Soft and Chewy Double Chocolate Cookies
These double chocolate cookies are super fudgy and chewy. They are the perfect cross between a brownie and a cookie! There is no chilling time, so you can make these start to finish in less than 30 minutes.
Servings: 26 cookies
Ingredients
- 2 cups all purpose flour
- 3/4 cups cocoa powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup 16 tablespoons unsalted butter room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder or instant coffee granules optional
- 1 1/2 cups chocolate chips semi-sweet
- 1 cup chopped walnuts optional
Instructions
- Preheat oven to 350ºF. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add the eggs one at a time, beating after each addition until the mixture is smooth and fluffy. Add the vanilla extract and espresso powder and beat until incorporated.
- Add the dry ingredients into the wet ingredients and mix on low speed until the dough is just combined. Fold in the chocolate chips and walnuts until well incorporated. Roll 2 tablespoons of dough (40 grams) into a ball and place on lined baking sheet. Repeat until all the dough has been used. Make sure to leave at least three inches between each ball for spreading.
- Bake the cookies for 8-10 minutes, or until the edges are set and the top is dry. Do not over bake! Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!