Double Chocolate Chip Cookies
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If you are a chocolate lover, then you have to try these Double Chocolate Chip Cookies. They are soft, chewy, and full of chocolate flavor. These cookies don’t require any chilling time. You will be impressed by how easy it is to make them. They are perfect not only for the holiday season but all year around.
Why You’ll Love This Recipe
- A simple recipe that is made with basic ingredients that can be found in every kitchen.
- No chilling time is required, like Raspberry Cookies.
- They are perfect for Holiday Cookies Box.
How to make this recipe
Preheat oven to 375oF. Line two baking sheets with a baking mat or parchment paper. In the mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In the mixing bowl of a stand mixer fitted with the pedal attachment, beat the butter and sugars on medium speed until light and fluffy. This takes about 2 minutes. If you are using a hand blender, this may take a few minutes longer.
Add egg and vanilla extract. Beat again until all combined. Do not forget to scrape down the sides of the bowl as needed. Add dry ingredients mixture and mix on low speed until all combined. Add chocolate chips and mix with the spatula.
Using an ice cream spoon or regular spoon, scoop 1 tablespoon-sized balls of dough into a lined cookie sheet. Place balls about 2 inches apart from each other. These cookies do not require any chilling time.
Tip from Marina: add more chocolate chips on top of the scooped balls.
Bake cookies at 375oF for 10-12 minutes. Add flaky sea salt when the cookies are still warm. This is optional. Let cookies cool on the sheet for a few minutes before moving them to a wire rack.
Expert Tips
- You can use your favorite chocolate chips, or you can mix them with white or other chocolates.
- Make sure all ingredients are at room temperature.
- Sift dry ingredients to avoid any pockets of cocoa powder.
- Use parchment paper or a baking mat. Do not bake cookies directly on the sheet pan.
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Recipe FAQs
Store Double Chocolate Chip cookies in an airtight container for up to 5 days at room temperature.
Freeze-baked cookies in the freezer for up to 2 months.
If you make these Double Chocolate Chip Cookies, please tag me on social media and make sure to leave a rating down below.
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Recipe
Double Chocolate Chip Cookies
Equipment
- 1 stand mixer or electric hand mixer
- 2 baking sheet pan
- 1 ice cream scoop
Ingredients
- ¾ cup unsalted butter
- ½ cup granulated white sugar
- ½ cup packed, light brown sugar
- 1 ¼ cup all-purpose flour
- ¼ cup cocoa powder
- 1 eggs room temperature
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips
- 2 Tbsp flaky sea salt (optional)
Instructions
- Preheat oven to 375oF. Line two baking sheets with a baking mat or parchment paper.
- In the mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In the mixing bowl of a stand mixer fitted with the pedal attachment, beat the butter and sugars on medium speed until light and fluffy. This takes about 2 minutes. If yo are using a hand blender, this may take a few minutes longer.
- Add egg and vanilla extract. Beat again until all combined. Do not forget to scrape down the sides of the bowl as needed.
- Add dry ingredients mixture and mix on low-speed until all combined. Add chocolate chips and mix with the spatula.
- Using an ice cream spoon or regular spoon, scoop 1 tablespoon-sized balls of dough into a lined cookie sheet. Place balls about 2 inches apart from each other.
- Bake cookies at 375oF for 10-12 minutes. Add flaky sea salt when the cookies are still warm. This is optional.
- Let cookies cool on the sheet for a few minutes before moving them to a wire rack.