These delicious cookies are incredibly soft and super chocolate-y!! They are really quick to make, and you don’t have to chill the dough!
We are so happy to be sharing this recipe with you! These really are the best double chocolate chip cookies–we make them all the time at our house!! These cookies are super chocolate-y and so soft and chewy!♥
Double chocolate chip cookies have always been one of our favorite types of cookies. They have all of the chocolate-y goodness you love in a chocolate chip cookie, but times 2!!
The base of this recipe is very similar to our favorite chocolate chip cookies we posted a while back, but with a few changes:
- Take out the cornstarch. We tried making these cookies with the addition of cornstarch, but found that they turned out way too puffy. One less ingredient needed to make these easy cookies!
- BIGGER COOKIES!! We decided that we wanted to make these cookies a bit larger than our classic chocolate chip cookies. Instead of making 27, these cookies make 20. We found this size cookie to be perfect!
These cookies are perfect for dunking, too!!↓↓
We hope you try these amazing cookies; let us know what you think when you do!:)
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
These delicious cookies are incredibly soft and super chocolate-y!! They are really quick to make, and you don't have to chill the dough!
- 1 and 1/4 cups (168g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (113g) unsalted butter, softened
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (53g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup (177g) semi-sweet chocolate chips
- 1/4 cup (20g) unsweetened natural cocoa powder
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Preheat oven 350ºF.
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In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
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In a large bowl, use a electric handheld mixer or stand mixer to beat the butter on medium speed for 2 minutes, until creamy. Add the sugars and beat on medium speed for 2 more minutes. Add the egg and vanilla and mix until combined. Use a spatula to fold in the dry ingredients until incorporated. Fold in chocolate chips.
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Roll the dough into balls and place on a baking sheet. Bake for 12-14 minutes at 350ºF.
Make Ahead Tip: Cookies can be stored in an airtight container at room temperature for 2-3 days. Baked cookies can be frozen for 3-4 months. This recipe can be easily doubled or tripled.
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