Rich and fudgy double chocolate chip cookies with a soft, chewy texture and bursting with melty chocolate chips.

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

2 tsp vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

1 1/2 cups semi-sweet or dark chocolate chips

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Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy and light in color.
Mix in the eggs one at a time, followed by the vanilla extract, until everything is well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the chocolate chips evenly throughout the dough.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 8 to 10 minutes, or until the edges are set but the centers still look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For a crunch, add chopped walnuts or pecans.

Swap half of the chocolate chips with white chocolate chips for sweetness contrast.

Replace some flour with almond flour for extra fudginess.

Add a pinch of cinnamon or espresso powder to enhance chocolate flavor.

Store in an airtight container at room temperature for up to 5 days.

Freeze cookies in a single layer for up to 3 months.

Microwave cookies for 10 seconds to refresh softness.

Use salted butter but reduce added salt to 1/4 tsp.

Substitute gluten-free flour blend to make gluten-free version.

Chill dough for 30 minutes if cookies spread too much.