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

Ingredients

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)

Directions

 

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.

Cool completely.

 

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.