Double Chocolate Chip Cookies are a real classic and this recipe will not disappoint – they are moist chewy and a wonderful treat for chocolate lovers everywhere!
My husband has a chocolate addiction. He says he can live without it, but I have my doubts. It’s his only vice (although he’ll tell you he doesn’t have any).
I was starting to suspect that every time I baked a muffin or cake, he secretly wished it was something chocolate. With that in mind, I decided to create the most chocolaty cookie I could. This was the end result. Needless to say, they did not disappoint!
If you like your cookies thicker and a bit more chewy, you can refrigerate the dough before baking anywhere from 1 hour – 1 day.
- 1 CUPS SEMI SWEET/DARK CHOCOLATE CHIPS TO BE MELTED
- 1 CUP ALL-PURPOSE FLOUR
- 1/4 CUP UNSWEETENED COCOA POWDER
- 1 TEASPOON BAKING POWDER
- 1/4 TEASPOON SALT
- 1/2 CUP SALTED BUTTER SOFTENED
- 1/4 CUP GRANULATED SUGAR
- 1/2 CUP PACKED LIGHT BROWN SUGAR
- 1 EGG
- 2 TEASPOONS VANILLA EXTRACT
- 1 CUPS SEMI SWEET CHOCOLATE CHIPS
Preheat oven to 325F
In a microwave-safe bowl, melt 1 cup dark chocolate chips on medium power in 30 second intervals until just melted.
In a medium bowl, combine the flour, cocoa powder, baking powder and salt.
In a large bowl, beat butter, brown sugar and granulated sugar until creamy. Add melted chocolate and mix until combined. Add egg and vanilla extract and mix to combine well.
Add the dry ingredients and mix until blended.
Stir in remaining cup of chocolate chips.
Line the cookie sheets with parchment/grease-proof paper. Using tablespoon drop the dough 2 inches apart onto the prepared baking sheets.
Bake for 12 - 14 minutes until tops have cracked. Cool on baking sheets for 5 minutes. Remove to wire rack to cool completely.