Double Chocolate Chip Cookies Tastes Better From Scratch

Some of my other favorite cookie recipes include I these Biscoff Cookies, Oatmeal Chocolate Chip Cookies, Browned Butter Chocolate Chip Cookies, or Chocolate Mint Cookies!

How to make Double Chocolate Chip Cookies:

Make Chocolate Cookie Dough: Add flour, baking powder, baking soda and salt to medium bowl. In a seperate bowl cream together butter, sugar and brown sugar, then add eggs and vanilla and mix until combined. Gradually add flour mixture to wet ingredients and stir in chocolate chips. I particularly love that these chocolate cookies are giant, thick and chewy, and I love how affordable they are to make from home. Cookie shops charge over $4 per cookie! Save the money and make a big, delicious batch to share with your friends. Refrigerate and Scoop: Cover bowl and refrigerate dough for at least 30 minutes. Measure out ¼ cup portions of dough and roll into balls. Place cookie dough on a lined baking sheet, 2 inches apart. Bake at 375 for 12 to 15 minutes or until set around the edges. (Do not over bake.) Allow to cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.

Make Ahead and Freezing Instructions:

To Make Ahead: The cookie dough can be made up to 3 days ahead of time, stored in the fridge. To Freeze: Freeze cookie dough for up to 3 months. For baked cookies, allow them to cool completely then store in a freezer safe bag for up to 3 months.