Double Chocolate Chip Cookies Recipe
Double Chocolate Chip Cookies are a chocolate lover's dream come true! These cookies are soft and chewy with a rich cocoa flavor, packed with both cocoa powder and plenty of…
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Double Chocolate Chip Cookies are a chocolate lover’s dream come true! These cookies are soft and chewy with a rich cocoa flavor, packed with both cocoa powder and plenty of melty chocolate chips. The double dose of chocolate makes them extra special and impossible to resist.
I love making these cookies when I need a little pick-me-up or want to impress friends without too much fuss. The batter is super easy to mix up, and I usually find myself sneaking a bite of the raw dough (don’t tell anyone!). The best part is how gooey and chocolatey they come out fresh from the oven.
My favorite way to enjoy these cookies is still warm, maybe with a glass of cold milk or a cup of coffee. They also make a perfect treat to share at gatherings or just to brighten up a regular day. If you love chocolate, these cookies will quickly become one of your go-to recipes too!
Key Ingredients & Substitutions
Butter: Using unsalted, softened butter helps control salt and blends easily with sugar. You can swap for coconut oil or vegan butter to make these dairy-free.
Sugars: The combo of granulated and brown sugar gives these cookies a perfect chewy texture and caramel notes. Brown sugar adds moisture, so don’t skip it!
Cocoa Powder: Unsweetened cocoa powder delivers rich chocolate flavor. Dutch-processed cocoa works too, just expect a slightly different color and taste.
Chocolate Chips: Semi-sweet chips are classic, but feel free to use dark chocolate or milk chocolate chunks. Adding chopped nuts is a tasty option too.
Flour: All-purpose flour is best for structure. For gluten-free, try a 1-to-1 gluten-free baking flour blend.
How Do I Get Soft, Chewy, and Melty Double Chocolate Cookies Every Time?
The key to perfect cookies is in how you mix and bake:
- Cream the butter and sugars well until fluffy – it traps air for a lighter texture.
- Don’t overmix once you add dry ingredients. Stir just until combined to avoid dense cookies.
- Use slightly underbaked baking time. Bake until edges are set but centers look soft; cookies firm up as they cool.
- Cool on the baking sheet first to finish cooking gently before moving to a wire rack.
- Sprinkle flaky sea salt right out of the oven for a nice contrast that highlights the chocolate.
Following these tips helps keep the cookies soft inside with gooey chocolate pockets that make every bite rewarding.
Equipment You’ll Need
- Mixing bowls – one large for dough and one for dry ingredients to keep things organized.
- Electric mixer or hand whisk – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate baking measurements.
- Baking sheets – sturdy, flat pans ensure even baking and perfect cookie shape.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup easy.
- Spoon or cookie scoop – helps portion dough evenly for uniform cookies.
- Wire cooling rack – lets cookies cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a satisfying crunch and nutty flavor.
- Mix in white chocolate chips instead of semi-sweet for a sweeter, creamy twist.
- Stir in a teaspoon of instant coffee powder to deepen the chocolate flavor without making it taste like coffee.
- For an extra fudgy touch, substitute half the butter with cream cheese for richer texture.
Double Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips (or chunks)
- Flaky sea salt, for sprinkling (optional)
Time Needed:
You’ll need about 15 minutes to prepare the dough and 9-11 minutes for baking each batch. Add a few extra minutes to cool the cookies so everything is ready in around 30 minutes or less!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, cream the softened butter with both the granulated and brown sugars until the mixture is smooth and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, mixing just until combined. Finally, fold in the chocolate chips evenly throughout the dough.
3. Bake the Cookies:
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes or until the edges are set but the centers still look soft. This way, the cookies stay chewy and melty inside.
4. Cool and Serve:
Right after removing the cookies from the oven, sprinkle them with a pinch of flaky sea salt if you like a little salty contrast. Let the cookies cool on the baking sheet for 5 minutes so they set up nicely before moving them to a wire rack to finish cooling. Serve warm or room temperature and enjoy every rich, chocolatey bite!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creaming with sugar to get the right texture. If your butter is frozen, thaw it in the fridge overnight or soften it quickly by microwaving in short bursts at low power until just soft.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature before serving.
Can I Substitute the Flour for Gluten-Free Flour?
Yes! Use a 1:1 gluten-free baking flour blend to replace all-purpose flour. Keep in mind that texture may vary slightly but the cookies will still be delicious and chocolatey.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for up to 48 hours before baking. Chilling enhances the flavor and prevents cookies from spreading too much while baking. Just scoop and bake straight from the fridge.
