If you have a serious sweet tooth and a love for rich, indulgent treats, then this Double Chocolate Chip Cookies Recipe is going to become your new obsession. These cookies are perfectly soft in the middle with just enough crispness around the edges, packed with intense cocoa flavor and bursting with gooey chocolate chips in every bite. Whether you’re baking for a special occasion or just because you deserve a little chocolatey happiness, this recipe delivers on both simplicity and decadence, making it a must-have in your dessert repertoire.
Ingredients You’ll Need
The magic behind these spectacular cookies starts with a handful of straightforward ingredients, each playing an essential part in creating that irresistible texture and deep chocolate taste. From creamy butter to rich cocoa powder and luscious chocolate chips, every component is a star on its own and even better when combined.
- Unsalted butter, ½ cup (113g): Softened butter adds richness and forms the base that keeps the cookies tender and moist.
- Granulated sugar, ½ cup (100g): Provides sweetness and helps to create a slight crispness on the cookie edges.
- Light or dark brown sugar, ½ cup (100g): Adds moisture and a touch of caramel flavor that deepens the cookie’s complexity.
- Large egg, 1 (room temperature): Acts as a binder while contributing to the cookie’s chewy texture.
- Pure vanilla extract, 1 teaspoon: Offers a warm, fragrant note that elevates the chocolate flavors.
- All-purpose flour, 1 cup (125g): Provides structure to the cookies, ensuring they hold together perfectly without being dense.
- Natural unsweetened cocoa powder, ⅔ cup (55g): The heart of this recipe, delivering that deep, rich chocolate goodness.
- Baking soda, 1 teaspoon: Helps the cookies rise just enough without losing their chewy character.
- Salt, ⅛ teaspoon: Balances sweetness and enhances the chocolate flavor.
- Milk, 1 tablespoon (any kind): Adds moisture and softens the dough for a melt-in-your-mouth experience.
- Semi-sweet chocolate chips, 1 ¼ cups (225g): The crowning glory – these pockets of melted chocolate throughout the cookie make every bite a true delight.
How to Make Double Chocolate Chip Cookies Recipe
Step 1: Cream the Butter and Sugars
Begin by taking the softened butter, granulated sugar, and brown sugar and combining them in a large bowl. Use a mixer on medium-high speed to cream them together until the mixture becomes light and fluffy, about 2 to 3 minutes. This step is crucial because it incorporates air into the dough, giving the cookies a tender yet soft texture.
Step 2: Add Egg and Vanilla
Once the butter and sugars are perfectly creamed, crack in the egg along with the vanilla extract. Beat everything together until the mixture is uniform and smooth. The egg not only provides structure but also helps bind the ingredients, while vanilla adds that lovely warm aroma we all love in baked treats.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Mixing these dry ingredients separately ensures even distribution, which guarantees every cookie will have that beautiful chocolate depth and proper rise.
Step 4: Mix Dry and Wet Ingredients
With your mixer on low speed, gradually add the dry ingredient mix to the wet mixture. Stir gently until just combined—overmixing can toughen cookies, so a light touch is key to creating a soft, tender bite.
Step 5: Add Milk and Chocolate Chips
Turn the mixer to high speed and beat in the milk first to soften the dough slightly, then fold in the semi-sweet chocolate chips. The dough will be delightfully sticky at this point, hinting at the gooey, chocolate-loaded cookies you’re about to create.
Step 6: Chill the Dough
Cover the dough tightly and place it in the refrigerator for at least 3 hours, though overnight chill time is even better. This chilling step enhances flavor development and helps the dough firm up so that the cookies hold their shape while baking, making them perfectly thick and soft in the center.
Step 7: Scoop, Roll, and Bake
Once chilled, allow the dough to sit at room temperature for about 10 to 20 minutes to soften slightly. Scoop heaping 1.5-tablespoon balls, roll them gently, and place them spaced about 2 to 3 inches apart on parchment-lined baking sheets. Bake in a preheated oven at 350°F (177°C) for 11 to 12 minutes. Look for set edges with centers that remain soft – this is the hallmark of perfect chewy cookies. Let them cool on the sheet for about 5 minutes before transferring to a wire rack. If you want to go the extra mile, press a few extra chocolate chips onto the warm tops for a glossy, tempting finish.
How to Serve Double Chocolate Chip Cookies Recipe
Garnishes
While these cookies are stunning on their own, a light sprinkle of flaky sea salt on top right after baking can add an exciting contrast that enhances the chocolate flavor. If you’re feeling fancy, a dusting of powdered sugar or a drizzle of melted white chocolate can turn these treats into an eye-catching dessert.
