Easy Chocolate Chocolate Chip Cookies Recipe

I’m excited to share my Double Chocolate Chip Cookie Recipe that features unsalted butter, a mix of granulated and light brown sugars, and a touch of unsweetened cocoa powder. Add in semisweet chocolate chips and aromatic vanilla extract for a soft, chewy cookie that captures simplicity and rich flavor.

I was experimenting in the kitchen the other day and stumbled on this twist on the easiest chocolate chip cookies you’ve ever tried. I mixed 1/2 cup unsalted butter that was super soft with equal parts granulated and light brown sugars until everything got nice and smooth.

Then I whisked in 1 large egg and a teaspoon of vanilla extract. The addition of 1/4 cup unsweetened cocoa powder and 3/4 cup all purpose flour gave these cookies a double chocolate vibe that’s kinda wild.

Once I folded in 1 cup semisweet chocolate chips along with a dash of baking soda and salt, I knew I was onto something special. This recipe isn’t only fast to whip up in about 20 minutes, but it also brings a fresh take on the best chocolate chip cookies recipe out there.

Trust me, if you dig choc chip cookies, you’ll be hooked on these double chocolate treats.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I love how quick and easy it is to whip up a batch of these cookies, especially when I’m in a rush. Second, the rich, double chocolate flavor makes every bite feel like a treat, and it never fails to satisfy my sweet tooth. Third, I appreciate the soft and chewy texture with just the right amount of crunch at the edges, which is perfect for when I need a little comfort food fix.

This double chocolate chip cookie recipe is super simple and really hits the spot every time. Its one-bowl method makes it so convenient because you don’t have to deal with a bunch of dishes. You just cream the butter and sugars, mix in the egg and vanilla, and then stir in the dry ingredients before folding in all those chocolate chips. Then, just scoop out the dough onto a baking sheet and pop it in the oven for around 10-12 minutes. The cookies come out with crispy edges and a soft, gooey center, and they only take about 20 minutes from start to finish. I love making these cookies because they taste amazing fresh out of the oven, even if they’re a little warm, and they’re the perfect quick treat when I’m craving something sweet.

Ingredients

• Butter adds richness, moisture, and a creamy texture that elevates flavor.
• Sugar sweetens cookies and aids in browning through caramelization effects.
• Light brown sugar offers moistness and a subtle molasses flavor boost.
• Cocoa powder gives deep chocolate flavor with a hint of natural bitterness.
• Chocolate chips melt gradually, adding pockets of sweetness and chewy delight.
• Egg serves as a binder, enhancing structure and adding extra protein.
• Vanilla extract brightens the cookie flavor, making them taste friendlier.
• Baking soda helps cookies rise and develop a softer, lighter texture.
• Salt intensifies flavors and balances sweetness in every bite.

Ingredient Quantities

• 1/2 cup unsalted butter, softned
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a big bowl, cream together the softened butter, granulated sugar and light brown sugar until well mixed.

3. Beat in the egg and stir in the vanilla extract until the mixture looks light and fluffy.

4. In a separate bowl, whisk together the all purpose flour, cocoa powder, baking soda and salt.

5. Gradually add the dry ingredients into the butter mixture while stirring until just combined.

6. Fold in the semisweet chocolate chips evenly into the dough.

7. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

8. Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers still look soft.

9. Let the cookies cool on the sheet for a few minutes then transfer to a wire rack to cool completely.

10. Enjoy your homemade soft and chewy double chocolate chip cookies while they’re still a bit warm!

Equipment Needed

1. An oven
2. A baking sheet
3. A piece of parchment paper
4. One large mixing bowl
5. One medium bowl for whisking the dry ingredients
6. An electric mixer or a sturdy whisk
7. Measuring cups and spoons
8. A spatula (or wooden spoon) for stirring
9. A cookie scoop or tablespoon for portioning out the dough
10. A wire cooling rack for cooling the cookies

Hope this helps!

FAQ

Easy Chocolate Chocolate Chip Cookies Recipe Substitutions and Variations

• If you don’t have unsalted butter, use salted butter instead but cut down the salt a little in the recipe. You might also try coconut oil though it can change the cookie texture.
• If you’re missing granulated sugar, you can replace it with coconut sugar or use all brown sugar for a chewier, richer flavor.
• No egg on hand? Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for about five minutes. This flax egg works well in most recipes.
• If vanilla extract runs out, almond extract is a good substitute. Use slightly less since it’s a stronger flavor.
• You can swap semisweet chocolate chips with dark chocolate chips or even chopped up chunks of your favorite chocolate bar if you want a twist on the classic taste.

Pro Tips

1. Make sure your butter is really soft so it mixes well with the sugars – if it’s too cold then your cookies wont spread evenly.
2. When you’re folding in the dry ingredients, stir slowly just until theyre combined; overmixing can make your cookies turn out tough.
3. Even if your cookies look a bit raw when you take them out, remember theyll firm up as they cool so dont worry too much.
4. Try using a consistent scoop size for the dough so each cookie bakes evenly, this trick can save you a lot of hassle with uneven cookies later on.