Double Chocolate Chip Cookies Recipe

Ever felt like you need a chocolate hug in cookie form? That’s exactly what these rich, double chocolate chip cookies deliver—a sweet, melty embrace that pairs perfectly with a lazy afternoon and a tall glass of milk.

My Double Chocolate Chip Cookies are a rich, delicious treat I adore. The blend of unsalted butter, granulated and brown sugars creates a perfect sweetness, and the addition of unsweetened cocoa powder and semi-sweet chocolate chips adds an irresistible chocolatey depth.

I think they’re simply a chocoholic’s dream!

Double Chocolate Chip Cookies Recipe Ingredients

• Unsalted Butter: Adds richness and creamy texture to the cookies.
• Granulated Sugar: Provides sweetness and aids in browning.
• Brown Sugar: Adds moisture, sweetness, and a hint of molasses.
• Eggs: Bind the ingredients and add structure and moisture.
• Vanilla Extract: Enhances flavor with a warm, sweet aroma.
• Cocoa Powder: Adds deep chocolate flavor and richness.
• Semi-Sweet Chocolate Chips: Provide intense chocolate bursts.
• Milk Chocolate Chips: Add creamy and sweet chocolate notes.

Double Chocolate Chip Cookies Recipe Ingredient Quantities

• 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
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 cup milk chocolate chips

How to Make this Double Chocolate Chip Cookies Recipe

1. Set your oven to 350°F (175°C) and prepare baking sheets with parchment paper.

2. In a big mixing bowl, mix the softened unsalted butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. This should take about 2-3 minutes.

3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

4. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt and whisk them together until well mixed.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing until they are almost combined. Don’t overmix.

6. Gently mix the semi-sweet and milk chocolate chips into the dough with a spatula or wooden spoon until they are evenly dispersed in the dough.

7. Using a rounded tablespoon, drop the dough onto the baking sheets that have been prepared and spread it out about 2 inches apart. The last part is essential: if the little mounds of dough aren’t spaced at least 2 inches apart, the cookies won’t have their signature appearance—and the ones that bake together may result in a plate of cookie Pringles.

8. In the preheated oven, bake the cookies for 10-12 minutes, or until the edges are firm and the centers are slightly soft.

9. Take the cookies out of the oven and allow them to cool on the sheets for about 5 minutes. After 5 minutes, lift the cookies onto wire racks; let them cool there completely.

10. Savor the rich double chocolate chip cookies and enjoy them with a glass of milk or your drink of choice!

Double Chocolate Chip Cookies Recipe Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Electric mixer
7. Whisk
8. Spatula or wooden spoon
9. Tablespoon (for measuring dough)
10. Wire racks (for cooling)

FAQ

• Q:Can I substitute salted butter for unsalted? A: You can, but if you do, consider cutting the added salt to 1/4 teaspoon to keep the flavor in balance.
• Q:Q: Can I use a different type of chocolate chip?
  A: Absolutely, you can substitute dark chocolate chips or even white chocolate chips, depending on your preference.
  Q: How about milk chocolate chips?
  A: Sure, those work too.
  Q: What about chocolate, period?
  A: If you mean using a different kind of chocolate, yes. You can chop up baking chocolate or use an equivalent amount of another kind of chocolate.
• Q:What is the purpose of using both granulated sugar and brown sugar?
  A: Both sweetness and moisture come from the combination of sugars. Brown sugar contributes not only its moisture but also a slight caramel flavor and chewiness.
• Q:How do I know when the cookies are done baking?
  A: The edges of the cookies should be set, with slightly soft centers remaining. They will continue to set as they cool on the baking sheet.
• Q:Can I make the dough ahead of time?
  A: Yes, the dough can spend up to 3 days in the refrigerator. Let it warm to room temperature before baking. This ensures even spreading.
• Q:Are these cookies capable of withstanding the rigors of freezing? A: Absolutely! You can freeze either the baked cookies or the dough. If you choose to freeze the dough, first form it into balls, and then store it in a zip-top bag.

Double Chocolate Chip Cookies Recipe Substitutions and Variations

A dairy-free alternative can be made by using coconut oil in place of unsalted butter. Use equal parts.
Substitute granulated sugar with 1 cup coconut sugar for a refined sugar alternative.

Replace brown sugar with an equal amount of muscovado sugar for an even richer, molasses flavor. Either will get the job done; preferred calcined or turbo sugar may work well, too, if you’ve got some on hand.
Replace 1/2 cup of unsweetened applesauce for 2 large eggs to make it free of eggs.
Replace vanilla extract with almond extract for a flavor twist that is nutty.

Pro Tips

1. Chill the Dough: For thicker cookies, refrigerate the dough for at least 30 minutes before baking. This helps prevent spreading and enhances the flavor.