These Double Chocolate Chip Cookies are a yummy treat filled with rich chocolate flavor. They’re soft, chewy, and packed with chocolate chips that melt in your mouth!
Every bite is like a hug for your sweet tooth. I usually make a big batch so I can share a few (or maybe just keep them all for myself). Who can resist that chocolatey goodness?
What I love most is how simple they are to whip up! Just mix, scoop, and bake. It’s the perfect recipe for a cozy day at home or for impressing friends. Enjoy with a glass of milk!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the amount of salt in your cookies. If you don’t have any, use salted butter, just skip the added salt in the recipe.
Sugars: Both granulated and brown sugars add sweetness and moisture. If you prefer, you can substitute brown sugar with coconut sugar for a hint of caramel flavor.
Cocoa Powder: Unsweetened cocoa powder gives these cookies their rich chocolate flavor. Look for Dutch-processed cocoa for a milder taste, or use carob powder for a caffeine-free option.
Chocolate Chips: Semi-sweet chips are a classic choice, but feel free to mix it up! Milk chocolate or dark chocolate can change the sweetness and richness level. White chocolate or peanut butter chips can also bring a fun twist!
How Do I Achieve the Perfect Cookie Texture?
To get that ideal chewy texture, pay attention to your baking time. You want to remove the cookies from the oven while the centers still look soft. Here’s how:
- Watch them closely around the 9-minute mark. The edges should be set, and the middle will firm up as they cool.
- Cooled cookies can continue to bake slightly on the sheet after removing from the oven, so don’t leave them in too long!
- If you prefer a softer cookie, consider chilling the dough for about 30 minutes before baking. This helps prevent spreading and gives a thicker cookie.
How to Make Double Chocolate Chip Cookies
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 semi-sweet chocolate chips
How Much Time Will You Need?
This cookie recipe will take about 15 minutes to prep and around 11 minutes to bake. After baking, you’ll want to let them cool on the baking sheet for about 5 minutes. So, in total, you’re looking at about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat the mixture together until it’s creamy and smooth.
3. Add Eggs and Vanilla:
Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract until fully blended.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until they’re well mixed. This helps ensure an even distribution of the dry ingredients.
5. Mix Dry into Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined. Avoid overmixing to keep your cookies tender.
6. Fold in Chocolate Chips:
Now, gently fold in the semi-sweet chocolate chips. Make sure they’re evenly distributed throughout the dough for lots of chocolatey goodness!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. This allows room for spreading.
8. Bake the Cookies:
Pop the trays in the oven and bake for 9 to 11 minutes. You want the edges to be set but the centers to still look soft and a little underbaked—this will give you that chewy texture!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Indulge!
Now, grab a cookie (or two) and enjoy your delightful double chocolate chip cookies! They pair perfectly with a glass of cold milk or your favorite beverage.
Can I Use Different Types of Chocolate Chips?
Absolutely! You can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate for varying sweetness levels. For a fun twist, try adding white chocolate chips or peanut butter chips!
How Can I Make These Cookies Chewier?
To achieve a chewier texture, slightly underbake the cookies by a minute or two, so they stay soft in the center. Additionally, chilling the dough for 30 minutes before baking can also prevent them from spreading too much.
What Should I Do If My Dough Is Too Sticky?
If your cookie dough feels too sticky, don’t worry! You can add a little extra flour (a tablespoon at a time) until it’s manageable. Just be cautious not to overdo it, as too much flour can lead to a dry cookie.
Can I Store Leftover Cookies?
Yes! Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure they’re fully cooled before freezing!
