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
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 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.
