Double Chocolate Chip Cookies 

These Double Chocolate Chip Cookies are the ultimate treat for chocolate lovers. Rich, decadent, and packed with gooey chocolate chips, these cookies are soft, chewy, and utterly irresistible. The key to their amazing texture is chilling the dough, which allows the flavors to meld and the cookies to bake up thick and chewy.

 Ingredients

• 1 cup (226g) unsalted butter, softened to room temperature

• 1 cup (200g) granulated sugar

• 1 cup (220g) packed light brown sugar

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 2 ¼ cups (280g) all-purpose flour, spooned and leveled

• ⅓ cup (40g) natural unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2 tablespoons (30ml) milk

• 2 cups (340g) semi-sweet chocolate chips

 Directions

1. Cream the Butter and Sugars
   In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2–3 minutes.

2. Add Eggs and Vanilla
   Add the eggs and vanilla extract, and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

3. Combine Dry Ingredients
   In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.

4. Mix Wet and Dry Ingredients
   With the mixer running on low speed, slowly add the dry ingredients into the wet ingredients. Beat on low until combined. The dough will be thick.

5. Add Milk and Chocolate Chips
   Switch to high speed and beat in the milk, then fold in the chocolate chips. The dough will be sticky and tacky.

6. Chill the Dough
   Cover the dough tightly and chill in the refrigerator for at least 3 hours, or preferably overnight. Chilling is mandatory for this sticky dough.

7. Preheat and Prepare
   Remove the dough from the refrigerator and let it sit at room temperature for 10–20 minutes to make it easier to scoop and roll. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

8. Scoop and Shape
   Scoop and roll the dough into balls, about 1.5 tablespoons in size. Make the balls taller than they are wide. Arrange them 2–3 inches apart on the baking sheets.

9. Bake
   Bake the cookies for 11–12 minutes, or until the edges appear set and the centers still look soft. If they aren’t spreading by minute 9, lightly bang the baking sheet on the counter 2–3 times to help initiate spreading.

10. Cool and Add Extra Chocolate Chips
    Cool the cookies for 5 minutes on the baking sheet. During this time, press a few more chocolate chips into the tops of the warm cookies, if desired. Transfer to a cooling rack to cool completely.

11. Serve and Store
    Cover leftover cookies tightly and store at room temperature for up to 1 week.

Nutritional Information (per serving)

• Calories: Approximately 162 kcal

• Total Fat: 9g

  • Saturated Fat: 3g

• Cholesterol: 9mg

• Sodium: 148mg

• Total Carbohydrates: 22g

  • Dietary Fiber: 1g

  • Sugars: 16g

• Protein: 2g

• Calcium: 12mg

• Iron: 1mg

• Potassium: 74mg