If you can’t get enough chocolate, these Double Chocolate Chip Cookies are for you! They’re crunchy on the outside and chewy on the inside, and every bite is packed with rich, decadent chocolatey flavor.
BE PICTURED IN; CHARACTERIZED IN:
When it comes to desserts, I always say the more chocolate the merrier. I take a soft, warm cookie with chocolate batter and chocolate chips every day. This recipe is just that: the cookie dough is loaded with cocoa powder and small chunks of semi-sweet chocolate chips.
Tips and tricks for the best cookies
Drop cookies are very forgiving, but there are a few things you can do to make each batch better than the last.
- Chill the dough. As you cool the cookie dough, the butter will set. That means the cookies won’t spread as thin in the oven, giving you that dreamy, chewy, ooey-gooey center.
- Be careful not to overbake the cookies. Chocolate chip cookies can be tricky. Because the batter is dark, you won’t be able to see when the cookies are brown. Watch the clock and remove the cookies from the oven to avoid burning the edges.
- Sprinkle the cookies with flaky sea salt. Salt is a flavor enhancer, so adding flaky sea salt really brings out the sweet, rich, and chocolatey flavor.
CONTINUE READING:
Dutch Process vs. Natural Cocoa Powder
When you go to the grocery store, you will generally come across two types of cocoa powder: Dutch-process cocoa powder and natural (or regular) cocoa powder.
Use natural cocoa powder for this recipe. It’s more acidic than Dutch Process cocoa powder and reacts with the baking powder in the recipe, resulting in a leavened, fluffy biscuit with a soft center.
If you are interested in learning about the ins and outs of cocoa powder, we have a wonderful guide to cocoa powder that should answer all of your questions.
Swaps and Variations
This recipe can be easily customized with various add-ins. Here are some ways you can make your cookies even more enjoyable.
- Add chopped walnuts or pecans if you want a little more crunch.
- You can swap the chocolate chips with M&M’s for fun, kid-friendly cookies.
- If you’re a white chocolate lover, swap out the semi-sweet chocolate chips for white chocolate chips.
Saving and freezing the cookies
After baking, store these Double Chocolate Chip Cookies in an airtight container at room temperature for up to four days.
You can prepare the dough, shape into balls, and store the rolled cookie dough in the refrigerator for up to two days. You can also store the cookie dough balls frozen in an airtight container for up to three months. When you’re ready to bake them, simply defrost them on the counter for 10 minutes, then pop them in the oven!
More chocolate cookies
- Chocolate Gingerbread Cookies
- Brown Butter Chocolate Chunk Cookies
- chocolate sprinkles
- Brookies (chocolate chip cookies)
- Thin and crunchy chocolate chip cookies
Double Chocolate Chip Cookies
ingredients
-
1 1/4 cups (150G) all purpose flour
-
1/2 cup (50G) natural cocoa powder (not Dutch process)
-
3/4 teaspoon baking soda
-
1/2 teaspoon Salt
-
3/4 Cup unsalted butterat room temperature
-
1/2 cup (100G) sugar
-
1/2 cup (100G) light brown sugarpacked up
-
1 big egg plus 1 large egg yolk, at room temperature
-
1 teaspoon vanilla extract
-
1 cup (170G) semi-sweet chocolate chips
method
-
Combine the dry ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. Put aside.
-
Mix butter and sugar:
In a large bowl add the butter and both sugars. Mix with a fork or whisk until well combined. You can also do this in a stand mixer with a paddle attachment.
-
Add eggs and vanilla:
Add the egg, egg yolk and vanilla to the butter mixture and continue to mix until completely combined. You may need to scrape the sides of the bowl with a rubber spatula to ensure all ingredients are incorporated.
-
Add the dry ingredients:
Pour the flour mixture into the butter mixture. Use a rubber spatula to fold the mixture into folds until a smooth dough forms. If using a stand mixer, blend on low speed until just combined.
-
Add the chocolate chips:
Scrape the sides of the bowl. Add the chocolate chips and mix the batter until the chocolate chips are evenly distributed.
-
Scoop out the dough and refrigerate:
Scoop and roll the dough into 1-tablespoon balls and place on a large plate. If the dough is too soft and sticky to roll into balls, you can refrigerate it for 15 minutes.
Cover with cling film and refrigerate for at least 1 hour, up to 48 hours. You can skip the chilling time if you like, but your cookies will be thinner and less chewy.
-
Preheat the oven:
When the dough only had about 15 minutes to cool, preheat the oven to 350°F. Line a large baking sheet with parchment paper.
-
Bake cookies:
Place the biscuits at least 4 cm apart on the baking sheet. You may need to bake them in batches. Bake 12 minutes.
-
Cool and serve:
Let the cookies cool on the baking sheet for 5 to 10 minutes before serving and enjoying!
| nutritional information (per serving) | |
|---|---|
| 166 | calories |
| 9g | Fat |
| 21g | carbohydrates |
| 2g | protein |
