If you’re a chocolate lover, these Double Chocolate Cookies are a dream come true. They’re rich, chewy, and packed with intense chocolate flavor, thanks to both cocoa powder and generous chocolate chips. With just the right amount of fudginess, these cookies are perfect for everything from family treats to bake sales. Best of all, they come together quickly, so you can satisfy that chocolate craving in no time!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup milk or dark chocolate chunks (optional for extra richness)
Preparation
Step 1: Prepare the Dough
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated.
Combine Dry Ingredients
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Avoid overmixing, which can make the cookies tough.
Add Chocolate Chips
- Fold in Chocolate Chips: Gently fold in the semisweet chocolate chips and chocolate chunks, ensuring they’re evenly distributed.
Step 4: Chill the Dough
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes (up to overnight) to help the cookies maintain their shape while baking.
Step 5: Bake
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Shape and Bake: Scoop 2-tablespoon portions of dough and roll into balls. Place them on the baking sheet about 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Variations
- Triple Chocolate Cookies: Add white chocolate chips along with semisweet and dark chocolate chunks for an even more intense chocolate experience.
- Espresso-Infused: Add 1 tsp of espresso powder to the dough for a slight coffee flavor that complements the chocolate.
- Nutty Chocolate: Fold in 1/2 cup of chopped walnuts or pecans for extra crunch and flavor.
Cooking Note
Chilling the dough is essential for thicker, chewier cookies, as it prevents the dough from spreading too much. If you’re in a hurry, you can bake the cookies without chilling, but they’ll be slightly thinner.
Serving Suggestions
These Double Chocolate Cookies are delicious served warm with a glass of milk or alongside a scoop of vanilla ice cream. For an extra treat, try crumbling them over a sundae or mixing them into a milkshake.
Tips
- Use Quality Cocoa: Opt for a high-quality cocoa powder, as it enhances the depth of the chocolate flavor.
- Don’t Overbake: These cookies are best when slightly underbaked to maintain their soft, chewy texture.
- Freezing Tip: Freeze cookie dough balls for easy baking later. Bake from frozen at the same temperature, adding an extra 2 minutes to the baking time.
Prep Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cooking Time: 10-12 minutes per batch
- Total Time: 55 minutes
Nutritional Information (per cookie)
- Calories: 220
- Protein: 3g
- Fat: 12g
- Carbohydrates: 28g
- Sodium: 90mg
FAQs
1. Can I use dark chocolate instead of semisweet chocolate chips?
Yes! Dark chocolate chips add a slightly more intense flavor that pairs beautifully with the cocoa.
2. How do I keep the cookies soft after baking?
Store them in an airtight container with a slice of bread, which helps maintain moisture.
3. Can I make this recipe vegan?
To make it vegan, use dairy-free butter, a flax egg substitute (1 tbsp ground flaxseed + 3 tbsp water for each egg), and vegan chocolate chips.
4. Can I double this recipe?
Absolutely! This recipe doubles well for larger batches, which is great for parties or freezing.
Conclusion
These Double Chocolate Cookies are everything you need to satisfy a chocolate craving! Rich, chewy, and easy to make, they’ll quickly become a family favorite. Whether you enjoy them fresh from the oven or save a stash for later, they bring chocolate decadence with every bite.