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Double Chocolate Chip Cookies Recipe

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4 from 80 reviews

Delight in these rich and fudgy Double Chocolate Chip Cookies, perfect for chocolate lovers. Combining cocoa powder and semi-sweet chocolate chips, these cookies offer a deep chocolate flavor with a soft, chewy texture. Made with simple pantry ingredients and a short refrigeration step for enhanced flavor and consistency.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour (190 g)
  • 1/2 cup unsweetened cocoa powder (43 g)
  • 1/2 teaspoon baking powder (2 g)
  • 1/2 teaspoon baking soda (2 g)
  • 1/4 teaspoon salt (1 g)

Wet Ingredients

  • 3/4 cups butter, softened (170 g)
  • 1/2 cup granulated sugar (100 g)
  • 3/4 cups light brown sugar, firmly packed (150 g)
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract (5 ml)

Add-ins

  • 1 cup chocolate chips, semi-sweet or milk chocolate (175 g)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or a silpat mat to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. Cream Wet Ingredients: In a separate large mixing bowl, beat the softened butter with granulated sugar and light brown sugar for a few minutes until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
  4. Combine Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until combined. Stir in the chocolate chips evenly throughout the dough.
  5. Refrigerate Dough: Cover the bowl with plastic wrap or a lid and refrigerate the dough for at least 30 minutes to firm up; you may refrigerate for up to 3 days in an airtight container to enhance flavor and texture.
  6. Scoop Dough: Using a 1/4 cup measuring cup, scoop the dough into uniform portions onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow spreading.
  7. Bake Cookies: Bake the cookies for 12 to 15 minutes, or until the edges are set but the centers remain slightly soft. Avoid overbaking to maintain a chewy texture.
  8. Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Notes

  • Refrigerating the dough helps prevent spreading and concentrates the flavor.
  • For a richer chocolate taste, use semi-sweet chocolate chips.
  • If you like crispier cookies, bake for the full 15 minutes; for softer cookies, check at 12 minutes.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.
  • You can freeze cookie dough balls for up to 3 months; bake from frozen adding a few extra minutes of baking time.

Find it online: https://recipethrive.com/double-chocolate-chip-cookies-recipe/