Description
These bakery-style double chocolate chip cookies are soft, chewy, and loaded with rich chocolate flavor. Made with cocoa powder and filled with chocolate chips, they have a perfectly gooey center and slightly crispy edges. Perfect for chocoholics.
Ingredients
Units
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- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (270g) semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars together in a large bowl until light and fluffy.
- Add eggs and vanilla and mix until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients until just combined.
- Fold in chocolate chips.
- Scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are set but centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy with a glass of milk.
Notes
- For extra gooey cookies, underbake slightly and let them cool on the tray.
- Chill the dough for 30 minutes for thicker cookies.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Details
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 17g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2.5g
- Cholesterol: 25mg
