These double chocolate chip cookies are a chocolate lover’s dream! With rich cocoa in the dough and lots of ooey-gooey chocolate chips, they’re super tasty and irresistible.
Honestly, I can never eat just one—who can resist that soft center and the melty chips? 😋 They’re easy to whip up for a sweet treat anytime you need a chocolate fix!
Key Ingredients & Substitutions
Butter: Use unsalted butter for better control over salt levels. If you’re dairy-free, try using coconut oil or a plant-based butter substitute. I often opt for butter because it gives cookies a rich flavor that’s hard to replace!
Granulated and Brown Sugar: Both sugars add sweetness and moisture, but you can adjust the amounts based on your taste. If you need a lower sugar option, consider using coconut sugar or a sugar substitute, but keep in mind it may change the texture.
Cocoa Powder: Unsweetened cocoa is essential for that deep chocolate flavor. If you want a more intense taste, try Dutch-processed cocoa. Just ensure that your baking soda works with the alkalinity of the cocoa if you switch types.
Chocolate Chips: Semisweet chocolate chips are the classic choice, but you could use dark chocolate or milk chocolate based on your preference. Even white chocolate chips can give a sweet contrast!
How Can I Make Sure My Cookies are Soft and Chewy?
To achieve that soft and chewy texture, focus on a few crucial steps during preparation:
- Don’t overmix the dough after adding the flour. It’s okay if there are a few flour streaks left; this helps keep the cookies tender.
- Chill the dough for at least 30 minutes before baking. This allows the butter to firm up, preventing the cookies from spreading too much.
- Avoid overbaking. Take the cookies out when they’re still soft in the middle; they will continue to cook on the baking sheet.
- Let them cool on the baking sheet for a few minutes before moving them; this will help maintain their shape.
With these tips, you’ll get deliciously soft and chocolatey cookies every time!
How to Make 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
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 9-11 minutes to bake, making it quick and easy! Plan for a little cooling time afterward, so you can indulge in those warm, gooey cookies perfectly!
Step-by-Step Instructions:
1. Prepping the Oven and Pans:
Begin by preheating your oven to 350°F (175°C). While that’s heating up, take some parchment paper and line your baking sheets. This will prevent the cookies from sticking and make cleanup a breeze!
2. Creaming the Butters and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Using a mixer or a wooden spoon, cream them together until the mixture is light and fluffy. This will introduce air into the mix, helping your cookies rise perfectly!
3. Adding Eggs and Vanilla:
Next, add in the eggs—one at a time—beating well after each addition. Stir in the vanilla extract until everything is nicely combined. It should smell delicious at this point!
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. It’s important to mix these dry ingredients well so they distribute evenly in your batter.
5. Combining Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture. Stir gently until just combined—don’t overmix! It’s okay if you see a little bit of flour; this will keep your cookies soft.
6. Folding in the Chocolate Chips:
Now, fold in the semisweet chocolate chips. Make sure they’re evenly distributed so every bite is a chocolatey delight!
7. Shaping the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading!
8. Adding a Pinch of Salt:
If you like that salty-sweet flavor combo, sprinkle a tiny pinch of flaky sea salt on top of each cookie dough ball. It makes a lovely contrast to the sweetness!
9. Baking Time:
Pop the trays in the oven and bake for 9-11 minutes, watching closely. You’ll know they’re done when the edges look set but the centers are still slightly soft. This is where the magic happens!
10. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely (if you can wait that long!).
Enjoy your warm, melty, and super chocolatey double chocolate chip cookies—perfect with a glass of milk or just on their own!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may change the texture a bit, making the cookies denser. Start with a 50/50 mix of both flours for a lighter cookie if you’re looking for a healthier option.
How to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just make sure to let it sit at room temperature for about 10 minutes before scooping and baking, as the dough will be firm from the cold.
What Should I Do If My Cookies Spread Too Much?
If your cookies spread too much, it could be due to warm butter or overmixing. Make sure your butter is softened (not melted), and try chilling the dough for 30 minutes before baking to help them hold their shape better!