double chocolate chip cookies
Oh, hello there! Come on in, make yourself comfortable. I was just about to whip up a batch of my absolute favorite Double Chocolate Chip Cookies, and I couldn’t wait to share them with you. You know how sometimes you just get that *craving*? The one that only a truly decadent, melt-in-your-mouth cookie can satisfy? Yeah, that’s this one. Forget those boring chocolate chip cookies; this recipe is for when you mean business. It’s the kind of cookie that makes your whole kitchen smell like heaven and disappears in about five minutes flat. Honestly, the first time I made these, my husband looked at me like I’d just discovered gold. They’re that good. If you’ve ever tried making that ridiculously popular chewy chocolate chip cookie recipe, think of this as its even richer, more indulgent cousin. It’s truly a game-changer.
What is double chocolate chip cookie?
So, what exactly *are* double Chocolate Chip Cookies, you ask? Well, in my humble opinion, it’s the ultimate upgrade to the classic chocolate chip cookie. Think of it as a chocolate lover’s dream come true. We’re not just talking about a standard cookie with chocolate chips mixed in. Oh no, we’re taking it a step further. These cookies have cocoa powder baked right into the dough, giving them this deep, rich chocolate flavor that’s simply divine. Then, on top of that chocolatey foundation, we load them up with plenty of chocolate chips. It’s chocolate on chocolate, hence the “double.” It’s essentially a warm hug in cookie form, perfect for any time you need a serious chocolate fix without any fuss. They’re familiar enough to feel comforting but special enough to feel like a treat.
Why you’ll love this recipe?
What are some of the best double Chocolate Chip Cookie recipes?flavor. Oh my goodness, the flavor! It’s intensely chocolatey without being overwhelmingly bitter. The cocoa powder in the dough creates this wonderfully fudgy base, and then you get those bursts of melted chocolate from the chips. It’s a flavor explosion in every single bite. And the simplicity! Seriously, this recipe is surprisingly easy. Even if you’re not a seasoned baker, you can totally nail this. The steps are straightforward, and the ingredients are all pretty standard pantry items. Plus, it’s incredibly cost-effectiveWhat I love about kitchen appliances is that they are all in one place.versatility. These cookies are amazing on their own, of course, but they’re also fantastic crumbled over ice cream, dipped in milk, or even served warm with a dollop of whipped cream. They’re perfect for a quick treat after dinner, a sweet addition to a packed lunch, or even for a special occasion when you want something homemade and impressive without spending hours in the kitchen. They stand up really well against my other favorite cookies, like my chewy oatmeal raisin, because they offer something completely different – pure chocolate bliss!
How to Make Double Chocolate Chip Cookies
Quick Overview
The beauty of this recipe is its straightforward approach. We’ll start by creaming butter and sugars, then incorporating eggs and vanilla, followed by our dry ingredients. The magic happens when we fold in those gorgeous chocolate chips. The dough comes together quickly, and before you know it, you’ll be scooping it onto your baking sheets. The key is not to overmix, which is crucial for achieving that perfect chewy texture. These cookies bake up beautifully, developing those irresistible crinkly tops and chewy centers. It’s a process that’s both rewarding and, dare I say, therapeutic!
Ingredients
For the Main Batter:
Let’s talk ingredients! For the base of these beauties, you’ll want good quality unsalted butter, softened but not melted. It makes a huge difference in how the dough comes together. You’ll also need granulated sugar and packed Brown Sugar. The brown sugar is essential for that chewy texture and lovely caramel notes. For the chocolatey foundation, we’re using unsweetened cocoa powder. I always opt for a Dutch-processed one if I can find it; it gives a smoother, less acidic flavor. Two large eggs, at room temperature, help bind everything together beautifully. And of course, a good splash of pure vanilla extract – don’t skimp on this! A pinch of salt balances out all the sweetness, and baking soda is our leavening agent, giving them just the right lift. All-purpose flour is the sturdy backbone of our cookie. For the star players, we’ll use both semi-sweet chocolate chips and maybe a few dark chocolate chunks for extra decadence. I love using a mix because you get different melt points and textures.
For the Filling:
This is where the “double” really shines! We’re basically adding *more* chocolate to the dough. I often like to reserve about a quarter cup of the chocolate chips and toss them with a tablespoon of flour. This little trick helps prevent them from sinking to the bottom of the cookie while baking. You can absolutely customize this part – use milk chocolate chips, White Chocolate chips, or even chopped chocolate bars if you’re feeling fancy!
