Description

Rich and decadent double chocolate chip cookies with a soft center and crisp edges, loaded with chocolate chips for the ultimate chocolate lover’s treat.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 cups semi-sweet chocolate chips
1 cup milk chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the semi-sweet and milk chocolate chips.
Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers are still soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra gooey cookies, slightly underbake them.
You can chill the dough for 30 minutes to prevent spreading.
Use a cookie scoop for evenly sized cookies.