Double Chocolate Chip Cookies

What is better than a regular chocolate chip cookie? That’s right, double chocolate chip cookies.

Cookies in my house don’t usually last that long. My hubby loves cookies and can eat a whole bag in one sitting. I like to make mine last, so homemade cookies are a cheaper option.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Directions

Preheat the oven to 350 degrees. In a small bowl, whisk together the flour and baking soda and set aside.

In the bowl combine the butter with both sugars and beat on medium speed until light and fluffy. Reduce speed to low add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.

Add flour mixture; mix until just combined. Stir in the chocolate chip

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes.

Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Course Snack
Cuisine Canadian
Keyword double chocolate chip cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 cookies
Author Mama Bear6910

Ingredients

  • 2 1/4 cups flour
  • 1/2 tsp Baking Soda
  • 1 cup Brown Sugar
  • 1/2 cup sugar
  • 4 tbsp cocoa
  • 2 tbsp Vanilla
  • 2 eggs
  • 1 tsp Salt
  • 2 cups chocolate chips
  • 1 cup butter

Instructions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. 
  2. In the bowl combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
  3.  Add flour mixture; mix until just combined. Stir in the chocolate chips.

  4. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  5. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Recipe Notes


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