Rich, delicious and packed full of chocolate flavor, these incredible Double Chocolate Chip Cookies are quick and easy to make!
Prep Time 10mins
Cook Time 45mins
Servings 18large cookies
1cupcold, unsalted butter, cut into small cubesfreezing butter slightly makes it easier to cut into cubes (unsalted butter is fine)
1 1/4cupsbrown sugar, packed
½cupunsweetened cocoa powder
2 ¼cupsall-purpose flour
2 ½cupssemi-sweet chocolate chips
Preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Because the butter is cold, it does take some time for the butter and sugar come together. Once well combined, blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder until well blended.
Add 1 1/4 cups of the flour, salt and baking powder to the bowl and mix on low speed just mixed. Add in remaining cup of flour and chocolate chips and mix until just combined, but do not over mix. Dough will be thick.
Scoop dough with a standard size levered ice cream scoop (or spoon out about 1/3 cup for each cookie). Place on the prepared baking sheets, a few inches apart.
Bake 13-15 minutes or until edges start to look fully cooked and the top of cookies does not depress if lightly touched. Let cool on the baking sheets 5-10 minutes, then transfer to a wire rack to cool completely. Store tightly covered.
It's very important to measure your flour correctly! Flour must be spooned into your measuring cup, you should not scoop the flour with your measuring cup. Doing this will result in more flour than the recipe calls for, and thus a very dense cookie. Feel free to mix up your mix-ins. While I used chocolate chips for this recipe today, peanut butter chips, white chocolate chips, cinnamon chips or even caramel chips would be great in place of chocolate chips, or in combination with them.