For the Glaze:
While these cookies are heavenly on their own, a simple chocolate glaze takes them to a whole new level of indulgence. You’ll need a little more melted butter, a touch more cocoa powder, powdered sugar for sweetness and structure, and a splash of milk or cream to get the perfect drizzling consistency. I sometimes add a tiny pinch of espresso powder to the glaze to really amp up the chocolate flavor – it’s my secret weapon!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven humming at 375 degrees Fahrenheit (190 degrees Celsius). This ensures our cookies bake evenly and get that perfect crisp edge with a soft center. While the oven is preheating, line a couple of baking sheets with parchment paper. Trust me on this; parchment paper is a lifesaver. It prevents sticking, makes cleanup a breeze, and helps the cookies bake evenly without browning too quickly on the bottom. You can also use silicone baking mats if you have them!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking them together ensures that the leavening agent and salt are evenly distributed throughout the flour, which is super important for consistent results. You don’t want one cookie to be flat and another to puff up like a balloon! Make sure there are no lumps of cocoa powder left. This simple step makes a big difference in the final texture and rise of your cookies.
Step 3: Mix Wet Ingredients
Now for the fun part! In a large bowl, using an electric mixer (or a stand mixer with the paddle attachment), cream together the softened butter with both granulated and brown sugars. Beat them until the mixture is light and fluffy, which usually takes about 3-4 minutes. This process incorporates air into the dough, which helps with the cookie’s texture. Next, beat in the eggs, one at a time, until fully incorporated. Then, stir in the vanilla extract. It should smell amazing already!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to tough cookies. We want tender, chewy double chocolate chip cookies, so mix only until you no longer see streaks of dry flour. It’s perfectly okay if there are a few little lumps; that’s what we want!
Step 5: Prepare Filling
Now, let’s get those extra chocolatey bits ready. Take about a quarter cup of your chocolate chips and toss them with a tablespoon of flour. As I mentioned before, this little step prevents them from all sinking to the bottom during baking. You can do this directly in a small bowl or even in a zip-top bag.
Step 6: Layer & Swirl
Fold in the remaining chocolate chips and the flour-dusted chocolate chips into the dough. Use a spatula or wooden spoon for this, again, being careful not to overmix. You want to see those beautiful chocolate morsels distributed throughout the dough. The dough will be thick and rich – that’s exactly what we’re aiming for!
Step 7: Bake
Using a cookie scoop (about 1.5 tablespoons), drop rounded balls of dough onto your prepared baking sheets, leaving about 2 inches between them. They will spread. Bake for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. This is key to achieving that wonderfully chewy texture! For an extra touch, you can gently press a few extra chocolate chips onto the tops of the cookies right after they come out of the oven.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheets for about 5 minutes. This allows them to firm up a bit before you move them. Then, carefully transfer them to a wire rack to cool completely. Once they’re completely cool, it’s time for the glaze! In a small bowl, whisk together melted butter, cocoa powder, powdered sugar, and milk until smooth and pourable. Drizzle the glaze over the cooled cookies. Let the glaze set for about 15-20 minutes before serving.
Step 9: Slice & Serve
These double chocolate chip cookies are best served at room temperature, after the glaze has set a bit. They are absolutely divine with a tall glass of cold milk. You can stack them on a pretty plate or just enjoy them straight from the cooling rack. If you’ve made them for a crowd, arranging them on a platter with some extra chocolate shavings can be a nice touch. Enjoy every decadent bite!
What to Serve It With
These double chocolate chip cookies are incredibly versatile, and I love serving them in so many different ways depending on the occasion. For Breakfast, believe it or not, they make a surprisingly decadent little treat alongside a strong cup of coffee. Just one cookie is enough to give you a little morning boost! I like to arrange them on a small plate with a couple of fresh berries for a pop of color. For Brunch, they’re a hit when served in a pretty bowl or arranged on a tiered stand. They add a touch of sweet indulgence to any spread. They pair wonderfully with a mimosa or a creamy latte. As Dessert, well, this is their natural habitat! They’re perfect served slightly warm with a scoop of vanilla bean ice cream. You could also crumble them over a rich chocolate mousse or serve them with a dollop of lightly sweetened whipped cream. And for those quiet Cozy Snacks moments, nothing beats pairing one (or two!) with a warm mug of tea or hot chocolate. They’re the ultimate comfort food, perfect for movie nights or just curling up with a good book. My kids always beg for them after school, usually with a glass of milk, and they disappear in a flash!
