Double Chocolate Chip Cookies Recipe

Introduction

These double chocolate chip cookies are a decadent treat for any chocolate lover. Soft and chewy with a rich cocoa flavor, they combine two kinds of chocolate chips for extra indulgence. Perfect for sharing or satisfying your sweet tooth at home.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup milk chocolate chips or chunks

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Fold in both types of chocolate chips until evenly distributed throughout the dough.
7. Step 7: Using a tablespoon or cookie scoop, drop portions of the dough onto the prepared baking sheets, about 2 inches apart.
8. Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look soft.
9. Step 9: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra texture, add 1/2 cup chopped nuts like walnuts or pecans to the dough.
• Use dark chocolate chips for a richer, less sweet flavor.
• Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor.
• Substitute half the butter with coconut oil for a subtle twist and softer texture.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze in a sealed container for up to 3 months. Reheat cookies in a warm oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

How can I make the cookies more chewy?

Use brown sugar as in the recipe, and avoid overbaking. Taking cookies out when centers are still slightly soft helps keep them chewy.

Double Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 51 reviews

These Double Chocolate Chip Cookies are a decadent treat combining rich cocoa powder with a generous mix of semisweet and milk chocolate chips for extra chocolaty goodness. Tender and chewy with crispy edges, they make a perfect homemade dessert or snack that’s sure to satisfy any chocolate lover’s craving.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Creaming Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Dry Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Chocolate Chips

• 2 cups semisweet chocolate chips
• 1 cup milk chocolate chips or chunks

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure nonstick baking.
2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a mixer or wooden spoon until the mixture becomes light and fluffy, which takes about 3-4 minutes.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then stir in the vanilla extract to enhance flavor.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
5. Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough.
6. Fold in Chocolate Chips: Gently fold in both the semisweet and milk chocolate chips until they are evenly distributed throughout the cookie dough.
7. Portion Dough: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
8. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft, ensuring chewy texture inside.
9. Cool: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

• For fudgier cookies, reduce baking time slightly or add an extra egg yolk.
• If you prefer a more intense chocolate flavor, use Dutch-processed cocoa powder.
• Ensure butter is softened but not melted for best creaming results.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Chocolate chips can be swapped for chunks or a single type if preferred.

Keywords: double chocolate chip cookies, chocolate cookies, homemade cookies, easy cookie recipe, chocolate chip cookies, dessert