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Irresistible Double Chocolate Chip Cookies Recipe

★★★★★

4.8 from 87 reviews
  • Author: Cleo
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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