These double chocolate chip cookies are a dream come true for chocolate lovers! Soft, chewy, and loaded with rich chocolate chips, they’re the perfect treat to brighten your day.
You might find yourself sneaking a couple before dinner—no judgment here! 🍪 I love enjoying them warm with a glass of milk for that ultimate chocolate fix!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cookies. You can substitute it with a gluten-free flour blend, but make sure it has xanthan gum for better texture.
Cocoa powder: Unsweetened cocoa gives the chocolate flavor. If you prefer, you can use Dutch-processed cocoa for a richer taste but avoid sweetened cocoa variants as they can alter the cookie’s sweetness.
Butter: Using unsalted butter is best to control the salt level. If you need a dairy-free option, use coconut oil or a vegan butter substitute.
Sugars: A mix of granulated and brown sugar gives chewiness and depth of flavor. You can try using coconut sugar for a less processed option or a sugar substitute for a lower-calorie version.
Chocolate chips: Semi-sweet chocolate is classic, but milk or dark chocolate chips are great alternatives. If you want a little kick, try adding mint chips or white chocolate!
How Do I Ensure My Cookies Are Chewy?
The key to achieving that perfect chewy texture lies in your mixing method and baking time. Here are some tips:
- Make sure your butter is softened, not melted, to create a creamy texture without overpowering the cookie.
- Combine wet ingredients before adding the dry to keep the dough moist but don’t overmix. This helps avoid tough cookies!
- Bake until the edges are set but the middle looks a bit underbaked. They’ll continue firming up as they cool.
Double Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (140g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (105g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips (plus extra for topping)
- Optional: a pinch of espresso powder (to intensify chocolate flavor)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and an additional 10-12 minutes of baking. Including cooling time, plan for about 30 minutes before you can enjoy warm, chewy cookies right out of the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, salt, and espresso powder (if you want that extra chocolate kick). Set this dry mixture aside for now.
3. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to beat the softened unsalted butter with the granulated and brown sugars until the mixture is creamy and smooth. This should take about 2-3 minutes!
4. Add the Egg and Vanilla:
Next, add the large egg and vanilla extract to your butter-sugar mixture. Beat everything together until it’s well combined and looks smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, be careful not to overmix. Just stir until everything is combined—it’s okay if a few lumps remain!
6. Fold in the Chocolate Chips:
Now it’s time to add in the star of the show: the chocolate chips! Gently fold them into the cookie dough until they’re evenly distributed.
7. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop dough balls onto the prepared baking sheet about 2 inches apart. Don’t forget to press a few extra chocolate chips on top of each cookie for a lovely look!
8. Bake the Cookies:
Pop the baking sheet in the oven and bake for 9-12 minutes. You want the edges to be set while the centers will be a bit soft and gooey—that’s the way to perfection!
9. Cool the Cookies:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them firm up just right!
10. Enjoy!
These cookies are best enjoyed warm with a glass of milk. You can also store them in an airtight container for up to a week—if they last that long!
With rich chocolate flavor and melty chocolate chips in every bite, these double chocolate chip cookies are sure to satisfy your sweet cravings!
Can I Use Different Types of Chocolate Chips?
Absolutely! While semi-sweet chocolate chips are a classic choice, you can also use dark, milk, or even white chocolate chips for a different flavor profile. Feel free to mix and match!
Can I Make These Cookies Gluten-Free?
Yes, you can! Simply substitute the all-purpose flour with a gluten-free flour blend. Look for one that contains xanthan gum for better texture, as this helps mimic the properties of regular flour.
How Should I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, consider freezing them. Just place cooled cookies in a zip-top bag and freeze for up to three months!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to add chopped nuts, like walnuts or pecans, or even dried fruit for extra texture and flavor. Just make sure to adjust the amount of chocolate chips accordingly so the dough stays balanced.
