Double Chocolate Chip Cookies

This double chocolate chip cookie recipe has been my favorite indulgence to whip up whenever I'm craving something deeply chocolatey and satisfying. The perfect balance of cocoa-rich dough studded with melty chocolate chips creates an irresistible treat that disappears quickly in my household.

I first developed this recipe during a rainy weekend when my kids were begging for cookies but we couldn't get to the store. The double chocolate version was such a hit that it's now requested for everything from bake sales to family gatherings.

Ingredients

• All purpose flour: Provides the perfect structure without being too dense
• Unsweetened cocoa powder: Gives that deep chocolate flavor without extra sweetness
• Baking soda: Ensures the perfect rise and texture
• Salt: Balances and enhances all the flavors especially the chocolate
• Unsalted butter (at room temperature): Creates the best chewy texture
• Granulated sugar: Provides sweetness and helps with those slightly crisp edges
• Brown sugar: Adds moisture and a subtle caramel note
• Large eggs: Bind everything together and add richness
• Vanilla extract: Complements and deepens the chocolate flavors
• Semi sweet chocolate chips: Create melty pockets of chocolate throughout
• Milk chocolate chips (optional): Add wonderful contrast to the darker chocolate

Step-by-Step Instructions

Preheat and Prep:

Heat your oven to 350°F and prepare your baking sheets with parchment paper. This temperature is critical for achieving that perfect cookie texture with slightly crisp edges and soft centers.

Mix Dry Ingredients:

Thoroughly whisk together flour, cocoa powder, baking soda, and salt in a separate bowl. This step ensures even distribution of leavening agents and prevents cocoa clumps in your finished cookies.

Cream Butter and Sugars:

Beat softened butter with both sugars for a full three minutes until the mixture becomes noticeably lighter in color and fluffier in texture. This incorporates air into the dough which helps create that perfect cookie structure.

Add Eggs and Vanilla:

Incorporate eggs one at a time, allowing each to fully blend before adding the next. This prevents the mixture from breaking and ensures even distribution of moisture throughout the dough.

Combine Wet and Dry Ingredients:

Add the flour mixture gradually, mixing just until incorporated. Overmixing at this stage can develop too much gluten, resulting in tough cookies instead of tender ones.

Fold in Chocolate Chips:

Gently incorporate both types of chocolate chips using a spatula rather than a mixer to maintain chunks of chocolate throughout each cookie.

Scoop Dough:

Use a cookie scoop for consistent sizing which ensures even baking. The two inch spacing is crucial as these cookies will spread during baking.

Bake Cookies:

Look for set edges with slightly underdone centers after 8 to 10 minutes. Remember they continue cooking from residual heat after removal from the oven.

Cool Properly:

The initial rest on the baking sheet allows cookies to set up properly before moving to a cooling rack where air can circulate around them completely.

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The unsweetened cocoa powder is truly the star ingredient in these cookies. I discovered that using high quality cocoa makes an enormous difference in the final flavor. One Christmas, I made these with a special Dutch processed cocoa my sister had brought from Europe, and my family still talks about that batch years later as the best cookies they've ever tasted.

The Perfect Texture Secret

The key to achieving that ideal chewy center with slightly crisp edges lies in not overbaking these cookies. When you remove them from the oven, they should look almost underdone in the center. As they cool on the hot baking sheet for those crucial five minutes, they continue cooking to perfection while setting up properly. I learned this technique after years of making the mistake of waiting until they looked completely done, which resulted in cookies that became too firm once cooled.

Customization Options

These cookies welcome creative additions based on your chocolate preferences. Consider adding a handful of white chocolate chips for striking contrast, or incorporate some chopped nuts for textural interest. During holiday seasons, I often mix in peppermint pieces or orange zest to create seasonal variations. The chocolate base works beautifully with so many flavor combinations while still maintaining its rich character. My personal favorite variation includes a sprinkle of flaky sea salt on top just before baking.

Make Ahead And Storage

The cookie dough can be prepared up to three days in advance and refrigerated tightly wrapped. You can also portion the dough into balls and freeze them on a baking sheet before transferring to a freezer bag for storage up to three months. When ready to bake from frozen, simply add a minute or two to the baking time. Baked cookies maintain their best quality stored in an airtight container at room temperature for five days, though they rarely last that long in my house. For longer storage, freeze baked cookies in a single layer before stacking them with parchment between layers.

Frequently Asked Questions

→ Can I use dark chocolate chips instead of semi-sweet?

Yes, dark chocolate chips can be used for a richer, slightly more bitter flavor. Adjust sweetness if needed.

→ How do I make the cookies extra soft?

Chill the dough for 30 minutes before baking and avoid overbaking to keep the centers soft and chewy.

→ Can I freeze the dough for later use?

Yes, scoop the dough into balls, freeze on a baking sheet, then store in an airtight container for up to 3 months.

→ What can I use as a substitute for unsalted butter?

You can use salted butter but reduce the added salt in the recipe by half.

→ How should I store the baked cookies?

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.