These double chocolate cookies are a chocolate lover's dream. Made with cocoa powder and dark chocolate chunks, these cookies are rich, gooey, and absolutely irresistible. The addition of a hint of espresso powder enhances the deep chocolate flavor and balances the sweetness perfectly. These cookies are perfect for any occasion and are sure to satisfy your chocolate cravings. Enjoy them with a glass of cold milk or a cup of hot cocoa for the ultimate chocolate experience.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 2 cups (350g) dark chocolate chunks or chips
Directions
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the dark chocolate chunks or chips until evenly distributed throughout the cookie dough.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 1 week.
- Enjoy these decadent double chocolate cookies with a glass of milk or a cup of hot cocoa.
