These double chocolate chip cookies are a chocolate lover’s dream! Soft, chewy, and loaded with rich chocolate chips, they are perfect for any sweet tooth.
Baking these cookies is something I love to do on rainy days. Who can resist the warm smell of chocolate wafting through the house? It’s like a hug in cookie form! 😍
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the salt in the recipe. If you need a dairy-free option, try using coconut oil or a plant-based butter substitute.
Sugars: Both granulated and brown sugars add sweetness and moisture. If you’re looking for a less refined option, coconut sugar works well as a substitute.
Cocoa Powder: Unsweetened cocoa is the star for that rich chocolate flavor. If you need a darker taste, opt for Dutch-processed cocoa. You could also replace half with dark chocolate powder if you have it.
Chocolate Chips: Semisweet chips bring the classic taste, but you can mix in milk chocolate, dark chocolate, or even white chocolate chips for a fun twist. If you’re avoiding sugar, there are sugar-free chocolate chips available.
How Do I Achieve the Perfect Cookie Texture?
The texture is a key part of enjoying these cookies! You want them soft yet chewy with a slight crisp around the edges. Here are some tips to get that right:
- Don’t overmix the dough once the flour is added; mix just until combined.
- Chilling the dough for about 30 minutes before baking can help improve the structure.
- Keep an eye on the baking time; take them out when they still look a little soft in the middle—carryover cooking will firm them up.
With these tips in mind, you’ll be able to whip up delicious double chocolate chip cookies that your family and friends will love!
Double Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semisweet chocolate chips
- Sea salt flakes for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 10 minutes to bake, for a total of around 25-30 minutes. Allow an additional 5 minutes for cooling on the baking sheet. Perfect for a quick treat or when you want to impress your friends and family!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While you wait, line your baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spoon to mix them together until the mixture becomes light and fluffy. This should take about 3-4 minutes.
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time. It’s important to fully mix in each egg before adding the next. After the eggs, stir in the vanilla extract until everything is well combined.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps ensure that everything is evenly mixed before combining it with the wet ingredients.
5. Combine the Mixtures:
Gradually add the dry mixture to the wet mixture. Mix gently until just combined—do not overmix, or your cookies may turn out tough!
6. Fold in the Chocolate Chips:
Now it’s time to fold in those delicious semisweet chocolate chips. Make sure they are evenly distributed throughout the dough for that gooey goodness in every bite!
7. Scoop the Dough:
Scoop tablespoons of the cookie dough onto your prepared baking sheets, spacing them about 2 inches apart. The cookies will spread while baking, so give them some room!
8. Add a Sprinkle of Sea Salt:
If you want to enhance the flavor, lightly sprinkle some sea salt flakes on top of each cookie dough ball before baking.
9. Bake the Cookies:
Pop the baking sheets in the oven and bake for about 9-11 minutes. You want the edges to be set, but the centers should still look soft—that’s when they are at their best!
10. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This helps them firm up a bit. Then, transfer the cookies to a wire rack to cool completely.
11. Enjoy!
Now for the best part—enjoy your double chocolate chip cookies either warm, with melty chocolate, or cooled for a chewier texture! These are perfect with a glass of cold milk or your favorite dairy alternative. Happy baking!
Can I Use Different Types of Chocolate Chips?
Absolutely! You can use milk chocolate, dark chocolate, or even white chocolate chips for a variation. Feel free to mix and match to find your favorite combination!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 3 months. Just make sure to let them cool completely before freezing!
Can I Make This Recipe Gluten-Free?
Yes! You can substitute all-purpose flour with a gluten-free all-purpose blend. Just make sure the blend contains xanthan gum to help with structure. The texture may vary slightly, but they’ll still be delicious!
What If My Dough is Too Sticky?
If your cookie dough is too sticky to work with, try chilling it in the fridge for about 30 minutes. Chilling helps firm it up, making it easier to scoop and shape.
