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Double Chocolate Chip Cookies Recipe

Double Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 126 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: About 24 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These decadent Double Chocolate Chip Cookies deliver a fudgy, brownie-like center packed with a double dose of chocolate chips. Perfect for chocoholics craving a rich, chewy, bakery-style cookie straight from your own kitchen.

Ingredients

Units Scale

Dry Ingredients

  • 1 and 1/2 cups (190g) all-purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Chocolate

  • 1 cup (175g) semisweet chocolate chips
  • 1/2 cup (90g) white or milk chocolate chips (optional, for double chocolate effect)

Instructions

  1. Preheat the Oven
    Set your oven to 350°F (175°C) and line two baking sheets with parchment paper 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, and salt until well combined. This helps evenly distribute the leavening and cocoa.
  3. Cream Butter and Sugars
    In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2–3 minutes. Creaming incorporates air for a tender cookie.
  4. Add Egg and Vanilla
    Beat in the egg and vanilla extract to the butter mixture, scraping down the sides as needed so everything blends smoothly.
  5. Combine Wet and Dry Ingredients
    Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, or the cookies may become tough.
  6. Fold in Chocolate Chips
    Gently fold in both the semisweet and white or milk chocolate chips until they’re evenly distributed throughout the dough for a double chocolate hit in every bite.
  7. Shape Cookies
    Use a cookie scoop or a heaping tablespoon to portion out dough balls, spacing them about 2 inches apart on the prepared baking sheets.
  8. Bake
    Bake for 9–11 minutes, or until the cookies have just set edges but still appear slightly soft in the centers. They will firm up as they cool.
  9. Cool
    Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later!

Notes

  • For extra fudgy cookies, slightly underbake and let cool on the baking sheet.
  • Try mixing in nuts or swapping chocolate chip varieties for custom flavor profiles.
  • Dough can be frozen in balls and baked straight from the freezer with an extra 1–2 minutes bake time.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 135
  • Sugar: 11g
  • Sodium: 105mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 17mg

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