These Double Chocolate Chip Cookies are a dream come true for chocolate lovers! With rich cocoa in the dough and chunks of melty chocolate, every bite is pure bliss.
Making these cookies is as fun as eating them! I love how the dough is quick to whip up, and the gooey chocolate makes them so hard to resist. Who can blame you if you sneak a few before dinner? 🤭
Key Ingredients & Substitutions
Butter: Using unsalted butter allows you to control the saltiness of your cookies. If you only have salted butter, just reduce the added salt in the recipe.
Sugars: Both granulated and brown sugar create the perfect texture. Brown sugar brings moisture and chewiness. If you’re out of brown sugar, you can use white sugar alone or substitute with coconut sugar for a richer taste.
Cocoa Powder: Unsweetened cocoa powder is essential for that deep chocolate flavor. If you’re looking for a lighter flavor, you can switch to Dutch-processed cocoa, but keep in mind it may alter the cookie’s color and flavor slightly.
Chocolate Chips: Use semisweet or bittersweet chips based on your sweetness preference. For a twist, mix dark chocolate or white chocolate chips into the dough for additional flavor.
How Can I Get the Cookies Soft and Chewy?
The key to soft and chewy cookies lies in the baking time and temperature. Here are some tips to ensure you achieve that perfect texture:
- Do not overmix the dough once you add the dry ingredients; this keeps cookies tender.
- Don’t bake them too long! Remove them from the oven when the edges are set, but the center is still soft. They will continue to cook on the baking sheet.
- Let them cool on the baking sheet for a few minutes before moving them to a wire rack. This helps maintain their chewy goodness.
How to Make 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
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet or bittersweet chocolate chips
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and 10 minutes for baking, plus about 5 minutes for cooling. In total, you’ll be enjoying your delicious cookies in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Oven & Baking Sheets:
First, preheat your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper or silicone mats. This helps the cookies not to stick and makes clean-up a breeze!
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon to cream the mixture together until it becomes light and fluffy. This step is super important for a nice texture!
3. Add the Eggs and Vanilla:
Now, beat in the eggs, one at a time. Make sure to mix well after adding each egg so they are fully blended into the butter and sugar. Then stir in the vanilla extract for that lovely flavor!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly mixed and ready to go!
5. Combine Wet and Dry Ingredients:
Gradually blend the dry ingredients into the wet mixture. Stir gently until just combined—you don’t want to overmix!
6. Fold in the Chocolate Chips:
Now it’s time for the best part! Carefully fold the chocolate chips into the dough, making sure they are evenly distributed.
7. Shape the Cookies:
Using a tablespoon, drop rounded balls of dough onto your prepared baking sheets. Be sure to space them about 2 inches apart to give them room to spread while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 9 to 11 minutes. The edges should be set while the centers may look slightly soft—that’s perfect!
9. Cool and Enjoy:
Once done, remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes, then transfer them to wire racks to cool completely. The aroma in your kitchen will be amazing!
10. Indulge!
Your rich, chewy double chocolate chip cookies are ready to be enjoyed. Pair them with a glass of milk or your favorite beverage, and savor every delicious bite!
Can I Use Margarin Instead of Butter?
Yes, you can use margarine in place of unsalted butter. However, the texture may differ slightly. Choose a high-quality margarine for the best results.
Can I Make Gluten-Free Double Chocolate Chip Cookies?
Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour. Make sure it contains xanthan gum or add a pinch to help with the texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
What to Do If the Dough Is Too Sticky?
If your dough feels too sticky, add a little extra flour, one tablespoon at a time, until it reaches a manageable consistency. Chill the dough in the fridge for about 30 minutes if needed; this can help firm it up!
