why make this recipe
Double Chocolate Chip Cookies are the ultimate treat for chocolate lovers. They offer rich, chocolaty goodness in every bite, with the added delight of melting chocolate chips. This recipe is great for any occasion, whether you want to satisfy a sweet tooth or impress friends and family. Baking these cookies fills your kitchen with a warm, inviting scent, making everyone feel at home.
how to make Double Chocolate Chip Cookies
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder, optional
- 2 tablespoons milk + more as needed (no more than 1/4 cup total)
- 2 cups semi-sweet chocolate chips, divided
- Sea salt for garnish, optional
Directions :
- In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed until light and fluffy.
- Add the eggs one at a time, then pour in the vanilla extract. Scrape the bottom and sides of the bowl, and blend again until well mixed.
- In another bowl, whisk together the flour, cocoa powder, baking soda, salt, and optional espresso powder.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in 2 tablespoons of milk and 1 1/2 cups of chocolate chips. If the dough is too thick, add more milk as needed to make it scoopable.
- Cover the dough and chill it in the refrigerator for at least 3 hours, or overnight for the best flavor.
- When ready to bake, let the dough sit at room temperature for 10-20 minutes. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the dough into balls about 2-3 tablespoons each and place them on the baking sheets, leaving about 3 inches of space between each cookie. Press the remaining chocolate chips on top and sprinkle with sea salt, if desired.
- Bake for 12-15 minutes, or until the edges are set and the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
how to serve Double Chocolate Chip Cookies
Serve these cookies warm, straight from the oven, for a gooey texture that melts in your mouth. They are perfect on their own or paired with a cold glass of milk or a scoop of vanilla ice cream. You can also pack them in lunchboxes or serve them at gatherings and parties for a delightful treat that everyone will love.
how to store Double Chocolate Chip Cookies
To store these cookies, keep them in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, place the cookies in the freezer in a sealed bag or container. They can last up to three months in the freezer, making it easy to enjoy them later!
tips to make Double Chocolate Chip Cookies
- Make sure the butter is softened to room temperature for easy mixing.
- Chilling the dough is important, as it helps the flavors blend and keeps the cookies from spreading too much while baking.
- If you like your cookies chewy, avoid overbaking them. They should be soft in the center when you take them out.
- Feel free to adjust the amount of chocolate chips based on how chocolatey you want your cookies.
variation
You can add nuts like walnuts or pecans for a crunchy texture. Swapping out some of the semi-sweet chocolate chips for milk chocolate or white chocolate chips can create a fun twist on the classic flavor.
FAQs
-
Can I use margarine instead of butter?
Yes, you can use margarine, but for the best flavor and texture, butter is recommended. -
What if I don’t have cocoa powder?
You can substitute with unsweetened chocolate by melting 1 ounce for every 3 tablespoons of cocoa powder required. -
How do I fix cookies that are too flat?
If your cookies are spreading too much, try chilling the dough longer or adding a bit more flour to thicken it.
Double Chocolate Chip Cookies
Ingredients
Method
- In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed until light and fluffy.
- Add the eggs one at a time, then pour in the vanilla extract. Scrape the bottom and sides of the bowl, and blend again until well mixed.
- In another bowl, whisk together the flour, cocoa powder, baking soda, salt, and optional espresso powder.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Stir in 2 tablespoons of milk and 1 1/2 cups of chocolate chips. If the dough is too thick, add more milk as needed to make it scoopable.
- Cover the dough and chill it in the refrigerator for at least 3 hours, or overnight for the best flavor.
- When ready to bake, let the dough sit at room temperature for 10-20 minutes.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the dough into balls about 2-3 tablespoons each and place them on the baking sheets, leaving about 3 inches of space between each cookie.
- Press the remaining chocolate chips on top and sprinkle with sea salt, if desired.
- Bake for 12-15 minutes, or until the edges are set and the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.