These double chocolate chip cookies are a chocolate lover’s dream! Soft, chewy, and loaded with rich chocolate chips, they are perfect for a sweet treat.
Honestly, I can’t resist the warm, gooey goodness right out of the oven. They practically call my name! Enjoy them with a glass of milk for the best snack ever!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the saltiness of your cookies. If you’re short on butter, you can substitute with coconut oil or even margarine. Just be aware that this might change the texture a bit.
Cocoa Powder: Unsweetened cocoa powder is essential for that deep chocolate flavor. Dutch-process cocoa can be used as a substitute; it gives a different richness to the cookies.
Chocolate Chips: Semi-sweet chips are great, but feel free to mix in dark chocolate or milk chocolate chips based on your taste! If you prefer a healthier option, try using dark chocolate chips with a higher cacao content.
How Do I Get the Perfect Cookie Texture?
To achieve that chewy and fudgy texture, it’s all about mixing and baking time. Do not over-mix your dough once you add the dry ingredients; this can lead to tough cookies. Aim for just until incorporated.
- Don’t skip cooling the dough before baking; refrigerating for 30 minutes helps keep the cookies from spreading too much.
- When baking, cookies should look slightly underbaked in the center; they’ll continue to firm up while cooling.
These tips will help you create deliciously soft and chewy double chocolate chip cookies that everyone will love!
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 semi-sweet chocolate chips (plus extra for topping)
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and 9-11 minutes to bake. Don’t forget the cooling time; let them cool for about 5 minutes on the baking sheet before moving them to a wire rack. So in total, you’ll be enjoying warm cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Creaming the Sugars and Butter:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes. This step is important for a nice texture!
3. Adding Eggs and Vanilla:
Next, beat in the eggs one at a time to ensure they’re well mixed in. Add the vanilla extract and stir until everything is combined.
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps distribute the ingredients evenly.
5. Combining Wet and Dry Mixtures:
Gradually add the dry mixture into the wet mixture, mixing just until combined. Avoid over-mixing, as this can make the cookies tough!
6. Adding Chocolate Chips:
Fold in the semi-sweet chocolate chips carefully, making sure they are evenly distributed throughout the dough. The more chocolate, the better!
7. Portioning the Dough:
Using a cookie scoop or a spoon, drop dough balls onto the prepared baking sheets, leaving about 2 inches of space between each to allow for spreading.
8. Topping and Sprinkling:
For a lovely presentation, press a few extra chocolate chips on top of each dough ball. If you like, sprinkle a tiny pinch of flaky sea salt on each one, as it adds a delightful contrast!
9. Baking:
Bake in your preheated oven for 9-11 minutes. You’ll want the cookies to be set around the edges but still a little soft in the center, which is perfect for a chewy texture.
10. Cooling:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After this, transfer them to a wire rack to cool completely.
11. Enjoy:
Once they’re cool, dig in and enjoy your warm double chocolate chip cookies! Pair them with a glass of milk for the ultimate treat!
Enjoy your rich, fudgy double chocolate chip cookies with melty chocolate chips and a hint of salt on top!
Can I Use Substitute Ingredients for This Recipe?
Absolutely! If you don’t have unsalted butter, you can use salted butter, just reduce the added salt slightly. For a dairy-free option, try using coconut oil or a non-dairy butter substitute. You can also use a sugar substitute, like coconut sugar, for a different flavor.
Can I Make the Dough in Advance?
Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 2 days. Just cover it tightly with plastic wrap or store it in an airtight container. When you’re ready to bake, you can scoop the dough directly onto the baking sheets from the fridge—just add an extra minute or two to the baking time.
How Should I Store the Cookies After Baking?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can freeze them! Just place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper, and they can last up to 3 months in the freezer.
Why Are My Cookies Not Spreading in the Oven?
If your cookies aren’t spreading, it could be due to the dough being too cold. If the dough has been chilled, let it sit at room temperature for about 10-15 minutes before scooping onto the baking sheets. Also, ensure you’re measuring the flour correctly; too much flour can prevent spreading.