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Chewy Double Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 46 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Chewy Double Chocolate Chip Cookies are rich, fudgy, and loaded with semi-sweet chocolate chips for the ultimate chocolate lover’s treat. Featuring a perfect balance of brown and granulated sugar, melted butter, and cocoa powder, these cookies bake up soft yet chewy with a deep chocolate flavor. Easy to prepare and great for sharing or indulging yourself, they’re sure to satisfy any sweet tooth.

Ingredients

Wet Ingredients

  • 1 1/8 cups unsalted butter (melted; equivalent to 2 sticks + 2 tablespoons)
  • 1 cup light brown sugar (packed)
  • 1 cup granulated sugar (packed)
  • 2 large eggs (room temperature)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups all purpose flour
  • 3/4 cup cocoa powder (natural unsweetened)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 2 cups semi-sweet chocolate chips

Instructions

  1. Prepare Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter, light brown sugar, and granulated sugar. Whisk thoroughly until the sugars are well incorporated and the mixture is smooth and glossy.
  2. Add Eggs and Vanilla: Beat in the two room temperature eggs one at a time, ensuring each is fully mixed in before adding the next. Stir in the vanilla extract until evenly combined.
  3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agent and removes clumps from the cocoa.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep cookies tender.
  5. Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, distributing them evenly throughout the dough.
  6. Chill Dough (Optional): For best texture, refrigerate the dough for 30 minutes to 1 hour to help prevent excessive spreading during baking.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  8. Scoop and Bake: Using a cookie scoop or tablespoon, place dough balls about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 9 to 11 minutes, or until the cookies are set around the edges but still soft in the center.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and maintain their chewy texture.

Notes

  • For deeper chocolate flavor, use high-quality unsweetened cocoa powder.
  • Do not overbake; remove cookies when edges are set but centers appear slightly underbaked for a chewy texture.
  • Chilling dough helps reduce spreading and enhances flavor.
  • Room temperature eggs improve the emulsion and texture.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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