Description

Double Chocolate Chip Cookies are soft and chewy, easy to make, and so satisfying. In under 20 minutes, you can enjoy these delicious chocolate cookies with perfect crisp edges, loaded with double the chocolate, and no chilling required! It's the easiest cookie recipe to make when you have a last minute sweet craving.

Ingredients

1 cup unsalted butter, softened to room temperature
¾ cup light brown sugar, packed
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup natural cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups chocolate chips, semi-sweet (plus a little more for the top)

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Instructions

Preheat oven to 350F. Line a couple large half sheet baking pans with a silicone baking mat or parchment paper and set aside.
In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
Add egg and vanilla, and beat on low until incorporated.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and beat until just combined. Fold in the chocolate chips.
Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball. Place the cookie balls onto the prepared baking sheets, spaced at least 2 inches apart (you can fit 8 on a large cookie sheet).
Bake for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in some extra chocolate chips into the top of the cookies (if desired), and transfer to a wire cooling rack to cool completely.

Notes

How to store: Keep leftover double chocolate chip cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to one month, but they will lose some of their chewiness over time. To add the moisture back in, reheat the cookies in the microwave.

How to freeze: Double chocolate chip cookies freeze really well. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months.

How to store cookie dough: Store the cookie dough in an airtight container in the refrigerator for up to 3 days. When ready to bake, roll into balls and bake as directed in the recipe.

How to freeze cookie dough: To freeze double chocolate chip cookie dough before baking, scoop out the cookie balls and place on the lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months.

How to bake frozen cookie dough: To bake, thaw the cookie dough balls in the refrigerator overnight. Then, bake according to recipe instructions. You may need to add a couple minutes to the bake time to account for the cooler dough.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Cookies
Method: Bake
Cuisine: American