Double Chocolate Chip Cookies

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The BEST easy recipe for double chocolate chip cookies! These chocolate chip cookies have smooth centers, chewy edges, and are irresistibly chocolatey. They join in 5 minutes and require only 30 minutes of cool down time!

If you think there is no such thing as "too much chocolate," you are in the right place, and this is the chocolate chip cookie recipe for you.

These double chocolate chip cookies actually feature types of chocolate: cocoa powder, chocolate chips, and a chopped chocolate bar. With medium, soft, pasty edges, they are everything a cookie should be, and

These chocolate chip cookies are adapted from our famous chocolate chip cookie recipe (with over 700 5-star reviews). I replaced some of the flour with cocoa powder, added some crushed chocolate on top, and created a chocolate chip cookie that is as good (or dare I say) as our beloved classic chocolate chip cookies.

Double Chocolate Chip Cookies: Ingredients and Substitutions

Before we jump in and discuss how to make chocolate chip cookies, let's talk about the ingredients. These double chocolate chip cookies are made with simple ingredients that you probably already have on hand! As always, I recommend making this chocolate chip cookie recipe as written to get the best results.

  • Salted butter Unsalted butter works well too, however I recommend trying the dough to make sure it's salty to your liking. A vegan butter substitute works well in this chocolate chip cookie recipe too!
  • White sugar. I always use healthy organic cane sugar to make this double chocolate chip cookie recipe. But any granulated white sugar should work!
  • Brown sugar. I recommend using light brown sugar in this recipe for best results!
  • Flour. I recommend using an unbleached, all-purpose flour to make these double chocolate chip cookies! Readers have reported using all-purpose gluten-free flour with excellent results!
  • Sea salt. I bake and cook exclusively with pure sea salt, so if you use any salt other than sea salt (such as iodized table salt), I recommend trying the recipe with 1/2 tsp first, then adjusting it to your liking!
  • Chocolate chips. You can use pieces of chocolate, chopped chocolate, or chocolate chips. It doesn't matter what you use, as long as you use 2 cups!
  • Chopped Chocolate This is another place to get creative with this recipe. Usually I use 60-70% chopped dark chocolate bars to press on top before baking. However, any variety of chopped chocolate can be used, including flavored bars. For example, my family when I used a salted caramel chocolate bar.
  • Flaky sea salt. This is totally optional, but I'm a huge fan of sweet treats with a great salty taste, and adding flake sea salt to the top of these chocolate chip cookies does it for me!

How to make double chocolate chip cookies

Ok, now that we've discussed the ingredients, let's talk about how to make double chocolate chip cookies. I love this recipe because they are for making. Also, cooling is optional, but recommended. We make fudgy cookies without having to chill overnight or roll super messy!

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Combine dry ingredients

Start this chocolate chip cookie recipe by combining the dry ingredients. I recommend sifting the cocoa powder into the dry ingredients (as shown below) to make sure you remove any lumps.

Whisk the wet ingredients

In the bowl of a stand mixer equipped with the paddle attachment, or in a large bowl with a hand mixer, mix the butter, brown sugar, and granulated sugar until combined. Then add the eggs and vanilla until fluffy.

Add dry ingredients and chocolate chips

Mix dry ingredients until combined. Add chocolate chips and beat on low speed to combine.

Chill the double chocolate chip cookie dough (optional)

Then transfer the chocolate chip cookie dough to an airtight container or wrap it tightly in plastic wrap and chill for at least 30 minutes (and overnight).

This step is optional, however I have found that I prefer the results of the refrigerated cookie dough. Baked cookies after cooling have a shiny appearance, while uncooled ones look more boring. However, they both taste exactly the same!

Roll into balls

After the dough has cooled, roll the chocolate chip cookies into balls with a cookie spoon to make sure they are even in size (so they bake evenly).

Can I freeze double chocolate chip cookie dough?

Yes! At this point, you can freeze the cookie dough balls in an airtight container for up to two months. To bake, simply remove them from the freezer and place them on a parchment paper lined baking sheet to thaw, then bake according to recipe instructions.

Press in chopped chocolate

Place the double balls of chocolate chip cookie dough on a parchment lined baking sheet and gently press 3-4 pieces of chopped chocolate on top of each cookie.

Bake the double chocolate chip cookies

Bake the double chocolate chip cookies in the preheated oven for 8 minutes. DO NOT BAKE ANY MORE. These chocolate chip cookies bake very fast (especially if you use a small ball of cookies) and you don't want to over-bake them.

I found that in my convection oven they bake in 8 minutes without much leeway. The edges and top should be slightly swollen and simply attached. They will deflate a little as they cool down.

If desired, sprinkle a little flake sea salt on top of each cookie as soon as they are removed from the oven.

