Double Chocolate Chip Cookies with Cocoa Powder - Soft & Chewy
Rich, fudgy chocolate cookies loaded with semisweet chocolate chips and made with both cocoa powder and chocolate chips for intense chocolate flavor. The combination of butter and brown sugar creates perfectly soft, chewy cookies with crispy edges. Perfect for chocolate lovers and great for bake sales, parties, or everyday treats. This recipe yields bakery-style cookies that stay soft for days when stored properly.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees Fahrenheit
- 2
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl
- 3
Cream together butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy using a hand mixer or stand mixer
- 4
Add eggs one at a time, mixing each thoroughly
- 5
Add dry ingredients to wet ingredients on low speed in three additions, mixing just until combined
- 6
Fold chocolate chips into dough with a spatula
- 7
Line baking sheet with parchment paper or non-stick baking mat
- 8
Scoop approximately 2 tablespoonfuls of dough onto baking sheet, spacing 2 inches apart
- 9
Bake for 7 to 9 minutes until edges look set and tops appear dry
- 10
Let cookies cool on baking sheet for 1 minute
- 11
Transfer to wire rack to cool completely
Tips
Don't overmix the dough once flour is added to prevent tough cookies
Cookies will look slightly underdone when ready - they continue cooking on the hot pan
Use room temperature butter for easier creaming and better texture
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be scooped and refrigerated for up to 2 days or frozen for up to 3 months
Serve at room temperature with milk or coffee
Common Mistakes
Don't overbake - cookies should look slightly underdone to stay soft
Avoid overmixing once flour is added to prevent tough cookies
Substitutions
Gluten-Free Swaps
may need extra binding
General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, scoop dough onto baking sheets, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes to baking time.
Why are my cookies spreading too much?
Make sure butter isn't too warm and chill dough for 30 minutes before baking if cookies spread excessively during baking.
How long do these cookies keep?
Store in airtight container for up to 1 week at room temperature or freeze baked cookies for up to 3 months.