These double chocolate chip cookies are rich, gooey, and full of chocolatey goodness! With cocoa powder mixed in and plenty of chocolate chips, they are a dream for any chocolate lover.
Let’s be real: who can resist the smell of cookies baking? I like to enjoy them warm from the oven—dunking them in milk just makes everything better! 🍪🥛
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the salt level in cookies. If you don’t have unsalted, just reduce the added salt slightly. Some folks prefer using coconut oil for a vegan option!
Granulated & Brown Sugar: The combo creates a nice balance of sweetness and moisture. For a lighter cookie, you can swap out some brown sugar for coconut sugar. Honey or maple syrup could also be used, but adjust for liquid amount.
Cocoa Powder: Unsweetened cocoa powder adds to the chocolate flavor prominently. You might try Dutch-processed cocoa for a smoother flavor, but it will change the color slightly. Carob powder can be a fun alternative too!
Chocolate Chips: I love semisweet chips, but don’t hesitate to mix things up! Dark chocolate or milk chocolate chips can add variety. You could even use chocolate chunks for a chunkier cookie.
How to Achieve the Perfect Cookie Texture?
Finding the right cookie texture can be tricky. You want them to be soft and chewy inside but a bit crispy on the edges. Here’s how to get that perfect balance:
- Make sure your butter is at room temperature for easy creaming with sugar.
- Avoid over-mixing after adding flour—mix just until combined to maintain a softer cookie.
- Bake until the edges are set, and the centers look a little underbaked to keep them chewy.
- If you like a true chocolate burst, chill your dough for about 30 minutes before baking for thick cookies.
With these tips, you’ll be on your way to baking cookies that are just right every time! Enjoy your baking!
How to Make Delicious Double Chocolate Chip Cookies
Ingredients You’ll Need:
- Butter and Sugars:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- Wet Ingredients:
- 2 large eggs
- 2 teaspoons vanilla extract
- Dry Ingredients:
- 2 cups (250 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Chocolate Chips:
- 2 cups (340 g) semisweet chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 9–11 minutes to bake. After baking, you’ll allow the cookies to cool for about 5 minutes on the baking sheet. In total, you’re looking at about 30–35 minutes before you can enjoy these delightful cookies!
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or use silicone baking mats. This will prevent the cookies from sticking and help them bake evenly.
2. Creaming the Butter and Sugars:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a wooden spoon to cream them together until the mixture is smooth and fluffy. This usually takes about 2 to 3 minutes—it makes the cookies light and tender!
3. Incorporating the Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract, mixing until everything is nice and well combined. This adds flavor and moisture to your cookies!
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the baking soda and prevents clumping of the cocoa powder.
5. Bringing It All Together:
Now, gradually add the dry ingredients to the butter mixture. Mix just until combined—be careful not to over-mix, as this can make your cookies tough!
6. Adding the Chocolate Chips:
Fold in the chocolate chips, making sure they are evenly distributed throughout the cookie dough. This will give every bite that delightful chocolatey goodness that everyone loves!
7. Dropping the Cookie Dough:
Using a tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie, as they will spread while baking.
8. Baking Time:
Pop the baking sheets in the preheated oven and bake the cookies for about 9–11 minutes. The edges should be set, while the centers will still look a little soft. That’s perfect for a chewy texture!
9. Cooling the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. This helps them firm up while still being deliciously soft!
10. Enjoying Your Cookies:
Finally, enjoy these amazing cookies slightly warm for that gooey, melty chocolate chip experience. They are perfect with a glass of milk or your favorite hot beverage!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter, but the texture and flavor might differ slightly. Make sure to use a stick variety for the best results!
What Can I Substitute for Cocoa Powder?
If you don’t have cocoa powder, you can use Dutch-processed cocoa, which will lend a milder flavor. For a non-chocolate alternative, try using carob powder, but this will change the taste significantly.
Can I Freeze Cookie Dough for Later?
Absolutely! You can scoop the cookie dough onto a baking sheet and freeze them for about an hour, then transfer the frozen dough balls to a zip-top bag. They can be stored in the freezer for up to 3 months. Just bake them straight from the freezer, adding a couple of minutes to the baking time.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer freshness, you can freeze the cookies as well. Just let them cool completely before placing them in a freezer-safe bag or container!
