If you are a chocolate lover looking for the ultimate treat, this Double Chocolate Chip Cookies Recipe is going to be your new best friend. Imagine biting into soft, chewy cookies that boast a rich cocoa flavor perfectly balanced by melty semisweet chocolate chips in every bite. These cookies are incredibly satisfying, with a tender crumb and just enough sweetness to keep you coming back for more. Whether you want to whip up a batch for a cozy night in or impress friends with your baking, this recipe delivers decadence in every mouthful.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to baking these irresistible Double Chocolate Chip Cookies. Each component plays a crucial role, from the creamy butter that ensures richness to the cocoa powder that builds the deep chocolate flavor and the chocolate chips that add delightful bursts of sweetness.
- Unsalted butter (8 tablespoons or 1 stick): Softened to provide a tender, moist texture that’s essential for chewy cookies.
- Large egg (1): Acts as a binder and adds moisture for the perfect cookie structure.
- All-purpose flour (1 cup): The base of the dough that keeps everything together with the right balance of softness and chew.
- Unsweetened cocoa powder (1/2 cup): Delivers that rich, deep chocolate flavor that makes these cookies truly special.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a light, tender bite without spreading too much.
- Light brown sugar (1/2 cup, packed): Adds sweetness and moisture, giving the cookies a lovely chewy texture.
- Granulated sugar (1/2 cup): Provides a slight crunch and balances the deep cocoa bitterness.
- Kosher salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness.
- Vanilla extract (2 teaspoons): Adds warmth and depth, complementing the chocolate beautifully.
- Semisweet chocolate chips (1 cup or 6 ounces): The star addition that melts in your mouth and creates gooey pockets of chocolate.
How to Make Double Chocolate Chip Cookies Recipe
Step 1: Prepare Ingredients
Start by bringing your butter and egg to room temperature. This makes them easier to mix and helps create that perfect creamy consistency. About 30 minutes on the counter does the trick.
Step 2: Mix Dry Ingredients
Whisk together the flour, cocoa powder, and baking soda in a medium bowl. This ensures even distribution of the leavening and the rich cocoa flavor throughout your dough.
Step 3: Cream Butter and Sugars
In your mixer bowl, beat the softened butter with both brown and granulated sugars and a pinch of kosher salt until the mixture is fluffy and light. This step is key for a cookie with great texture and just the right amount of chew. Then add the egg and vanilla extract, combining everything smoothly.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture and mix on low until just incorporated. Avoid overmixing to keep the cookies tender. Next, fold in the chocolate chips evenly using a spatula or wooden spoon, ensuring every cookie will have chocolate in every bite.
Step 5: Chill the Dough
Cover the dough and refrigerate it for at least 3 hours or overnight. This chilling step lets the flavors meld and the dough firm up, making the cookies better textured and easier to handle.
Step 6: Preheat and Prepare Baking Sheets
Set your oven to 350°F (175°C). Position two racks to divide the oven into thirds, which helps cookies bake evenly. Line two rimmed baking sheets with parchment paper for easy cleanup and to prevent sticking.
Step 7: Scoop and Bake
Scoop out heaping 2-tablespoon portions of dough onto the prepared sheets, spacing them well apart because these cookies will spread slightly. Bake for about 10 to 12 minutes, until the edges look set but the centers remain soft.
Step 8: Cool
Let the cookies rest on the baking sheets for 5 minutes after baking. This allows them to firm up without losing that chewy middle. Then transfer them to a wire rack to cool completely before diving in or storing.
How to Serve Double Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a tiny pinch of flaky sea salt on warm cookies just out of the oven to create a spectacular sweet-salty contrast that makes each bite unforgettable. For a decadent twist, drizzle melted white chocolate or dust with powdered sugar when serving.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk, a scoop of vanilla ice cream for a quick sundae, or a warm mug of coffee or hot chocolate. Each pairing enhances the cookie’s richness in its own special way.
