Soft and Chewy Double Chocolate Chip Cookies
These deep, dark double chocolate chip cookies and so soft, chewy, and rich! I love the easy no mixer method and crowd-pleasing results.
Servings 24 cookies
Calories 200kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp table salt
- 12 tbsp (6 oz) unsalted butter
- 2/3 cup cocoa powder
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp vanilla extract
- 1 1/2 cups bittersweet chocolate chips
- 3 tbsp milk
Instructions
- Mix together the flour, baking soda, salt. Set aside.
- Melt the butter over medium heat. Take the butter off the heat and whisk in the cocoa powder.
- In a large bowl, whisk together the eggs and granulated sugar until the mixture is a light, creamy yellow color and very thick, about 3 minutes. Add the brown sugar and vanilla and whisk until smooth. Then whisk in the butter and cocoa mixture. Next, add the flour mixture and fold it in with a large silicone spatula. And last add 1 cup of the chocolate chips and the milk and mix those in.
- Cover the bowl and refrigerate the cookie dough for at least 3 hours and up to 3 days. When you are ready to make the cookies, if they were refrigerated for over 3 hours, let them warm up for 20-30 minutes before beginning.
- Preheat oven to 325F.
- Divide the dough into 24 portions and arrange them 8 portions to a cookie sheet. Flatten out each ball of dough a bit and top with some of the reserved chocolate chips. Bake for 14-16 minutes. Let cool for 2-3 minutes on the baking sheet then transfer the cookies to a cooling rack.
Notes
- I used a #24 cookie scoop which holds about 2 1/2 tablespoons per scoop.
- Additional toppings which can be fun to use include chopped macadamia nuts (or other chopped nuts) or white chocolate chips. One half cup of any topping is all you'll need to top the cookies.
- You can use a hand mixer to whip the eggs and sugar together, but I find that the whisk does a great job and saves me from pulling out the mixer.
- Mixing the cocoa powder in the melted butter allows the cocoa to 'bloom' and deepens its flavor.
- Don't skip the resting step! While 3 hours is the minimum, I would recommend an overnight rest. That will allow the flavors to fully develop.
Nutrition
Calories: 200kcal