I’ve always found that there’s something deeply satisfying about biting into a perfectly baked double chocolate chip cookie.
The way the rich cocoa flavor melds with the gooey chocolate chips, creating an indulgent experience that’s hard to beat. But here’s the thing: getting that perfect balance of texture, where the center is soft yet the edges are slightly crisp, requires a bit of technique.
I’ll let you in on a secret – it’s all about chilling the dough. Now, I know you’re probably thinking, “But I want my cookies now!” Trust me, though, a little patience goes a long way.
Ingredients
To make these delicious Double Chocolate Chip Cookies, you’ll need a handful of ingredients. First, verify you have 1/2 cup of unsalted butter, softened to room temperature. This is essential for achieving that perfect cookie texture.
Alongside this, gather 1/2 cup each of granulated sugar and packed light or dark brown sugar. These sugars not only sweeten the cookies but also contribute to their chewiness. A single large egg and a teaspoon of pure vanilla extract add richness and depth to the flavor.
For the dry ingredients, measure out 1 cup of all-purpose flour, 2/3 cup of natural unsweetened cocoa powder, 1 teaspoon of baking soda, and a pinch (1/8 teaspoon) of salt.
Instructions
With our ingredients ready, let’s move on to making these delicious cookies.
First, we’ll need to chill the dough for at least 3 hours, but overnight is best.
In a large bowl, cream the butter and sugars until fluffy, then add the egg and vanilla.
In another bowl, whisk together the dry ingredients.
Slowly mix the dry into the wet, then beat in the milk and chocolate chips.
Chill the sticky dough, then let it sit at room temperature before scooping and rolling into balls.
Bake at 350°F for 11-12 minutes, and let them cool.
Enjoy your homemade double chocolate chip cookies!
Tips for Perfect Cookies
When making double chocolate chip cookies, chilling the dough is crucial for achieving the perfect texture and thickness.
Trust me, I’ve learned this the hard way! After you’ve mixed your ingredients, cover the dough and let it rest in the fridge for at least 3 hours, or even overnight if you can wait that long. This helps the flavors meld together and results in a chewier, more decadent cookie.
Another tip for the perfect cookie is to make certain your butter is at room temperature before you start creaming it with the sugars. It should be soft enough to leave an indent when you press your finger into it, but not so soft that it’s greasy or melty.
This guarantees a smooth, creamy base for your dough.
Serving Suggestions
These double chocolate chip cookies are incredibly versatile when it comes to serving.
Whether you’re enjoying them fresh out of the oven or a day later, they’re sure to satisfy any chocolate craving. Here are some of my favorite ways to serve these cookies:
- Enjoy them warm with a cold glass of milk for the ultimate classic combination.
- Crumble them over vanilla ice cream for a quick and easy dessert.
- Pair them with fresh berries or sliced fruit for a balanced sweet treat.
- Sandwich a scoop of your favorite ice cream between two cookies for homemade ice cream sandwiches.
- Pack them in a picnic basket for a tasty outdoor treat.
Storage and Freezing
Proper storage and freezing are key to keeping your double chocolate chip cookies fresh and delicious.
I always store my cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to 3 months.
To do this, place the cooled cookies in a single layer on a baking sheet and pop them in the freezer. Once they’re frozen solid, transfer them to a freezer-safe bag or container.
When you’re ready to enjoy them, simply let them thaw at room temperature for about 30 minutes.
Recap
So, there you have it—my secret to those irresistible double chocolate chip cookies that bring a smile with every bite. Whether you’re sharing them with friends or savoring a quiet moment alone, these cookies promise to make any day a little sweeter.
Remember, the magic is in the chill—let that dough rest! Now, all that’s left is to enjoy your freshly baked treats. Happy baking, and don’t forget to share… or maybe save them all for yourself. I won’t tell!
Double Chocolate Chip Cookies
Description
The ultimate chocolate cookie experience with this recipe for soft-baked, thick and chunky double chocolate chip cookies. These cookies are rich, fudge-like, and packed with melty chocolate chips.
Ingredients
Instructions
- Chill the Dough: This cookie dough requires at least 3 hours of chilling, but it's best to chill it overnight. The colder the dough, the thicker the cookies.
- Cream the Wet Ingredients: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- Combine Wet and Dry: With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky.
- Chill the Dough: Cover the dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Prepare for Baking: Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat Oven: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Shape the Cookies: Scoop and roll dough, a heaping 1.5 Tablespoons (about 35-40g; use a medium cookie scoop) in size, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake the Cookies: Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool and Enjoy: Cool cookies for 5 minutes on the baking sheet. During this time, you can press a few more chocolate chips into the tops of the warm cookies (optional). Transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
Servings 22
Serving Size 1
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 8g40%
- Cholesterol 25mg9%
- Sodium 100mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
