Description

Thick, rich, and decadent double chocolate chip cookies that taste just like they came from a bakery. Perfectly chewy on the inside with slightly crisp edges.

Ingredients

Units Scale

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups semi-sweet chocolate chips
1 cup milk chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in both types of chocolate chips evenly.
Drop dough by large spoonfuls or use a cookie scoop onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set but the centers look slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra gooey centers, do not overbake the cookies.
Dough can be chilled for 30 minutes for thicker cookies.
Try adding a sprinkle of sea salt on top before baking for added flavor.

Nutrition

Serving Size: 1 cookie
Calories: 230
Sugar: 20g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 2g
Cholesterol: 30mg