Get ready to discover your new favorite recipe for Double Chocolate Chip Cookies. These cookies are the ultimate chocolate lover’s dream, boasting a rich, fudgy interior and a delightfully chewy texture. Packed with two kinds of chocolate, every bite is a decadent experience. This straightforward recipe guarantees perfectly soft, bakery-style cookies right from your own oven. They are intensely chocolatey, perfectly sweet, and incredibly satisfying.
Whether you’re baking for a special occasion, a bake sale, or just a Tuesday afternoon craving, these cookies are a guaranteed crowd-pleaser. They are simple to make and deliver consistently delicious results every single time.
Why You’ll Love This Double Chocolate Chip Cookies Recipe
- Intense Chocolate Flavor: We use both unsweetened cocoa powder in the dough and a generous amount of chocolate chips to ensure a deep, rich chocolate taste in every single bite.
- Perfectly Chewy Texture: The combination of melted butter and just the right ratio of brown sugar to white sugar creates a wonderfully soft and chewy cookie that stays fresh for days.
- Simple & Straightforward: No complicated steps or hard-to-find ingredients. This is a classic cookie recipe, streamlined for an easy and enjoyable baking experience. Even beginner bakers can achieve spectacular results.
- Customizable: Feel free to add your favorite mix-ins! Walnuts, pecans, or even a dash of espresso powder can elevate these cookies even further. For a different twist, try our reader-favorite Chocolate Chip Cookie Pie.
Key Ingredients
The secret to incredible Double Chocolate Chip Cookies lies in using high-quality, simple ingredients. Here’s what you’ll need:
- All-Purpose Flour: Provides the structure for our cookies.
- Unsweetened Cocoa Powder: This is the source of the deep, dark chocolate flavor in the cookie dough itself.
- Baking Soda: Helps the cookies rise and spread just the right amount.
- Salt: A crucial ingredient that balances the sweetness and enhances the chocolate flavor.
- Unsalted Butter: Using melted butter is a key step for achieving that perfectly chewy texture.
- Granulated & Brown Sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps the cookies spread and gives them a crisp edge.
- Eggs: Act as a binder and add richness.
- Vanilla Extract: Complements and deepens the chocolate flavor.
- Chocolate Chips: We use semi-sweet chocolate chips for a classic flavor, but feel free to use milk chocolate, dark chocolate, or a mix!
How to Make Double Chocolate Chip Cookies
Making these cookies is a breeze. Follow these simple steps for perfect results.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures everything is evenly distributed.
- Mix Wet Ingredients: In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until well combined. Add the eggs and vanilla extract and mix until smooth and glossy.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand with a spatula) until just combined. Be careful not to overmix the dough.
- Fold in Chocolate Chips: Gently stir in the chocolate chips until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much.
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers are still soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips for Perfect Cookies
Want to take your cookies from great to unforgettable? Here are a few expert tips.
The Secret to Chewy Cookies
The key to a chewy cookie is moisture. Using melted butter and a higher ratio of brown sugar to white sugar helps achieve this. Chilling the dough is also critical; it solidifies the fat, causing the cookies to spread more slowly and develop a chewier center. For another guaranteed family hit, check out this simple No-Bake Oreo Pie recipe.
Ingredient Temperature Matters
Ensure your eggs are at room temperature. Room temperature eggs mix more evenly into the batter, creating a lighter, more uniform texture in the final cookie. This small step makes a big difference!
Don’t Overbake
The most common mistake in cookie baking is leaving them in the oven for too long. For that perfect soft center, pull the cookies out when the edges are firm but the middle still looks slightly underdone. They will continue to bake on the hot pan after you remove them from the oven.
Storing and Freezing Instructions
These cookies are best enjoyed fresh, but they also store very well.
- To Store: Keep the cookies in an airtight container at room temperature for up to 5 days. For extra softness, add a slice of bread to the container.
- To Freeze Dough: Roll the cookie dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a zip-top freezer bag. They can be frozen for up to 3 months. You can bake them straight from the freezer; just add 1-2 minutes to the baking time.
- To Freeze Baked Cookies: Allow the cookies to cool completely, then store them in a freezer-safe container or bag for up to 3 months.
If you’re a fan of easy, make-ahead desserts, you’ll love these delicious Pecan Pie Bars.
Frequently Asked Questions
Yes, this dough freezes beautifully. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag. You can bake them directly from frozen by adding 1-2 minutes to the bake time.
This recipe calls for natural unsweetened cocoa powder, which reacts with the baking soda for leavening. While Dutch-process cocoa can be used, it’s less acidic and may result in a denser, fudgier cookie. The flavor will be rich but the texture might change slightly.
The key to chewy cookies is moisture. Use melted butter, more brown sugar than white sugar, and be sure to chill the dough for at least 30 minutes before baking. Also, avoid overbaking; pull them from the oven when the centers still look slightly soft.
The most common reason for cookies spreading too much is the dough being too warm. Chilling the dough before baking is essential as it solidifies the fat. Also, ensure your butter isn’t too hot when you mix it with the sugars.
The Ultimate Double Chocolate Chip Cookies
Double Chocolate Chip Cookies (The Ultimate Chewy Recipe)
Ingredients
Equipment
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until combined. Mix in the eggs and vanilla extract until smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the semi-sweet chocolate chips.
- Cover the bowl and chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the baking sheets, about 2 inches apart. Bake for 10-12 minutes, until the edges are set and the centers are soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not skip chilling the dough! This is the key to preventing flat cookies and developing a chewy texture.
Share Your Baking Success!
I can’t wait to see your amazing Double Chocolate Chip Cookies! If you make this recipe, please leave a comment below and let me know how they turned out. For more delicious recipe inspiration, be sure to follow me on Pinterest. Happy baking!
