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–+ servings

Double Chocolate Cookies

Olivia Daly
Gooey, fudgy double chocolate cookies that will satisfy any chocolate lover's cravings. Perfectly sweet and packed with chocolate flavour.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 9 minutes
Chill Time 2 hours
Total Time 2 hours 14 minutes
Course Dessert, Snack
Servings 18

Ingredients
  

  • 1/2 cup (113g) unsalted butter room temperature
  • 2/3 cup (120g) brown sugar packed
  • 1/2 cup (100g) granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 tbsp milk
  • 1 1/4 cups (150g) all purpose flour
  • 1/2 cup (50g) cocoa powder
  • 3/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground espresso
  • 1 cup (160g) semi sweet chocolate chips

Instructions
 

  • In a medium mixing bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder and espresso. Set aside.
  • In the bowl of a stand mixer, or large mixing bowl, add the butter and sugars. Beat on medium speed until creamed, about 3 minutes.
  • Add in the egg and mix until combined. Then add in the milk and vanilla. Mix until combined.
  • Add half the dry ingredients and mix until just incporated. Srape down the sides of the bowl and add in the rest of the dry ingredients. Mix until fully incporated.
  • Mix in the chocolate chips. Cover the bowl with saran wrap and place in the fridge for at least 2 hours.
  • Preheat your oven to 350℉. Line or spray a baking pan.
  • Scoop 1 1/2 tbsp size cookies and make sure they're at least 2 inches apart. Bake for 8-9 minutes or until the edges just barely start to feel firm.
  • Allow to cool to room temperature and store in an airtight container for up to 4 days.
Keyword Chocolate Cookies, Double Chocolate Chip Cookies, Double Chocolate Cookies, Fudgy Chocolate Cookies
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