Calling all chocolate lovers- this recipe is for you. This recipe for double chocolate chip cookies is decadent and rich- perfect to satisfy the sweet tooth. The key to making these cookies thick and soft is to chill the dough.
I repeat chill the cookie batter!
Do not skimp on this step- chill for at least two hours or up to 48 hours before baking. You can also freeze individual portions if you wanted to bake at a later date.
Soft Double Chocolate Chip Cookies
10 TBSP unsalted butter, room temperature
¾ cup light brown sugar
¼ cup sugar
1 large egg
1 TBSP vanilla extract
1 cup flour
2/3 cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1-1/2 cups chocolate chips (I used a mixture of semi-sweet and milk chocolate)
In the bowl of an electric mixer cream the butter and both sugars together until light and fluffy (approximately 5 minutes)
Add the egg and vanilla and combine.
Add all the dry ingredients except the chips and mix well.
Fold in the chocolate chips.
Chill the dough for at least 2 hours or up to 48 hours.
Preheat oven to 350.
Scoop rounded tablespoons onto baking sheets fit with silicon mats.
Bake 10-12 minutes.
These are honestly so soft and gooey- perfect cookies. Store in an airtight container to enjoy for a few days. These cookies are chocolaty- really chocolaty. Almost like a brownie-rich and fudgy but in a cookie form. These are perfect cookies for bake sales, luncheons and parties. Everyone will beg you for this recipe.