These double chocolate chip cookies are rich and fudgy, incredibly super soft and brownie-like centers, chewy edges, and chocolate chips studded throughout. Easy to throw together, no dough chilling, and just 10 minutes to bake!
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
1cup unsalted butter, softened to room temperature
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium high speed until fluffy and lighter in color. On high speed, beat in the eggs, egg yolks, and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be thick. On high speed, beat in the chocolate chips.
Scoop and roll dough, 3 Tablespoons of dough each, into balls. Press the balls onto the baking sheet in about 1-inch of thickness, arranging 2 inches apart on the baking sheet. Press a few chocolate chips into the tops of each, this is optional and only for looks.
Bake the cookies for 10 minutes, until the edges are set and the centers still look soft. Allow to cool for 5 minutes on the baking sheet. The cookies will slightly deflate as they cool. Transfer to cooling rack to cool completely.
Store leftover cookies in an airtight bag or container and store at room temperature for up to 1 week.
Make Ahead Instructions: Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Let thaw overnight in the refrigerator and continue with step 4.
Chocolate Chips: Instead of semi-sweet chocolate chips you can use any kind that you prefer. I've tried peanut butter chips, white chocolate chips and even M&Ms!