Double Chocolate Chip Cookies
32 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 12 min | 32 min |
Introduction
These double chocolate chip cookies are rich, fudgy, and loaded with melty chocolate in every single bite.
They come together with simple pantry staples, so you can whip up a batch whenever a serious chocolate craving hits.
Serve them warm for an easy dessert, a lunchbox treat, or a crowd-pleasing party cookie plate.
Ingredients (24 servings)
Ingredients:
For the Topping:
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How to Make Double Chocolate Chip Cookies
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Preheat oven and prepare pans
Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.
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Cream butter and sugars
In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
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Add eggs and vanilla
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
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Combine dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly blended.
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Mix wet and dry together
Add the dry ingredients to the butter mixture and mix on low speed just until no dry streaks of flour remain.
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Fold in chocolate chips
Use a spatula to gently fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
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Scoop dough and add topping
Use a medium cookie scoop to portion mounds of dough onto the prepared sheets, leaving about two inches between each cookie.
Press a few extra chocolate chips onto the tops of each mound for a pretty bakery-style look and extra chocolate.
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Chill for thicker cookies (optional)
If you prefer thicker cookies, chill the scooped dough on the sheet for 20 to 30 minutes before baking.
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Bake and cool the cookies
Bake one sheet at a time for 10 to 12 minutes, until the edges look set but centers seem slightly soft.
Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Substitutions
- Use dark brown sugar instead of light brown sugar
- Dark brown sugar gives a stronger molasses note and richer color, while keeping the cookies soft and chewy inside.
- Swap semi-sweet chocolate chips for chopped dark chocolate bars
- Chopped dark chocolate melts into gooier pockets and creates varied texture, with some pieces staying chunky and others turning fudgy.
- Replace half the all-purpose flour with finely ground almond flour
- Using half almond flour adds gentle nuttiness and tenderness, making the cookies taste richer while still holding a nice shape.
Tips
- Measure flour correctly
- Spoon flour into the measuring cup and level it, instead of scooping, so the cookies stay tender and not dry.
- Use room-temperature ingredients
- Make sure butter and eggs are at room temperature, which helps them emulsify and gives you a smoother, creamier dough.
- Rotate baking sheets
- For even baking, rotate the baking sheet halfway through the time to prevent hot spots from overbrowning some cookies.
- Chill dough for flavor
- Chilling the dough overnight deepens the chocolate flavor and improves texture, giving you thicker cookies with chewier centers.
- Finish with flaky salt
- Sprinkle a tiny pinch of flaky sea salt on warm cookies to balance sweetness and make the chocolate flavor pop.
Nutrition Facts *
| Energy | 227 | kcal |
|---|---|---|
| Protein | 3 | g |
| Total Fat | 12 | g |
| Carbohydrates | 29 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much in the oven?
- Your butter may have been too soft or melted, or you added a bit less flour than needed. Chill the dough and try adding one or two extra tablespoons of flour next time.
- How can I tell when the cookies are done baking?
- The edges should look set and slightly firm, while the centers still look soft and a bit puffy. If the tops lose their glossy look, they are ready to come out.
- Can I freeze the cookie dough?
- Yes, scoop the dough into balls, then freeze them on a baking sheet until firm. Transfer to freezer bags and bake from frozen, adding two extra minutes to the bake time.
- How should I store the baked cookies and keep them soft?
- Store cooled cookies in an airtight container at room temperature with a small slice of bread or tortilla. The bread adds moisture, keeping the cookies soft for several days.
Serving Suggestions
These double chocolate chip cookies make a cozy dessert with a cold glass of milk or your favorite coffee.
For a fun twist, mix in a handful of toasted nuts or swirl in peanut butter chips for sweet-salty contrast.
If you love ice cream, sandwich a scoop between two cookies to create a simple yet indulgent frozen treat.
More pairings:
Reviews
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Linda, Boise: These came out so fudgy and soft with crisp edges, and the extra chips on top were perfect! Will definitely make again.
: Love hearing you got that fudgy center with crisp edges, Linda! Adding a few extra chips on top really does make them feel bakery-style. 😊
Made this recipe? How did it go?
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