These double chocolate chip cookies are a chocolate lover’s dream! With rich cocoa and chocolate chips, they’re soft in the middle and a little crispy on the edges.
Honestly, who can resist the smell of fresh-baked cookies wafting through the house? I like to enjoy them warm with a glass of milk. Heaven in every bite! 🍪🥛
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness of the cookies. If you’re dairy-free, consider using coconut oil or a vegan butter substitute. Just ensure it’s softened for easy mixing!
Sugars: I love the combo of granulated and brown sugar—it adds depth and moisture. If you’re looking for a lower sugar option, you can use coconut sugar or a sugar substitute like erythritol. Keep in mind this might change the texture slightly.
Cocoa Powder: Unsweetened cocoa powder is key for that rich chocolate flavor. If you prefer a different chocolate depth, try using dark cocoa powder for a more intense taste. Just be aware it can make the cookies darker!
Chocolate Chips: Semisweet chips are delicious, but feel free to mix it up! Milk chocolate, dark chocolate, or even white chocolate chips could be great alternatives. You could also use chopped chocolate bars for a more gourmet cookie experience.
How Do I Get the Cookies to Be Soft and Chewy?
The secret to soft and chewy cookies lies in the baking time and temperature. Here are steps to ensure your cookies come out just right:
- Keep an eye on your baking. Pull them out when the edges are set, but the centers still look slightly underbaked. They will firm up as they cool!
- Do not overmix the dough once you add the dry ingredients; this prevents the cookies from becoming tough.
- If you want extra chewy cookies, try chilling the dough for at least 30 minutes before baking. This helps develop flavors and keeps them from spreading too much.
Delicious Double Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 9 to 11 minutes for baking. Plus, allow about 5 minutes for cooling on the baking sheet. So, in total, plan for about 30 minutes to enjoy these delicious cookies from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. While it’s heating up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Dough:
In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This takes about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract to add a lovely flavor!
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the baking soda and salt, ensuring your cookies rise beautifully.
4. Mix it All Together:
Gradually blend the dry mix into the butter and sugar mixture. Mix until just combined—don’t overmix! Finally, fold in the chocolate chips, making sure they’re evenly spread throughout the dough.
5. Bake the Cookies:
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart so they have room to spread. Bake in the preheated oven for 9 to 11 minutes. You want the edges to be set while the centers are still soft.
6. Cool and Enjoy:
Once they’re done, let the cookies cool on the baking sheet for about 5 minutes to firm up. Then, transfer them to a wire rack to cool completely. Enjoy them warm or store them in an airtight container at room temperature for up to a week. They’re perfect with a glass of milk!
Can I Use Margarin Instead of Butter?
Yes, you can use margarine as a substitute for butter! Just ensure it’s softened for better mixing. The texture might vary slightly, but your cookies will still taste great!
How Can I Make These Cookies More Fudgy?
To create fudgier cookies, try reducing the flour by 1/4 cup or adding an extra egg yolk. This will enhance the chewy texture and rich chocolate flavor.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag and store for up to three months. Bake them straight from the freezer, adding a minute or two to the baking time.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For added freshness, you can place a slice of bread in the container—this helps retain moisture!