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Double Chocolate Cookies


  • Author: Sally Thompson
  • Total Time: 20 minutes
  • Yield: 20 cookies

Description

Rich, chewy, and loaded with both cocoa and melty chocolate chunks, these Double Chocolate Cookies are a chocolate lover’s dream. They’re quick to whip up, don’t require chilling, and are perfect for satisfying cravings or sharing with friends.


Ingredients

Unsalted Butter

Brown Sugar

Granulated Sugar

Egg

Vanilla Extract

All-Purpose Flour

Unsweetened Cocoa Powder

Baking Soda

Salt

Chocolate Chunks or Chips


Instructions

1. Melt the butter and let it cool slightly.

2. Whisk together melted butter, brown sugar, and granulated sugar until smooth.

3. Add the egg and vanilla extract; mix until glossy.

4. In another bowl, whisk together flour, cocoa powder, baking soda, and salt.

5. Combine the wet and dry ingredients to form a dough.

6. Fold in the chocolate chunks or chips.

7. Scoop dough into balls and place on a lined baking sheet.

8. Bake at 350°F (175°C) for 9–11 minutes.

9. Cool on the baking sheet for 5–10 minutes before transferring to a rack.

Notes

For extra thick cookies, chill the dough for 30–60 minutes.

Use chopped chocolate bars instead of chips for gooier centers.

Freeze cookie dough balls for up to 2 months for fresh-baked cookies anytime.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert