Double Chocolate Chip Cookies Recipe

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

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Prep Time 15

Cook Time 9

Servings cookies

Calories 180kcal

Author Beth Pierce

Ingredients

2 cups all-purpose flour
¾ cup Dutch process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 eggs room temperature
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
½ cup chopped walnuts or pecans optional

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

Store completely cooled cookies in an airtight container for up to 4 days or freeze them for up to 2 months.

Nutrition