Pin These double chocolate chip cookies are for anyone who can never have enough chocolate in their life. With gooey chocolate puddles and a deep cocoa flavor, they bake up soft with chewy middles and crisp edges. Make them as a comforting treat during cozy months or whenever a true chocolate fix is needed.
The first time I made these the smell alone convinced me they would disappear fast. Whenever I bring them to a gathering someone always asks for the recipe after just one bite.
Ingredients
- Unsalted butter: brings moisture and rich flavor to the cookie base choose high-quality butter for best results
- Brown sugar: lends a caramel-like chewiness to the crumb make sure it is soft and fresh
- Granulated sugar: balances sweetness and structure crisp edges come from white sugar
- Large eggs: bind the dough together and add tenderness always use room temperature eggs for easier mixing
- Vanilla extract: boosts the overall flavor use real vanilla for a more complex cookie
- All-purpose flour: is the base that holds all the chocolate together sift if lumpy for an even mix
- Unsweetened cocoa powder: gives the cookie its deep chocolate flavor Dutch process or extra dark cocoa makes the flavor intense
- Baking soda: helps the cookies spread and gives them their classic texture make sure it is fresh for best rise
- Salt: enhances every other ingredient use fine sea salt for dough and flaky sea salt for finishing
- Semi-sweet chocolate chips: add melty pops of chocolate through each cookie use chips with a cocoa content above fifty percent for more flavor
- Dark chocolate chunks: optional but create larger chocolate pools use good quality dark chocolate and chop roughly
- Flaky sea salt: finishes the cookies with a hint of crunch and enhances chocolate use right after baking while cookies are still hot
- Extra chocolate chips: perfect for topping press onto cookies before baking for the showstopping look
Instructions
- Cream Butter and Sugars:
- In a large bowl and using your mixer beat softened butter with both sugars until light and fluffy. This creates tiny air pockets that give your cookies a soft texture and helps dissolve the sugars for a smooth dough. Plan on at least three minutes for this process.
- Add Eggs and Vanilla:
- Crack in eggs one at a time and beat well after each addition. Pour in vanilla extract. This stage ensures the dough emulsifies and takes on a creamy consistency.
- Mix Dry Ingredients:
- Whisk flour unsweetened cocoa powder baking soda and salt in a medium bowl. Whisk thoroughly to combine and remove any cocoa lumps as this distributes leavening and chocolate flavor evenly.
- Combine Wet and Dry:
- Add the dry mixture in two or three additions to the butter mixture mixing gently just until the last bit of flour disappears. Overmixing at this point can make your cookies tough and take away from the chewy center.
- Fold in Chocolate Chips and Chunks:
- Use a silicone spatula to add the semi-sweet chocolate chips and optional dark chocolate chunks. Gently fold until the chocolate is just evenly dispersed.
- Chill Dough:
- Cover your bowl tightly and refrigerate the dough for at least thirty minutes. Chilling solidifies the fats prevents the cookies from spreading too much and deepens the flavors for richer cookies.
- Preheat Oven and Prep Baking Sheets:
- Heat oven to three hundred fifty degrees Fahrenheit. Line baking sheets with parchment paper to avoid sticking and make cleanup a snap. Scoop dough into even mounds about two tablespoons each leaving ample space between them.
- Top and Bake:
- Press a few extra chocolate chips on top of each portion for that bakery look. Bake cookies for nine to eleven minutes watching that the edges set but centers still appear soft and glossy.
- Finish and Cool:
- When cookies are done immediately sprinkle each with a pinch of flaky sea salt. Let them cool on the baking sheet for about five minutes. Then transfer to a wire rack so the bottoms do not overbake.
Pin Sprinkling with flaky sea salt is my absolute favorite step. That contrast of salt with warm chocolate is unforgettable. Every winter when my kitchen smells like these cookies it brings back memories of making chocolate treats together with my family during the holidays.
Storage Tips
Store the cookies in a sealed container at room temperature for up to one week. If you want perfect freshness add a slice of bread to the container to help maintain softness. The dough freezes beautifully just form balls and freeze on a tray before transferring to a bag for up to three months.
Ingredient Substitutions
You can swap out the semi-sweet chips for milk chocolate or white chocolate if you prefer sweeter cookies. For dairy free needs try plant based butter and a flax egg substitute. Whole wheat flour will make a heartier slightly denser cookie.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream for a decadent dessert. They pair perfectly with a cup of coffee or a glass of cold milk. For a festive touch add a handful of colored sprinkles or mini marshmallows before baking.
Pin Double chocolate chip cookies are always a showstopper. Bake a batch and enjoy with friends or family for an instant comfort dessert.
Recipe Q&A
- → How do I achieve chewy centers and crisp edges?
Underbaking the cookies by just a minute or two leaves the centers soft while the edges set, creating the ideal texture.
- → Can I use only chocolate chips without chunks?
Yes, chocolate chips alone work well. Dark chocolate chunks add extra richness, but the cookies are delicious either way.
- → Why chill the dough before baking?
Chilling the dough for 30 minutes prevents excessive spreading and enhances chewy texture and deeper flavor.
- → How should I store the cookies for freshness?
Place cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- → What kind of cocoa powder yields the best flavor?
Choose a high-quality unsweetened cocoa powder for a rich, pronounced chocolate taste in every bite.
- → Are these suitable for vegetarians?
Yes, these cookies contain only vegetarian ingredients but do include dairy, eggs, and wheat.