Double Chocolate Chip Cookies

Emma

Food Blogger | Recipe Enthusiast🍲
Double Chocolate Chip Cookies

Experience the ultimate delight in baking with these Decadent Double Chocolate Chip Cookies.

Perfect for chocolate lovers, this recipe is a testament to indulgence, offering a rich, fudgy texture, chewy centers, and crisp edges, all loaded with melty chocolate chips.

It’s not just a recipe; it’s a journey into the heart of chocolate bliss.

Double Chocolate Chip Cookies Ingredients

To whip up these heavenly cookies, gather the following ingredients:

  • 1/2 cup (113g) Unsalted Butter: Softened to room temperature for a smooth blend.
  • 1/2 cup (100g) Granulated Sugar: Adds the classic sweet touch.
  • 1/2 cup (100g) Packed Light or Dark Brown Sugar: For a deeper flavor and moisture.
  • 1 Large Egg: Room temperature, to bind the ingredients effectively.
  • 1 teaspoon Pure Vanilla Extract: For that aromatic essence.
  • 1 cup (125g) All-Purpose Flour: Spooned and leveled, the structure of your cookies.
  • 2/3 cup (55g) Natural Unsweetened Cocoa Powder: The source of rich chocolate flavor.
  • 1 teaspoon Baking Soda: For the perfect rise.
  • 1/8 teaspoon Salt: A pinch to balance the flavors.
  • 1 Tablespoon (15ml) Milk: Any kind, dairy or non, for added moisture.
  • 1 and 1/4 cups (225g) Semi-Sweet Chocolate Chips: The star feature, plus a few more for topping if desired.
Easy Double Chocolate Chip Cookies Recipe

Easy-to-Follow Instructions for Double Chocolate Chip Cookies

  1. Chill the Dough: Remember to chill the cookie dough for at least 3 hours or overnight for thicker cookies.
  2. Make the Dough:
    • Cream Butter and Sugars: Beat together butter, granulated sugar, and brown sugar until fluffy (about 2-3 minutes).
    • Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
  3. Dry Ingredients:
    • Mix flour, cocoa powder, baking soda, and salt in a separate bowl.
    • Gradually combine this with the butter mixture.
  4. Final Dough Preparation:
    • Beat in the milk, then fold in the chocolate chips. The dough will be sticky.
    • Cover and chill in the fridge for 3 hours to 3 days.
  5. Prepare for Baking:
    • Let the chilled dough sit at room temperature for 10-20 minutes.
    • Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  6. Shape and Bake:
    • Form the dough into 1.5-tablespoon balls, placing them 2-3 inches apart on the baking sheets.
    • Bake for 11-12 minutes, until edges are set but centers are soft. If they don’t spread by minute 9, tap the baking sheet on the counter, then continue baking.
  7. Cooling and Storage:
    • Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.
    • Store any leftovers at room temperature for up to a week.
Double Chocolate Chip Cookies Recipe

Notes

  • Freezing: Dough balls can be frozen for up to 3 months for fresh cookies anytime.
  • Variations: Feel free to add nuts or other types of chocolate chips to customize your cookies.

Recommended Tools

Recommended Tools (affiliate links) :Electric Mixer (Options: Stand or Handheld) | Medium-Sized Cookie Scoop | Quality Baking Sheets | Non-Stick Silicone Baking Mats | Durable Cooling Rack

FAQs

  • Can I use different types of chocolate chips? Absolutely! Feel free to experiment with various flavors.
  • How long can I store the baked cookies? They stay fresh at room temperature for up to a week.

For those who love to pair sweet and savory flavors, our French Onion Smothered Pork Chops recipe is a must-try! Check it out here

Print
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Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Indulge in the ultimate chocolate experience with Emma’s Double Chocolate Chip Cookies. Perfectly balanced with rich, fudgy textures and loaded with melty chocolate chips, these cookies are a chocolate lover’s dream.

  • Total Time: 3 hours 27 minutes
  • Yield: 2022 cookies 1x

Ingredients

Scale
  • 1/2 cup (113g) Unsalted Butter: Softened to room temperature for a smooth blend.
  • 1/2 cup (100g) Granulated Sugar: Adds the classic sweet touch.
  • 1/2 cup (100g) Packed Light or Dark Brown Sugar: For a deeper flavor and moisture.
  • 1 Large Egg: Room temperature, to bind the ingredients effectively.
  • 1 teaspoon Pure Vanilla Extract: For that aromatic essence.
  • 1 cup (125g) All-Purpose Flour: Spooned and leveled, the structure of your cookies.
  • 2/3 cup (55g) Natural Unsweetened Cocoa Powder: The source of rich chocolate flavor.
  • 1 teaspoon Baking Soda: For the perfect rise.
  • 1/8 teaspoon Salt: A pinch to balance the flavors.
  • 1 Tablespoon (15ml) Milk: Any kind, dairy or non, for added moisture.
  • 1 and 1/4 cups (225g) Semi-Sweet Chocolate Chips: The star feature, plus a few more for topping if desired.

Instructions

  1. Chill the Dough: Remember to chill the cookie dough for at least 3 hours or overnight for thicker cookies.
  2. Make the Dough:
    • Cream Butter and Sugars: Beat together butter, granulated sugar, and brown sugar until fluffy (about 2-3 minutes).
    • Add Egg and Vanilla: Mix in the egg and vanilla extract until well combined.
  3. Dry Ingredients:
    • Mix flour, cocoa powder, baking soda, and salt in a separate bowl.
    • Gradually combine this with the butter mixture.
  4. Final Dough Preparation:
    • Beat in the milk, then fold in the chocolate chips. The dough will be sticky.
    • Cover and chill in the fridge for 3 hours to 3 days.
  5. Prepare for Baking:
    • Let the chilled dough sit at room temperature for 10-20 minutes.
    • Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  6. Shape and Bake:
    • Form the dough into 1.5-tablespoon balls, placing them 2-3 inches apart on the baking sheets.
    • Bake for 11-12 minutes, until edges are set but centers are soft. If they don’t spread by minute 9, tap the baking sheet on the counter, then continue baking.
  7. Cooling and Storage:
    • Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.
    • Store any leftovers at room temperature for up to a week.

Notes

  • Author: Emma
  • Prep Time: 3 hours 15 minutes (including chilling)
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 131 kcal
  • Sugar: 10g
  • Sodium: 77mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 18mg

Keywords: Double Chocolate Chip Cookies, Chocolate, Baking

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