why make this recipe

Double Chocolate Chip Cookies are the ultimate treat for chocolate lovers. With a rich cocoa base and a generous amount of chocolate chips, they deliver a double dose of chocolatey goodness in every bite. These cookies are perfect for any occasion, whether it’s a family gathering, a cozy evening at home, or a gift for a friend. The combination of textures – soft and chewy in the center with slightly crispy edges – makes them irresistible.

how to make Double Chocolate Chip Cookies

Ingredients:

1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (240g) all-purpose flour
1 cup natural unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder, optional
2 tablespoons milk + more as needed (no more than 1/4 cup total)
2 cups semi-sweet chocolate chips, divided
Sea salt for garnish, optional

Directions:

In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Scrape the bottom and sides of the bowl, then blend again until combined.

In a separate bowl, whisk the flour, cocoa powder, baking soda, salt, and espresso powder, if using.
Gradually add the dry ingredients to the wet ingredients and mix until almost combined. Stir in 2 tablespoons of milk and 1 1/2 cups of chocolate chips. If the dough is very thick, add more milk as needed. It should be thick but scoopable.

Cover and chill the dough for at least 3 hours (or overnight) to allow the flavors to meld.
Let the dough soften at room temperature for 10-20 minutes, then preheat the oven to 350°F. Line two baking sheets with parchment paper.

Scoop the dough into 2-3 tablespoon-sized balls and place on the prepared baking sheet, leaving about 3 inches of space between each cookie. Press the remaining chocolate chips onto the tops and sprinkle with sea salt, if using.
Bake for 12-15 minutes or until the edges are set and the centers are slightly soft.
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

how to serve Double Chocolate Chip Cookies

Serve these cookies warm with a cold glass of milk or your favorite beverage. They are also great on their own or served alongside ice cream for an extra special dessert.

how to store Double Chocolate Chip Cookies

To store your cookies, place them in an airtight container at room temperature. They will stay fresh for about a week. You can also freeze them for longer storage. Just make sure to separate the cookies with parchment paper and seal them in a freezer-safe bag or container.

tips to make Double Chocolate Chip Cookies

Make sure your butter is softened to room temperature for the best texture.

Chill the dough to prevent the cookies from spreading too much while baking.
Experiment with different types of chocolate chips, like dark or white chocolate, for a unique twist.

variation

You can add nuts like walnuts or pecans for extra crunch, or use chocolate chunks for a more gourmet feel. Consider substituting some of the flour with whole wheat flour for a healthier option.

FAQs

1. Can I use margarine instead of butter?
Yes, you can use margarine, but butter gives the best flavor and texture.

2. What can I use instead of eggs?
You can use applesauce or a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as egg substitutes.

3. How can I make my cookies softer?
Bake them for a shorter time, as they will continue to cook while cooling on the baking sheet.

Double Chocolate Chip Cookies

Indulge in these rich and chewy Double Chocolate Chip Cookies, featuring a delightful combination of cocoa and semi-sweet chocolate chips for the ultimate chocolate experience.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 3 15

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

For the dough

1 cup unsalted butter, softened Ensure it is at room temperature for the best texture.
1 cup white sugar
1 cup brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour 240g
1 cup natural unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder, optional Adds depth to the chocolate flavor.
2 tablespoons milk + more as needed (no more than 1/4 cup total)
2 cups semi-sweet chocolate chips, divided Reserve some for topping.
Sea salt for garnish, optional

Method

Preparation

In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed until light and fluffy.

Add the eggs one at a time, followed by the vanilla extract. Scrape the bottom and sides of the bowl, then blend again until combined.
In a separate bowl, whisk the flour, cocoa powder, baking soda, salt, and espresso powder, if using.
Gradually add the dry ingredients to the wet ingredients and mix until almost combined.

Stir in 2 tablespoons of milk and 1.5 cups of chocolate chips. If the dough is very thick, add more milk as needed. It should be thick but scoopable.
Cover and chill the dough for at least 3 hours (or overnight) to allow the flavors to meld.

Baking

Let the dough soften at room temperature for 10-20 minutes, then preheat the oven to 350°F.

Line two baking sheets with parchment paper.
Scoop the dough into 2-3 tablespoon-sized balls and place on the prepared baking sheet, leaving about 3 inches of space between each cookie.
Press the remaining chocolate chips onto the tops and sprinkle with sea salt, if using.
Bake for 12-15 minutes or until the edges are set and the centers are slightly soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with a cold glass of milk or your favorite beverage. Store cookies in an airtight container at room temperature for about a week. You can also freeze them for longer storage.