Irresistible Double Chocolate Chip Cookies Recipe
Introduction
These irresistible double chocolate chip cookies are the ultimate treat for chocolate lovers. Rich, fudgy, and loaded with semi-sweet chocolate chips, they offer a perfect balance of softness and chewiness in every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder (optional)
- 2 tbsp milk (up to 1/4 cup total)
- 2 cups semi-sweet chocolate chips, divided
- Flaky sea salt (optional, for garnish)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, and salt. Add espresso powder if using. Set aside.
- Step 3: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed for 2-3 minutes, until light, fluffy, and pale.
- Step 4: Add eggs one at a time, beating well after each. Beat in the pure vanilla extract. Scrape down the sides of the bowl to ensure thorough combination.
- Step 5: With the mixer on low speed, gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix.
- Step 6: Remove the bowl from the mixer. Gently fold in 1.5 cups of the semi-sweet chocolate chips. Add 2 tablespoons of milk and mix until combined. Add more milk if dough seems too dry (up to 1/4 cup total).
- Step 7: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or preferably 1-2 hours. Chilling overnight will yield the best results.
- Step 8: Once chilled, scoop uniform 2-tablespoon portions of dough onto prepared baking sheets, about 2 inches apart. Press the remaining 0.5 cup of semi-sweet chocolate chips onto the tops of the dough balls if desired.
- Step 9: Bake one sheet at a time in the preheated oven for 10-12 minutes, rotating the baking sheet halfway through. Cookies are done when the edges are set and slightly firm, but the centers still look a little soft.
- Step 10: Remove baking sheets from the oven and leave cookies on the hot sheets for 5-7 minutes. Then, carefully transfer them to a wire cooling rack to cool completely. Sprinkle with flaky sea salt immediately after baking if desired.
Tips & Variations
- For deeper chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa.
- Add a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate taste without adding coffee flavor.
- Substitute semi-sweet chips with dark chocolate or a mix of chocolate and white chocolate chips for a different twist.
- Chill the dough longer or overnight for thicker, chewier cookies.
- Pressing a few extra chocolate chips on top before baking gives a pretty, chocolatey finish.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a microwave for 10-15 seconds or enjoy them at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid oversalting your cookies.
Why should I chill the dough before baking?
Chilling the dough firms it up, which prevents spreading during baking, resulting in thicker, chewier cookies. It also helps develop richer flavors.
Print
Irresistible Double Chocolate Chip Cookies Recipe
- Total Time: 1 hour 15 minutes (including chilling time, longer if chilled overnight)
- Yield: About 24 large cookies 1x
Description
These Irresistible Double Chocolate Chip Cookies are rich, fudgy, and packed with semi-sweet chocolate chips for the ultimate chocolate lover’s treat. Soft in the center with lightly crisp edges, they combine cocoa powder and chocolate chips for a double dose of chocolate goodness. Enhanced with a hint of espresso powder for depth and topped with optional flaky sea salt, these cookies are perfect for any occasion and are easy to make with straightforward ingredients and baking steps.
Ingredients
Scale
Dry Ingredients
- 2 cups (240g) all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp espresso powder (optional)
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 tbsp milk (up to 1/4 cup total)
Added Ingredients
- 2 cups semi-sweet chocolate chips, divided
- Flaky sea salt (optional, for garnish)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and espresso powder (if using). Set this dry mixture aside for later.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter with granulated sugar and packed light brown sugar for 2-3 minutes until the mixture becomes light, fluffy, and pale in color.
- Incorporate Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to ensure they are fully incorporated. Then beat in the pure vanilla extract. Scrape down the sides of the bowl to make sure all ingredients are evenly mixed.
- Combine Wet and Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix gently just until combined to avoid overmixing, which can make the cookies tough.
- Fold in Chocolate Chips: Remove the bowl from the mixer. Gently fold in 1.5 cups of semi-sweet chocolate chips using a spatula. Add 2 tablespoons of milk and mix until just combined; add more milk gradually if the dough feels too dry, but no more than 1/4 cup total.
- Chill the Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for at least 30 minutes, preferably 1 to 2 hours. For best texture and flavor, chilling overnight is ideal.
- Scoop and Arrange: Once chilled, scoop uniform 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Press the remaining 0.5 cup of semi-sweet chocolate chips on top of each dough ball if you want extra chocolate on the surface.
- Bake to Perfection: Bake one sheet at a time in the preheated oven for 10-12 minutes. Rotate the baking sheet halfway through baking to promote even cooking. The cookies are done when the edges are set and slightly firm but the centers still look a little soft.
- Cooling Process: Remove the baking sheets from the oven and let the cookies rest on the hot sheets for 5-7 minutes to continue firming up. Then transfer the cookies carefully to a wire cooling rack to cool completely. Immediately sprinkle with flaky sea salt if desired for a delightful contrast.
Notes
- Using room temperature eggs helps the batter blend smoothly and evenly.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- Chilling the dough enhances flavor and prevents cookies from spreading too much during baking.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Flaky sea salt is optional but adds a lovely contrast to the sweet chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: double chocolate chip cookies, chocolate cookies, soft cookies, homemade cookies, chocolate chip cookies recipe
