Double Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">100g light brown sugar, packed</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">75g unsweetened cocoa powder</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">200g dark chocolate chips</li> <li class="ingredients-single-item">100g milk chocolate chips (or additional dark chocolate)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Electric mixer (stand or handheld)</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper or silicone baking mats</li> <li class="equipment-single-item">Cookie scoop (5cm/2-inch diameter)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone mats and set aside. Having your oven properly preheated ensures even baking and helps achieve that perfect cookie texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). This extended creaming creates air pockets that will give your cookies structure and helps dissolve the sugar crystals for a smoother texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract. The eggs provide moisture and help bind the dough together, while beating them in one at a time prevents the mixture from curdling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the leavening agent and cocoa powder are evenly distributed throughout the dry ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix as this develops gluten and can result in tough cookies. The dough should be thick and slightly sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fold in both types of chocolate chips by hand using a spatula. Using a combination of dark and milk chocolate creates wonderful flavor complexity, but feel free to use just one type if you prefer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a cookie scoop, portion the dough into balls about 2 tablespoons in size, placing them on the prepared baking sheets about 5cm (2 inches) apart. The cookies will spread during baking, so ensure they have enough room. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 9-11 minutes, until the edges are set but the centers still appear slightly underdone. This is crucial for achieving that perfect gooey center! The cookies will continue cooking from residual heat after removal from the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and let the cookies rest on the baking sheet for 5 minutes. This resting period allows them to firm up enough to be moved without breaking. If you'd like perfectly round cookies, use a round cookie cutter slightly larger than the cookies to gently scoot around each one while they're still warm. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Transfer to a wire rack to cool completely. Though I won't judge if you can't resist sampling a warm cookie! They'll keep in an airtight container at room temperature for up to 5 days, or can be frozen for up to 3 months. You can also freeze the dough balls to bake fresh cookies whenever a craving strikes! </li> </ol>