These double chocolate chip cookies are a chocolate lover’s dream! With rich cocoa powder and gooey chocolate chips, every bite is pure bliss.
Honestly, who can resist cookies that are both chewy and packed with chocolate? I like to enjoy them warm with a glass of milk—it’s a match made in heaven! 🍪🥛
The best part? Making them is super easy! You mix the ingredients, scoop them on a tray, and bake. Simple as that! Your kitchen will smell amazing!
Key Ingredients & Substitutions
Butter: Unsalted butter is best to control the saltiness. If you want a dairy-free version, you can use plant-based butter.
Sugars: Using both granulated and brown sugar adds depth to the flavor. You can use coconut sugar instead of brown sugar for a healthier choice, but the texture may change slightly.
Cocoa Powder: Unsweetened cocoa powder is essential for a rich chocolate flavor. If you’re out, you could substitute it with Dutch-process cocoa for a smoother taste, but it will change the cookie’s color slightly.
Chocolate Chips: Semisweet chocolate chips give a great balance. You could swap them for milk chocolate or dark chocolate chips based on your preference. Using chocolate chunks can create a more rustic texture!
How Do You Ensure Your Cookies Stay Soft and Chewy?
The secret to keeping your cookies chewy lies in the baking time and the ingredients. Here’s how to get it right:
- Don’t overmix the dough to prevent tough cookies. Mix until just combined.
- Watch your baking time! Bake them until the edges are set but the centers still look soft. They’ll continue to cook on the baking sheet.
- Let them cool on the baking sheet for a few minutes. This helps them firm up without getting too hard.
Soft, chocolatey goodness awaits! Enjoy baking these delightful treats!
Double Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips (plus extra for topping if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll want to let the cookies cool for a bit before digging in. Altogether, you’re looking at around 30 minutes from start to enjoying those delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While you’re at it, line your baking sheets with parchment paper or silicone baking mats. This keeps the cookies from sticking and makes cleanup easy!
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter with granulated sugar and brown sugar. Use a hand mixer or a whisk to cream these together until the mixture is light and fluffy, which will take about 2-3 minutes. This step is essential for getting that nice, soft texture in your cookies!
3. Add the Wet Ingredients:
Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until it’s nicely blended. The mixture should look smooth and creamy.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps distribute the baking soda and salt evenly throughout the flour.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the butter and sugar mixture. Stir everything together until just combined; be careful not to overmix, as this could lead to tough cookies!
6. Fold in the Chocolate Chips:
Gently fold in the semisweet chocolate chips, ensuring they’re evenly distributed throughout the dough. If you’re feeling extra chocolatey, you can reserve some to sprinkle on top later.
7. Shape and Place on Baking Sheets:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave about 2 inches between each cookie to give them space to spread as they bake.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be set, but the centers will still look slightly soft. This is perfect for that chewy texture!
9. Cooling Time:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up a bit. After that, carefully transfer them to a wire rack to cool completely.
10. Serve and Enjoy!
Your delicious double chocolate chip cookies are ready! Serve them warm or at room temperature, and enjoy the rich, gooey chocolate goodness!
Can I Use Different Types of Sugar in This Recipe?
Yes! You can substitute granulated sugar with coconut sugar for a healthier option, but keep in mind this might affect the texture slightly. You can also use light or dark brown sugar if you have it on hand—just remember that dark brown sugar has more molasses, which adds a richer flavor.
Can I Substitute the Cocoa Powder?
Absolutely! If you’re out of unsweetened cocoa powder, you can use Dutch-process cocoa for a smoother flavor. Just note that this may change the color of your cookies slightly.
How Should I Store Leftover Cookies?
To store any leftovers, place them in an airtight container at room temperature for up to a week or in the refrigerator for about 10 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just remember to let them thaw at room temperature before enjoying!
Can I Add Nuts or Other Mix-Ins?
Definitely! Feel free to fold in chopped nuts like walnuts or pecans for extra crunch. You can also add in white chocolate chips or mint chocolate chips for a fun twist! Just adjust the amount of chocolate chips accordingly to keep the balance right.