Double Chocolate Chip Cookies

The Double Chocolate Chip Cookie. Immerse yourself in the world of rich, decadent cocoa goodness and velvety chocolate chips, where each bite is a symphony of indulgence. These cookies are a chocolate lover's dream, with a perfect balance of chewiness and crunch, promising to elevate your cookie experience to new, irresistible heights.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Cookies, Double Chocolate Chip Cookies, Peppermint Double Chocolate Chip Cookies

Servings: Cookies

Calories: 235kcal

Author: George - U Keep Cooking

Equipment

Air Bake Cookie Sheet

Ingredients

8 Tbsp Unsalted Butter room temperature
½ cup Sugar (100g Sugar)
½ cup Brown Sugar (100g Brown Sugar)
1 Egg (large)(room temperature)
1 Teaspoon Vanilla Extract
1 cup Flour (125 g Flour)
⅔ cup Unsweetened Cocoa Powder (55 grams)
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
1 Tablespoon Milk (15ml Milk)
1 Cup Semi-Sweet Chocolate Chips (225g Chocolate Chips) (see substitutions below)

Optional Christmas Holiday Ingredients:

¼ Teaspoons Natural Peppermint Extract
1 Candy Cane (crushed) (to sprinkle on top)
1 Cup Nestle Peppermint Hot Cocoa Morsels (I used these in the photo to make Christmas Cookies)

Instructions

Note: These cookies requires at least 3 hours of chilling, The cooler the dough is the thicker the cookies will be. The warmer the dough is the flatter the cookies will be. Ultimately its your choice and the out come you are looking for.
In a large bowl using a and-held or stand mixer beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2-3 minutes.
Add the egg and vanilla extract, and then beat on high speed until combined. Scraping down the sides and bottom of the bowl.
In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined.
The cookie dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will become thick and sticky.
Cover dough and chill in the refrigerator for at least 3 hours.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. This makes the chilled cookie dough easier to scoop and form into little cylinders.
Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop and roll dough, 2 Tablespoons. I like to press a few more chocolate chips on top right before they go into the oven.
To make a thicker cookie, make the balls taller than they are wide (almost like a cylinder or disk. Arrange 2-3 inches apart on the baking sheets.
Bake the cookies for 10 minutes or until the edges appear set and the centers still look soft.
Cool cookies for 5 minutes on the baking sheet. The cookies will slightly deflate as they cool.

Nutrition