Double Chocolate Chip Cookies

Last updated on February 23, 2019 by Liza Hawkins

Homemade cookies are so incredibly delectable…especially warm right out of the oven.

Every weekend I make cookies. It takes less than 30 minutes to whip up the ingredients and then bake them off, so I feel like that’s time well spent on my part.

Let’s face it, we’re all crazy-busy and time is valuable – thirty minutes is a good chunk to part with!

Plus? COOKIE DOUGH.

This weekend I let my five year old decide which cookies we’d be having this week.

Chocolate chip cookies. With chocolate cookies.

In grown-up speak I take this to mean double chocolate chip cookies. And, ABSOLUTELY.

Only 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!

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Yield: 28 cookies

Double Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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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

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 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.