Double Chocolate Chip Cookies

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Soft, chewy chocolate cookies made with lots of cocoa powder and chocolate chips!

Prep Time20

Cook Time12

Chilling Time2

Total Time2 32

Course: Dessert

Cuisine: American

Servings: servings

Calories: 197kcal

Author: Heather Perine

Ingredients

2 ¾ cups (330 g) all purpose flour spooned and leveled
⅔ cup (56 g) Dutch process cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter melted
1 cup (213 g) packed light brown sugar
1 cup (200 g) granulated white sugar
2 large eggs room temperature
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips

Instructions

Combine the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside. 2 ¾ cups (330 g) all purpose flour ⅔ cup (56 g) Dutch process cocoa powder 1 teaspoon baking soda ½ teaspoon salt
Combine the butter and sugars. In a second bowl whisk together melted butter granulated sugar, and brown sugar. 1 cup (2 sticks, 226 g) unsalted butter 1 cup (213 g) packed light brown sugar 1 cup (200 g) granulated white sugar
Add eggs and vanilla. Add eggs and whisk to combine. Whisk in vanilla until evenly combined. 2 large eggs 2 teaspoons vanilla extract
Add the dry ingredients. Stir in the flour mixture and chocolate chips and stir just until just combined. 12 ounces semi-sweet chocolate chips
Chill the cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookie dough into 1 ½ inch ball. Place on a parchment lined baking sheet. Cover the cookie sheet with plastic wrap. Refrigerate dough for at least two hours, up to overnight.
Preheat and prepare cookie sheets. Preheat oven to 350°F (180°C). Place chilled cookie dough balls on to a parchment lined baking sheet, spaced about 2 inches apart.
Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes until edges are set and middles are puffy. Remove from the oven. I like to use a large drinking glass or round cookie cutter and shape the cookies to make perfectly round as soon as they come out (simply place the cup or cutter over the cookie and rotate to make the cookies perfectly round). I also like to top each warm cookie with a few additional chocolate chips for a pretty presentation. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Storage: These cookies stay soft and chewy for days! Store them in an airtight container at room temperature for up to 4 days.
Freezing: You can also freeze baked cookies or unbaked dough balls for easy baking later. I like to scoop, then freeze solid, and transfer to a freezer bag. When ready to bake just add a minute or two to the bake time if baking from frozen.
Dutch-process cocoa powder - Dutch-process cocoa gives these cookies a rich chocolate flavor and deeper color, but natural cocoa works too — just note the flavor will be slightly lighter.
Semi-sweet chocolate chips - If you would like a sweeter cookie use milk chocolate chips. Or try bittersweet chocolate chips or a chocolate bar chopped for a less sweet cookie.

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