Double Chocolate Chip Cookies Recipe
These Double Chocolate Chip Cookies are every chocolate lover’s ultimate cookie obsession! They feature a rich, fudgy center, perfectly chewy edges, and double the chocolate in every single bite. Made in just one bowl with simple pantry ingredients and an easy to follow method. One bite of these perfect Double Chocolate Chip Cookies and every chocolate craving disappears instantly.
Equipment
- Kitchen measuring scale/cups
- Baking sheets or parchment sheets
- Mixing bowls
- Whisk
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- ⅔ cup (142g) unsalted butter, at room temperature
- ⅔ cup (lightly packed, 125g) Brown sugar
- ⅓ cup (65g) Granulated sugar
- 1 large egg at room temperature (about 50g)
- 1 teaspoon vanilla extract
- 1¾ cups + 3 tablespoons (215g) all purpose flour
- ⅓ cup + 1 tablespoon (35g) dutch-process cocoa powder (I prefer this one, measure correctly as too much cocoa will make cookies dry and crumbly)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup + 1 tablespoon (100g) milk chocolate chunks
- ½ cup + 1 tablespoon (100g) dark chocolate chips, (some extra for topping)
Instructions
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients and leavening agent are evenly distributed throughout the dough, resulting in perfectly baked cookies every time.
- In another large mixing bowl, start by adding your softened butter along with both sugars. Now comes the creaming step. You can mix using whatever tool you’re most comfortable with, a spatula for a more hands-on approach, an electric hand mixer, or a stand mixer. If you’re using a stand mixer, attach the paddle and mix on medium speed for about 2–3 minutes. As it mixes, you’ll notice the texture changing into something that looks like a slightly glossy paste, almost like a soft, oily mixture or even similar to damp sand. That’s exactly what you’re aiming for.
- Next, add the egg along with the vanilla extract and just mix until smooth and fully combined.
- Now, gradually add the flour mixture into the wet ingredients, mixing gently with a whisk or spatula. As the dough starts to come together, but before the flour is fully incorporated, add in your chocolate chunks and chips. This helps distribute the chocolate more evenly throughout the dough. Switch to a spatula and fold everything together carefully until no dry flour remains. Take your time with this step and avoid overmixing.
- If you’re not baking right away, simply cover the dough (or the scooped portions) with plastic wrap and place them in the refrigerator to rest. Let the dough chill for at least 4 hours, or even overnight for the best flavor and texture.
- When you’re ready to bake, start by preheating your oven to 350°F (175°C).
- Use a medium cookie scoop to portion the dough, then roll each portion into a smooth ball. If you don't have a cookie scoop, simply weigh out about 35g of dough for each cookie. Arrange the dough balls on your prepared baking sheets, leaving about 2 inches of space between each one. For slightly flatter cookies, gently press down on the tops before baking. Finally, press a few extra chocolate chips into each dough ball for a beautiful bakery-style finish and irresistible pockets of melted chocolate in every bite.
- Bake the cookies for 10–11 minutes, or until the cookies are slightly puffed with soft centers and beautifully crackled tops. Remove the baking sheets from the oven and let the cookies rest for 2 minutes to set before carefully transferring them to a wire rack to cool completely.
- Enjoy these cookies warm while the chocolate is still melty, or let them cool to room temperature. Store any leftovers in an airtight container for up to 4–5 days to keep them soft and delicious.