These Double Chocolate Chip Cookies are a chocolate lover’s dream! With rich cocoa dough and plenty of chocolate chips, they are gooey and delicious.
Honestly, they disappear fast in my house. I usually bake a double batch, as they get gobbled up before they even cool. Who can resist a warm cookie? 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best for flavor control. If you only have salted, reduce the salt in the recipe slightly. I always use room temperature butter for easier mixing!
Sugars: A mix of granulated and brown sugar gives sweetness and moisture. You can use coconut sugar instead for a lower glycemic option, though the flavor will be a bit different.
Cocoa Powder: Unsweetened cocoa gives the rich chocolate flavor. If you want something milder, you could use Dutch-processed cocoa, but it will change the cookie’s depth slightly.
Chocolate Chips: Semi-sweet is traditional, but feel free to mix in dark chocolate or milk chocolate chips. Using white chocolate chips for a twist adds a nice contrast!
How Do You Get the Perfect Cookie Texture?
To ensure your cookies are soft and chewy in the center while crispy around the edges, watch your baking time closely. Here are key tips to follow:
- Don’t over-mix the dough after adding flour; this keeps them tender.
- Look for edges that are set, but the center should still look a little underbaked.
- Let them rest on the baking sheet before moving them for a softer texture as they cool.
Double Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and another 10-12 minutes to bake. Don’t forget to let the cookies cool for about 5 minutes on the baking sheet, so overall, you’re looking at around 30-40 minutes from start to delicious chocolate cookies!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). While that’s warming up, grab some baking sheets and line them with parchment paper or silicone mats. This helps prevent sticking and makes for easier cleanup.
2. Making the Cookie Dough:
In a large mixing bowl, cream together the softened butter with the granulated sugar and brown sugar. Use a mixer (or a good old-fashioned wooden spoon) and beat the mixture until it’s light and fluffy. This usually takes about 2-3 minutes. Next, add the eggs one by one, mixing well after each addition, then stir in the vanilla extract.
3. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This will ensure that the cocoa and baking soda are evenly distributed and help make your cookies rise perfectly.
4. Combining Everything Together:
Gradually blend the dry ingredients into the wet butter mixture. Be careful not to over mix—just mix until everything is combined. Finally, gently fold in the semi-sweet chocolate chips. Now your cookie dough is ready!
5. Baking the Cookies:
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. This helps them spread nicely while baking. Place them in the preheated oven and bake for 9 to 11 minutes. You want the edges to look set, while the centers should appear slightly soft—don’t worry, they’ll firm up as they cool!
6. Cooling and Enjoying:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This makes them easier to lift off without breaking. Then, transfer them to a wire rack to cool completely. Now you can enjoy your rich, fudgy double chocolate chip cookies with a nice glass of milk or your favorite beverage!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter in this recipe. Just make sure to use a stick or block form rather than a spreadable tub to maintain the right texture.
How Can I Make These Cookies Gluten-Free?
To make gluten-free double chocolate chip cookies, simply replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. This will help maintain the structure and texture of the cookies.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the cookie dough onto a baking sheet and freeze the individual dough balls. Once frozen, transfer them to a zip-top bag and store in the freezer for up to 3 months. Bake them directly from the freezer, adding a couple of extra minutes to the baking time.
What Should I Do If My Cookies Are Too Hard?
If your cookies come out harder than you expected, try baking them for a shorter time next time. Additionally, ensure you measure your ingredients accurately, especially the flour, as too much can lead to a dense cookie. Storing them in an airtight container with a slice of bread can help soften them up too!