If you are a chocolate lover, this Double Chocolate Chip Cookies Recipe is an absolute must-try. Imagine biting into a cookie that is rich, fudgy, and packed with layers of chocolate flavor, where cocoa powder and melty semisweet chips come together in perfect harmony. These cookies strike a wonderful balance of chewy and tender, with just the right amount of sweetness. Whether you’re baking for a special event or a cozy night in, this recipe promises to deliver warm, chocolatey bliss with every bite and quickly become one of your favorite go-to treats.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Double Chocolate Chip Cookies Recipe is in its simplicity. Each ingredient plays a crucial role—from the creamy butter that creates the tender texture to the cocoa powder that infuses deep chocolate flavor. Together, these components come together seamlessly, making the process easy and the results irresistible.
- Unsalted butter (8 tablespoons/1 stick): Softened butter adds richness and helps create a tender, chewy cookie texture.
- Large egg (1): Binds the dough and adds moisture, ensuring the cookies are perfectly soft inside.
- All-purpose flour (1 cup): The backbone of the cookie dough, providing structure without heaviness.
- Unsweetened cocoa powder (1/2 cup): Packs in the intense chocolate flavor that makes these cookies double chocolate.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a soft but not cakey texture.
- Light brown sugar (1/2 cup, packed): Adds a slight caramel note and helps keep the cookies moist.
- Granulated sugar (1/2 cup): Balances sweetness and contributes to a slight crispness around the edges.
- Kosher salt (1/2 teaspoon): Enhances all the flavors, making the chocolate taste richer.
- Vanilla extract (2 teaspoons): Adds warmth and depth to the chocolate’s profile.
- Semisweet chocolate chips (1 cup/6 ounces): The star of the show, these melt into gooey pockets of chocolate delight.
How to Make Double Chocolate Chip Cookies Recipe
Step 1: Prepare Ingredients
Start by letting your butter and egg come to room temperature. This little step is key for getting the right texture since softened butter cream together smoothly with sugars for that fluffy cookie base.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk the flour, cocoa powder, and baking soda. This ensures your cocoa is evenly dispersed and avoids clumps in the dough, which would create uneven chocolate flavor pockets.
Step 3: Cream Butter and Sugars
Using a paddle attachment or hand mixer, beat the softened butter with brown and granulated sugars plus salt until it’s light and fluffy, about 3 to 4 minutes. This step is crucial because the air incorporated here gives your cookies a tender crumb. Then mix in the egg and vanilla until just combined.
Step 4: Combine Wet and Dry Ingredients
Slowly add the flour mixture to your butter and sugar mixture on low speed, mixing just until combined to prevent overworking the dough. Finally, fold in the semisweet chocolate chips gently to evenly distribute them without breaking up the chips.
Step 5: Chill the Dough
Cover the dough and refrigerate it for at least 3 hours or overnight. Chilling solidifies the fat, which helps control spread during baking, and enhances flavor development.
Step 6: Preheat and Prepare Baking Sheets
Preheat oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Position racks to divide the oven into thirds for even baking.
Step 7: Scoop and Bake
Scoop dough into 2-tablespoon portions spaced evenly on the sheets (11 to 12 per sheet). Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
Step 8: Cool
Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. This final step lets them set perfectly, ready for devouring.
How to Serve Double Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a tiny pinch of flaky sea salt on top right after baking to amplify the chocolate flavor with a subtle salty crunch. For an extra special touch, drizzle some melted white chocolate or dust a little powdered sugar on top just before serving.
Side Dishes
Pair these cookies with a glass of cold milk for a classic combo, or try them alongside a scoop of vanilla bean ice cream to create a sumptuous dessert. A hot cup of coffee or espresso also complements the rich chocolate beautifully.
Creative Ways to Present
For a festive occasion, sandwich two cookies with chocolate ganache or peanut butter filling. They’re also fantastic when crumbled over yogurt or ice cream as an indulgent topping that adds both texture and chocolatey goodness.
Make Ahead and Storage
Storing Leftovers
Store any leftover Double Chocolate Chip Cookies in an airtight container at room temperature for up to a week. Use layers of parchment paper between cookies to keep them from sticking together and maintain their softness.
