Double Chocolate Chip Cookies
Soft, fudgy Double Chocolate Chip Cookies brimming with melted chocolate and cocoa—straight from a cozy kitchen to yours. Perfect for chocolate lovers of all ages.
Ingredients
- 1 ¾ cups all-purpose flour (spooned and leveled)
- ½ cup unsweetened cocoa powder (Dutch-processed)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt (adjust if using salted butter)
- ¾ cup unsalted butter, softened (European-style if possible)
- 1 cup granulated sugar
- ½ cup packed light brown sugar (dark brown sugar works too)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups semisweet or dark chocolate chips
- ½ cup chopped toasted walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and uneven browning.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until no lumps remain. Set aside.
- In a large bowl or stand mixer, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then stir in the vanilla extract. Gently fold in the dry ingredients.
- Fold in chocolate chips (and nuts if using) until evenly distributed. Drop dough onto prepared sheets.
- Chill dough for thicker cookies, then bake for 10-12 minutes until set. Let cookies cool before serving.
Notes
For extra shine, press two additional chocolate chips on top of each dough ball before baking. Consider adding flaky sea salt for a balanced sweetness.
Nutrition
Calories: 210kcal
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