Introduction
For all the chocolate lovers out there, these Double Chocolate Chip Cookies are an indulgence you won’t want to miss. Rich, fudgy, and intensely chocolatey, these cookies take the classic chocolate chip cookie to the next level. With both cocoa powder and chocolate chips in the dough, every bite offers a double dose of chocolatey goodness, making it the perfect treat for any occasion.
Why You’ll Love This Recipe
These cookies are a dream for anyone who craves chocolate. The combination of cocoa powder and chocolate chips delivers a deep, rich chocolate flavor in every bite. The cookies are soft, chewy, and packed with gooey chocolate chips, making them an irresistible treat for dessert or a sweet snack. Easy to make and perfect for satisfying your chocolate cravings!
Recipe Origins
The idea of double chocolate cookies comes from the desire to amplify the chocolate experience. By adding cocoa powder to the dough in addition to chocolate chips, these cookies offer an even more decadent chocolate flavor than the traditional chocolate chip cookie. They’ve become a favorite for those who can’t get enough of the sweet, creamy taste of chocolate.
Nutrition Information
Calories: 230
Fat: 12g
Carbohydrates: 32g
Protein: 3g
Sodium: 90mg
Sugar: 20g
Quick Facts
Preparation Time: 15 min
Cooking Time: 10 min
Total Time: 25 min
Servings: 24 cookies
Difficulty: ⭐⭐
Storage and Reheating Tips
Store these cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months. To reheat, microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.
Serving Suggestions
These double chocolate chip cookies are perfect on their own or paired with a glass of milk for a classic combination. For an extra indulgence, enjoy them with a scoop of vanilla ice cream or drizzle some chocolate syrup on top.
Common Mistakes
Overbaking: Since these cookies are soft and chewy, they can quickly become overdone. Keep an eye on them and remove them when the edges are set but the centers are soft.
Not using enough cocoa powder: To get that deep chocolate flavor, make sure you use unsweetened cocoa powder. Don’t substitute with chocolate drink powder or sweetened cocoa.
Not chilling the dough: Chilling the dough for 30 minutes helps prevent excessive spreading and improves the texture of the cookies.
Recipe Variations
Vegan: Replace the butter with a plant-based butter, and use flax eggs (1 tbsp ground flaxseed + 3 tbsp water) in place of the eggs.
Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour.
Low-Carb: Swap out the sugar for a low-carb sweetener like erythritol and use almond flour instead of all-purpose flour.
Frequently Asked Questions
Can I make the dough ahead of time? Yes! You can refrigerate the dough for up to 3 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
Can I add other mix-ins? Yes! You can add nuts like walnuts or pecans, or even marshmallows for a fun variation.
Can I use milk chocolate chips instead of semisweet? Absolutely! If you prefer a sweeter flavor, milk chocolate chips are a great option.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chips
Instructions
1- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until smooth and light.
4- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6- Fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.
7- Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
9- Enjoy your rich and indulgent double chocolate chip cookies!
