There’s something magical about biting into a freshly baked Double Chocolate Chip Cookie – the kind with a delicate, slightly crisp edge and a warm, fudgy center packed with molten chocolate chips. These cookies are pure chocolate bliss, loved by kids and adults alike, perfect for an afternoon pick-me-up, holiday cookie tray, or just a cozy treat alongside a tall glass of cold milk. If you’re looking for a recipe that is easy, decadent, and sure to impress, this Double Chocolate Chip Cookies recipe will quickly become your go-to for every chocolate craving.
Ingredients You’ll Need
There’s no need for fancy ingredients or hard-to-find items here – the beauty of Double Chocolate Chip Cookies lies in how simple pantry staples come together to create a bakery-worthy treat. Each ingredient plays its part: some bring softness, others a beautiful brownie-like color, and of course, rich chocolate in every bite.
- Unsalted butter (1 cup, softened): Gives your cookies a buttery richness and helps with a perfectly tender crumb.
- Granulated sugar (1 cup): Contributes sweetness and a touch of crispness around the edges.
- Light brown sugar (1 cup, packed): Adds moisture and flavors of caramel and toffee for softer, chewier cookies.
- Eggs (2 large): These bind everything together and create that irresistible, gooey center.
- Pure vanilla extract (2 teaspoons): Enhances the chocolate flavor and adds wonderful depth.
- All-purpose flour (2 cups): The foundation that holds the dough just right
- Unsweetened cocoa powder (2/3 cup): The hero ingredient for super chocolatey cookies with a rich, deep color.
- Baking soda (1 teaspoon): Gives the cookies lift and a tender texture.
- Salt (1/2 teaspoon): Balances all the sweetness and makes the other flavors pop.
- Semi-sweet chocolate chips (2 cups): The namesake of Double Chocolate Chip Cookies, delivering melty pools of chocolate in every bite.
How to Make Double Chocolate Chip Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper so your Double Chocolate Chip Cookies slide right off and bake evenly. This little step means zero sticking and a breeze to clean up.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and packed light brown sugar until the mixture is fluffy and light. This step infuses air into your dough, resulting in cookies that bake up tender and just the right amount of chewy.
Step 3: Add Eggs and Vanilla
One at a time, beat in the eggs so each one mixes smoothly into the butter-sugar blend. Stir in the pure vanilla extract – don’t skip it! The vanilla adds that bakery-style aroma and brings all the chocolate notes to life.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking disperses the cocoa powder evenly and ensures you won’t end up with chocolate clumps in your Double Chocolate Chip Cookies.
Step 5: Combine Wet and Dry Mixtures
Gradually mix the dry ingredients into the wet ingredients. Don’t overmix – just combine until you see no streaks of flour. Keeping it just-mixed preserves that oh-so-tender texture you want in every cookie.
Step 6: Fold in Chocolate Chips
Switch to a spatula and gently fold in the semi-sweet chocolate chips. Every bite should have enough melty chocolate to make these truly Double Chocolate Chip Cookies, so don’t skimp!
Step 7: Portion and Bake
Drop generous, rounded tablespoons of dough onto your prepared baking sheets. Remember to leave about 2 inches between each dollop – these cookies like their space to spread. Bake for 8-10 minutes, just until the edges look set but the centers are still soft. The magic happens as they cool!
Step 8: Cool and Enjoy
Let your Double Chocolate Chip Cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This lets the centers finish setting up while staying fudgy. Resist snatching one directly off the tray (unless you love gooey hands!).
How to Serve Double Chocolate Chip Cookies
Garnishes
For an extra-special touch, try sprinkling a pinch of flaky sea salt over the cookies right after baking. It adds a pop of flavor and makes the chocolate taste even more intense. For a bakery finish, a light dusting of powdered sugar or a drizzle of melted chocolate can make your Double Chocolate Chip Cookies look gorgeous on the plate.
Side Dishes
A tall, cold glass of milk is a classic pairing, but these cookies are also wonderful with ice cream (vanilla, strawberry, or coffee are dreamy choices). Or, serve them with a warm mug of coffee, hot chocolate, or even a scoop of whipped cream for a more indulgent dessert spread.
Creative Ways to Present
Turn your Double Chocolate Chip Cookies into ice cream sandwiches by sandwiching a scoop of your favorite flavor between two cookies. Stack them in a pretty tin lined with parchment paper for an edible gift, or arrange them on a tiered stand for a jaw-dropping party centerpiece. For kids’ parties, pack a few into party bags tied with colorful ribbon.
Make Ahead and Storage
Storing Leftovers
Keep cooled Double Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help maintain softness; the cookies stay fresh longer this way.
Freezing
These cookies freeze beautifully, whether baked or as cookie dough balls. For baked cookies, stack with parchment between layers in an airtight container and freeze for up to 3 months. For dough, freeze portions on a tray, then transfer to a bag or sealed container. Bake directly from frozen, adding an extra minute or two to the bake time.
Reheating
To revive that just-baked warmth, pop a cookie in the microwave for 10-12 seconds, or heat in an oven at 300°F for 3-5 minutes. The chocolate chips turn gooey again and the cookies taste like they’re straight from the oven!
FAQs
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Swapping in dark chocolate chips gives your Double Chocolate Chip Cookies a more intense, slightly bittersweet flavor. You can also mix in both types for delicious variety.
Why are my cookies turning out dry?
If your Double Chocolate Chip Cookies are a bit dry, it may be from overbaking or adding too much flour. Pull them out of the oven when the centers still look a touch underdone; they’ll finish setting up as they cool.
Can I make these cookies gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. Just be sure to check your cocoa powder and chocolate chips for hidden gluten if you have sensitivities.
Can I add nuts or other mix-ins?
Definitely. Chopped walnuts, pecans, or even white chocolate chips work beautifully in Double Chocolate Chip Cookies. Just fold them in with the chocolate chips and enjoy the extra crunch.
How do I get perfectly round cookies?
For bakery-perfect cookies, use a cookie scoop to portion the dough. If you want extra smooth edges, gently roll each dough ball between your palms before baking.
Final Thoughts
Whether you’re baking for a crowd or just treating yourself, this Double Chocolate Chip Cookies recipe is pure happiness in every bite. With rich chocolate flavor and a fuss-free technique, you’ll amaze your family and friends. Trust me, your cookie jar won’t stay full for long – happy baking!
Print
Double Chocolate Chip Cookies Recipe
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate lover’s dream with these double chocolate chip cookies. Rich, chewy, and packed with gooey chocolate chips, these cookies are a decadent treat for any occasion.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chocolate flavor, use a mix of semi-sweet and dark chocolate chips.
- These cookies freeze well; store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
