Description
Delight in these classic Double Chocolate Chip Cookies featuring a rich blend of semisweet and milk chocolate chips folded into a buttery, soft dough. Perfectly baked to golden edges with chewy centers, they’re an irresistible treat for any chocolate lover.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to ensure even distribution throughout the dough.
- Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar on medium speed until the mixture is light and fluffy, which creates a tender cookie texture.
- Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to fully incorporate and maintain a smooth batter.
- Mix in Vanilla: Stir in the vanilla extract and continue to beat until the mixture is smooth and well combined, enhancing flavor.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring slowly to combine without overmixing, just until the dough forms and no flour is visible.
- Fold in Chocolate Chips: Using a spatula or spoon, fold in the semisweet and milk chocolate chips evenly throughout the dough to distribute the chocolate in every bite.
- Scoop Dough: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for the cookies to spread while baking.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes or until the edges are golden brown and the centers appear set, indicating perfectly baked cookies.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without breaking.
Notes
- For softer cookies, slightly underbake by removing them from the oven when the centers still look slightly underdone.
- Use room temperature eggs and butter to ensure better mixing and texture.
- You can substitute chocolate chips with chunks or your favorite type of chocolate for variation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
