Double Chocolate Cookies Recipe
with white & sweet chocolate chips | per dozen
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Ingredients
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Cookies
Method
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together all-purpose flour (2.25 cups), unsweetened cocoa powder (0.5 cup), baking soda (1 tsp), and salt (0.5 tsp).
In a large bowl, beat the unsalted butter (1 cup) with granulated sugar (1 cup) and brown sugar (0.5 cup) on medium-high speed until light and fluffy, about 2–3 minutes.
Beat in eggs (2) one at a time, then add vanilla extract (2 tsp). Mix until combined.
With mixer on low, gradually add the dry ingredients to the wet ingredients until just combined. Do not overmix.
Fold in semisweet chocolate chips (1 cup) and white chocolate chips (1 cup) until evenly distributed.
Refrigerate the dough for at least 30 minutes to reduce spreading and deepen flavors.
Scoop dough into 1/3 cup portions (about 12 cookies total). Place on prepared sheets about 2 inches apart. Bake in the preheated oven at 350°F (175°C) for 9–11 minutes, until edges are set and centers look slightly underbaked.
Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.