Double Chocolate Chip Cookies Recipe

Learn how to make the best homemade double chocolate chip cookies with this easy baking recipe. These fudgy cookies feature a perfect balance of cocoa-rich dough and melted chocolate chunks for an irresistible treat. Master the technique for crisp edges and gooey centers every time!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

10 mins

Serves:

18 cookies

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">225g unsalted butter, softened</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">100g light brown sugar, packed</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">75g unsweetened cocoa powder</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">200g dark chocolate chips</li> <li class="ingredients-single-item">100g milk chocolate chips (or additional dark chocolate)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Electric mixer (stand or handheld)</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper or silicone baking mats</li> <li class="equipment-single-item">Cookie scoop (5cm/2-inch diameter)</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone mats and set aside. Having your oven properly preheated ensures even baking and helps achieve that perfect cookie texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). This extended creaming creates air pockets that will give your cookies structure and helps dissolve the sugar crystals for a smoother texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract. The eggs provide moisture and help bind the dough together, while beating them in one at a time prevents the mixture from curdling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the leavening agent and cocoa powder are evenly distributed throughout the dry ingredients. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix as this develops gluten and can result in tough cookies. The dough should be thick and slightly sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fold in both types of chocolate chips by hand using a spatula. Using a combination of dark and milk chocolate creates wonderful flavor complexity, but feel free to use just one type if you prefer. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Using a cookie scoop, portion the dough into balls about 2 tablespoons in size, placing them on the prepared baking sheets about 5cm (2 inches) apart. The cookies will spread during baking, so ensure they have enough room. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 9-11 minutes, until the edges are set but the centers still appear slightly underdone. This is crucial for achieving that perfect gooey center! The cookies will continue cooking from residual heat after removal from the oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Remove from the oven and let the cookies rest on the baking sheet for 5 minutes. This resting period allows them to firm up enough to be moved without breaking. If you'd like perfectly round cookies, use a round cookie cutter slightly larger than the cookies to gently scoot around each one while they're still warm. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Transfer to a wire rack to cool completely. Though I won't judge if you can't resist sampling a warm cookie! They'll keep in an airtight container at room temperature for up to 5 days, or can be frozen for up to 3 months. You can also freeze the dough balls to bake fresh cookies whenever a craving strikes! </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Double Chocolate Chip Cookies Recipe?

The recipe uses softened unsalted butter, granulated and brown sugar, eggs, vanilla, all-purpose flour, unsweetened cocoa powder, baking soda, salt, and a mixture of dark and milk chocolate chips for extra indulgence and texture contrast.

How to cook Double Chocolate Chip Cookies Recipe at home?

Learn how to cook Double Chocolate Chip Cookies by creaming butter with sugars, adding eggs and vanilla, mixing in dry ingredients (flour, cocoa, baking soda, salt), folding in chocolate chips, scooping onto baking sheets, and baking at 175°C for 9-11 minutes until edges are set but centres remain slightly underdone for that perfect gooey texture.

How do you achieve the perfect chewy centre with crisp edges in chocolate cookies?

The secret is slightly underbaking the cookies (9-11 minutes) and removing them when edges are set but centres appear underdone. Allow them to rest on the hot baking sheet for 5 minutes to continue cooking gently before transferring to a cooling rack.

Can I freeze chocolate cookie dough for later baking?

Absolutely! Portion the dough into balls, freeze them on a tray until solid, then transfer to freezer bags for up to 3 months. When ready to bake, place the frozen dough balls directly on baking sheets and add 1-2 minutes to the original baking time.

What makes cocoa-based cookies turn out dry and how can I prevent it?

Cocoa powder absorbs more moisture than flour, which can lead to dry cookies. To prevent this, avoid overmixing the dough, don't overbake (remove while centres are still soft), use the correct butter ratio, and ensure your butter and eggs are at room temperature for proper incorporation.

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