Double Chocolate Chip Cookies

Double chocolate chip cookies are irresistible with the use of unsweetened cocoa powder and semi-sweet chocolate chips to create a rich chocolate flavor.

If you are a brownie lover, then these cookies are going to be right up your alley! They are pure chocolatey goodness with the best texture.

These are rich but in the best sense. Since they are made with unsweetened cocoa powder and semi-sweet chocolate chips, so they aren’t overly sweet. Pair them with a glass of milk and you could easily eat a few of these cookies in one sitting. I would know, I did that!

These would make into the best base for an ice cream sandwich. Put some vanilla ice cream between two of these cookies and that would be the ultimate treat.

You could easily double this cookie recipe to make a larger batch or freeze the dough for a later use. This dough freezes wonderfully. You will have to adjust your baking time if you bake them straight from frozen. Just keep that in mind.

Some other cookie recipes you should try are my Molasses Cookies, Carrot Cookies, No Bake Cookies, Oatmeal M&M Cookies, and Candy Cane Cookies.

Ingredients

• Semi-Sweet Chocolate Chips
• Salted Butter
• Granulated Sugar
• Brown Sugar
• Egg
• Vanilla Extract
• Flour
• Unsweetened Cocoa Powder
• Baking Soda

Instructions

• Using a stand mixer, beat together the softened butter, granulated sugar, and the brown sugar. Mix on medium speed for about 2 minutes.
• Add in the egg and vanilla extract. Mix until just combined.
• Next add the flour, unsweetened cocoa powder, and baking soda. Mix on low speed until just combined. Don’t over mix the batter.
• Remove the bowl from the stand mixer and add in the semi-sweet chocolate chips. Stir these in by hand with a wooden spoon. Cover the bowl with plastic wrap and let the dough chill in the refrigerator for one hour.
• When there is about 15 minutes left until the hour is up, turn the oven on to 350 degrees. Line a couple of baking sheets with parchment paper.
• Divide the dough using a 2-tablespoon sized cookie scoop. Spread the cookie dough balls out because they will spread quite a bit while cooking.
• Bake for 13 minutes. Let rest on the baking sheet for about 5 minutes before transferring to a cooling rack. Store in an airtight container.