Double Chocolate Chip Cookies
These double chocolate chip cookies are the ideal blend of rich chocolate, chewy texture, and never too fluffy. The best part? No need for chilling!
PREP TIME: 15minutes mins
COOK TIME: 10minutes mins
TOTAL TIME: 25minutes mins
SERVINGS: 24
Ingredients
- 1 cup of unsalted butter (at room temperature)
- 2 cups of granulated sugar (equivalent to 400g)
- 2 teaspoons of vanilla
- 2 large eggs (at room temperature)
- 2 and 1/4 cups of flour (equivalent to 293g) (you could reduce it to 2 cups for a thinner cookie)
- 3/4 cup of unsweetened cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 cups of chocolate chips
Instructions
- Preheat the oven to 350°F and line three baking sheets with parchment paper if you prefer.
- Using an electric mixer, blend together the butter and sugar until smooth, usually about 3-4 minutes. Add the vanilla and eggs, beating until well combined.
- Add the flour, cocoa, baking soda, and salt, mixing until a dough forms. It should hold together easily without being too sticky. Stir in the chocolate chips.
- Shape the dough into balls around 1-2 inches in size, and arrange them about 2 inches apart on the prepared baking sheets.
- You can make larger cookies, but they’ll require more space on the pan and a slightly longer baking time.
- Bake for 8 minutes until the centers are just slightly glossy—they’ll set as they cool.
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