Chocolate fans rejoice! These gooey double chocolate chip cookies are the ultimate in chocolate decadent treats. These double chocolate cookies will be a fast favorite for all your chocolate lovers.
My daughter is the chocolate queen. If it is has chocolate in it, we love it. Honestly, the more chocolate there is – the better! Sometimes we like to make different types of chocolate chip cookies, like these Gluten-Free Chocolate Chip Cookies or Chocolate Chip Cookies with pudding mix!
The best double chocolate chip cookies recipes
Ingredients
1 stick unsalted butter, room temperature
1/3 cup sugar
2/3 cup brown sugar
½ tsp baking powder
1 egg
¾ cup cocoa powder
1 cup milk chocolate chips
2 tsp vanilla extract
½ tsp salt
1 cup flour
Directions
In an electric mixer fitted with the paddle attachment combine the butter and sugars until light and fluffy.
Add the egg and vanilla and combine.
Add the remaining ingredients except the chocolate chips and combine.
Fold in the chocolate chips.
Place in the refrigerator for at least 2 hours.
Preheat oven 350, line baking sheets with silicon mats.
Roll dough in 1 TBSP balls , about 3 inches apart.
Bake 12-14 minutes.
These double chocolate chip cookies freeze well so make a few batches and pop them in the freezer when you have time. Simply take out the night before you need cookies for a bake sale, soccer game or party and you are all set.
If you are looking to make these into an even greater treat, make them into ice cream sandwiches and roll the edges in sprinkles.
Happy Baking!
The best double chocolate chip cookies recipes
Ingredients
- 1 stick unsalted butter room temperature
- 1/3 cup sugar
- 2/3 cup brown sugar
- ½ tsp baking powder
- 1 egg
- ¾ cup cocoa powder
- 1 cup milk chocolate chips
- 2 tsp vanilla extract
- ½ tsp salt
- 1 cup flour
Instructions
- In an electric mixer fitted with the paddle attachment combine the butter and sugars until light and fluffy.
- Add the egg and vanilla and combine.
- Add the remaining ingredients except the chocolate chips and combine.
- Fold in the chocolate chips.
- Place in the refrigerator for at least 2 hours.
- Preheat oven 350, line baking sheets with silicon mats.
- Roll dough in 1 TBSP balls , about 3 inches apart.
- Bake 12-14 minutes.
