If you are craving a cookie that truly satisfies every chocolate lover’s dream, look no further than this Double Chocolate Chip Cookies Recipe. Imagine biting into a cookie that boasts a rich, cocoa-packed base, perfectly balanced with melty semisweet and white chocolate chips that add bursts of creamy sweetness in every bite. These cookies come out with a slightly crisp edge and a soft, chewy center that will have you reaching for one after another. Whether you’re baking for a crowd or treating yourself, this recipe blends simplicity and decadence in a way that’s simply irresistible.
Ingredients You’ll Need
This recipe relies on a handful of straightforward, pantry-friendly ingredients that work together to create a cookie bursting with flavor and texture. Each ingredient plays a special role, from the creamy butter that keeps these cookies tender to the cocoa powder that delivers that deep chocolate punch.
- Unsalted butter (1 cup, softened): Provides a rich, creamy base and ensures the perfect cookie texture.
- Granulated sugar (3/4 cup): Adds sweetness and helps create crispy edges.
- Brown sugar, packed (3/4 cup): Offers moisture and a subtle caramel note that keeps cookies chewy.
- Large eggs (2): Bind ingredients together and add moisture.
- Vanilla extract (2 tsp): Enhances the chocolate flavor with a sweet aromatic depth.
- All-purpose flour (2 1/4 cups): The sturdy base that holds everything together.
- Unsweetened cocoa powder (2/3 cup): Gives the cookies their signature double chocolate richness.
- Baking soda (1 tsp): Helps the cookies rise just enough to stay tender.
- Salt (1/2 tsp): Balances sweetness and enhances chocolate flavor.
- Semisweet chocolate chips (1 1/2 cups): Melts evenly for gooey, chocolate pockets.
- Milk or white chocolate chips (1/2 cup, optional): Adds a touch of creamy sweetness and contrast.
How to Make Double Chocolate Chip Cookies Recipe
Step 1: Prepare Your Oven and Tools
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and help the cookies bake evenly. Having these ready before mixing dough saves time and stress.
Step 2: Cream Butter and Sugars
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This aeration is key—it helps the dough rise and creates that coveted tender crumb in each cookie.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time to fully incorporate them, followed by the vanilla extract. This step brings moisture and flavor, ensuring every bite is decadent and rich.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Combining these dry ingredients well guarantees an even distribution of the cocoa’s intense flavor and balanced leavening.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Overmixing can make cookies tough; aim for a dough that’s thick but still soft.
Step 6: Fold in Chocolate Chips
Finally, fold in the semisweet chocolate chips and optional white chocolate chips. These chocolate morsels are the heart of the Double Chocolate Chip Cookies Recipe, furnishing gooey pockets of sweetness that melt perfectly as the cookies bake.
Step 7: Scoop and Bake
Use rounded tablespoons to scoop dough onto the prepared sheets, spacing them about 2 inches apart so they have room to spread. Bake for 9 to 11 minutes until edges are set but centers remain slightly soft to the touch—this ensures a deliciously chewy texture.
Step 8: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This short rest allows cookies to firm up without losing their moist centers.
How to Serve Double Chocolate Chip Cookies Recipe
Garnishes
A simple dusting of powdered sugar can add a lovely contrast to the rich chocolate. For a fun twist, sprinkle flaky sea salt on top just before baking to intensify the chocolate flavors.
Side Dishes
Double Chocolate Chip Cookies are fantastic alongside a cold glass of milk, a cup of robust coffee, or even a scoop of vanilla ice cream for an indulgent dessert experience.
Creative Ways to Present
You can sandwich two cookies with a generous layer of chocolate ganache or peanut butter for an irresistible sandwich treat. Alternatively, serving them warm drizzled with caramel or topped with fresh berries creates a delightful dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature to maintain their fresh-from-the-oven chewiness. They’ll stay delicious for up to 5 days, perfect for satisfying sweet cravings all week.
Freezing
To enjoy this Double Chocolate Chip Cookies Recipe any time, freeze the unbaked dough in spoonfuls on a tray, then transfer to a freezer-safe bag. Bake straight from frozen, adding a couple extra minutes to the baking time.
Reheating
If your stored cookies lose some of their softness, briefly warm them in the microwave or oven to revive their gooey center and fresh-baked aroma.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt slightly to prevent the cookies from becoming too salty. Unsalted butter is preferred for better control over the salt level in the recipe.
What if I don’t have cocoa powder on hand?
For the rich chocolate flavor, cocoa powder is essential in this recipe. Using melted chocolate instead would change the texture, so it’s best to use what is called for here or look for a different recipe.
How do I make these cookies thicker?
Chilling the cookie dough in the refrigerator for 30 minutes before baking helps prevent spreading and results in thicker, chewier cookies.
Can I substitute chocolate chips with chunks?
Absolutely! Chunks will create bigger pockets of melty chocolate and can enhance texture, making each bite even more satisfying.
Are these cookies suitable for freezing once baked?
Yes, baked cookies freeze wonderfully. Just place them in a sealed container or bag, and thaw at room temperature when ready to enjoy.
Final Thoughts
This Double Chocolate Chip Cookies Recipe is a surefire way to bring smiles around the kitchen and make any occasion special. From the first buttery, chocolatey bite to the last crumb, these cookies embody comfort and joyful indulgence. So go ahead, bake a batch, and share the love with friends and family—you won’t regret it!
Print
Double Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Double Chocolate Chip Cookies are rich, fudgy, and incredibly delicious. Featuring a perfect blend of cocoa powder and semi-sweet chocolate chips, these chewy cookies offer a luscious chocolate experience in every bite. Easy to make and guaranteed to satisfy any chocolate craving, they are ideal for dessert, snacks, or sharing with friends and family.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Chocolate Chips
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup milk or white chocolate chips (optional)
Instructions
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer until the mixture is light and fluffy, which will help create a soft cookie texture.
- Beat in eggs and vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined to ensure even distribution of leavening and flavor.
- Mix dry ingredients into wet: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing which can toughen cookies.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips and optional milk or white chocolate chips, spreading them evenly throughout the dough.
- Scoop dough onto baking sheets: Use rounded tablespoons to scoop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 9 to 11 minutes, until the edges are set but the centers remain slightly soft for a chewy texture.
- Cool the cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For extra gooey centers, slightly underbake the cookies by reducing baking time by 1 to 2 minutes.
- Chilling the dough for 30 minutes before baking results in thicker, chewier cookies.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
