Chocolate lovers unite around these easy-to-make moist Double Chocolate Chip Cookies with a rich deep chocolate taste and loads of semi-sweet chocolate chips.
Course Dessert
Cuisine American
Keyword double chocolate chip cookie recipe, double chocolate chip cookies recipe, how to make double chocolate chip cookies
Prep Time 15 minutesminutes
Cook Time 9 minutesminutes
Servings 36cookies
Calories 180kcal
Author Beth Pierce
Ingredients
2cupsall-purpose flour
3/4cupDutch process cocoa powder
1teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1cupunsalted butter softened
3/4cupsugar
3/4cuppacked brown sugar
2eggs room temperature
1teaspoonvanilla extract
2cupssemi-sweet chocolate chips
1/2cupchopped walnuts or pecansoptional
Instructions
Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Using a stand mixer with the paddle attachment or a hand mixer cream the butter with sugar and brown sugar until light and fluffy. Add the eggs and the vanilla and mix until incorporated, scraping down the sides of the bowl as needed.
Turn the mixer to low. Add the flour mixture to the butter mixture in several increments mixing just until combined. Remove from the mixer, and using a spoon stir in the chocolate chips and, if desired nuts.
Drop by rounded tablespoons onto the prepared baking sheet. Bake for 8-9 minutes or until set. After 5 minutes, remove to cookie cooling racks.
Notes
Use good quality unsweetened cocoa and chips. My preferred brand is Ghirardelli, but there are other excellent brands as well.
Always preheat the oven and load the cookies on the middle rack in the center of the oven.
Feel free to add chopped nuts to this recipe. Roasted pecans, walnuts, roasted peanuts, roasted cashews, and roasted macadamia nuts all taste great in these cookies.
Cover the baking sheets with parchment paper or silicone mats.
Whip the butter and both sugars until light and fluffy. This should take about two minutes on medium using a mixer or stand mixer.
Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much, refrigerate the dough for several hours. If they do not spread enough gently press them down with the backside of a spatula.
I use my 1 1/2 tablespoon cookie scoop for most of my cookies. It seems to be the perfect size.
Store completely cooled cookies in an airtight container for up to 4 days or freeze them for up to 2 months.