Double Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 24-26 cookies
Double Chocolate Chip Cookies -
  • 3 cups all purpose flour (16.5 oz)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter at room temperature (226 gms or 8 oz)
  • 2 cups white granulated sugar (13.5 oz)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 4 tbsp unsweetened cocoa powder
  • 2 cups semi sweet chocolate chips (12 oz) plus extra
Double Chocolate Chip Cookies -
  1. Preheat oven to 375F.
  2. Whisk flour, baking soda and salt in a medium size bowl.
  3. In a large bowl, beat butter until light and fluffy. Add sugar to the butter and beat it until well blended. Add eggs, vanilla and cocoa powder. Beat until mixture becomes smooth and creamy. Add flour mixture to it and beat until just incorporated. Stir in the chocolate chips.
  4. Cover the dough and let it chill in fridge for a minimum of 30 mins to overnight. This helps in making nice thick chewy cookies that don't spread too much.
  5. Spray a baking sheet with non stick oil or use a parchment paper or baking mat over baking sheet. Roll around 2-3 tbsp cookie dough into a tight ball and place them on sheet at least 2-3 inches apart. Insert some more chocolate chips on the dough balls and Bake them for 11-13 minutes or until golden brown.
  6. Let them cool on the baking sheet for a minute or two. Then transfer the cookies on a cooling rack and let them cool completely.
  7. Store in airtight container at room temperature.
  8. Best enjoyed with a glass of chilled milk.
Ami says:
Cookie recipe adapted from HERE.
Recipe by Naive Cook Cooks at