Get ready for a chocolate lover’s dream! These double chocolate chip cookies are soft, chewy, and packed with rich chocolate chips. They’re like little bites of heaven!
Honestly, I can’t resist raiding the cookie jar whenever these are around. Baking them is a breeze—just mix, scoop, and bake. Perfect for sharing (or not)! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives the cookies a rich texture. If you’re out, you can substitute it with coconut oil or margarine, but the flavor may change slightly. I always stick to unsalted for better control of sweetness.
Granulated & Brown Sugar: Both sugars contribute to the structure and softness of the cookies. If you want a deeper flavor, replace some of the granulated sugar with more brown sugar. You can also use coconut sugar as a healthier option, though it may affect color.
Cocoa Powder: Unsweetened cocoa is key for that deep chocolate flavor. If you’re looking for a different taste, try Dutch-processed cocoa for a milder flavor, but adjust baking soda accordingly.
Chocolate Chips: I love using a mix of semisweet and bittersweet chocolate for depth. Dark chocolate or milk chocolate works too. For a dairy-free option, check for vegan chocolate chips.
What’s the Best Way to Ensure Chewy Cookies?
A chewy texture comes from a few important steps during preparation. Make sure not to overmix the dough once you add the flour mixture. This keeps the cookies tender. Also, pulling them out of the oven when they look slightly underbaked makes for a soft center.
- Use room temperature ingredients for better emulsification.
- Chill the dough for at least 30 minutes to enhance flavor and texture; choose this method if you prefer thicker cookies.
- Bake in batches to avoid overcrowding the oven, leading to uneven cooking.
Double Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips (or a mix of chocolate chips and chunks)
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 9-11 minutes to bake. Plus, you’ll want to allow about 5 minutes for cooling on the baking sheets. Altogether, you can have fresh, gooey double chocolate chip cookies ready in under 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). This is important because it helps the cookies bake evenly. While the oven heats up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using an electric mixer or a whisk, beat the mixture until it becomes creamy and fluffy. This should take about 2-3 minutes. Next, add the eggs one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract once the eggs are incorporated!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This step is crucial for removing any lumps in the cocoa and ensuring an even distribution of all dry ingredients.
4. Bring it All Together:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can toughen the cookies. Once combined, gently fold in the semisweet chocolate chips or chunks, ensuring they are evenly distributed throughout the dough.
5. Scoop and Sprinkle:
Using a cookie scoop or a tablespoon, drop dough balls (about 1.5 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between them to allow for spreading. If you like, you can lightly sprinkle the tops of the dough balls with flaky sea salt for that perfect sweet-salty flavor.
6. Bake Time!
Place your baking sheets in the preheated oven and bake for 9-11 minutes. Keep an eye on them—the edges should be set while the centers look slightly soft. This will keep your cookies perfectly chewy!
7. Cooling Off:
Once done, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. This helps the cookies firm up while keeping them soft inside.
8. Enjoy:
Now for the best part! Enjoy your rich, chewy double chocolate chip cookies with a glass of cold milk or your favorite beverage. These cookies are sure to be a hit!
Can I Use Margarine Instead of Butter?
Yes, margarine can be used as a substitute for butter in this recipe. Just make sure to choose a stick variety for better consistency in texture. Keep in mind that the flavor may be slightly different, but they will still taste delicious!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh, you can also refrigerate them, although this may change their texture slightly. If you want to keep them longer, consider freezing them!
Can I Add Nuts to the Dough?
Absolutely! Chopped nuts, such as walnuts or pecans, are a great addition for some extra crunch and flavor. Just fold in about 1 cup of chopped nuts along with the chocolate chips for a delightful twist.
What If My Dough Is Too Sticky?
If your dough feels too sticky, don’t worry! You can chill it in the refrigerator for about 30 minutes. This helps firm it up, making it easier to scoop and shape. If needed, you can also add a little more flour, a tablespoon at a time, until the desired consistency is reached.
