These double chocolate chip cookies are a chocolate lover’s dream! With rich cocoa and gooey chocolate chunks, every bite is pure bliss. They’re crispy on the edges and soft in the middle!
Honestly, these cookies are my go-to when I need a sweet treat! I love to enjoy them warm with a glass of cold milk—just the perfect combo! Who could resist, right? 😉
Key Ingredients & Substitutions
Unsalted Butter: This gives the cookies a rich flavor. If you’re in a pinch, you can use margarine, but I prefer butter for that creamy taste. You could also use coconut oil for a dairy-free option.
Granulated & Brown Sugar: The mix of both sugars creates a chewy texture. If you’re looking to reduce sugar, try using coconut sugar or honey. Just remember it may change the moisture level.
Cocoa Powder: Unsweetened cocoa gives those deep chocolate notes. If you want a different taste, you can use Dutch-process cocoa for a smoother flavor, or even carob powder for a unique twist.
Chocolate Chips: Semi-sweet chips are classic, but feel free to try dark chocolate or milk chocolate chips depending on your preference. Mixed types could add even more depth!
How Do I Get My Cookies to Be Soft and Chewy?
To achieve that perfect soft and chewy texture, pay close attention to a few key points:
- **Butter Temperature:** Make sure your butter is softened but not melted. This helps with the creaming process, creating air pockets.
- **Do Not Overmix:** When you add the dry ingredients, mix just until incorporated. Overmixing can lead to dense cookies.
- **Baking Time:** Keep an eye on the baking time. Pull them out when the edges are set, but the centers look slightly underbaked. They’ll continue to firm up as they cool.
- **Cooling Time:** Let them cool on the baking sheet for a few minutes before moving to the rack. This helps retain moisture.
These tips really make a difference, and soon you’ll be enjoying the best double chocolate chip cookies around!
Double Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips (or chunks)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and approximately 10-12 minutes to bake. So in total, you are looking at around 30 minutes before you get to enjoy your warm, gooey cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, go ahead and preheat your oven to 350°F (175°C). While that’s warming up, grab your baking sheets and line them with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter with the granulated sugar and brown sugar. Mix until the mixture is light and fluffy—this usually takes about 2-3 minutes!
3. Mix in Eggs and Vanilla:
Next, beat in the eggs one at a time. Make sure to mix well after each egg. Then, add in the vanilla extract and mix until everything is combined and smooth.
4. Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. This will help to ensure there are no lumps and your cookies come out nice and uniform.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is combined—don’t overmix! We want those cookies to stay soft and chewy.
6. Add the Chocolate Chips:
Now for the best part! Gently fold in the chocolate chips (or chunks) using a spatula or a wooden spoon. Ensure the chocolate is evenly distributed throughout the dough.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to give them room to spread while baking.
8. Bake the Cookies:
Pop the trays in the oven and bake for 9 to 12 minutes. The edges should be set, but the centers might still look slightly soft. This is perfect for that chewy texture!
9. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents them from getting soggy on the bottom.
10. Serve!
Now that you’ve made your cookies, serve them up and enjoy! They’re fantastic warm, especially paired with a nice glass of cold milk. Enjoy your delicious double chocolate chip cookies!
Can I Use Different Types of Chocolate Chips?
Absolutely! While semi-sweet chips are a classic choice, feel free to experiment with dark chocolate, milk chocolate, or even white chocolate chips for a unique flavor twist.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to stay extra soft, you can place a slice of bread in the container to help retain moisture!
Can I Make the Dough Ahead of Time?
Yes, you can! Make the cookie dough and then refrigerate it for up to 2 days. When you’re ready to bake, just scoop the dough onto the baking sheets and bake—there’s no need to bring it back to room temperature!
What If My Dough Is Too Sticky?
If your dough feels too sticky to scoop, try chilling it in the refrigerator for about 30 minutes. This makes it easier to handle and helps prevent spreading while baking.