Top Tips for Perfecting Your Double Chocolate Chip Cookies
I’ve made these double chocolate chip cookies more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. When it comes to the cocoa powder, using a good quality one, especially Dutch-processed, will give you that deep, rich chocolate flavor without any bitterness. Don’t be afraid to really whisk it well into your dry ingredients to avoid any chalky bits. For mixing advice, I can’t stress enough how important it is not to overmix the dough once you add the flour. Just mix until it *just* comes together. Overmixing develops gluten, which can make your cookies tough instead of wonderfully chewy. If you can, chilling the dough for at least 30 minutes before baking is a game-changer. It allows the flavors to meld and prevents excessive spreading, resulting in thicker, chewier cookies. When it comes to the chocolate chips, I love using a mix of semi-sweet and dark chocolate chunks. The chunks tend to melt into bigger pockets of gooey chocolate, which is just heavenly. For ingredient swaps, if you’re out of brown sugar, you can substitute with granulated sugar and a tablespoon of molasses, but the texture might be slightly different. And if you don’t have buttermilk or milk for the glaze, a splash of yogurt or sour cream thinned with water can work in a pinch for that extra tang and richness. For baking tips, make sure your oven rack is in the center. Ovens can have hot spots, and centering the rack helps ensure even baking. If your cookies are spreading too much, your butter might have been too soft. Make sure it’s just softened, not melted or greasy. And always err on the side of underbaking slightly – they continue to cook on the hot baking sheet after you remove them from the oven, which is how you get that perfect chewy center.
Storing and Reheating Tips
Proper storage is key to keeping these double chocolate chip cookies tasting as amazing as they do when they’re fresh out of the oven. For room temperature storage, once the cookies have completely cooled and the glaze has set, store them in an airtight container. They’ll stay wonderfully soft and chewy for about 3-4 days. If you’re in a humid climate, you might want to add a slice of bread to the container; it helps absorb excess moisture and keeps them soft. For refrigerator storage, this isn’t my usual go-to for cookies as it can sometimes dry them out, but if you need them to last longer, an airtight container in the fridge will keep them good for up to a week. Just be aware they might lose a bit of their chewiness. Freezer instructions are fantastic if you want to have these on hand for any chocolate emergency! You can freeze baked cookies in an airtight container or a freezer-safe bag for up to 3 months. Make sure they are completely cooled and the glaze is set before freezing. To thaw, simply leave them at room temperature for an hour or two. If you want to revive them, you can pop them in a warm oven for a few minutes. For glaze timing advice, if you plan to freeze the cookies, I recommend glazing them *after* they’ve been thawed, or omitting the glaze altogether until you’re ready to serve them. Sometimes the glaze can get a little sticky or uneven when frozen and thawed.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite double chocolate chip cookies! I truly hope you give these a try. They’re more than just a recipe to me; they’re a little bit of comfort, a lot of joy, and pure chocolatey bliss all rolled into one. The way the dough just melts in your mouth, the rich cocoa flavor, and those pockets of melted chocolate – it’s simply irresistible. If you love these, you might also enjoy my rich fudgy brownie recipe or perhaps my no-bake chocolate oat bars for more chocolatey goodness. Don’t be afraid to experiment with different types of chocolate chips or add-ins – that’s part of the fun of baking! I can’t wait to hear how yours turn out, so please leave a comment below and let me know what you think. Happy baking!
Best Double Chocolate Chip Cookie Recipe Ever
Ingredients
Main Ingredients
- 1 cup cold butter cubed
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon kosher salt
- 0.5 cup unsweetened cocoa powder sifted if lumpy
- 1 teaspoon corn starch
- 0.75 teaspoon baking soda
- 2.5 cups all purpose flour spooned and leveled
- 1.5 cups semi-sweet chocolate chips
Instructions
Preparation Steps
- In the bowl of your stand mixer fitted with the paddle attachment, beat together the cold cubed butter, brown sugar, and granulated sugar on medium speed for 3 minutes until light and fluffy. Add the eggs, vanilla extract, kosher salt, cocoa powder, corn starch, and baking soda. Mix on medium speed for 1 minute until smooth and fully combined, scraping down the sides and bottom of the bowl as needed.
- Turn the mixer to low speed and gradually add the flour, mixing until just combined. Do not overmix. Use a rubber spatula to stir in the semi-sweet chocolate chips by hand until evenly distributed throughout the dough. Chill the dough for 15 minutes in the refrigerator.
- While the dough chills, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- Portion the dough into 1/3 cup (about 4.5-ounce) mounds. Arrange 4 mounds per baking sheet, leaving plenty of space for spreading. Bake for 9 to 11 minutes, until the edges are set and the surface appears dry with light cracking. The centers should still feel soft—this ensures they stay chewy!
- Let the cookies cool on the baking sheet for 4 minutes before transferring them to a wire rack to cool completely. Repeat with remaining dough. Enjoy slightly warm or at room temperature for maximum fudginess.