Cool & Enjoy!

Let the chocolate chip cookies rest on the baking sheet for 2-5 minutes before removing them to the wire rack to cool completely. So dig! I like to eat them slightly hot for that sticky chocolate chip factor!

Store

Store these double chocolate chip cookies in an airtight container at room temperature for up to 5 days.

Can you freeze the chocolate chip cookies?

Yes, you can freeze these chocolate chip cookies for up to 1 month in the freezer if they are baked. However, I recommend freezing the dumplings, thawing, and then baking them fresh for best results.

More cookie recipes:

If you use cookies, you should try some of our favorite cookie recipes!

  • As I said before, we are slightly famous for our chocolate chip cookie recipe.
  • These are the BEST oatmeal cookies you will ever eat (and easy to make too).
  • You can't go wrong with a classic peanut butter cookie (or peanut butter flowers, or flourless peanut butter cookies).
  • We love these snickerdoodle cookies, cut sugar cookies, and soft gingerbread cookies over the holidays!
  • For an easy and irresistible dessert, try this Skillet Cookie (Pizookie) recipe. It's like eating warm cookie dough and it comes together in 20 flat minutes!

Double Chocolate Chip Cookies

The BEST easy recipe for double chocolate chip cookies! These chocolate chip cookies have smooth centers, chewy edges, and are irresistibly chocolatey. They join in 5 minutes and require only 30 minutes of cool down time! Preparation time: 5 minutes Cook time: 8 minutes Cooling time 30 minutes Total time: 50 minutes Servings: 30 cookies

Equipment

  • KitchenAid mixer
  • measuring spoons
  • measuring cups
  • spatula
  • baking sheet
  • glass dough bowl
  • tablespoon cookies
  • Parchment paper

Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 teaspoons of vanilla
  • 2 eggs
  • 2 Ā½ cups flour
  • Ā½ cup unsweetened unsweetened cocoa powder
  • 1 teaspoon of baking soda
  • 1 teaspoon salt
  • Ā½ teaspoon of baking powder
  • 2 cups of chocolate chips
  • 6 oz chopped chocolate
  • Optional: flaked sea salt for tops

Usual US USA

Instructions

  • In a medium bowl, combine flour, baking soda, sea salt, baking powder, and sifted cocoa powder. Set aside.
  • In the bowl of a stand mixer equipped with the paddle attachment, or in a large bowl with a hand mixer, mix the butter, brown sugar, and granulated sugar until combined.
  • Beat the eggs and vanilla until fluffy.
  • Mix dry ingredients until combined.
  • Add chocolate chips and beat on low speed to combine.
  • Cover the dough well with plastic wrap or transfer the dough to an airtight container and chill for 30 minutes.
  • Preheat oven to 375 degrees F. Line 3 baking sheets with parchment paper and set aside.
  • Use a 1 – 1 Ā½ TBS cookie spoon to measure the dough and then roll it into balls. Place on evenly prepared cookie sheets, with at least 1 Ā½ ā€between cookies.
  • Gently press 2-4 pieces of chopped chocolate on top of each cookie.
  • Bake in preheated oven for about 8-9 minutes. Take them out when they are * BARELY * alone and start to creak around the edges.
  • If desired, sprinkle with cooked sea salt.
  • Let them rest on the baking sheet for 2-5 minutes before removing them to the wire rack to cool.

Notes

Ingredients and Subsidies

  • Salted butter Unsalted butter works well too, however I recommend trying the dough to make sure it's salty to your liking. A vegan butter substitute works well in this chocolate chip cookie recipe too!
  • White sugar. I always use healthy organic cane sugar to make this double chocolate chip cookie recipe. But any granulated white sugar should work!
  • Brown sugar. I recommend using light brown sugar in this recipe for best results!
  • Flour. I recommend using an unbleached, all-purpose flour to make these double chocolate chip cookies! Readers have reported using all-purpose gluten-free flour with excellent results!
  • Sea salt. I bake and cook exclusively with pure sea salt, so if you use any salt other than sea salt (such as iodized table salt), I recommend trying the recipe with 1/2 tsp first, then adjusting it to your liking!
  • Chocolate chips. You can use pieces of chocolate, chopped chocolate, or chocolate chips. It doesn't matter what you use, as long as you use 2 cups!
  • Chopped Chocolate This is another place to get creative with this recipe. Usually I use 60-70% chopped dark chocolate bars to press on top before baking. However, any variety of chopped chocolate can be used, including flavored bars. For example, my family when I used a salted caramel chocolate bar.
  • Flaky sea salt. This is totally optional, but I'm a huge fan of sweet treats with a great salty taste, and adding flake sea salt to the top of these chocolate chip cookies does it for me!

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