Double Chocolate Cookies are a decadent twist on the classic, combining cocoa powder in the dough with chocolate chips for extra richness. These cookies are fudgy, soft, and perfect for chocolate lovers looking for a deep, indulgent flavor.
Ingredients
- 1½ cups (190g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1½ cups (255g) semisweet chocolate chips
Instructions
- Preheat oven and prepare pans
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. - Mix dry ingredients
Whisk flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside. - Cream butter and sugars
Beat butter, granulated sugar, and brown sugar until light and fluffy. Mix in eggs and vanilla extract. - Combine ingredients
Gradually fold dry ingredients into wet mixture until fully incorporated. Stir in chocolate chips. - Scoop and bake
Drop dough by tablespoons onto prepared sheets. Bake 10–12 minutes, slightly underbaking for fudgy centers. Cool before serving.
Tips for Double Chocolate Cookies
- Use Dutch-processed cocoa for deeper chocolate flavor.
- Add a pinch of espresso powder to enhance chocolate taste.
- Store in airtight containers to maintain softness.
Uses for Double Chocolate Cookies
Serve as a dessert, snack, or gift. Pair with milk, coffee, or hot chocolate. Great for chocolate-themed parties or indulgent treats.
