If you are searching for a baker’s dream come true, look no further than this Favorite Double Chocolate Chip Cookies Recipe. These cookies boast a deeply rich chocolate flavor boosted by both cocoa powder in the dough and generous amounts of semi-sweet chocolate chips. The texture perfectly balances a tender, chewy center with slightly crisp edges, delivering joy in every bite. Whether you’re baking for a crowd or craving a sweet treat to brighten your day, this recipe has a way of feeling like a warm, chocolatey hug from a dear friend.
Ingredients You’ll Need
The magic behind these cookies comes from a handful of simple yet thoughtfully chosen ingredients. Each one plays a crucial role in crafting the perfect balance of flavor, texture, and that irresistible chocolatey richness you crave.
- Unsalted butter (½ cup): Softened to create a creamy base that gives the cookies tenderness and moisture.
- Granulated sugar (½ cup): Adds sweetness and helps cookies brown beautifully on the edges.
- Light or dark brown sugar (½ cup): Packed for moisture and a slight caramel note that deepens the cookie’s flavor.
- Egg (1 large): At room temperature, it binds ingredients together and contributes to the cookie’s chewy texture.
- Pure vanilla extract (1 teaspoon): Enhances all the flavors with its warm, fragrant touch.
- All-purpose flour (1 cup): The structural foundation of the cookie, spooned and leveled for accuracy.
- Natural unsweetened cocoa powder (⅔ cup): Delivers intense chocolate flavor and a beautiful dark color.
- Baking soda (1 teaspoon): Acts as a leavening agent to provide a soft rise without heaviness.
- Salt (⅛ teaspoon): Balances sweetness and amplifies the chocolate.
- Milk (1 tablespoon): Any kind works to smooth the dough and keep it tender.
- Semi-sweet chocolate chips (1 ¼ cups): The star of the show, melted pockets of chocolate in every bite, plus extra optional chips for topping.
How to Make Favorite Double Chocolate Chip Cookies Recipe
Step 1: Cream Butter and Sugars
Begin by creaming the softened butter with both the granulated and brown sugars on medium-high speed. This step is vital as it aerates the mixture, contributing to the cookie’s light texture and lovely rise. Keep going for about 2 to 3 minutes until it looks fluffy and pale.
Step 2: Add Egg and Vanilla
Next, incorporate the room temperature egg and pure vanilla extract into your creamed mixture. Beat them just until combined, allowing the vanilla to infuse its warm aroma perfectly with the buttery-sweet base.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This step ensures the leavening and chocolate powders are evenly distributed through the flour, creating a uniform dough texture.
Step 4: Mix Wet and Dry Ingredients
Slowly add the dry ingredients into the wet bowl while mixing on low speed. Stir until just combined to avoid overworking the dough, which could make your cookies tough. The dough at this stage will be delightfully thick and sticky.
Step 5: Add Milk and Chocolate Chips
Turn your mixer to high speed and beat in the tablespoon of milk followed by the copious amount of semi-sweet chocolate chips. This step folds in juicy, melty chunks that transform these cookies from good to unforgettable.
Step 6: Chill the Dough
Cover your sticky dough securely and let it chill in the refrigerator for at least 3 hours, though overnight is best. This chilling period is a game-changer — it allows the flavors to meld and the dough to firm, which leads to thicker, chewier cookies with a richer taste.
Step 7: Scoop, Roll, and Bake
When ready, let the dough sit at room temperature for 10 to 20 minutes to soften slightly for easy handling. Scoop heaping 1.5-tablespoon portions and roll them into balls. Place them well spaced on parchment-lined baking sheets and bake at 350°F (177°C) for 11 to 12 minutes. The edges will be set, and the centers soft and just slightly underbaked, which is exactly right.
Step 8: Cooling and Optional Toppings
Allow the cookies to cool on the baking sheet for five minutes, during which you can press a few extra chocolate chips onto their tops while warm. Then transfer your masterpieces to a wire rack to cool completely. This last step helps them finish setting without losing that soft center you love.
How to Serve Favorite Double Chocolate Chip Cookies Recipe
Garnishes
While these cookies shine on their own, a sprinkle of flaky sea salt right after baking can beautifully contrast the sweet chocolate, intensifying each bite. For an extra decadent touch, drizzle with warm white chocolate or lightly dust with powdered sugar before serving.
