Double Chocolate Chip Cookies
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?
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!
- 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
- Preheat the oven to 375°F.
- 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.
- 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.
- 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.