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Double Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

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!

Yields: 20 cookies
Ingredients
  • 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
Instructions

  1. Preheat oven 350ºF. 

  2. In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

  3. 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.

  4. Roll the dough into balls and place on a baking sheet. Bake for 12-14 minutes at 350ºF.

Recipe Notes

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.