These double chocolate chip cookies are a dream for chocolate lovers! With rich cocoa and sweet chocolate chips, they are extra chewy and super delicious.
Let’s be real, you can never go wrong with a cookie this chocolaty! I love baking a batch and enjoying them warm with a glass of milk—pure happiness! 🍪🥛
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. If you want to make them gluten-free, you can use a 1:1 gluten-free flour mix instead. Just make sure it contains xanthan gum for better texture.
Cocoa Powder: Unsweetened cocoa gives the cookies their rich chocolate flavor. You could try Dutch-process cocoa for a milder taste or even use carob powder for a caffeine-free option.
Unsalted Butter: I always use unsalted butter so I can control the saltiness. You can substitute with coconut oil or a vegan spread if you prefer dairy-free cookies.
Granulated and Brown Sugar: The combination gives the cookies a nice balance of sweetness and chewiness. If you’re watching sugar intake, you could use coconut sugar or a sugar alternative like Stevia, but adjust according to the sweetness level.
Chocolate Chips: Semi-sweet are popular, but feel free to mix it up! Use milk or dark chocolate chips, or even white chocolate for a fun twist. You could also add chopped nuts for extra crunch!
How Do I Make Sure My Cookies Turn Out Chewy?
Getting that perfect chewy texture can seem tricky, but it’s all in the details! Here are my favorite tips to nail it:
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overworking the dough can make cookies tough.
- Chill the Dough: For an even chewier cookie, consider chilling the dough for 30 minutes before baking. This helps control spreading during baking.
- Check Bake Time: Keep an eye on the cookies as they bake. They’ll continue to firm up after coming out, so take them out when they still look a bit soft in the middle.
- Cool on the Sheet: Allowing the cookies to cool on the baking sheet for a few minutes lets them set perfectly before transferring them to a rack.
With these tips, you’re in for a delightful batch of cookies that your friends and family will love!
Double Chocolate Chip Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (125g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
How Much Time Will You Need?
This double chocolate chip cookie recipe takes about 15 minutes of prep time and 10-12 minutes of baking time, plus an additional 5 minutes for cooling on the baking sheet. Overall, you’ll have rich, delicious cookies ready in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While that’s warming up, line a baking sheet with parchment paper. This will help your cookies bake evenly and make cleanup easier later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This mix gives the cookies that delicious chocolaty flavor! Once everything is well mixed, set this bowl aside for now.
3. Cream the Butter and Sugars:
Now, in a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat them together until the mixture is light and fluffy—this usually takes about 2-3 minutes. It should look nice and creamy!
4. Add Egg and Vanilla:
Next, add the egg and vanilla extract to the butter-sugar mixture. Beat it all together until fully incorporated. This adds a lovely flavor and richness to our cookie dough.
5. Combine Wet and Dry Ingredients:
Now it’s time to bring it all together! Gradually add the mixed dry ingredients into the wet ingredients. Mix just until combined—be careful not to overmix! A few flour streaks are okay; we want soft cookies!
6. Fold in the Chocolate Chips:
Using a spatula or wooden spoon, gently fold in the semi-sweet chocolate chips. This is what gives our cookies that delightful chocolatey surprise in every bite!
7. Scoop the Dough:
Using a spoon or a cookie scoop, drop rounded tablespoon-sized balls of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie—these will spread while baking, so give them room to grow!
8. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for 10-12 minutes. Keep an eye on them! The edges should be set, while the centers might look a bit soft. This is perfect for achieving that chewy texture!
9. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely. Patience is key here!
10. Enjoy Your Cookies:
Your double chocolate chip cookies are now ready to be enjoyed! Serve them warm with a glass of milk or at room temperature. Either way, they are sure to be a delightful treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but it may make the cookies denser. For a lighter texture, substitute half of the all-purpose flour with whole wheat flour first and see how you like it!
How Do I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them in a zip-top bag for up to 3 months. Just make sure they’re completely cooled before freezing!
Can I Make These Cookies Without Eggs?
Absolutely! You can replace the egg with a flaxseed meal or a chia seed alternative. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it gels, and then add it to your dough.
How Can I Make These Cookies More Chocolaty?
For an extra chocolaty kick, try adding an additional ½ cup of chocolate chips or chunks. You could also swirl in some chocolate hazelnut spread or mix in cocoa nibs for added texture and flavor!