Double Chocolate Chip Cookies Recipe
Double Chocolate Chip Cookies are a dream come true for any chocolate lover. These cookies are packed with rich cocoa and studded with plenty of gooey chocolate chips that melt…
Tip: save now, cook later.Double Chocolate Chip Cookies are a dream come true for any chocolate lover. These cookies are packed with rich cocoa and studded with plenty of gooey chocolate chips that melt just right in your mouth. They’ve got that perfect balance of chewy and soft, with a little crispiness around the edges that makes each bite so satisfying.
I love making these cookies when I want something super comforting and chocolaty. One tip I’ve found helpful is to chill the dough for about an hour before baking—it really helps the flavors come together and makes the cookies thicker and more delicious. Plus, the smell while they bake? Absolutely heavenly!
My favorite way to enjoy these cookies is warm, straight from the oven, with a cold glass of milk or a cup of tea. They always bring a smile to everyone’s face, whether it’s a casual family night or a special treat for friends. Honestly, they’re so good that I often find myself sneaking a few extras before anyone else can grab them!
Key Ingredients & Substitutions
Butter: Softened unsalted butter is best for creamy dough and great texture. You can use margarine in a pinch, but butter gives the best flavor. Avoid melted butter unless you want cakey cookies.
Sugar: The combo of granulated and brown sugar balances sweetness and moisture. Brown sugar adds chewiness and depth. If you only have one, use all brown for softer cookies or all white for a crisper cookie.
Cocoa Powder: Unsweetened cocoa powder provides rich chocolate flavor. Dutch-processed cocoa can make a smoother taste but may affect rising. Don’t skip it—this is key to that deep chocolate taste.
Chocolate Chips: Semisweet chips are classic, but mixing in white or milk chocolate chips adds yummy contrast. Chopped chocolate chunks can create melty pockets of chocolate that I love!
How Do You Get Perfectly Chewy Yet Soft Double Chocolate Chip Cookies?
The secret lies in the mixing and baking:
- Cream Butter and Sugars Well: Beat until light and fluffy to incorporate air, which helps with texture.
- Mix Dry Ingredients Gently: Add the cocoa, flour, and baking soda slowly and stir just until combined to avoid tough cookies.
- Watch Your Baking Time: Bake until edges look set but centers are still soft and slightly underbaked. The cookies will firm up as they cool but stay chewy.
- Chill the Dough if You Can: Refrigerating for about an hour helps flavors meld and prevents cookies from spreading too much.
These simple steps really make a difference and help you get that perfect texture with rich chocolate flavor in every bite.
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a smaller one for dry ingredients; makes mixing easier and keeps things tidy.
- Electric mixer or hand mixer – helps cream butter and sugars quickly for a smooth, fluffy dough.
- Measuring cups and spoons – for accurate ingredient amounts, which is key in baking.
- Baking sheets – sturdy and flat for even cookie baking without warping.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Spoon or cookie scoop – for evenly sized cookies that bake evenly and look great.
- Wire cooling rack – lets cookies cool down evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Add a teaspoon of instant espresso powder to the dough to enhance the chocolate flavor without making it taste like coffee.
- Mix in chopped nuts like walnuts or pecans for a crunchy texture that pairs nicely with the soft cookies.
- Swap half the semi-sweet chips for white chocolate chips to add sweetness and a pretty contrast.
- Stir in a pinch of cinnamon or chili powder for a subtle warm spice kick that makes the cookies unique.
Double Chocolate Chip Cookies Recipe
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semisweet chocolate chips (or a mix of semisweet and white chocolate chips for contrast)
- Optional: 1/2 cup chopped chocolate chunks for extra gooey texture
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the dough and 9-11 minutes to bake the cookies. Plan for an additional 5 minutes to cool the cookies before enjoying. If you choose to chill the dough for thicker cookies, add about 1 hour to your total time.
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). Line one or two baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, making sure each is fully mixed in. Stir in the vanilla extract.
3. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add these dry ingredients into the wet mixture and stir just until combined. Avoid overmixing to keep your cookies soft and tender.
4. Add Chocolate:
Fold in the chocolate chips and, if you’re using them, the chopped chocolate chunks. These add those wonderful melty pockets of chocolate in your cookies.
5. Bake the Cookies:
Scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake in the preheated oven for 9 to 11 minutes, or until the edges appear set but the centers still look a bit soft. This helps them stay chewy when cooled.
6. Cool and Enjoy:
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Serve warm for gooey chocolate happiness or store in an airtight container at room temperature for up to a week.
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter rather than frozen. If your butter is frozen, let it thaw at room temperature until it’s soft but not melted to ensure proper creaming with the sugars.
Can I Substitute the Cocoa Powder?
Yes, you can use Dutch-processed cocoa powder for a slightly smoother, less acidic flavor. Just note that it may affect the rise of your cookies a bit, but the flavor will still be delicious.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container—the moisture will help maintain freshness.
Can I Freeze the Cookie Dough?
Definitely! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe container. When ready to bake, add a couple of extra minutes to the baking time—no need to thaw.