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Best Double Chocolate Chip Cookies
Emily

Best Double Chocolate Chip Cookies Ever

These double chocolate chip cookies are rich, chewy, and loaded with deep cocoa flavor. Crispy on the edges and fudgy in the middle, they’re the ultimate chocolate lover’s dream — perfect with a glass of cold milk or a scoop of vanilla ice cream.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips (semi-sweet or dark)

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Baking sheet
  • parchment paper or silicone mat
  • Wire rack

Method
 

  1. Preheat the oven to 350°F (175°C) to ensure even baking.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined.
  6. Fold in the chocolate chips until evenly distributed throughout the dough.
  7. Drop spoonfuls of dough onto a lined baking sheet, leaving space between each for spreading.
  8. Bake for 10–12 minutes until the edges are set but the centers remain soft.
  9. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Use room-temperature butter for the best texture. For extra indulgence, sprinkle a touch of flaky sea salt on top before baking. You can also chill the dough for 30 minutes for thicker, bakery-style cookies. Store leftovers in an airtight container for up to 5 days.