Side Dishes
Pairing these cookies with a cold glass of milk is a timeless combo that never disappoints. For adults, a scoop of vanilla ice cream alongside a warm cookie creates a decadent dessert experience. Fresh berries or a simple raspberry coulis on the side can also add a touch of freshness and vibrant color.
Creative Ways to Present
Serving up your Double Chocolate Chip Cookies Recipe stacked on a rustic wooden board with small bowls of extra chocolate chips and nuts invites everyone to help themselves and makes for a charming display. Alternatively, sandwich two cookies with a luscious layer of homemade chocolate ganache or marshmallow fluff for a playful twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep your baked cookies fresh by storing them in an airtight container at room temperature for up to 5 days. Adding a slice of bread or a few apple slices into the container will help maintain moisture and keep the cookies soft and chewy.
Freezing
If you want to stock up, scoop and roll the cookie dough balls, then freeze them on a baking sheet before transferring them to a freezer-safe container. This way you can bake fresh cookies anytime, directly from frozen, adding a couple of extra minutes to the baking time.
Reheating
To bring the cookies back to that fresh-from-the-oven softness, warm them in the microwave for about 10 to 15 seconds or pop them in a preheated oven at 300°F (150°C) for 3 to 5 minutes. This will melt the chocolate chips slightly and revive that ooey-gooey texture we all adore.
FAQs
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips will provide a richer, slightly more bitter taste that complements the cocoa powder beautifully. Feel free to adjust based on your personal chocolate preference.
Why do I need to chill the dough before baking?
Chilling the dough allows the flavors to meld and helps the fat in the butter solidify. This prevents the cookies from spreading too much in the oven, resulting in a thicker, chewier cookie with better texture and flavor.
Can I substitute regular cocoa powder with Dutch-processed cocoa?
Yes, but keep in mind that Dutch-processed cocoa is less acidic and has a milder flavor. You might notice a difference in the cookie’s rise and taste, but it will still be delicious.
How can I make these cookies crispier?
If you prefer crispier cookies, bake them a minute or two longer and let them cool completely on the baking sheet. You can also reduce the brown sugar slightly, as this contributes to chewiness and moisture.
Is it okay to use margarine instead of butter?
Butter is preferred for both flavor and texture, but margarine can be used in a pinch. However, margarine’s higher water content may affect the cookie’s texture and flavor, so the cookies might not be as rich or chewy.
Final Thoughts
This Double Chocolate Chip Cookies Recipe has quickly become one of my absolute favorite go-to treats because of its perfect balance of rich chocolate and soft, chewy texture. Baking these is like wrapping yourself up in a warm, sweet hug that you really can share with friends or keep all to yourself. So, do yourself a favor and whip up a batch—you will not regret it, and your cookie jar will thank you!
Print
Double Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 27 minutes
- Yield: 22 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Double Chocolate Chip Cookies are rich, fudgy, and full of intense chocolate flavor. Made with cocoa powder and semi-sweet chocolate chips, these cookies have a soft, chewy center with slightly crisp edges. The dough is chilled to develop flavor and maintain the perfect texture, making each bite irresistible. Perfect for chocolate lovers looking for an easy, delicious treat.
Ingredients
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk (any kind)
Dry Ingredients
- 1 cup (125g) all-purpose flour, spooned & leveled
- ⅔ cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
Add-ins
- 1 ¼ cups (225g) semi-sweet chocolate chips, plus more for topping (optional)
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air to give the cookies a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully combined, ensuring a smooth and consistent wet base.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients with the mixer on low speed. Mix just until combined to avoid overworking the dough, which can cause tough cookies.
- Add Milk and Chocolate Chips: With the mixer on high speed, beat in the milk to loosen the dough slightly, then fold in the semi-sweet chocolate chips. The dough will be sticky, which is ideal for chewy cookies.
- Chill: Cover the dough tightly with plastic wrap and chill it in the refrigerator for at least 3 hours, preferably overnight. Chilling helps develop the flavors and prevents excessive spreading during baking.
- Scoop and Roll: Remove the dough from the refrigerator and let it sit at room temperature for 10-20 minutes to soften slightly. Scoop heaping 1.5 tablespoon portions of dough and roll each into balls for uniform baking.
- Bake: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Arrange the dough balls 2-3 inches apart on the sheets. Bake for 11-12 minutes until the edges are set but the centers remain soft. Avoid overbaking to maintain a chewy texture.
- Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes before optionally pressing a few extra chocolate chips on top. Transfer the cookies to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- For best results, use room temperature egg and butter to ensure even mixing.
- Chilling the dough is crucial for flavor development and preventing spread; do not skip this step.
- Use high-quality unsweetened cocoa powder and semi-sweet chocolate chips for the richest chocolate flavor.
- You can substitute milk with any dairy or plant-based milk according to preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze dough balls for later baking.