Side Dishes
Pair your double chocolate chip cookies with a tall glass of cold milk or a rich espresso for a perfect adult treat. A scoop of vanilla bean ice cream alongside warm cookies is another crowd-pleaser, turning snack time into a mini celebration.
Creative Ways to Present
For parties or gifting, sandwich two cookies together with a luscious layer of chocolate ganache or your favorite frosting. Alternatively, stack a neat tower tied with a ribbon for a charming homemade gift that shows off your baking skills and love.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature. They will stay soft and delicious for up to 5 days — the perfect reason to bake a big batch and savor a few every day.
Freezing
If you want to bake ahead, scoop and roll your chilled dough balls, then freeze them on a sheet tray before transferring to a freezer-safe bag. When ready, bake straight from frozen, adding a couple of extra minutes to the baking time. This way, you can enjoy freshly baked cookies anytime.
Reheating
To recreate that just-baked warmth, pop cookies in the microwave for 10 to 15 seconds or reheat briefly in a low oven. The chocolate chips will soften gloriously, bringing back all the magic of fresh-baked cookies.
FAQs
Can I use salted butter for this recipe?
While you can substitute salted butter, it’s best to stick with unsalted to control the salt level precisely. Salt is added separately in this recipe for balanced flavor.
Why do I need to chill the cookie dough?
Chilling solidifies the fats and allows the flour to fully hydrate, resulting in cookies that spread less and have a chewier, richer texture and deeper flavor.
Can I use different types of chocolate chips?
Absolutely! Semi-sweet chips provide classic balance, but you can experiment with dark, milk, or even white chocolate chips for a twist on the flavor.
How can I make these cookies crispier?
For crispier edges, bake the cookies a minute or two longer and slightly flatten the dough balls before baking to encourage spreading.
Can this recipe be made gluten-free?
Yes, by swapping the all-purpose flour for a 1:1 gluten-free baking flour blend, though the texture may vary slightly.
Final Thoughts
There’s nothing quite like the joy of biting into cookies warm from the oven, and this Favorite Double Chocolate Chip Cookies Recipe promises a moment of pure chocolate bliss each time. It’s a recipe that feels like a loving tradition in the making — easy to prepare, packed with rich flavor, and perfect for sharing with everyone you care about. I can’t wait for you to try it and make it your favorite too!
Print
Favorite Double Chocolate Chip Cookies Recipe
- Total Time: 3 hours 30 minutes
- Yield: 22 cookies 1x
Description
These Favorite Double Chocolate Chip Cookies are rich, fudgy, and packed with semi-sweet chocolate chips. Featuring a blend of cocoa powder and chocolate chips, these cookies have a chewy texture with soft centers and slightly crisp edges. Perfect for chocolate lovers looking for an indulgent homemade treat that’s easy to prepare and bake.
Ingredients
Butter & Sugars
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
Wet Ingredients
- 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
Chocolate Chips
- 1 ¼ cups (225g) semi-sweet chocolate chips, plus more for topping (optional)
Instructions
- Cream Butter and Sugars: In a large bowl, use a mixer set to medium-high speed to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined, ensuring a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients using the mixer on low speed. Mix just until the dry ingredients are incorporated without overmixing.
- Add Milk and Chocolate Chips: Increase the mixer speed to high and beat in the milk followed by the chocolate chips. The dough will be sticky at this stage.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and to firm up the dough for easier scooping.
- Scoop and Roll: Remove the dough from the refrigerator and let it sit at room temperature for 10-20 minutes to soften slightly. Using a spoon or cookie scoop, portion heaping 1.5 tablespoons of dough and roll into balls.
- Bake Cookies: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Place the dough balls 2-3 inches apart on the sheets. Bake for 11-12 minutes, or until the cookie edges are set and the centers remain soft.
- Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes. Optionally, press extra chocolate chips on top of warm cookies for added chocolate. Transfer cookies to a wire rack to cool completely before serving.
Notes
- Chilling the dough is essential for flavor development and to prevent excessive spreading during baking.
- Using room temperature egg ensures better mixing and texture.
- For a dairy-free variation, substitute milk with almond or oat milk and use dairy-free chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Adjust baking time slightly if you prefer softer or crispier cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
