Double Chocolate Chip Cookies

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These Double Chocolate Chip Cookies are a dream come true for chocolate lovers. Crisp on the outside and chewy in the center, these jumbo, bakery-style cookies are easy to make and so much cheaper than buying from your local bakery. With a rich chocolate flavor and plenty of gooey chocolate chips, they’re sure to become a favorite treat for your family and friends.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

With a rich chocolate flavor and plenty of gooey chocolate chips, they’re sure to become a favorite treat for your family and friends.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, firmly packed
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet or milk chocolate chips

Instructions

    Preheat Oven:

    Preheat your oven to 375°F. Line a cookie sheet with parchment paper or a Silpat mat.


    Mix Dry Ingredients:

    In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

    Cream Butter and Sugars:

    In a separate mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.

    Add Egg and Vanilla:

    Add the egg and vanilla extract to the butter mixture, and mix until fully combined.

    Combine Wet and Dry Ingredients:

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.

    Chill Dough:

    Cover the dough with plastic wrap and refrigerate for 30 minutes (or up to 3 days in an airtight container).

    Form Cookies:

    Scoop the dough using a 1/4 cup measuring cup to ensure uniform size. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

    Bake:

    Bake in the preheated oven for 12 to 15 minutes, or until the edges are set (don’t overbake!). Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

© Maria

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