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- 1
Melt the butter and heat the oven
Melt the butter, then let it cool for a few minutes so it's warm rather than hot — hot butter will scramble your eggs. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- 2
Whisk in the sugars, eggs, and vanilla
In a large bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth and glossy, about a minute. Whisk in the eggs and vanilla until the batter looks a little lighter and ribbony. Melted butter is what gives these that chewy, fudgy texture instead of a cakey one.
- 3
Add the dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt so the cocoa and leavener are spread evenly. Add the dry mix to the wet and stir with a spatula just until no dry streaks remain — stop the moment it comes together so the cookies stay tender.
- 4
Fold in the chocolate chips
Fold in the chocolate chips. The dough will be thick and soft, like brownie batter that holds its shape. If it feels greasy or very loose, slide the bowl into the fridge for 10 to 15 minutes to firm up.
- 5
Scoop the dough
Scoop 2-tablespoon mounds of dough onto the lined sheets, spacing them about 2 inches apart since they'll spread a little as they bake.
- 6
Bake
Bake one sheet at a time for 9 to 11 minutes, until the edges are set and the tops look puffed and crackly but the centers still look slightly soft and underdone. Dark cookies are tricky to judge by color, so go by the clock and the set edges — they firm up as they cool.
- 7
Cool on the pan
Let the cookies rest on the hot pan for 5 minutes to finish cooking, then move them to a wire rack. For a bakery-style look, press a few extra chips on top while they're warm and add a tiny pinch of flaky salt.
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Double Chocolate Chip Cookies
Created by: SugarAndButter
Ingredients
- 1 cup unsalted butter
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cup semisweet chocolate chips
Instructions
- Melt the butter and heat the ovenMelt the butter, then let it cool for a few minutes so it's warm rather than hot — hot butter will scramble your eggs. Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Whisk in the sugars, eggs, and vanillaIn a large bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth and glossy, about a minute. Whisk in the eggs and vanilla until the batter looks a little lighter and ribbony. Melted butter is what gives these that chewy, fudgy texture instead of a cakey one.
- Add the dry ingredientsIn a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt so the cocoa and leavener are spread evenly. Add the dry mix to the wet and stir with a spatula just until no dry streaks remain — stop the moment it comes together so the cookies stay tender.
- Fold in the chocolate chipsFold in the chocolate chips. The dough will be thick and soft, like brownie batter that holds its shape. If it feels greasy or very loose, slide the bowl into the fridge for 10 to 15 minutes to firm up.
- Scoop the doughScoop 2-tablespoon mounds of dough onto the lined sheets, spacing them about 2 inches apart since they'll spread a little as they bake.
- BakeBake one sheet at a time for 9 to 11 minutes, until the edges are set and the tops look puffed and crackly but the centers still look slightly soft and underdone. Dark cookies are tricky to judge by color, so go by the clock and the set edges — they firm up as they cool.
- Cool on the panLet the cookies rest on the hot pan for 5 minutes to finish cooking, then move them to a wire rack. For a bakery-style look, press a few extra chips on top while they're warm and add a tiny pinch of flaky salt.