These Double Chocolate Chip Cookies are a chocolate lover’s dream! With rich cocoa in the dough and delicious chocolate chips, they’re soft and gooey.
Just the smell of these cookies baking is enough to make anyone happy! I love to enjoy them warm with a glass of milk—it’s the perfect treat for any time of day!
Key Ingredients & Substitutions
Unsalted 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 to 1/4 teaspoon.
Cocoa Powder: For a rich chocolate flavor, go for unsweetened cocoa powder. If you want a slightly sweeter taste, you can use Dutch-processed cocoa, but this might change the cookie’s texture slightly due to differences in acidity.
Sugars: Combining granulated and brown sugar gives a nice balance of crunch and chewiness. If you want a deeper flavor, try using dark brown sugar instead of light brown. You can also swap coconut sugar for a healthier option, but note that it may alter the cookie’s texture.
Chocolate Chips: Semi-sweet is great, but you can mix it up with dark chocolate or even white chocolate chips. If you’re looking for a healthier touch, try using dark chocolate chips with higher cocoa content.
How Do I Ensure My Cookies Are Chewy and Not Dry?
The key to chewy cookies lies in how you mix and bake them. Here are some tips:
- Don’t overmix the dough after adding the flour. Mix just until combined.
- Underbake slightly. Keep an eye on the cookies; they will continue to cook on the baking sheet after being removed from the oven.
- Let them cool on the baking sheet for a few minutes. This helps them set but keeps them soft.
By following these tips, you should end up with deliciously chewy double chocolate chip cookies every time!
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 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and around 10 minutes for baking. You will have warm and gooey cookies ready in about 25 minutes total, perfect for sharing or indulging by yourself!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Sugars and Butter:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat this mixture together until it’s light and fluffy. This makes your cookies nice and soft!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should look smooth and creamy.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps to distribute the baking soda and salt evenly throughout the cookie dough.
5. Bring It All Together:
Gradually fold the dry ingredients into the butter mixture. Mix just until everything is combined—try not to overmix to keep your cookies chewy!
6. Add the Chocolate Chips:
Gently fold in the semi-sweet chocolate chips, making sure they are evenly distributed throughout the dough. Now your cookie dough is ready!
7. Shape and Bake:
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread as they bake.
8. Bake to Perfection:
Bake in the preheated oven for 9-11 minutes. You want the cookies to be set on the edges but still soft in the middle. They will firm up as they cool, so be careful not to overbake!
9. Cool Down:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is important for the best texture!
10. Enjoy!
Now it’s time to serve! These cookies are perfect warm or at room temperature. Enjoy the rich, chocolatey goodness with a glass of milk, and savor each bite!
Can I Use Unsweetened Cocoa Powder Instead of Dutch-Processed Cocoa?
Yes, you can use unsweetened cocoa powder as the recipe calls for it, but Dutch-processed cocoa will give you a slightly milder, richer flavor and darker color. Just make sure to adjust any other acidic ingredients if you’re adapting the recipe.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking.
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes) or 1/4 cup unsweetened applesauce per egg. This will keep your cookies moist and delicious!
Can I Add Nuts to the Cookie Dough?
Absolutely! If you love the crunch of nuts, feel free to add 1 cup of chopped nuts like walnuts or pecans to the dough along with the chocolate chips for an extra layer of flavor and texture.