These double chocolate chip cookies are nothing short of chocolatey bliss and they are ready in less than an hour. You know when you see the words ‘double chocolate’ on any cookie recipe, it’s gonna’ be good! These cookies are sweet, moist, chewy, and really deliver on the chocolate flavor!
I mean chocolate cookies are fantastic and chocolate chip cookies are the tasty little nuggets of pure bliss. But double chocolate? Now these scrumptious little gems are the stuff dreams are made of!
I hope you’ll try my chocolate chunk cookies, soft chocolate chip cookies, or famous Toll House cookies next. I promise your family will love each and every one of these gems!!
What I Love About This Recipe
It’s double chocolate – need I say more? Seriously though, I love that this double chocolate chip cookies recipe is simple and straightforward. Plus, it’s not an all-day affair because they are ready and cooling in half an hour flat.
- Sweet chewy decadence at your fingertips
- Double – chocolate – chip!
- Simple straightforward recipe
- Great for treats, parties & get-togethers
- Soft chewy consistency and crispy in all the right places
Double Chocolate Chip Cookies Recipe Notes
Now, this double chocolate chip cookies recipe is slightly different from my chocolate chocolate chip cookies recipe and you can tell in the finished product.
It’s closer to the double chocolate chip cookies Subway makes because it’s so decadent and there are two different types of chocolate in the mix aside from chocolate chips. Now that’s double chocolate!
- It’s important to sift the dry ingredients together before adding any moisture components. The reason is twofold. First, it helps thoroughly incorporate the leavening agent so that your baked goods rise properly. Second, it gives you a lighter fluffier product.
- Mixing strengthens the gluten in wheat flour. Combining the wet and dry ingredients separately means they need less mixing when you incorporate them.
- Less mixing gives you more of a light airy texture. More mixing gives you a chewier texture. Over-mixing gives you a dry crunchy cookie all the way through (and it may not rise at all).
- There’s also an easy way to get your cookies nearly the same size and thickness for even cooking. First, use a scooper to scoop out even portions and put them on your cookie sheet.
- Once the sheet is filled, lay a piece of wax paper over your cookies and gently press another cookie sheet on top until they are the desired thickness. Viola! Into the oven they go…
- The butter and eggs need to be at room temperature and that can mean different things to different people. In cooking terms, room temperature is between 65-67 degrees Fahrenheit and here’s why it matters.
- The creaming process is basically incorporating air into food products so they will rise properly in the oven. The sugar crystals scratch the surface of the butter creating air pockets that will expand.
- Eggs are 90 percent water which is why the whites can be whipped into meringue at room temperature. Even if you cream the butter and sugar properly, adding cold eggs can harden the butter and kill the delicate air pockets.
- Using room-temperature butter and eggs will simply give you a better cookie, according to experience and science. This is also why you want to let your melted chocolate cool before adding it to the mixture. Same premise.
Best Double Chocolate Chip Cookies Ingredients
- Flour: Use a medium gluten all-purpose flour like Gold Medal unbleached all-purpose flour.
- Cocoa Powder: I use Hershey’s natural unsweetened cocoa.
- Baking Powder: Give the cookie dough its rise.
- Salt: Enhances flavor and aids in tenderness.
- Chocolate: I like to use bittersweet chocolate in this recipe but feel free to use whatever you like best.
- Butter: I only use unsalted butter, not margarine in this recipe.
- Sugar: Granulated sugar.
- Eggs: I use large eggs that have been brought to room temperature.
- Vanilla: I use real vanilla extract, not imitation.
Storing + Freezing + Make-Ahead
- Storing: These cookies are so amazingly delicious, that there may not be a bunch left to store. You can leave these cookies in a covered container on the counter but refrigerating certainly doesn’t hurt.
- It is a good idea to put a piece of white bread in the container with your cookies as it helps absorb the moisture to keep them tasting oven-fresh
- How Long Can You Keep This In The Fridge? Your cookies will stay good in the fridge for up to 7 days if stored properly. If you don’t hide them, though, these tasty little morsels of bliss will never last that long!
- Can You Freeze This? You sure can!! This double chocolate chip cookies recipe freezes really well, raw or cooked. I like to whip up a double batch and cook half then through the other half in the freezer.
