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If you are on the hunt for a truly indulgent treat that doubles down on chocolatey goodness, look no further than this Favorite Double Chocolate Chip Cookies Recipe. These cookies are rich, fudgy, and packed with semi-sweet chocolate chips that melt perfectly in every bite. With a luscious cocoa-infused dough and an irresistible soft center, this recipe has become a beloved go-to for anyone craving an unforgettable chocolate cookie experience.
Ingredients You’ll Need
Gathering simple yet high-quality ingredients is the secret to nailing these cookies. Each component plays a vital role in creating the perfect balance of texture, flavor, and deep chocolate color that these cookies are famous for.
- Unsalted butter (½ cup/113g): Softened to cream smoothly with sugars and provide rich flavor and tenderness.
- Granulated sugar (½ cup/100g): Adds just the right amount of sweetness and helps create those crisp edges.
- Light or dark brown sugar (½ cup/100g, packed): Brings moisture and chewiness along with a hint of caramel complexity.
- Large egg (1, room temperature): Binds the dough and contributes to the cookie’s structure.
- Pure vanilla extract (1 teaspoon): Enhances the chocolate flavor with its warm, aromatic depth.
- All-purpose flour (1 cup/125g, spooned & leveled): Forms the base of the dough, providing structure without weighing it down.
- Natural unsweetened cocoa powder (â…” cup/55g): The key to that deep, rich chocolate taste and luscious color.
- Baking soda (1 teaspoon): Ensures lightness and perfect rise during baking.
- Salt (â…› teaspoon): Balances sweetness and intensifies the chocolate notes.
- Milk (1 tablespoon, any kind): Adds moisture for softness and helps create the ideal dough consistency.
- Semi-sweet chocolate chips (1 ¼ cups/225g, plus extra for topping): Packed into the dough for bursts of melty chocolate in every bite.
How to Make Favorite Double Chocolate Chip Cookies Recipe
Step 1: Cream the Butter and Sugars
Begin by combining your softened unsalted butter with both the granulated and brown sugars in a large bowl. Using a mixer on medium-high speed, beat them together until the mixture is light, fluffy, and airy—this usually takes about two to three minutes. This fluffy base ensures your cookies have the perfect tender crumb and slight crispness on the edges.
Step 2: Add Egg and Vanilla
Next, crack in one large room temperature egg along with pure vanilla extract. Beat them together with the butter and sugar mixture until everything is fully incorporated. The vanilla extract will subtly highlight the chocolate flavor, making each cookie truly crave-worthy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures that all dry ingredients are evenly distributed before hitting the wet mixture, resulting in consistent texture and flavor throughout your cookies.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Be careful not to overmix here; you want to combine until just incorporated to maintain tenderness without developing gluten that could make the cookies tough.
Step 5: Add Milk and Chocolate Chips
Turn your mixer up to high and beat in the tablespoon of milk. This small splash helps improve dough moisture, lending to that soft, chewy texture. Then fold in the semi-sweet chocolate chips, giving your batter those delightful pockets of gooey chocolate that make this Favorite Double Chocolate Chip Cookies Recipe a standout.
Step 6: Chill the Dough
Cover the dough tightly and chill in the refrigerator for at least three hours, though overnight is even better if you can wait. Chilling solidifies the fats and allows the flavors to deepen, making cookies that are thicker and more intensely chocolatey.
Step 7: Scoop, Roll, and Bake
Once chilled, let your dough sit out at room temperature for 10 to 20 minutes to soften slightly—this makes shaping easier. Scoop out heaping 1.5-tablespoon portions and roll them gently into balls. Arrange them on parchment-lined baking sheets, spacing them 2 to 3 inches apart so they can spread properly during baking.
Bake in a preheated 350°F (177°C) oven for 11 to 12 minutes. You want the edges set but the centers still soft and slightly underdone for that perfect gooeyness. After baking, cool on the sheet for 5 minutes, then gently press extra chocolate chips on top if desired before transferring the cookies to a wire rack to cool completely.
How to Serve Favorite Double Chocolate Chip Cookies Recipe
Garnishes
While these cookies are star-quality on their own, you can add a little extra sparkle by pressing a few extra chocolate chips or mini chocolate chunks onto their tops right after baking. A light dusting of powdered sugar can also create a visually appealing contrast and a hint of sweetness.
Side Dishes
These double chocolate cookies pair beautifully with a cold glass of milk, a frothy cup of coffee, or a creamy scoop of vanilla ice cream. The creamy or cool sides help balance the rich chocolate flavor, elevating your indulgence to dessert perfection.
