Homemade double chocolate chip cookies are so incredibly delectable, especially warm right out of the oven!

Homemade double chocolate chip cookies are so incredibly delectable, especially warm right out of the oven!

Almost every weekend I make cookies. It takes less than 30 minutes to whip up the ingredients and then bake them off.

Let’s face it, we’re all crazy-busy and time is valuable – but, 30 minutes for homemade cookies is a well-used chunk to part with, in my book!

Plus? COOKIE DOUGH.

Recently, I let my seven year old decide which cookies we’d be having for the week. Usually his first choice is Snickerdoodles (he’s a big fan of cinnamon), but this time he surprised me.

“Chocolate chip cookies. With CHOCOLATE cookies,” he proposed. In grown-up speak I take this to mean double chocolate chip cookies.

And obviously my answer was, “ABSOLUTELY!!!” When is double the chocolate ever a bad idea, right?

Homemade double chocolate chip cookies are so incredibly delectable, especially warm right out of the oven!

This recipe only has 10 ingredients, all of which you can pronounce (and probably have sitting in your fridge and pantry right now). Forget store-bought, this double chocolate chip cookies recipe is a winner!

Double Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Homemade double chocolate chip cookies are so incredibly delectable, especially warm right out of the oven!
Author:
Serves: 2 dozen
Ingredients
  • 1 stick salted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1-1/8 cup unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 8 ounces semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 375°F.
  2. In the bowl of a stand mixer with the paddle attachment, cream the butter, granulated sugar and brown sugar together on medium-high until the mixture is light and fluffy, about 2 minutes. Add the egg and vanilla and continue mixing on medium for 2 minutes, or until everything is creamy.
  3. In a separate mixing bowl, combine the flour, baking soda, salt and cocoa powder. With the stand mixer set on low, add the dry ingredients to the wet ingredients about a 1/2 cup at a time, fully mixing before adding the next 1/2 cup. Add the chocolate chips and mix just long enough for them to be fully incorporated.
  4. Drop the cookie dough in heaping teaspoonfuls on ungreased baking sheets, spaced about 1-inch apart. Bake them for 10-12 minutes, or until the tops are nearly set. Let them cool on the baking sheet for 1 minute, then transfer the cookies to a rack to cool completely.

 

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