Double Chocolate Chip Cookies Recipe
Rich, chewy, and loaded with chocolate, these Double Chocolate Chip Cookies combine cocoa and semisweet chocolate chips for the ultimate indulgent treat.
40 Servings
Ingredients
- 1 cup margarine softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 3 cups semisweet chocolate chips
Instructions
Prepare the baking equipment.
- Preheat the oven to 375°F (190°C). Lightly grease the cookie sheets or line them with parchment paper for ease of removal.
Combine wet ingredients.
- In a medium-sized mixing bowl, cream together the margarine, granulated sugar, and brown sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Incorporate dry ingredients.
- In a separate bowl, sift together the flour, baking soda, salt, and unsweetened cocoa powder. Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
Add the chocolate chips.
- Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
Shape the cookies.
- Roll tablespoon-sized portions of dough into balls. Place them approximately 1 inch apart on the prepared baking sheets to allow room for spreading.
Bake.
- Transfer the baking sheets to the preheated oven and bake for 8 to 10 minutes, or until the edges are set while the centers remain soft.
Cool.
- Remove the cookies from the oven and allow them to rest on the baking sheets for approximately 2 minutes. Carefully transfer them to wire racks to cool completely.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a high-quality gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for best results. Additionally, verify that your cocoa powder and chocolate chips are certified gluten-free.