Double Chocolate Chip Cookies
36 min
|
easy
|
vegetarian
Recipe by Eunice
Introduction
I don't do wimpy cookies; these double chocolate chip cookies hit like a brownie met a classic chip cookie, with rich cocoa dough, gooey puddles of semi-sweet chips, and crisp edges with fudgy centers.
Great for bake sales, office bribes, or midnight fridge raids, and I crown each scoop with extra chips so they bake up bakery-style and you get chocolate in every bite.
Ingredients (24 servings)
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Ingredients:
- 2 sticks unsalted butter, softened unsalted butter 8 oz
- 1 cup brown sugar, packed brown sugar 6.87 oz
- ½ cup granulated sugar granulated sugar
- 2 large eggs large eggs 2 ct
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
- 1¾ cups all-purpose flour all-purpose flour 0.48 lb
- ½ cup unsweetened cocoa powder unsweetened cocoa powder 2.18 oz
- 1 tsp baking soda baking soda 0.17 oz
- ½ tsp baking powder baking powder 0.08 oz
- ½ tsp salt salt
- 1½ cups semi-sweet chocolate chips semi-sweet chocolate chips 12 oz
For the Topping:
- semi-sweet chocolate chips semi-sweet chocolate chips 1.49 oz
How to Make Double Chocolate Chip Cookies
-
Prep the oven and pans
Heat oven to 350 F and line two baking sheets with parchment.
Make sure butter is truly softened and eggs are at room temperature so the dough emulsifies properly.
-
Cream butter and sugars
Beat 2 sticks softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar on medium speed until pale and fluffy, about 2 to 3 minutes.
Scrape the bowl so no butter hides on the bottom, we want even mixing.
-
Add eggs and vanilla
Beat in 2 large eggs one at a time until smooth and slightly glossy, then mix in 2 teaspoons vanilla extract.
If the mixture looks curdled, keep mixing on medium until it comes back together.
-
Whisk dry ingredients
In a separate bowl whisk 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt until the cocoa is evenly dispersed and no streaks remain.
-
Combine wet and dry
Add the dry ingredients to the butter mixture and mix on low just until the last floury streak disappears.
Fold in 1 1/2 cups semi-sweet chocolate chips, saving a small handful for topping.
-
Chill the dough
Cover and chill the bowl for 30 to 45 minutes for thicker, chewier cookies and better flavor development.
If you are in a rush, proceed without chilling but expect a bit more spread.
-
Scoop and bake
Scoop 2 tablespoon portions, roll into balls, and space 2 inches apart on the prepared sheets.
Bake 9 to 11 minutes until edges are set and centers look slightly underdone with a soft dome.
-
Finish and cool
Right out of the oven, press the extra chocolate chips on top and gently tap the pan once on the counter for crackly tops.
Cool on the sheet 5 minutes, then transfer to a rack to finish so the bottoms stay tender, not tough.
Substitutions
- Butter -> Browned butter
- Brown 2 sticks of butter, cool until semi-solid, then cream as written for nutty depth and a subtle toffee aroma; cookies spread a touch more and bake up extra chewy.
- Eggs -> Flax eggs
- Swap 2 large eggs with 2 flax eggs (2 tablespoons ground flaxseed whisked with 6 tablespoons water, rested 10 minutes) for an egg-free batch that stays moist with a slightly cakier crumb and reliable structure.
- Semi-sweet chips -> Chopped 70 percent dark chocolate
- Use equal volume of chopped dark chocolate for dramatic melty pools and a bolder cocoa bite that balances the sweetness like a champ.
Tips
- Measure cocoa and flour right
- Fluff, spoon, and level both to avoid packing; too much flour or cocoa gives dry, chalky cookies, which we do not serve in this kitchen.
- Underbake for the win
- Pull the cookies when centers still look soft because carryover heat finishes the set and keeps the interior fudgy.
- Chill equals control
- A short chill hydrates the cocoa, relaxes the dough, and reins in spread, giving thicker, more flavorful cookies.
- Reserve chips for topping
- Press a few chips on hot cookies to create that bakery-style studded top and extra shine.
- Rack position and rotation
- Bake one sheet on the middle rack and rotate at the 6 minute mark for even color and perfectly set edges.
- Pan choice matters
- Use light-colored aluminum sheets with parchment since dark nonstick pans over-brown the bottoms before the centers set.
Nutrition Facts *
| Energy | 255 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 12 | g |
| Carbohydrates | 35 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies spread too much?
- Your butter may have been too soft or the dough too warm; chill 30 to 45 minutes, use parchment not greased sheets, and be sure you measured flour correctly.
- Can I make the dough ahead or freeze it?
- Yes, scoop and freeze dough balls on a tray, then store in a bag up to 2 months and bake from frozen at 350 F adding 1 to 2 minutes.
- How do I get crinkly, shiny tops?
- Cream sugars thoroughly, do not over-flour, and gently tap the tray once right after baking to encourage those cracks.
- My cookies came out dry, what went wrong?
- Overbaking and packed flour are the usual culprits; pull them when centers look slightly underdone and measure flour by spooning and leveling.
- Can I cut the sugar without ruining the texture?
- You can reduce total sugar by about 20 percent and still get a good cookie, but expect less spread and a slightly drier crumb.
Serving Suggestions
Serve these still warm with cold milk or tuck one under a scoop of vanilla ice cream and a pinch of flaky salt for that hot-and-cold, sweet-and-salty hit.
If you want a flavor glow-up, add 1 teaspoon instant espresso to the dry mix or fold in toasted pecans for crunch and a nutty counterpoint to all that chocolate.
More pairings:
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