Double Chocolate Chip Cookies Recipe

If you’re anything like me and hold a firm belief that there’s no such thing as too much chocolate, then these double chocolate chip cookies are about to become your new obsession!

These Double Chocolate Chip Cookies are a delight, not just for their rich, indulgent flavor, but also for their perfect chewy texture. They come together with the oh-so-simple method of creaming softened butter with both granulated and light brown sugars until smooth and light.

The irresistible combination of semisweet and milk chocolate chips practically guarantees divine bites with every cookie.

Double Chocolate Chip Cookies Recipe Ingredients

• Unsalted Butter: Adds richness and a creamy texture.
• Granulated Sugar: Sweetens cookies and aids in crispness.
• Brown Sugar: Provides moisture, softness, and a hint of caramel.
• Eggs: Bind ingredients together for structure and moisture.
• Vanilla Extract: Enhances flavor with a warm, sweet aroma.
• All-Purpose Flour: Provides structure with protein and carbohydrates.
• Cocoa Powder: Adds chocolate flavor and antioxidants.
• Semisweet Chocolate Chips: Offer bursts of rich chocolate flavor.
• Milk Chocolate Chips: Provide a creamy, sweeter chocolate taste.

Double Chocolate Chip Cookies Recipe Ingredient Quantities

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup milk chocolate chips

How to Make this Double Chocolate Chip Cookies Recipe

1. Your oven should be set to 350°F (175°C) for the preheating. Baking sheets must be lined with parchment paper or silicone baking mats.

2. In a large mixing bowl, beat together the butter, granulated sugar, and light brown sugar until smooth and fluffy.

3. Mix the eggs in singly, waiting until each one is fully blended into the batter before adding the next. Then add the vanilla extract and mix.

4. In another bowl, blend well together the flour, cocoa powder, baking powder, and salt.

5. Slowly incorporate the dry ingredients into the wet ingredients, stirring until the mixture is combined. Do not overmix.

6. Incorporate the semisweet and milk chocolate chips evenly into the dough so they are uniformly distributed.

7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, leaving about 2 inches between each to allow for spreading.

8. In the preheated oven, bake the cookies for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.

9. Let the cookies cool for about 5 minutes on the baking sheets before moving them to a wire rack. They will need to be completely cool before you can enjoy them with any of the following:

– milk,
– coffee,
– tea, or
– by themselves.

10. Savor your just-out-of-the-oven double chocolate chip cookies with a glass of milk or your favorite drink.

Double Chocolate Chip Cookies Recipe Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer or whisk
7. Measuring cups and spoons
8. Spatula or wooden spoon
9. Cookie scoop or tablespoon
10. Wire rack

FAQ

• Can I use salted butter instead of unsalted?You can use salted butter, but it is best to cut the added salt in the recipe down to 1/4 teaspoon so that the cookies don’t end up too salty.
• Do I need to chill the dough before baking?It is not necessary to chill the dough, but if you do, the cookies will spread less in the oven and come out thicker and chewier, which some people prefer. The Best Chewy Chocolate Chip Cookies
• Can I substitute the semisweet chocolate chips with dark chocolate chips?Certainly! Use any combination of chocolate chips that you like to match your taste preferences.
• What is the best way to store these cookies?Keep them in an air-tight container at room temperature for no more than a week, or place them in the freezer for up to three months if you want to keep them longer.
• Can I make these cookies gluten-free?Indeed, it is possible to use a gluten-free flour blend, such as a cup-for-cup measure, in place of the all-purpose flour in this recipe to create a version that is safe for those with gluten sensitivities to enjoy.
• Why do my cookies sometimes turn out flat?Do not allow your butter to get too warm or too melted, and think about keeping your dough cold from the time you mix it until it is baked. Otherwise, your cookies might spread too much in the oven and bake up too thin.

Double Chocolate Chip Cookies Recipe Substitutions and Variations

Margarine: Use 1 cup coconut oil or 1 cup vegan butter for a dairy-free option.
Coconut Sugar or Raw Cane Sugar: Substitute with 1 cup of either for a less refined option.
Brown Sugar: Substitute with 1 cup of coconut sugar and 1 tablespoon of molasses.
Gluten-Free All-Purpose Flour Blend: Substitute with 2 1/4 cups of all-purpose gluten-free flour blend.
Semisweet Chocolate Chips: Swap out 2 cups of dark chocolate chips or white chocolate chips for a completely different flavor. Eliminate the following:
• Semisweet chocolate chips
• Peppermint extract
• Sea salt

Pro Tips

1. Chilling the Dough: For even thicker cookies with a more complex flavor, consider chilling the dough for at least 30 minutes before baking. This helps to solidify the fat in the butter and prevents the cookies from spreading too much.