Double Chocolate Chip Cookies
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Double Chocolate Chip Cookies
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These double chocolate chip cookies are beyond good - they're heavenly! Seriously, this cookie recipe is made for any chocoholic out there. My double chocolate chip cookies are full of milk and semi-sweet chocolate chips, giving them a rich and decadent flavor that's hard to resist. Trust me when I say these cookies are a guaranteed crowd-pleaser!
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Ingredients
- 2 cups + 2 Tablespoons Flour see note
- ½ cup + 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter two sticks, softened
- ⅔ cup white sugar
- ⅔ cup brown sugar firmly packed
- 1 tablespoon vanilla extract
- 2 large eggs
- ¾ cup milk chocolate chips
- ½ cup semi-sweet chocolate chips
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Instructions
- Preheat oven to 375 degrees F.
- Sift flour, cocoa powder, baking soda, baking powder and salt together in a medium bowl. Set aside.
- In a large bowl, cream the butter and both sugars together until light and fluffy, 2-3 minutes.
- Add eggs one at a time, mixing well between each addition. Add vanilla and mix until combined.
- Gradually add the dry ingredients, paying attention to the dough consistency. The dough should be slightly sticky when touched. You may need to add a little extra flour or leave a little bit out (see note).
- Add the chocolate chips and mix until just combined.
- Drop rounded tablespoons onto parchment lined cookie sheets (or you can grease them), I usually fit a dozen per sheet. (See note for directions on how to make extra thick and chewy cookies.)
- Bake in preheated oven for 8-10 minutes, rotating the sheets halfway and checking at 8 minutes. The cookies should appear done on the edges but still soft in the middle when they are finished cooking.
- Let cool on the cookie trays for 5 minutes before transferring to a cooling rack.
Equipments used:
Notes
- The amount of flour you use is going to vary depending on where you live, the weather, etc. The dough for these cookies should be slightly sticky but not dry or overly gooey. You may need to adjust based on your particular situation.
- To get extra thick and chewy cookies, I use a scoop that is 1.5 inches in diameter. I scoop (leveled scoop) 8 cookies onto my sheet tray, very lightly press down (just enough to make the tops a bit flat), and then place another scoop on top of the first scoop. Bake until the edges are done and the centers are slightly doughy, about 10-12 minutes for this recipe. Perfect thick and chewy cookies every time!
Nutrition Information
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Calories
142.3kcal
(7%)
Carbohydrates
17.32g
(6%)
Protein
1.69g
(3%)
Fat
7.74g
(12%)
Saturated Fat
4.7g
(24%)
Cholesterol
23.59mg
(8%)
Sodium
133.56mg
(6%)
Potassium
66.45mg
(2%)
Fiber
0.79g
(3%)
Sugar
10.88g
(22%)
Vitamin A
170.78IU
(3%)
Calcium
20.25mg
(2%)
Iron
0.73mg
(4%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 1423 kcal
% Daily Value*
| Calories | 142.3kcal | 7% |
| Carbohydrates | 17.32g | 6% |
| Protein | 1.69g | 3% |
| Fat | 7.74g | 12% |
| Saturated Fat | 4.7g | 24% |
| Cholesterol | 23.59mg | 8% |
| Sodium | 133.56mg | 6% |
| Potassium | 66.45mg | 1% |
| Fiber | 0.79g | 3% |
| Sugar | 10.88g | 22% |
| Vitamin A | 170.78IU | 3% |
| Calcium | 20.25mg | 2% |
| Iron | 0.73mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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