Creative Ways to Present
Try stacking these cookies on a rustic wooden board or layering them in a clear jar for a beautiful display. You could also sandwich softened cream cheese frosting or peanut butter between two cookies for a decadent twist that will impress friends and family.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature to maintain their freshness. They should stay perfectly chewy for up to five days, giving you plenty of time to enjoy your favorite double chocolate chip cookie fix.
Freezing
You can freeze the dough balls on a baking sheet, then transfer them to a resealable bag once solid. This allows you to bake fresh batches on demand. Alternatively, baked cookies freeze well when placed in airtight containers, lasting up to three months without losing their delightful texture.
Reheating
Warm your cookies in a preheated oven at 300°F (150°C) for a few minutes to revive that fresh-baked softness. For a quick treat, microwave a cookie for 10 to 15 seconds—just enough to soften the chocolate chips and make the cookie feel freshly baked again.
FAQs
Can I use dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips will make the cookies a bit less sweet and add a deeper chocolate complexity, which some chocolate lovers prefer. Feel free to experiment with your favorite chocolate types.
Why do I need to chill the dough for this Favorite Double Chocolate Chip Cookies Recipe?
Chilling the dough solidifies the butter and allows the flavors to meld, which results in thicker, chewier cookies with richer taste. It also helps prevent excessive spreading during baking.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure your blend contains xanthan gum or similar binders to keep the texture right.
How do I get the cookies soft in the center but set at the edges?
Baking for 11 to 12 minutes at 350°F and removing the cookies while the centers still look slightly underbaked will achieve that perfect balance. The cookies continue to set while cooling on the baking sheet.
Is it better to use unsalted or salted butter?
Unsalted butter is preferred here because it gives you control over the salt content in the recipe. Salted butter can vary in saltiness and might throw off the flavor balance slightly.
Final Thoughts
This Favorite Double Chocolate Chip Cookies Recipe is a treasure for anyone who truly loves their chocolate — rich, melty, and perfectly chewy every single time. Whether baking for a special occasion or just to treat yourself, these cookies will quickly become your go-to for that comforting chocolate fix. Give the recipe a try and watch how it quickly earns a permanent spot in your baking rotation!
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Print
Favorite Double Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 3 hours 30 minutes
- Yield: 22 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Favorite Double Chocolate Chip Cookies are rich, fudgy, and loaded with semi-sweet chocolate chips for an irresistible treat. The dough is made with cocoa powder and a blend of sugars for depth of flavor, then chilled to develop chewy, moist cookies with a perfectly soft center and set edges. Ideal for chocolate lovers looking for a classic, homemade cookie with a double dose of chocolate goodness.
Ingredients
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon milk (any kind)
Dry Ingredients
- 1 cup (125g) all-purpose flour, spooned & leveled
- â…” cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- â…› teaspoon salt
Chocolate
- 1 ¼ cups (225g) semi-sweet chocolate chips, plus more for topping (optional)
Instructions
- Cream Butter and Sugars: In a large bowl, use a mixer on medium-high speed to cream the softened butter together with the granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes. This step ensures the cookies have a soft texture.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract until fully combined to add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa powder.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough.
- Add Milk and Chocolate Chips: Increase the mixer speed to high and beat in the milk followed by the semi-sweet chocolate chips. The dough will be sticky and rich in chocolate flavor.
- Chill: Cover the dough tightly with plastic wrap or a lid and chill in the refrigerator for at least 3 hours, preferably overnight. This chilling step helps develop the cookie’s texture and flavor.
- Scoop and Roll: Remove the dough from the fridge and allow it to sit at room temperature for 10-20 minutes to soften slightly for easier handling. Scoop heaping 1.5-tablespoon portions of dough and roll each into a ball.
- Bake: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Place the dough balls on the sheets, spacing them 2-3 inches apart to allow spreading. Bake for 11-12 minutes until edges are set but centers remain soft.
- Cool and Finish: Let the cookies cool on the baking sheet for 5 minutes. Optionally press a few extra chocolate chips on top of each warm cookie for added chocolate texture and appearance. Transfer cookies to a wire rack to cool completely before serving.
Notes
- Chilling the dough is crucial for the best texture and flavor development; do not skip or shorten this step.
- Room temperature egg ensures even mixing and better dough consistency.
- You can use any type of milk (dairy or plant-based) without affecting texture significantly.
- If desired, you can substitute dark chocolate chips or mix in nuts for variety.
- Storage tip: Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
