Simple Double Chocolate Chip Cookies

A pile of fresh baked double chocolate chip cookies.

Simple Double Chocolate Chip Cookies

Simple Double Chocolate Chip Cookies are double the chocolate and double the yum! This simple cookie recipe makes a soft and chewy, rich double chocolate chip cookie that tastes just like a brownie!

Course Appetizer, Dessert

Cuisine American

Prep Time 20

Cook Time 8

Total Time 28

Servings cookies (about)

Calories 174kcal

Author Beth, The Butcher’s Wife

Equipment

Mixing Bowl-microwave safe (medium-large size)
Half sheet pans or cookie sheets
measuring cups and spoons
parchment paper or cooking spray for lining/greasing the pan for baking the cookies

Ingredients

1/2 cup (1 stick) butter *I prefer salted butter but either works
3/4 cup light brown sugar, firmly packed
1/4 cup white granulated sugar
1 large egg
1½ tsp vanilla extract
1 ⅓ cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp kosher/coarse salt *if using table salt (small grain) use only 1/4 teaspoon
1 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 350℉. Line your baking sheets with parchment paper or spray the baking sheets with cooking spray to avoid the cookies sticking to the pan when baking.
In a medium/large size microwave-safe mixing bowl, partially melt your butter (most of it should be melted with a small amount left un-melted but softened).
Measure and add both the light brown sugar and white sugar to the melted butter and mix it well until fully combined.
Add the egg and vanilla extract. Mix it until it's fully incorporated into the butter and sugar mixture.
Measure the flour. To do this correctly you need to "fluff" or sift the flour before measuring it. Fluff it by stirring or sifting it with a spoon first (I just give it a few quick stirs). This will help break up the flour so it's not so compact when measuring it, so you don't add too much flour.
After you have "fluffed" it, then using a spoon, scoop the flour into your measuring cup and level it off on top to get an exact measurement. Add the measured flour to the mixing bowl.
*I do this so I'm not scooping directly into the flour to fill my measuring cup, which can lead to a more compact measurement, which in turn can end up with adding too much flour - which will affect the cookies.
Measure, and add the cocoa powder, baking soda, and salt. Mix it all together until its fully mixed. The dough will be a but sticky but not too stick to handle.
Add, and mix in the chocolate chips.
For baking, use a tablespoon to measure the dough. Scoop the dough into a heaping/rounded tablespoon and form it into a ball.
Place it on the parchment lined baking sheet (or greased baking sheet). Space the cookies far enough apart that they won't bake into each other. Typically, you can fit 12 cookies to a half sheet pan or standard baking sheet. (You will have to bake the cookies in batches if you only have one baking sheet/pan)
Make sure your baking rack is in the center of the oven.
Place the pan of cookies in the oven and bake for 6-8 minutes depending on your oven. Check them at 6 minutes. You will want to slightly under-bake them, so they stay soft and chewy. You will know they are done when the tops of the cookies start to show little cracks mostly around the edges. The edges will look more set, but they will still look like they aren't baked in the center (trust me, they are baked perfectly at this point).
(See the photo in the blog post above).
Finish baking all of the cookies.
*See the notes below for additional info/tips.
Remove the cookies from the oven and enjoy!
They are delicious warm and fresh from the oven. But you will find (in my opinion) they are even more delicious the next day- I don't know why but they are!
Store any leftover cookies in an airtight container or in a zip top bag. These cookies will stay fresh and soft for days .... but I promise they won't last that long!
These cookies make a delicious brownie sundae (the double chocolate chip cookie is the brownie)!

Notes

You can use milk chocolate chips in this recipe. I love using semi-sweet, so the cookies taste just like a brownie.

You can add your favorite type of nuts for a tasty addition.

You can scoop the cookies larger to make larger cookies, they will just take a little longer to bake.

The cookies will bake and be a bit more of a rounded cookie. I like a flatter cookie, so I like to tap the hot pan of cookies on my stove right after baking, so the cookies spread a bit and flatten. This makes the perfect base for a brownie sundae! See the blog post above for photos of the fresh baked rounded cookies and how they look after I tap the pan to flatten them.

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