Double Chocolate Chip Cookies (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1/2 cup packed brown sugar
08 - 2 large eggs
09 - 2 teaspoons vanilla extract

→ Chocolate

10 - 1 cup semi-sweet chocolate chips
11 - 1/2 cup milk chocolate chips (optional)

# Instructions:

01 - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 - In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy (about 3 minutes).
04 - Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
06 - Gently fold in the semi-sweet and milk chocolate chips.
07 - Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
08 - Bake for 8-10 minutes, or until the edges are set, but the centers are still soft. They will firm up as they cool.
09 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Notes:

01 - For extra chewiness, you can chill the dough for 30 minutes before baking.
02 - Want a crispier cookie? Bake for an additional minute or two.
03 - Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

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