If you have a sweet tooth and love the rich, indulgent flavor of chocolate baked into a soft, chewy cookie, this Double Chocolate Chip Cookies Recipe is going to be your new best friend. These cookies are the perfect balance of deep cocoa flavor and melty chocolate chips, delivering a treat that is both decadently chocolatey and satisfyingly tender. Whether you’re baking for a crowd or just treating yourself, this recipe is simple enough to whip up on a whim, while producing irresistibly delicious results every time.
Ingredients You’ll Need
Gathering the right ingredients is key to creating the perfect Double Chocolate Chip Cookies Recipe. Each component plays an important role in adding flavor, texture, and color, making your cookies truly stand out with every bite.
- Unsalted butter (8 tablespoons or 1 stick): Softened butter brings richness and tenderness to the cookies.
- Large egg (1): Provides structure and moisture, helping the cookies hold together perfectly.
- All-purpose flour (1 cup): The base that gives the cookies their chewy texture.
- Unsweetened cocoa powder (1/2 cup): Delivers the intense chocolate flavor and beautiful dark color.
- Baking soda (1 teaspoon): A leavening agent that helps the cookies rise and become soft.
- Light brown sugar (1/2 cup, packed): Adds subtle caramel notes and keeps the cookies moist.
- Granulated sugar (1/2 cup): Balances sweetness and contributes to a slightly crisp edge.
- Kosher salt (1/2 teaspoon): Enhances all the chocolatey flavors by cutting through the sweetness.
- Vanilla extract (2 teaspoons): Adds a smooth, aromatic depth that rounds out the chocolate.
- Semisweet chocolate chips (1 cup or 6 ounces): Melt into gooey pockets of chocolate goodness throughout the cookies.
How to Make Double Chocolate Chip Cookies Recipe
Step 1: Prepare Your Butter and Egg
Start by bringing your butter and egg to room temperature. This might seem simple, but it’s crucial for the butter to soften properly and for the egg to blend seamlessly, ensuring your cookie dough has the perfect consistency.
Step 2: Mix Your Dry Ingredients
Whisk together the flour, cocoa powder, and baking soda in a bowl. This combination creates the chocolate base for your cookies, so make sure it’s evenly mixed to avoid any clumps or uneven cocoa distribution.
Step 3: Cream Butter and Sugars
Using a stand mixer or hand mixer, beat the softened butter with both brown and granulated sugars along with the salt. Whip it on medium speed until the mixture is fluffy, which traps air and helps your cookies be soft and tender instead of dense.
Step 4: Add Egg and Vanilla
Stop the mixer, scrape the sides, and add the egg and vanilla extract. Beat just until combined to keep the structure light and allow the cookies to rise beautifully without becoming rubbery.
Step 5: Combine Wet and Dry Ingredients
Gradually introduce the flour-cocoa mixture into the butter mixture on low speed, mixing until just combined. Be careful not to overmix here, or the cookies could get tough.
Step 6: Fold in the Chocolate Chips
Use a spatula or wooden spoon to fold in your semisweet chocolate chips. This gentle method ensures the chips stay intact and are evenly spread for that delightful melty surprise in every bite.
Step 7: Chill the Dough
Cover your cookie dough and pop it in the refrigerator for at least 3 hours, or better yet, overnight. This step helps the flavors develop and prevents spreading during baking, so your cookies keep their thick, chewy shape.
Step 8: Bake
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop 2-tablespoon portions of dough onto the sheets, spacing them evenly. Bake until the edges are set but the centers remain soft, about 10 to 12 minutes.
Step 9: Cool
Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This rest time finishes the baking process gently, so the centers remain perfectly chewy.
How to Serve Double Chocolate Chip Cookies Recipe
Garnishes
While these cookies are fantastic on their own, you can add a little extra pizzazz with a sprinkle of flaky sea salt on top immediately after baking. This simple garnish enhances the chocolate’s richness and adds a delightful crunch.
Side Dishes
Pair your warm double chocolate chip cookies with a glass of cold milk or a scoop of vanilla ice cream for an indulgent dessert experience. The coolness balances the warm, gooey chocolate and makes every bite even more enjoyable.
Creative Ways to Present
For parties or special occasions, serve these cookies stacked on a decorative platter drizzled with melted white chocolate or alongside fresh berries. You can also sandwich a layer of peppermint or marshmallow fluff between two cookies for a festive twist.
