Chocolate Chocolate Chip Cookies

Common pantry ingredients combine in chocolate chocolate chip cookies to pack intense chocolate flavor into a moist, chewy cookie. Quick and easy prep!

Course Dessert

Cuisine American

Keyword Chocolate Chip Cookies, chocolate cookies, Double Chocolate Chip Cookies

Prep Time 15

Cook Time 8

Cooling Time 2

Total Time 23

Servings cookies

Calories 106kcal

Author Kathleen

Ingredients

2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup brown sugar, packed
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
In a small bowl, whisk together flour (2 1/4 cups), cocoa (1/2 cup), baking soda (1 teaspoon), and salt (1/2 teaspoon).
In a large mixing bowl cream together butter (1 cup), brown sugar (1 cup), granulated sugar (3/4 cup), and vanilla (1 teaspoon) until well combined. Add eggs (2) and beat for 2 minutes, or until the mixture is light and fluffy.
Gradually add in flour mixture and mix just until combined. Stir in chocolate chips (2 cups).
Using a small cookie scoop, scoop out balls of dough and place them on prepared baking sheets. Bake in preheated oven, just until the centers of cookies no longer look wet, about 8 minutes. Cool on baking sheets for 5 minutes then remove and cool completely on wire baking racks.

Notes

Don’t overmix: As you add the dry ingredients, stop mixing when you have just a few streaks of flour left. As you incorporate the chocolate chips, you’ll finish mixing in the flour.
Don’t overbake: Pull the cookies out when they look slightly wet in the center. They’ll finish setting up on the sheet as they cool.
Cool cookie sheets: Make sure the cookie sheets are cool before spooning another batch of cookies on them. If they are warm, the butter will begin to melt which will result in flatter, crispier cookies.
Cool the dough: If you want ultra-thick cookies, let the dough cool in the fridge for a couple of hours or overnight. This slows down how quickly the butter melts in the cooking process and helps the cookies hold their height and moisture.

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