Double Chocolate Chip Cookies
A double dose of chocolate. These double chocolate chip cookies are always a hit with everyone. Soft, chewy, and chocolate-y, once you go double chocolate, you won't be able to go back!
- 1/2 cup + 2 tbsp unsalted butter
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 1 cup all-purpose flour
- 2/3 cup dutch-processed cocoa powder*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
In a large bowl, combine the flour, cocoa powder, baking soda and salt together. Set aside.
In a large mixing bowl, beat the butter and sugars until smooth, about 2-3 minutes. Add the egg and vanilla, and combine until smooth. About 1 minute. Turn off the mixer, scrape down the sides of the bowl.
Turn the mixer to a lower speed, and slowly add the flour mixture and mix until all is incorporated. Turn off the mixer, and mix in the chocolate chips by hand.
Form the dough into golf-ball sized balls, and place on a greased baking sheet. Place the balls about 2 inches apart on the baking sheet. Cover the sheet, and refrigerate for 2 hours, up to 24.
When the cookies are ready to bake, preheat the oven to 350 degrees, and bake for 10-12 minutes. Remove from the oven and let them rest on the sheet for 20 minutes, before transferring to a cooling rack.
*Dutch processed cocoa powder is not a requirement, but it has better flavour than a regular cocoa powder, so I highly recommend using it.
Store cookies in an airtight container for up to 1 week.