introduction
These double chocolate chip cookies are rich, fudgy, and studded with both semi-sweet and white chocolate for contrast. They balance a deep cocoa flavor with chewy centers and slightly crisp edges — an easy, crowd-pleasing bake for cookie lovers, special occasions, or a cozy afternoon treat.
why make this recipe
- Intense chocolate flavor from cocoa powder and semi-sweet chips.
- Simple pantry ingredients and straightforward steps.
- Versatile: great warm from the oven or packed for gifts.
- Combines the classic chocolate chip cookie feel with extra chocolate depth.
how to make Double Chocolate Chip Cookies
Follow the method below to combine rich dough and melt-in-your-mouth chocolate pieces into perfectly baked cookies.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
Directions :
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture.
- Finally, fold in the semi-sweet and white chocolate chips.
- Drop by rounded tablespoons onto ungreased cookie sheets.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
how to serve Double Chocolate Chip Cookies
Serve warm with a glass of cold milk, a scoop of vanilla ice cream for an indulgent dessert, or alongside coffee for a chocolate-forward snack. They’re also excellent on dessert platters.
how to store Double Chocolate Chip Cookies
- At room temperature: store in an airtight container for up to 4 days.
- For longer storage: freeze baked cookies in a sealed freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven.
- To keep cookies soft, place a slice of bread in the container for 24 hours — the cookies will absorb moisture from the bread.
tips to make Double Chocolate Chip Cookies
- Soften butter to room temperature but not melty; overly soft butter can make dough too loose.
- Don’t overmix once you add the flour — mix until just combined to keep cookies tender.
- Slightly underbake (remove when centers still look soft) for chewier cookies; they firm up while cooling.
- Chill the dough 15–30 minutes if it seems too soft to handle or to control spread.
- Use a cookie scoop for uniform size and baking time.
variation (if any)
- Nutty twist: fold in 1/2 cup chopped walnuts or pecans.
- Intense chocolate: use dark chocolate chips instead of semi-sweet.
- Mint version: swap white chocolate chips for mint chips or add 1/2 teaspoon peppermint extract (use sparingly).
- Gluten-free: substitute a 1:1 gluten-free flour blend.
FAQ
Q: Can I substitute melted butter for softened butter?
A: It will change texture; melted butter tends to produce thinner, denser cookies. If using melted butter, chill the dough before baking.
Q: Can I make the dough ahead of time?
A: Yes — refrigerate for up to 48 hours or freeze portions for longer. Bake straight from chilled or frozen (add a minute or two to baking time).
Q: Why are my cookies cakey instead of chewy?
A: Over-measuring flour or too much leavening can make cookies cakey. Measure flour by spooning into the cup and leveling off, or weigh if possible.
Conclusion
For more variations and detailed tips, check this Double Chocolate Chip Cookies Recipe – Sally’s Baking and try the tested techniques in Double Chocolate Chip Cookies – Preppy Kitchen.
Double Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually blend this dry mixture into the creamed mixture.
- Finally, fold in the semi-sweet and white chocolate chips.
- Drop by rounded tablespoons onto ungreased cookie sheets.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
