These cookies are a delightful twist on the classic chocolate chip cookie, featuring a double dose of chocolate for an indulgent treat.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs and vanilla extract to the mixture and beat until well combined.
Crack the eggs into a separate bowl first to avoid shell fragments.
In another bowl, whisk together the flour, baking soda, salt, and cocoa powder.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips evenly throughout the dough.
Reserve a few chocolate chips to place on top of the cookies before baking for a professional look.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 9-12 minutes, or until the edges are set and the centers look slightly underbaked.
Cookies will continue to bake on the hot baking sheet after removal from the oven.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Cooling on the rack prevents the bottoms from becoming soggy.
Serve the cookies warm or store them in an airtight container for later. Enjoy!
Warm cookies pair wonderfully with a glass of milk or a scoop of vanilla ice cream.
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