Ingredients for Double Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 ½ cups all-purpose flour
- cups wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups dark chocolate chips
- cups milk chocolate
- ¾ cup unsweetened cocoa powder
- 1 ½ cups semi-sweet chocolate chips
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How to Make Double Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar in a large bowl until light and fluffy. Use an electric mixer on high speed or mix vigorously by hand.
- Reduce mixer speed to medium and beat in 2 large eggs and 1 teaspoon pure vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 1 cup semi-sweet chocolate chips and 1 cup dark chocolate chips.
- Melt the remaining ½ cup semi-sweet chocolate chips and ½ cup dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Gently fold the melted chocolate into the cookie dough.
- Scoop rounded tablespoons (approximately 1 ½-inch balls) of cookie dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Gently flatten each cookie ball slightly with your palm.
- Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. (Baking time may vary depending on your oven).
- Let the cookies cool on the baking sheets for 2-5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
91g
Fat
51g
Carbs
14g
