These double chocolate chip cookies are soft, chewy and fudgy. Using both cocoa powder and chocolate chips results in a decadent cookie that no chocolate lover can resist!
Prep Time: 20 minutesminutes
Cook Time: 10 minutesminutes
Chill Time: 15 minutesminutes
Total Time: 45 minutesminutes
Servings: 36
Ingredients
1cup (2 sticks, or 226 grams)unsalted butter, at room temperature
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar on medium speed. Add the eggs and vanilla and mix until smooth.
In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Stir the chocolate chips. Gradually add the flour mixture into the wet ingredients and mix on low speed just until combined.
Using a large cookie scoop (or about 2 Tablespoons), spoon dough onto the baking sheet. Press extra chocolate chips on top, if desired. Chill 15 minutes.
Bake 8 to 10 minutes, or until the edges are slightly crisp but still soft in the middle. Let set on the pan 2 minutes before transferring to a wire rack to cool completely. Sprinkle the tops with flaky sea salt, if desired.
Notes
Size: I prefer to use a large cookie scoop, but it will only make 24 cookies. The medium scoop will make 36 cookies. Storage: Store in a covered container at room temperature up to 3 days.