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Rich, fudgy, and packed with bittersweet chocolate chips, these Double Chocolate Chip Cookies are the kind of homemade treat that disappear fast around here. With crisp edges, soft brownie-like centers, and deep chocolate flavor in every bite, they’re perfect fresh from the oven or tucked into a cookie jar for late-night snacking.
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Tools From the Kitchen:
Mixing bowls
Measuring cups and spoons
Sifter
Hand mixer or stand mixer
Rubber spatula
Baking sheets
Parchment paper
Cooling rack
Cookie scoop or tablespoon
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Ingredients:
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened
2/3 cup packed dark brown sugar
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/3 cups 60% cacao bittersweet chocolate chips
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Prepare:
Preheat oven to 350°F and line baking sheets with parchment paper.
In a large bowl, sift together the flour, cocoa powder, salt, baking powder, and baking soda.
In a separate bowl, beat together the softened butter, brown sugar, granulated sugar, and vanilla until smooth and fluffy.
Add eggs one at a time, mixing well between each addition.
Slowly add the dry ingredients into the wet ingredients, mixing until just combined.
Fold in the chocolate chips with a rubber spatula.
Scoop dough by tablespoonfuls onto prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 8–9 minutes, or until the edges are set and the centers still look slightly soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
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Notes From the Kitchen:
These cookies have a soft, brownie-like texture when fresh.
Do not overbake — they continue setting while cooling.
Store in an airtight container at room temperature for up to 5 days.
For softer cookies, place a small piece of bread in the container.
Cookie dough balls freeze well for future baking.
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