Fudgy Double Chocolate Cookies
Indulge in these rich and fudgy double chocolate cookies, perfect for any chocolate lover seeking a bakery-style treat.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 2 cups dark chocolate chips
Instructions
Preparation
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips gently.
- Cover the dough and chill in the refrigerator for at least 30 minutes to firm up.
Baking
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie for spreading.
- Bake the cookies for 10–12 minutes, until the edges are set but the centers are still soft. Do not overbake.
Serving
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve with milk or coffee.
Storage
- Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Notes
Pro Tips: Chill the dough for firmer cookies. Ingredient Substitutions: For a different flavor, try white chocolate chips instead of dark chocolate. How to Serve: These cookies pair beautifully with a cold glass of milk. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the dough in advance and freeze for up to a month.