double chocolate chip cookies
These double chocolate chip cookies are rich, soft, and absolutely irresistible! With layers of chocolate goodness and a chewy texture, they're the best double chocolate cookies recipe you'll ever make!
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 3/4 tsp. coarse sea salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat your oven to 350°F and position a rack in the center. Line two baking sheets with parchment paper to prevent sticking.
- In a medium mixing bowl, whisk together the flour, sifted cocoa powder, cornstarch, baking soda, and salt. Set this aside for now.
- Using a stand mixer with the paddle attachment (or a handheld mixer), beat the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, about 2 minutes.
- Crack in the egg and pour in the vanilla extract. Beat until just combined.
- Gradually add the dry ingredients from your bowl, mixing on low speed to avoid making a mess. Continue until fully blended.
- Remove the bowl from the mixer and gently fold in the chocolate chips with a rubber spatula.
- Scoop out cookie dough using a 1/4-cup measuring spoon or cookie scoop. Place them on the prepared baking sheets, spacing them a few inches apart to allow for spreading.
- Bake each sheet one at a time for 12 minutes. The cookies will look slightly underdone but will firm up as they cool.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. This part requires patience, but it’s worth it!