Double Chocolate Chip Cookies [30 Minutes] (2024)

Double Chocolate Chip Cookies are a chocoholic’s dream come true. These rich, fudgy cookies are packed with double the chocolate, featuring a chewy chocolate cookie base and plenty of chocolate chips. Perfect for satisfying your chocolate cravings, these cookies are ideal for dessert, parties, or an indulgent snack.

Why You’ll Love This Recipe

You’ll love these Double Chocolate Chip Cookies for their intense chocolate flavor and soft, chewy texture. The combination of cocoa powder and chocolate chips creates a cookie that’s rich and decadent. These cookies are easy to make and perfect for sharing, making them a favorite for any occasion.

Expert Tips and Tricks

• Use room temperature ingredients: Ensure your butter and eggs are at room temperature for a smoother batter.
• Do not overmix: Mix the dough just until the ingredients are combined to keep the cookies tender.
• Chill the dough: Chilling the dough for at least an hour helps the cookies hold their shape and prevents spreading.
• High-quality cocoa: Use high-quality cocoa powder for the best chocolate flavor.

Recipe Variations and Possible Substitutions

• Gluten-free: Use a gluten-free flour blend in place of all-purpose flour.
• Vegan option: Replace the butter with vegan margarine, use almond milk, and substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
• Add nuts: Stir in chopped walnuts or pecans for added texture and flavor.
• Different chocolate chips: Use white chocolate chips, dark chocolate chunks, or a mix for variation.

Serving and Pairing Suggestions

Serve Double Chocolate Chip Cookies with a glass of cold milk, a cup of coffee, or hot cocoa for a delightful treat. These cookies are also perfect for ice cream sandwiches, paired with vanilla or chocolate ice cream.

Storage and Reheating Tips

• Room temperature: Store the cookies in an airtight container at room temperature for up to a week.
• Freezing: Freeze the cookie dough for up to 3 months. Thaw in the refrigerator before baking.
• Reheating: Enjoy the cookies at room temperature or warm them slightly in the microwave for a few seconds.

Recipe FAQs

Can I use dark cocoa powder? Yes, using dark cocoa powder will give the cookies an even richer chocolate flavor.

How do I keep the cookies soft? Store the cookies in an airtight container with a slice of bread to keep them soft.

How can I tell when the cookies are done baking? The edges should be set, and the centers should still look slightly soft. They will continue to firm up as they cool.

Can I freeze the cookie dough? Yes, you can freeze the cookie dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a couple of minutes to the baking time.

Why did my cookies spread too much? If your cookies spread too much, make sure your dough is well-chilled before baking. Also, check your baking soda’s freshness and ensure you used the correct amount of flour.

Can I add other mix-ins to the cookies? Absolutely! You can add nuts, white chocolate chips, or dried fruit to the dough for additional flavor and texture.

How do I prevent the cookies from sticking to the baking sheet? Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.

Double Chocolate Chip Cookies

Yield: 24 cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

A heavenly blend of rich chocolate and gooey chocolate chips.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line baking trays with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking trays, spacing them 2 inches apart.
8. Bake for 10-12 minutes or until the edges are set but the centers are still slightly soft.
9. Remove from the oven and let the cookies cool on the baking trays for 5 minutes.
10. Transfer the cookies to a wire rack to cool completely.

Notes

For an extra gooey texture, refrigerate the dough for 30 minutes before baking.

Use high-quality chocolate chips for an intense chocolate flavor.

Experiment with different types of chocolate, such as dark or milk chocolate, to suit your preference.

Don't overbake the cookies; they should be slightly undercooked in the center for a soft and chewy texture.

Nutrition Information:

Yield: 24Serving Size: 1
Amount Per Serving:Calories: 255Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 108mgCarbohydrates: 35gFiber: 2gSugar: 24gProtein: 3g

See Also

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