- Here’s an easy method. Go ahead and prepare them on a cookie sheet as if they were going into the oven – but put them in the freezer instead, pan and all. Let them sit there for an hour to harden. Then you can pull your pan out and toss your cookies in a sealed freezer bag.
- Make-Ahead Tips: Making your double chocolate chip cookies recipe ahead of time gives you a little something extra to look forward to during the week! I like to mix up a big batch on Sunday afternoons and put them in weekday lunches. Nothing puts a smile on a Monday’s face like a decadent homemade double chocolate chip cookie!
- Food Safety: If you’d like more info on food safety check out these links for cookie dough and this for baked cookies.
More Chocolate Cookies Recipes
- Chocolate Crinkle Cookies
- Chocolate Thumbprint Cookies
- Chocolate Shortbread Cookies
- Chocolate Christmas Cookies
- Brownie Cookies
- Brown Butter Chocolate Chip Cookies
- Chocolate Chip Shortbread Cookies
- Chocolate Chip Pudding Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
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Double Chocolate Chip Cookies
The tasty little gems that are double chocolate chip cookies are scrumptious little nuggets of pure bliss at your fingertips – moist, chewy and decadent!
Servings: 24 cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tablespoons, plus 1 teaspoon cocoa powder unsweetened
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 pound, plus 4 ounces bittersweet chocolate, chopped
- 1/2 cup, plus 2 tablespoons unsalted butter
- 2 1/4 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups bittersweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment.
- In a medium mixing bowl, sift together flour (1 1/4 cups), cocoa (3 tablespoons, plus 1 teaspoon), baking powder (1/2 teaspoon), and salt (1/2 teaspoon); set aside.
- Set a heatproof bowl over a saucepan of very hot, but not boiling water, not allowing the bottom of the bowl to touch the water. Add the chopped chocolate (1 pound, plus 4 ounces), stirring occasionally, until melted. Remove from saucepan and cool for 5-10 minutes.
- In a medium mixing bowl, using a handheld electric mixer, cream the butter (1/2 cup, plus 2 tablespoons) and sugar (2 1/4 cups) on medium speed, until light and fluffy. Add the eggs, one at a time, mixing until combined. Increase the speed of the mixer and beat for a couple of minutes until the batter is very light, creamy, and pale in color.
- Add the cooled chocolate and the vanilla (1 tablespoon) to the butter mixture, stirring just until combined.
- Increase the mixer speed to high and continue to beat until the batter is very light, creamy, and light in color. Stir in the dry ingredients. Stir in chocolate chips (2 cups).
- Using a large cookie scoop, portion the dough onto prepared cookie sheets, 2 inches apart. Flatten the dough slightly.
- Place cookie sheet in preheated oven and bake for 14-16 minutes, rotating halfway through baking, or until tops are softly set and they're evenly cracked all over.
- Let cookies completely cool on the baking sheet. Use a thin metal spatula to remove.
Fans Also Made:
Notes
- It’s important to sift the dry ingredients together before adding any moisture components. The reason is twofold. First, it helps thoroughly incorporate the leavening agent so that your baked goods rise properly. Second, it gives you a lighter fluffier product.
- Mixing strengthens the gluten in wheat flour. Combining your wet and dry ingredients separately means they need less mixing when you incorporate them. Less mixing gives you more of a light airy texture. More mixing gives you a chewier texture. Overmixing gives you a dry crunchy cookie all the way through (and it may not rise at all).
- There’s also an easy way to get your cookies nearly the same size and thickness for even cooking. First, use a scooper to scoop out even portions and put them on your cookie sheet. Once the sheet is filled, lay a piece of wax paper over your cookies and gently press another cookie sheet on top until they are the desired thickness.
Nutrition
Serving: 1/24 of the recipe | Calories: 344kcal | Carbohydrates: 43g | Protein: 5g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 83mg | Potassium: 261mg | Fiber: 3g | Sugar: 31g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2.1mg
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I made choc chip cookies with the crispy cracked top like the ones in your picture. Of course cannot find it now! What made the tops do that like in your picture? Is it the amount of eggs? Please let me know! I havent tried your revipe yet but I will – just curious, what is the secret of getting the tops like this?
Hi, Susan! There are no secrets, just follow the instructions and the tips in the recipe notes. I hope yours will be perfect! 🙂