Ina Garten Double Chocolate Chip Cookies
These cookies feature an indulgent combination of cocoa powder and melted chocolate in the dough, paired with generous chocolate chips for an extra chocolatey bite. The result is a decadent, bakery-style cookie that is both chewy and rich, making it perfect for satisfying any sweet tooth.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- 6 ounces bittersweet chocolate, melted
Instructions
- Preheat the oven – Set to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars – Beat the butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla – Mix in eggs one at a time, then add vanilla extract.
- Melt chocolate – In a heatproof bowl, melt the bittersweet chocolate and let it cool slightly.
- Combine dry ingredients – In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Mix wet and dry ingredients – Gradually add the dry mixture to the wet ingredients, stirring until combined.
- Fold in chocolate chips – Stir in chocolate chips to distribute evenly.
- Scoop and shape – Use a cookie scoop to form dough balls and place them on the baking sheet.
- Bake to perfection – Bake for 10-12 minutes until the edges are set but the center is soft.
- Cool before serving – Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.