Why Make This Recipe
Double Chocolate Chip Cookies are the ultimate treat for chocolate lovers. With a rich, fudgy texture and oodles of chocolate chips, these cookies are perfect for any occasion. Whether it’s a cozy night in, a bake sale, or a gift for a friend, these cookies will impress everyone. Plus, they are surprisingly easy to make, allowing you to whip up a batch in no time!
How to Make Double Chocolate Chip Cookies
Ingredients
- 1/2 cup Unsalted Butter, softened to room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Light or Dark Brown Sugar, packed
- 1 large Egg, room temperature
- 1 tsp Pure Vanilla Extract
- 1 cup All-Purpose Flour, spooned and leveled
- 2/3 cup Natural Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1/8 tsp Salt
- 1 tbsp Whole Milk
- 1 1/4 cups Semi-Sweet Chocolate Chips (plus extra for topping)
Directions
- In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until fluffy and lighter in color.
- Add the egg and vanilla extract to the mixture. Beat on high until fully combined, then scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture at low speed until just combined.
- Beat in the milk on high speed, and then fold in the chocolate chips.
- Cover the dough tightly and refrigerate for a minimum of 3 hours or up to 3 days.
- After chilling, remove the dough from the refrigerator and let it rest for 10 minutes at room temperature.
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- Scoop the dough in 1.5 tablespoon portions and shape them into tall cylindrical balls.
- Place the cookie dough balls 2 to 3 inches apart on the prepared baking sheets.
- Bake for 11 to 12 minutes until the edges are set and the centers look very soft.
- Allow to cool on the baking sheet for 5 minutes. Optionally, press extra chocolate chips into the warm tops.
- Finally, transfer the cookies to a cooling rack to cool completely.
How to Serve Double Chocolate Chip Cookies
These cookies are best enjoyed warm, straight from the oven. Serve them with a glass of cold milk or a scoop of ice cream on top for an indulgent dessert. They also make a fantastic accompaniment to coffee or tea for a sweet treat during the afternoon!
How to Store Double Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. You can also freeze the cookies for longer storage. Just place them in a freezer safe bag or container, and they can last for up to three months. Thaw them at room temperature when you are ready to enjoy them!
Tips to Make Double Chocolate Chip Cookies
- Make sure your butter is at room temperature for easy mixing.
- Don’t skip the refrigeration step; this helps to develop better flavors and a chewier texture.
- For a fun twist, try adding chopped nuts or swapping out some chocolate chips for white chocolate chips.
Variation
You can easily customize these cookies by adding ingredients like chopped walnuts or pecans for extra crunch. If you like a different flavor profile, try using mint chocolate chips or swapping in dark chocolate chips for a richer taste.
FAQs
Q: Can I use cocoa powder instead of chocolate chips?
A: Cocoa powder adds chocolate flavor, but you need chocolate chips for the texture and extra chocolatey goodness in these cookies.
Q: Why should I chill the dough?
A: Chilling the dough helps the cookies to hold their shape while baking and creates a softer, chewier texture.
Q: Can I make these cookies gluten-free?
A: Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, and ensure that all other ingredients are gluten-free.
Double Chocolate Chip Cookies
Ingredients
Method
- In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 3 minutes until fluffy and lighter in color.
- Add the egg and vanilla extract to the mixture. Beat on high until fully combined, then scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture at low speed until just combined.
- Beat in the milk on high speed, and then fold in the chocolate chips.
- Cover the dough tightly and refrigerate for a minimum of 3 hours or up to 3 days.
- After chilling, remove the dough from the refrigerator and let it rest for 10 minutes at room temperature.
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- Scoop the dough in 1.5 tablespoon portions and shape them into tall cylindrical balls.
- Place the cookie dough balls 2 to 3 inches apart on the prepared baking sheets.
- Bake for 11 to 12 minutes until the edges are set and the centers look very soft.
- Allow to cool on the baking sheet for 5 minutes. Optionally, press extra chocolate chips into the warm tops.
- Finally, transfer the cookies to a cooling rack to cool completely.