Double Chocolate Cookies

Claire Cohen
  • 39 mins
  • Prep: 27 mins,
  • Cook: 12 mins
  • Yield: about 36 (36 servings)

Made with mini chocolate chips and unsweetened cocoa powder, this cookie is for chocolate lovers.

What You'll Need

  • 2 1/4 cups all-purpose flour
  • 2/3 cup Dutch-processed cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (softened)
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 teaspoon​ vanilla extract
  • 2 large eggs (at room temperature)
  • 1 cup chocolate chips (mini dark or semisweet)

How to Make It

  1. Preheat the oven to 350 F.
  2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Cream the butter in a large bowl with an electric mixer on medium speed until light and fluffy. Add the granulated and brown sugars and vanilla, beating until the mixture is smooth and creamy. Add the eggs to the butter mixture, beating until combined. Gradually add the flour mixture, beating until well combined. Stir in the mini chips. 
  1. Using a 1 1/2 inch cookie scoop, drop the dough onto baking sheets. Bake until slightly set, 9 to 11 minutes (The cookies will appear to be slightly under-cooked in the center, but will firm up once they’ve cooled.)
  2. Set the baking sheet on a wire rack and let the cookies cook for 1 to 2 minutes, before transferring them t the racks to cook completely Store in an airtight container. 

Recipe Notes and Tips

Cookie scoops are readily available at kitchen stores in a variety of sizes. A 1 1/2-inch scoop works for most cookie recipes. This gadget makes quick work of dropping the dough onto the baking sheet, and has the added benefit of creating uniform cookies.