Double Chocolate Cookies
These velvety double chocolate cookies are the kind of treat I love making when I want something rich, soft, and easy to share. They bake up with deep cocoa flavor and plenty of chocolate in every bite.These cookies have a soft center, a tender bite, and a bold chocolate taste that feels comforting and special at the same time. They are simple enough for a weeknight bake, but lovely enough to bring to a gathering or tuck into a lunchbox.
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Electric Mixer or stand mixer
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Wire rack
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup butter softened
- 0.75 cup brown sugar packed
- 0.5 cup granulated sugar
- 1 egg
- 1 teaspoon alcohol-free vanilla
- 1 cup chocolate chips or chopped chocolate
Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until smooth and fluffy.
- Add the egg and alcohol-free vanilla, then mix until the dough looks glossy and well combined.
- Stir the dry mixture into the wet ingredients just until the dough comes together.
- Gently fold in the chocolate chips or chopped chocolate.
- Scoop the dough onto a lined baking sheet and bake until the edges are set and the centers still look slightly soft. Let the cookies rest on the pan for a few minutes before moving them to a wire rack.
Notes
Store the cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies or unbaked dough balls for up to 2 months. To reheat, microwave a cookie for about 10 seconds or warm several cookies in a low oven for a few minutes.