less uniform this way]

Scoop out dough (I like to use a small sized cookie scoop- to get a uniform size) and roll the dough into a ball. Place the dough balls on the baking sheets, 2 inches apart. Press down slightly.

Bake the cookies for 10-12 minutes. Remove them from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Enjoy!

-Cathy

You may also like:

Chocolate Crinkle Cookies
Chewy Ginger Molasses Cookies
Vegan Chocolate Chip Cookies

Double Chocolate Chip Cookies

Servings

24

servings
Prep time

10

minutes
Cooking time

10

minutes

Ingredients

  • 1 1/4 cups all purpose flour

  • 1/2 cup cocoa powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon instant espresso powder (optional- I like to add it for a richer chocolatey flavour)

  • 1/4 teaspoon salt

  • 1/2 cup butter, softened

  • 2/3 cup sugar

  • 1/3 cup brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup chocolate chips

Directions

  • Preheat oven to 350F and line 2 baking sheets with parchment paper.
  • In a large bowl, mix together the four, cocoa powder, instant espresso powder, salt and baking soda. Set aside.
  • In the bowl of your stand mixer, beat the butter and sugars until fluffy (a couple of minutes). Add the eggs and vanilla extract and mix to combine.
  • Slowly add the dry ingredients to the stand mixer and mix until they are incorporated. Remove the bowl from the stand mixer and stir in the chocolate chips.
  • Cover bowl with plastic food wrap and place in the fridge to set for 2 hours (the dough will be too sticky to handle without chilling it).
  • Scoop out dough (I like to use a small sized cookie scoop- to get a uniform size) and roll the dough into a ball. Place the dough balls on the baking sheets, 2 inches apart. Press down slightly.
  • Bake the cookies for 10-12 minutes. Remove them from the oven and allow the cookies to cool on a baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.
 

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