Double Chocolate Chip Cookies

5 from 1 vote

There's a double dose of chocolate baked into every Double Chocolate Chip Cookie!

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 153kcal

Preheat the oven to 350°, and line three baking sheets with parchment paper.
Combine the flour, cocoa powder, salt, and baking soda in a small bowl and use a whisk to mix everything. Set aside.
In a separate large mixing bowl, cream together the butter, brown sugar, and sugar with an electric mixer until fluffy. Add the egg and vanilla and mix until smooth.
Add the dry ingredients and continue mixing until the cookie dough is thick and slightly sticky.
Fold in the chocolate chips, then use a 1 1/2 tablespoon cookie scoop to scoop out balls of dough, roll them in your hands until smooth, and place them about 2 inches apart on the parchment-lined baking sheets. (I was able to fit 12 cookies on each sheet.) Press 3 or 4 more chocolate chips on top of each dough ball.
Bake the cookies, one cookie sheet at a time, for 12-15 minutes, then let them cool for about 10 minutes. Serve warm or continue cooling them to room temperature.

Storage:

To Store: Store the cookies in an airtight container on the counter for up to 4 days or in the fridge for up to 7 days. Warm up or bring to room temperature before serving.
To Freeze: Store the cookies in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter.

Tips:

I do not recommend using dark brown sugar for this recipe. It has more molasses and may spread the cookies out too much when they are baking.
You can use salted butter instead of unsalted butter, but you should omit half of the added salt.
Using a cookie scoop of a different size may result in a different number of cookies. I used a 1 1/2 tablespoon cookie scoop and yielded 28 cookies.
These cookies are delicious when served warm or at room temperature.