These double chocolate chip cookies are a chocolate lover’s dream! With rich cocoa and plenty of gooey chocolate chips, they’re soft, chewy, and oh-so-delicious.
Warning: you might eat way more than one! I usually make a batch, only to find they disappear quickly—hiding them is tough! But they’re perfect for sharing (or not)! 😂
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you full control over the salt in the cookies. If you’re out of butter, coconut oil or margarine can work, though the texture may vary slightly.
Cocoa Powder: Unsweetened cocoa powder is crucial for that rich chocolate flavor. If you need a substitute, you can use Dutch-processed cocoa, but keep in mind it may alter the color and slightly the taste. Remember to adjust any baking soda in the recipe if you switch kinds!
Chocolate Chips: Semi-sweet or bittersweet chocolate chips add lovely chunks of melting chocolate. If you want a different flavor, try using milk chocolate, white chocolate, or even dark chocolate chips. You could also chop a chocolate bar if that’s what you have!
Flour: All-purpose flour is what gives these cookies structure. If you need a gluten-free option, use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum, which helps bind the dough.
How Can I Ensure My Cookies Are Perfectly Chewy?
The secret to chewy cookies lies in a few simple techniques. First, be sure not to overmix once you add the dry ingredients; you only want to mix until they’re just combined.
- Let the butter soften at room temperature for a perfect creamy blend with the sugars.
- Don’t skip chilling the dough if time allows. It helps the flavors meld and improves the final texture.
- Lastly, underbaking slightly is key—take them out when they still look a bit soft. They’ll continue to firm up as they cool.
Double Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet or bittersweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 10 minutes for baking. You’ll need additional time for cooling, so allow around 30 minutes in total before you enjoy these delicious cookies. It’s a quick treat you can whip up in no time!
Step-by-Step Instructions:
1. Preheat & Prep Your Baking Sheets:
Start by preheating your oven to 350°F (177°C). While that’s warming up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed until it’s light and fluffy. This should take about 3-4 minutes. This step is crucial for getting that perfect soft cookie texture!
3. Add Eggs and Vanilla:
Next, add the eggs to the bowl one at a time, mixing well between each addition. Then, pour in the vanilla extract and continue mixing until everything is nicely blended together.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This mix is what will give your cookies their chocolatey goodness and the right rise!
5. Mix Dry Ingredients with Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, or your cookies might turn out tough!
6. Fold in the Chocolate Chips:
Now it’s time for the star of the show! Gently fold in the chocolate chips with a spatula until they’re evenly distributed throughout the dough. Yum!
7. Scoop and Shape the Dough:
Using a cookie scoop or a spoon, drop balls of dough about 1.5 tablespoons each onto your prepared baking sheets. Be sure to space them about 2 inches apart—they will spread as they bake!
8. Optional Toppings:
If you want to make them extra fancy, press a few additional chocolate chips on top of each dough ball and sprinkle lightly with flaky sea salt.
9. Baking Time!
Pop those trays in the oven and bake for 9-11 minutes. Keep an eye on them—the edges should look set while the centers still appear a bit soft. That’s when you know they’re perfect!
10. Cool & Enjoy:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now, the hardest part is waiting until they’re cool to dig in!
11. Time to Serve:
Your rich, chewy double chocolate chip cookies are now ready to enjoy! Serve them up alongside a glass of milk or just enjoy them on their own. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for unsalted butter, but the texture and flavor might slightly change. Make sure it’s softened for the best results!
How Do I Store Leftover Cookies?
Store any 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 for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Add Nuts to the Cookie Dough?
Absolutely! If you love nuts, feel free to add 1 cup of chopped walnuts or pecans to the dough along with the chocolate chips for extra crunch and flavor!
What If I Don’t Have Flaky Sea Salt?
No worries! You can skip the flaky sea salt if you don’t have it on hand. Regular table salt or kosher salt can be used instead, but use it sparingly to avoid overpowering the sweetness of the cookies.