Double Chocolate Chip Cookies
Are you craving a rich and decadent chocolate treat? Look no further than these heavenly Double Chocolate Chip Cookies. With a perfect balance of gooey chocolate chips and cocoa goodness, these cookies are a chocolate lover's dream.
Ingredients
- 1 cup plus 2 Tablespoons all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp instant espresso optional
- ¼ tsp coarse salt
- ¼ cup unsalted butter at room temperature
- ¼ cup shortening
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 ½ cups semisweet chocolate chips
Instructions
- Preheat the oven to 350° F and line your cookie sheets with parchment paper.
- Sift together the all-purpose flour, cocoa powder, baking soda, instant espresso (if using), and coarse salt in a medium bowl. Set this dry mixture aside.
- Combine the room-temperature butter, shortening, granulated sugar, and packed brown sugar in the bowl of a stand mixer (or using a hand mixer). Beat the mixture on medium-high speed until it becomes soft and fluffy, usually taking 3 to 4 minutes.
- Add the large egg and vanilla extract to the butter and sugar mixture. Continue to beat until the ingredients are well combined, about 1 minute. Be sure to scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix until just incorporated, which should take around 30 seconds. Stir in the semisweet chocolate chips to complete your delicious cookie dough.
- Using a Cookie Scoop, scoop dough onto the baking sheet and slightly flatten the balls. Repeat this step with the remaining dough, placing the dough balls about 1 ½ inches apart.
- Slide your cookie sheets into the preheated oven and bake at 350° F for about 10 minutes, or until the edges of the cookies are firm and the centers are still delightfully soft.
- Allow your freshly baked cookies to cool on the baking sheets for about 3 minutes before transferring them to a wire rack to cool completely.
Notes
- Espresso: Adding instant espresso is optional and enhances the chocolate flavor without imparting a coffee taste. If you're not a fan of coffee, feel free to omit this ingredient from the recipe.
- Thicker Cookies: Consider chilling the dough balls in the refrigerator for 30 to 60 minutes before baking for an even thicker cookie texture. This may extend the baking time slightly, typically around 12 minutes.
- Storage: To maintain the freshness and taste of your Double Chocolate Chip Cookies, store them in an airtight container at room temperature for up to 5 days. However, they're so delicious that they might not last that long!