Go Back Email Link
–+ servings
A stack of Double Chocolate Chip Cookies on a colorful napkin.
Print Add to Collection

Chew Double Chocolate Chip Cookies

Double Chocolate Chip Cookies Recipe - These chewy, chocolatey cookies have crisp edges but are soft in the middle. Loaded with chunks of chocolate, plus a smattering of mini chocolate chips they are filled with chocolatey goodness!
Course Dessert
Cuisine American
Keyword Chocolate, Chocolate Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36 Cookies, approximately
Calories 145kcal
Author Ang Paris

Equipment

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1-½ cups Light Brown Sugar
  • 2 large Eggs
  • 1 tablespoon Vanilla Extract
  • 2-½ cups All-Purpose Flour
  • ½ cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Semi-Sweet Chocolate Chunks
  • 1 cup Mini Semi-Sweet Chocolate Chips

Instructions

  • Preheat the oven to 375-degrees F.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars.
    1 cup unsalted butter, room temperature, 1-½ cups Light Brown Sugar
  • Add the eggs and vanilla extract to the butter mixture.  Beat to combine.
    2 large Eggs, 1 tablespoon Vanilla Extract
  • In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt.  Whisk gently to combine.
    2-½ cups All-Purpose Flour, ½ cup Unsweetened Cocoa Powder, 1 teaspoon Baking Soda, ½ teaspoon Salt
  • Add the flour mixture to the wet ingredients in the stand mixer bowl about 1 cup at a time until completely combined.
  • Add the chocolate chunks and mini chips to the cookie dough.
    1 cup Semi-Sweet Chocolate Chunks, 1 cup Mini Semi-Sweet Chocolate Chips
  • Line a baking sheet with parchment paper or a silicone mat.
  • Use a medium cookie scoop, or a tablespoon to portion the cookie dough.  Place the dough balls about 2 inches apart.
  • Bake for 10-12 minutes until the edges of the cookies are set.  Do not overbake.
  • Cool on the baking sheet for 5 minutes, before transferring to a cooling rack.
  • Store completely cooled cookies in an airtight container for up to 1 week.

Notes

Tips to make the BEST Double Chocolate Chip Cookies!
  • Always cream the butter and sugar together first.
  • Be sure to measure your flour correctly.
  • Use real butter and real vanilla (not imitation!) 
  • Fold in chocolate chips or other mix-ins by hand.
  • Space out the cookies on the baking sheet.
  • Set a timer.

Nutrition

Calories: 145kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 115mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 180IU | Calcium: 15mg | Iron: 1mg