Double Chocolate-Chip Cookies

Serving size:
 36 Cookies


    • 1⁄2 c
    • butter (unsalted, at room temperature)
    • 1⁄2 c
    • sugar
    • 1⁄2 c
    • brown sugar
    • 1
    • egg (large)
    • 1 t
    • vanilla extract
    • 1 1⁄2 c
    • all-purpose flour
    • 1⁄2 t
    • baking soda
    • 1⁄2 t
    • baking powder
    • 1⁄2 t
    • salt
    • 1 c
    • chocolate chips
30 minutes
Ready in
30 minutes


This is quite the cookie made as written, but is also a great candidate for add-ins. Imagine dried cherries, chunks of toffee, or peppermint candy pieces!

Adapted from


Preheat oven to 350˚F. Prepare baking sheets by lining with parchment.

In a large bowl, cream the butter, sugar, and brown sugar with an electric mixer on high. Lower the speed to medium, then add the egg and vanilla extract. 

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. With the mixer on low speed, add the flour mixture to the butter/sugar mixture, and beat until incorprated. Fold in the choclate chips. 

Form into 1 1/2-inch balls, and arrange 2 inches apart on the prepared baking sheets. Bake 10-12 mintues, just until the centers are set. Allow to cool 5 minutes on the baking sheets, then transfer to wire racks.