When you're craving something deeply chocolaty and utterly satisfying, this Double Chocolate Chip Cookies Recipe fits the bill perfectly. Whether you're whipping these up for a cozy night in or bringing a batch to share at a gathering, their rich, melty centers and toasty edges make them an instant favorite.
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What Sets This Apart
I've tried countless chocolate cookie recipes, but this one strikes the perfect balance between fudgy and chewy, with just the right amount of chocolate chips to keep things exciting. It's a dependable crowd-pleaser that never disappoints.
- Consistent Results: The step-by-step mixing method means you'll get even cookies every bake.
- Rich, Balanced Flavor: Using two kinds of chocolate chips and cocoa powder creates depth without bitterness.
- Pantry-First Ingredients: No exotic items here-likely everything's in your kitchen already.
- Weeknight Friendly: Comes together quickly so you can satisfy that sweet tooth even on a busy evening.
Ingredient Snapshot
Choosing quality ingredients goes a long way with this Double Chocolate Chip Cookies Recipe. From butter to chocolate, every component influences the final flavor and texture.
- Unsalted Butter: Softerned, but not melted, to ensure creamy mixing and tender dough.
- Granulated & Brown Sugar: Brown sugar brings moisture and chew, while granulated adds crisp edges.
- All-Purpose Flour: Standard but sifted with cocoa for lightness.
- Unsweetened Cocoa Powder: Use natural or Dutch-processed for rich chocolate flavor.
- Baking Soda & Salt: Leavening and balance-don't skip these.
- Chocolate Chips: Semisweet for that classic bite, milk chocolate for a creamier contrast.
- Vanilla Extract & Eggs: Adds depth and binds the dough perfectly.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Double Chocolate Chip Cookies Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper-this prevents sticking and ensures even browning. Take your butter out early so it reaches that soft, spreadable stage without melting; this matters because too warm butter ruins the cookie texture. While waiting, whisk together your dry ingredients: all-purpose flour, cocoa powder, baking soda, and salt. Having this ready makes the final dough assembly smooth.
Step 2 - Build Flavor
In a large bowl, mash together softened butter, granulated sugar, and brown sugar until it looks fluffy and lightened, about 3-4 minutes. This creaming step traps air, which creates that perfect tender crumb. Add eggs one at a time, beating well after each-this helps the dough to fully incorporate, avoiding scrappy texture. Stir in vanilla extract next, which enhances the chocolate flavor beautifully. Slowly fold in your dry mixture just until you can no longer see flour. Over-mixing here can toughen cookies, so gentle is key. Finally, fold in both kinds of chocolate chips evenly; the mix of milk and semisweet chips adds lovely contrasts of sweetness and gooey pockets.
Step 3 - Finish for Best Texture
Scoop the dough using a tablespoon or cookie scoop onto your baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 10 to 12 minutes until the edges are set and just starting to turn toasty but the centers still look glossy and soft - that's your cue to pull them out. Resist the temptation to bake fully firm; these cookies finish cooking as they cool, yielding that irresistible chewy middle. After removing from the oven, let cookies rest on the sheets for 5 minutes before transferring to a wire rack. This slight cooling step helps them set properly without becoming hard.
Cook's Notes & Tricks
From my own kitchen tests, small tweaks make a big difference. Don't skimp on softening butter-the texture will thank you. Also, mixing the dough until just combined keeps cookies tender and prevents dryness.
- Doneness Cue: Look for set edges but slightly glossy centers to achieve chewy cookies.
- Temperature Trick: Use room temperature eggs; bowl them briefly in warm water if needed.
- Make-Ahead Move: Chill dough for 30 minutes to an hour to deepen flavor and reduce spreading.
- Avoid This Pitfall: Don't over-bake - those last few minutes are crucial for softness.
Serve & Enjoy
Finishing Touches
I love a quick sprinkle of flaky sea salt right out of the oven-it cuts through the sweetness and lifts the chocolate notes beautifully. Alternatively, add a little dollop of whipped cream or a scoop of vanilla ice cream alongside for a dessert that feels indulgent but not over-the-top.
Pairs Beautifully With
Milk is a classic, but I also enjoy pairing these cookies with a robust cup of coffee or even chilled almond milk for a smooth, balanced taste. For grown-up gatherings, a glass of red wine with fruity undertones complements the bittersweet chocolate elegantly.
Simple Plating Wins
Stack a few cookies casually on a plate lined with parchment paper for rustic charm. For something special, serve them on a wooden board with small bowls of assorted chocolates and nuts to make a dessert spread that feels both laid-back and thoughtfully curated.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store cooled cookies in an airtight container at room temperature for up to 5 days-soft and chewy as when fresh. A slice of bread inside the container helps maintain moisture so they don't dry out too quickly.
Freezing Tips
This Double Chocolate Chip Cookies Recipe freezes well either as dough balls or fully baked cookies. Freeze dough on a tray first, then transfer to a zip-top bag for up to 3 months. Thaw dough balls in the fridge overnight before baking. For baked cookies, wrap tightly and thaw at room temperature for a couple hours.
Reheating Double Chocolate Chip Cookies Recipe Without Drying Out
To revive that just-baked softness, I gently warm cookies in the oven at 300°F for 5 minutes or microwave them for 10-15 seconds with a damp paper towel nearby. This keeps the cookies moist and the chocolate melty without turning crumbly or tough.
Frequently Asked Questions
Butter provides flavor and structure that's hard to replicate exactly. Margarine might work in a pinch, but oil usually makes cookies too greasy and changes the texture significantly.
Often due to butter being too soft or dough not chilled. Try chilling your dough for 30 minutes to control spreading and ensure perfectly thick cookies.
Yes! Using all semisweet or all milk chocolate chips still works well, but mixing both gives a more complex and satisfying flavor.
Look for edges that are set and slightly browned while centers remain glossy and soft-that's the sweet spot for chewy cookies.
Final Thoughts
PrintFull Recipe
Double Chocolate Chip Cookies Recipe
Delight in these rich and fudgy Double Chocolate Chip Cookies, packed with both semisweet and milk chocolate chips for an extra burst of chocolate flavor. Perfectly soft in the center with a slight crisp edge, these cookies are ideal for chocolate lovers looking for a classic treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Chocolate Chips
- 2 cups semisweet chocolate chips
- 1 cup milk chocolate chips or chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes with a hand or stand mixer.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to combine fully. Stir in the vanilla extract to infuse flavor throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute all the dry ingredients.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Add Chocolate Chips: Fold in the semisweet and milk chocolate chips evenly throughout the dough for pockets of melty chocolate in every bite.
- Portion Dough: Use a tablespoon or a cookie scoop to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes, or until the edges are set while the centers still look soft to retain a chewy texture.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes for the structure to set before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake; take them out as soon as edges are set but centers remain soft.
- Use room temperature butter and eggs to help ingredients combine smoothly.
- You can substitute the baking soda with baking powder if needed, but expect slightly different texture and rise.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- For extra fudginess, add a tablespoon of espresso powder to the dry ingredients to enhance chocolate flavor.
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