Chocolate Chocolate Chip Cookies (Double Chocolate Chip Cookies)
- Yield 20
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Chocolate Chocolate Chip Cookies (Double Chocolate Chip Cookies) is a dessert recipe on Avoteb. The yield on the card is 20. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 20 servings
- 1 cup (2 sticks) butter, softened to room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder (or dark chocolate cocoa powder)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet or dark chocolate chips
Method
Warm oven to 350°F (175°C). Prepare a baking sheet with parchment paper.
In the bowl of a large stand mixer, use the paddle attachment to beat butter, granulated sugar, and brown sugar together on medium-high speed until light and fluffy (about 2 minutes). Tip in in eggs and vanilla, and beat on medium-speed until combined.
In a separate bowl, whisk together the flour, cocoa, baking soda, and salt until combined. Gradually add the dry flour mixture into the butter mixture and beat on medium-low speed until combined. Fold in the chocolate chips until combined. Lid and chill the dough in the refrigerator for at least 30 minutes. (Or you can wait until after the next step, and chill the dough once it has been formed into balls and placed on the cookie sheet, which only takes 10-15 minutes.)
Roll the dough into 1.5-tablespoon balls, and place on the parchment-covered baking sheet so that the dough balls are at least 3 inches apart. Roast for 8 to 10 minutes, or until the cookies are cooked through. Lift and let cool for 5 minutes, then move the cookies to wire racks to cool completely.