Freezing
You can freeze baked cookies or even unbaked dough. For the dough, scoop portions onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Frozen dough can be baked straight from the freezer with a minute or two added to baking time.
Reheating
To revive that fresh-baked feeling, warm cookies in the microwave for about 10 seconds or pop them in a preheated oven at 300°F (150°C) for 3 to 5 minutes. This melts the chocolate chips again and softens the cookie beautifully.
FAQs
Can I use dark chocolate chips instead of semisweet?
Absolutely! Dark chocolate chips offer a more intense, slightly bitter contrast that deepens the overall chocolate flavor of the cookies.
Why does chilling the dough matter in this recipe?
Chilling helps solidify the butter, controlling how much the cookies spread during baking. It also allows flavors to meld, making your double chocolate chip cookies even tastier.
Can I substitute the butter for margarine or oil?
Butter is preferred for its flavor and texture; margarine or oil can alter the final chewiness and richness, so it’s best to stick with butter for this recipe.
My cookies turned out flat. What went wrong?
This usually happens if butter is too soft or melted, or if dough isn’t chilled. Try refrigerating your dough longer to help maintain shape during baking.
How do I make these cookies vegan?
Swap the butter for vegan margarine and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the regular egg. Use vegan-certified chocolate chips to keep everything plant-based.
Final Thoughts
There’s something truly satisfying about baking a batch of homemade treats, especially ones like this Double Chocolate Chip Cookies Recipe that bring pure joy with each bite. The mix of rich cocoa, melty chocolate chips, and that soft, chewy texture is truly unbeatable. Give this recipe a try and soon enough, these cookies will be your go-to for everything from a cozy self-indulgence to a show-stopping gift for friends and family.
Print
Double Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and chewy double chocolate chip cookies, where deep cocoa flavor meets melty semisweet chocolate chips. Perfectly balanced with a touch of brown and granulated sugars, this classic recipe ensures soft, fudgy centers with slightly crisp edges, ideal for satisfying your chocolate cravings anytime.
Ingredients
Wet Ingredients
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Sweeteners
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
Add-ins
- 1 cup semisweet chocolate chips (6 ounces)
Instructions
- Prepare Ingredients: Allow 1 stick of unsalted butter and 1 large egg to sit at room temperature for about 30 minutes until the butter softens to ensure smoother mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1 teaspoon baking soda until evenly combined.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or an electric hand mixer, beat the softened butter with 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt on medium speed for 3 to 4 minutes until the mixture becomes fluffy and pale. Scrape down bowl sides to ensure even mixing.
- Add Egg and Vanilla: Add the room temperature egg and 2 teaspoons vanilla extract to the creamed mixture. Beat until just combined to maintain a tender texture.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet butter mixture on low speed, mixing just until incorporated. Avoid overmixing. Fold in 1 cup semisweet chocolate chips gently using a spatula or wooden spoon to evenly distribute them.
- Chill the Dough: Cover the bowl tightly and refrigerate the cookie dough for at least 3 hours or preferably overnight to allow flavors to meld and dough to firm up.
- Preheat and Prepare Baking Sheets: Position two racks to divide the oven into thirds and preheat oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper to prevent sticking and easy cleanup.
- Scoop and Bake: Using a cookie scoop or tablespoon, portion dough into 2-tablespoon mounds onto the prepared baking sheets, spacing cookies about 2 inches apart (11 to 12 per sheet). Bake for about 10 to 12 minutes until cookie edges are set but the centers remain soft.
- Cool: Allow cookies to rest on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and ensures optimal texture.
Notes
- For extra fudgy cookies, try slightly underbaking by checking at 9 minutes.
- Storing dough overnight improves flavor and texture dramatically.
- You can swap semi-sweet chips for dark or milk chocolate chips depending on your preference.
- To keep cookies fresh, store in an airtight container at room temperature for up to 4 days or freeze dough for longer storage.
- Bring butter and eggs to room temperature before mixing for best creaming results and texture.
