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Chewy Double Chocolate Chip Cookies

chefSoft & Chewy Double Chocolate Chip Cookies. Made with semi sweet chocolate chips and cocoa powder. These cookies take only 20 minutes to make start to finish!


20 mins  20 servings  155 cals

2 cups of all purpose flour 2 eggs 1/2tsp kosher salt 1 cup unsalted butter 1/2 cup of cocoa powder  1tsp of baking soda 
1cup of white sugar  1cup of brown sugar  1tbsp of pure vanilla extract  1 cup chocolate chips



  • Preheat oven: To 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
  • Cream butter: In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes. Add in the vanilla and egg and mix to combine.
  • Combine dry ingredients: In a medium bowl whisk together flour, baking soda, salt and cocoa powder.
  • Make batter: Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix. Fold in the chocolate chips.
  • Bake: evenly Portion out cookies into rounded tablespoons and place on the prepared baking sheet. Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don’t worry they will continue to cook as they cool.
  • Cool: Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
  • Serve: These cookies are best served warm with a tall glass of milk!


  • Baked Cookies can be stored in an airtight container at room temperature for 3-5 days or can be frozen for up to 3-4 months.
  • Cookie Dough can be stored in the refrigerator for up to 4 days.
  • You can freeze cookie dough by rolling out cookie dough balls then placing them on a cookie sheet. Place in the freezer until frozen then transfer to a zip lock bag and store for up to 4 months! When you are ready to eat the cookies thaw them in the refrigerator or let them sit at room temperature when the oven is preheating.


Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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