Get ready for a chocolate lover’s dream! These Double Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips. Perfect for satisfying any sweet tooth!
Whenever I bake these cookies, my house fills with the sweetest smell, making it hard to wait for them to cool. Who can resist a warm cookie right out of the oven? 🍪
I love enjoying these cookies with a tall glass of milk. They’re easy to make, and trust me, they disappear fast, so be ready to share—or not! 😄
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the saltiness of the cookies. If you’re in a pinch, you can use salted butter but be mindful to reduce the added salt in the recipe by half.
Granulated & Brown Sugar: The combination of both sugars helps achieve the right texture. If you’re looking to cut down on sugar, coconut sugar is a great substitute. It adds a hint of caramel flavor!
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate taste. If you want a slightly lighter flavor, use Dutch-processed cocoa. Just remember, it won’t be as intense.
Semi-Sweet Chocolate Chips: Feel free to swap in dark chocolate chips if you prefer a more decadent taste. You could even go half and half with milk chocolate chips for a fun twist.
Flaky Sea Salt: This is optional but highly recommended! It enhances the sweetness and balances the chocolate flavor. If you don’t have it, regular salt works, but use it sparingly.
How Do I Get My Cookies Chewy and Not Cake-Like?
To achieve chewy cookies, the key is in how you mix and bake them. Here are some tips:
- Don’t over-mix the dough once you add the dry ingredients. Mix until just combined for the best texture.
- Keep an eye on baking time. Pull them out when they’re set at the edges but still soft in the middle. They’ll continue to firm up as they cool.
- Letting them cool on the baking sheet for 5 minutes will help them maintain that chewy center while still being firm around the edges.
With these tips and swaps, you’ll make the perfect Double Chocolate Chip Cookies every time! Enjoy baking!
Double Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips (plus extra for topping)
For Topping:
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 9-12 minutes to bake. So, you’ll need roughly 30 minutes total, including cooling time. In no time, you can enjoy these delicious cookies fresh from the oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to ensure easy cookie release.
2. Cream the Butters and Sugars:
In a large bowl, use a mixer to beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes. Enjoy watching it transform!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is well combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps evenly distribute the dry ingredients for a better cookie texture.
5. Mix it All Together:
Gradually add the dry mixture to the wet ingredients, stirring gently just until combined. Be careful not to over-mix; you want the dough to stay tender and chewy!
6. Add the Chocolate Chips:
Fold in the chocolate chips carefully so they are evenly spread throughout the dough, and you get chocolatey goodness in every bite.
7. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie to allow for spreading while baking.
8. Add Extra Chocolate:
(Optional) If desired, press a few extra chocolate chips on top of each cookie dough ball for a delightful look and additional chocolate flavor.
9. Sprinkle with Sea Salt:
Lightly sprinkle each cookie with flaky sea salt for a sweet and salty finish, taking your cookies to the next level.
10. Bake the Cookies:
Bake the cookies in your preheated oven for 9-12 minutes. Keep an eye on them; they should be set around the edges but soft in the center. They’ll firm up as they cool!
11. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 5 minutes to set. Then, transfer them to a wire rack to cool completely.
12. Enjoy!
These cookies are best enjoyed warm, but they also taste amazing at room temperature. Store any leftovers in an airtight container to keep them fresh and tasty.
These Double Chocolate Chip Cookies are rich, chocolaty, and perfectly chewy. Whether for a treat or sharing with friends, they’re sure to be a hit!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine in place of unsalted butter, but the texture and flavor may vary slightly. Ensure it’s softened for easy creaming with the sugars.
What if I Don’t Have Cocoa Powder?
If you’re out of cocoa powder, you can substitute with an equal amount of melted chocolate. Just reduce the amount of flour by the same amount to maintain the balance of dry ingredients.
How to Store the Cookies to Keep Them Fresh?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper!
Can I Make These Cookies Gluten-Free?
Absolutely! You can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure the blend includes xanthan gum for the best texture!