Double Chocolate Chip Cookies

Double Chocolate Chip Cookies
(Kelly Jaggers)

These cookies are great when you have a craving for something super chocolatey.

Bake them for 8 minutes for chewy cookies and 10 minutes for crispier ones.

Difficulty: Medium

Makes 30 cookies
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips
Preheat the oven to 375 degrees F.

In a large mixing bowl, use an electric mixer to combine the granulated sugar, brown sugar, butter, eggs, and vanilla. Mix until smooth.

Add the flour, cocoa powder, baking soda, and salt. Mix again until the batter is smooth and creamy. Use a wooden spoon to stir in the chocolate chips.

Use a tablespoon or cookie scoop to form small balls of dough. Put the balls of dough on two large ungreased baking sheets. You should be able to fit 15 cookies on each sheet. Make sure they’re not too close together. They'll need about 1 inch on each side to spread out.

Bake one sheet at a time for 8–10 minutes, until the cookies are light golden brown.

Use pot holders to remove the baking sheet from the oven. Let the cookies cool for 1 minute on the pan, then move the cookies to a cooling rack using a spatula. Cool 5 minutes more before serving.

Nutritional Info Per Serving (2 cookies)

Calories: 240 | Fat: 11g | Sodium: 135mg | Carbohydrates: 35g | Fiber: 1g | Sugar: 23g | Protein: 4g
Excerpted from “The Everything Kids’ Cookbook, Updated Edition” by Sandra K. Nissenberg. Copyright 2002, 2008, 2020 by Simon & Schuster, Inc. Photographs by Kelly Jaggers. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
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