Make Ahead and Storage
Storing Leftovers
To keep your Double Chocolate Chip Cookies Recipe fresh, store them in an airtight container at room temperature for up to five days. Adding a slice of bread to the container helps maintain their soft texture by absorbing excess moisture.
Freezing
If you want to save some for later, freeze your baked cookies by placing them in a single layer on a baking sheet, freezing until solid, then transferring to a freezer-safe bag. They can be stored for up to three months and thawed at room temperature when you’re ready to indulge.
Reheating
Warm your cookies in the microwave for about 10 seconds or in a 300°F oven for 5 minutes to restore their just-baked softness and melty chocolate chips. This quick reheat brings back all the magic of freshly baked cookies.
FAQs
Can I substitute the butter with margarine or oil?
Butter is best for flavor and texture in this recipe. Margarine or oil can make the cookies greasy or change the consistency, so it’s recommended to stick with unsalted butter for the best results.
Is it necessary to chill the cookie dough?
Yes, chilling the dough helps the flavors develop and keeps the cookies from spreading too much. If you skip this step, the cookies may bake flatter and lose their chewy texture.
Can I use dark chocolate chips instead of semisweet?
Absolutely! Dark chocolate chips will intensify the chocolate flavor and add a slightly bittersweet balance, which pairs wonderfully with the cocoa in the dough.
How do I prevent my cookies from being too dry?
Make sure not to overbake your cookies. Pull them out when the edges are set but the centers look a little soft—they will firm up as they cool, giving you a chewy and moist texture.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour, but results may vary slightly in texture. Make sure the cocoa powder and chocolate chips you use are certified gluten-free.
Final Thoughts
Baking this Double Chocolate Chip Cookies Recipe is a joyous experience that fills your kitchen with the most mouthwatering aromas, promising a treat that delights everyone lucky enough to enjoy it. From the deep chocolate flavor to the gooey chocolate chips and tender crumb, this recipe is a keeper you’ll want to make again and again. Don’t wait to dive into these delicious cookies and share the love with your family and friends!
Print
Double Chocolate Chip Cookies Recipe
- Prep Time: 40 minutes (including 30 minutes room temperature prep and chilling start)
- Cook Time: 12 minutes
- Total Time: 3 hours 52 minutes
- Yield: 24 cookies (about 2 1/2 inches each)
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Double Chocolate Chip Cookies are rich, fudgy, and packed with semisweet chocolate chips. They feature a tender, cocoa-flavored dough that’s perfectly balanced with both brown and granulated sugars, resulting in an indulgent treat ideal for chocolate lovers. Chilling the dough enhances the flavor and texture, producing thick, chewy cookies with crisp edges.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
Sugars
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
Chocolate Chips
- 1 cup semisweet chocolate chips (6 ounces)
Instructions
- Prepare ingredients: Let 1 stick of unsalted butter and 1 large egg sit at room temperature until the butter is softened, about 30 minutes. This ensures better mixing and a consistent dough texture.
- 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 to evenly distribute the leavening and cocoa.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), add softened butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt. Beat on medium speed until the mixture is fluffy and light in color, about 3 to 4 minutes. Stop to scrape down the sides.
- Add egg and vanilla: Add the room temperature egg and 2 teaspoons vanilla extract to the butter mixture. Beat just until combined to avoid overmixing.
- Combine dry and wet mixtures: Gradually add the dry flour mixture to the butter mixture on low speed, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Incorporate chocolate chips: Fold in 1 cup semisweet chocolate chips using a flexible spatula or wooden spoon until evenly distributed throughout the dough.
- Chill the dough: Cover the bowl and refrigerate the dough for at least 3 hours or up to overnight. Chilling helps develop flavor and produces thicker cookies.
- Preheat oven and prepare baking sheets: Arrange two racks in the oven to divide the space into thirds and preheat to 350°F (175°C). Line two rimmed baking sheets with parchment paper for even baking.
- Scoop dough and bake: Scoop dough in 2-tablespoon portions onto the prepared baking sheets, spacing them evenly about 11 to 12 per sheet. Bake until the cookie edges are set, about 10 to 12 minutes.
- Cool cookies: Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. This helps cookies firm up and prevents breakage.
Notes
- Room temperature butter and egg ensure proper creaming and dough consistency.
- Chilling the dough is crucial for thick, chewy cookies and enhances flavor.
- For even baking, use parchment paper and space cookies evenly on baking sheets.
- Adjust baking time slightly if you prefer softer or crunchier cookies.
- Store cooled cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