Creative Ways to Present
Tuck these cookies into decorative tins or wrap them in parchment with a rustic twine bow — perfect for gifting. You can also sandwich two cookies with chocolate ganache or peanut butter cream for an indulgent dessert. Another fun idea is to crumble them over yogurt or parfaits for an extra chocolate punch.
Make Ahead and Storage
Storing Leftovers
Keep your double chocolate chip cookies fresh by storing them in an airtight container at room temperature. They stay soft and delicious for up to 5 days, so you can enjoy the chocolatey goodness well after baking day.
Freezing
If you want to savor these cookies even longer, freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep their fresh-baked taste for up to 3 months. Thaw at room temperature before enjoying.
Reheating
Warm cookies briefly in the microwave for about 10 to 15 seconds or in a low oven to revive that freshly baked softness and melt the chocolate chips again. This simple reheating step brings back that irresistible, just-baked magic.
FAQs
Can I substitute the semisweet chocolate chips with dark chocolate?
Absolutely! Dark chocolate chips would add a more intense, slightly bitter edge that perfectly complements the cocoa in the dough. Just make sure to use a quality chocolate for the best flavor.
Why do I need to chill the dough?
Chilling the dough helps the flavors develop and prevents excessive spreading during baking, resulting in thicker, chewier cookies that hold their shape beautifully.
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added kosher salt in the recipe to avoid making your cookies too salty. Using unsalted butter gives you better control over the salt levels.
How do I make these cookies gluten-free?
Swap the all-purpose flour for a gluten-free flour blend that measures cup-for-cup like regular flour. Make sure the blend contains xanthan gum or add a little to help with structure.
Can I make the dough without a stand mixer?
Definitely! You can use a hand mixer or even mix by hand with a sturdy spoon. Just take your time when creaming the butter and sugars to get that fluffy texture.
Final Thoughts
There is nothing quite like the joy of baking a batch of homemade treats, and this Double Chocolate Chip Cookies Recipe is one you will return to time and again. It’s simple, satisfying, and full of the rich chocolate flavors we all crave. So go ahead, gather your ingredients, and make these delightful cookies — your taste buds will thank you!
Print
Double Chocolate Chip Cookies Recipe
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 47 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Double Chocolate Chip Cookies, packed with cocoa and melty semisweet chocolate chips. Perfectly chewy with crispy edges, these cookies are easy to make and require chilling for enhanced flavor and texture. A classic treat that chocolate lovers will adore.
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, room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
Add-ins
- 1 cup semisweet chocolate chips (6 ounces)
Instructions
- Prepare Ingredients: Let the unsalted butter and large egg sit at room temperature for about 30 minutes so the butter softens and the egg reaches room temperature, which helps with easier mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and baking soda until evenly combined to ensure uniform distribution in the dough.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the softened butter with light brown sugar, granulated sugar, and kosher salt on medium speed until the mixture is fluffy, roughly 3 to 4 minutes. Scrape down the bowl to incorporate all ingredients.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and mix just until combined to avoid overbeating.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture on low speed, mixing just until combined. Then fold in the semisweet chocolate chips with a spatula or wooden spoon until evenly dispersed throughout the dough.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 3 hours or up to overnight to allow flavors to mature and to firm up the dough for easier handling.
- Preheat and Prepare Baking Sheets: Arrange two oven racks to divide the oven into thirds and preheat to 350°F (175°C). Line two rimmed baking sheets with parchment paper to prevent sticking and aid in even baking.
- Scoop and Bake: Using a scoop or spoon, portion out about 2 tablespoons of dough per cookie, placing 11 to 12 cookies evenly spaced on each baking sheet. Bake in the preheated oven until edges are set but centers remain slightly soft, about 10 to 12 minutes.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely, which helps them firm up and develop their chewy texture.
Notes
- Chilling the dough is important; it enhances flavor and prevents cookies from spreading too much during baking.
- Room temperature butter and egg lead to better mixing and texture in the final cookies.
- If you prefer crispier cookies, bake for an additional 1-2 minutes, watching carefully to avoid burning.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips based on your preference.
