Double Chocolate Chip Cookies Recipe

These soft-baked thick and chunky double chocolate chip cookies are rich and fudge-like with chewy centers, slightly crisp edges, and oodles of melty chocolate chips in each glorious bite. The dough needs to chill for at least 3 hours, but you can make it ahead of time and refrigerate overnight. 

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (125g) all-purpose flour (spooned & leveled)
• 2/3 cup (55g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 Tablespoon (15ml) milk (any kind, dairy or non)
• 1 and 1/4 cups (225g) semi-sweet chocolate chips, plus a few more for optional topping

Instructions

1. Preliminary note: This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
    
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.