why make this recipe
Double Chocolate Chip Cookies are a classic for a reason: rich chocolate dough studded with melty chocolate chips delivers intense flavor and satisfying texture in every bite. They’re perfect for chocolate lovers, easy to share, and versatile enough for snacks, dessert tables, or gifting.
introduction
This recipe yields soft-centered, slightly chewy cookies with crisp edges and double the chocolate impact — cocoa in the batter and plenty of chocolate chips throughout. It’s straightforward enough for weekday baking but indulgent enough for special occasions.
how to make Double Chocolate Chip Cookies
Follow the recipe below for reliably delicious cookies; measure ingredients accurately and avoid overmixing once the dry ingredients are added to keep the cookies tender.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Directions :
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the centers are soft.
- Allow cooling 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 slightly warm so the chips are wonderfully melty — alongside a glass of cold milk, a scoop of vanilla ice cream, or a cup of coffee for a decadent pairing. Plate them on a cookie tray for parties or wrap in parchment for gifts.
how to store Double Chocolate Chip Cookies
Store cooled cookies in an airtight container at room temperature for up to 4–5 days. To keep them soft, add a slice of bread to the container for the first day or two. For longer storage, freeze baked cookies in a sealed freezer bag for up to 3 months; thaw at room temperature.
tips to make Double Chocolate Chip Cookies
- Soften butter to room temperature but not greasy or melted for proper creaming with sugars.
- Use a cookie scoop for uniform size so cookies bake evenly.
- Don’t overmix once you add the dry ingredients — overworking develops gluten and makes cookies tougher.
- Slightly underbake if you prefer a chewier center; they’ll firm up while cooling.
- For extra shine and chew, sprinkle a tiny pinch of coarse sea salt on each cookie right after baking.
variation (if any)
- Nutty: Fold in 1 cup chopped walnuts or pecans for crunch.
- Dark-chocolate: Use all dark chocolate chips or chunks for a deeper flavor.
- Mint-chocolate: Add 1/2 teaspoon peppermint extract and use mint chocolate chips for a festive twist.
- Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
FAQ
Q: Can I make the dough ahead of time?
A: Yes — chill the dough tightly wrapped for up to 48 hours for more developed flavor, or freeze scooped dough balls for longer storage.
Q: Can I use margarine instead of butter?
A: Butter provides flavor and texture; margarine can work but may change taste and spread.
Q: Why did my cookies spread too much?
A: Dough that’s too warm or a baking sheet that’s too thin can cause excessive spreading. Chill the dough briefly and use a heavier baking sheet.
Conclusion
For a trusted reference and more tips, see this detailed recipe at Sally’s Baking double chocolate chip cookies recipe.
Double Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the centers are soft.
- Allow cooling on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
