Description
These 25 Minute Double Chocolate Chip Cookies are rich, fudgy, and irresistibly chocolaty with a perfect balance of sweetness and a melt-in-your-mouth texture. Featuring a blend of cocoa powder and semi-sweet dark chocolate chips, these cookies are easy to make and bake up beautifully with a deep chocolate flavor and a soft center. Perfect for a quick dessert or an indulgent snack.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter + 2 tbsp melted
- ⅔ cup packed brown sugar
- 2 tbsp white sugar
- 2 egg yolks (discard whites)
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
Chocolate
- 1 cup semi-sweet dark chocolate chips
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Combine Sugars: In a medium microwave-safe bowl, melt the ½ cup plus 2 tablespoons of butter. Add the brown sugar and white sugar to the melted butter and stir until the mixture is smooth and well combined.
- Add Egg Yolks and Vanilla: Mix in the two egg yolks and vanilla extract thoroughly to incorporate and create a creamy base for the dough.
- Mix Dry Ingredients: Add the all-purpose flour, cocoa powder, baking powder, baking soda, and kosher salt to the wet mixture. Stir everything together until a consistent cookie dough forms.
- Fold in Chocolate Chips: Reserve a handful of chocolate chips for topping. Stir the remaining chocolate chips into the dough until evenly distributed.
- Form Cookies: Using a 3-tablespoon cookie scoop or two tablespoons, scoop dough balls onto the prepared cookie sheets. Press the reserved chocolate chips onto the tops of each dough ball for a professional finish.
- Bake: Place the cookie sheets in the oven and bake for 12 to 14 minutes, or until the bottoms of the cookies turn golden brown, indicating they are cooked through but still soft.
- Shape While Hot: Immediately after removing from the oven, use a cookie cutter or a bowl slightly larger than the cookies to gently round the edges by moving your hand in a fast circular motion. This results in perfectly round cookies.
Notes
- Use only the egg yolks as specified for optimal texture; the whites are discarded.
- Press extra chocolate chips on top for a more attractive and chocolatey appearance.
- Do not overbake to keep cookies soft and chewy inside.
- If you prefer crispier cookies, bake for an additional 2-3 minutes but watch closely as they can burn quickly.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a vegan butter alternative.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 45 mg
Keywords: double chocolate chip cookies, easy chocolate cookies, fudgy chocolate cookies, quick cookie recipe, 25 minute cookies, semi-sweet chocolate chip cookies
