why make this recipe
Double Chocolate Chip Cookies are a delightful treat that every chocolate lover will adore. They provide a perfect balance of rich, cocoa flavor combined with creamy chocolate chips that melt in your mouth. This recipe is easy to follow, making it great for bakers of all skill levels. Whether you want to impress guests or simply crave a delicious cookie, making these cookies will surely satisfy your sweet tooth.
how to make Double Chocolate Chip Cookies
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder, optional
- 2 tablespoons milk + more as needed (no more than 1/4 cup total)
- 2 cups semi-sweet chocolate chips, divided
- Sea salt for garnish, optional
Directions :
- In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract. Scrape the bottom and sides of the bowl, then blend again until combined.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, salt, and espresso powder, if using.
- Gradually add the dry ingredients to the wet ingredients and mix until almost combined. Stir in 2 tablespoons of milk and 1 1/2 cups of chocolate chips. If the dough is very thick, add more milk as needed. It should be thick but scoopable.
- Cover and chill the dough for at least 3 hours (or overnight) to allow the flavors to meld.
- Let the dough soften at room temperature for 10-20 minutes, then preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the dough into 2-3 tablespoon-sized balls and place them on the prepared baking sheet, leaving about 3 inches of space between each cookie.
- Press the remaining chocolate chips onto the tops and sprinkle with sea salt, if using.
- Bake for 12-15 minutes or until the edges are set and the centers are slightly soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
how to serve Double Chocolate Chip Cookies
These cookies are best served warm right out of the oven. You can also pair them with a glass of milk or your favorite hot beverage for an extra treat. Place them on a beautiful plate for gatherings or store them in a jar for a delightful snack at home.
how to store Double Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week this way. If you’d like to keep them longer, you can freeze the cookies. Just make sure they are completely cooled, then place them in a freezer-safe bag, where they can last for up to three months.
tips to make Double Chocolate Chip Cookies
- Make sure your butter is softened for easy mixing.
- Chilling the dough enhances the flavor and the texture of the cookies.
- Use high-quality chocolate chips for a richer taste.
- Adjust the amount of milk to get your desired dough consistency.
variation (if any)
Feel free to mix in nuts, such as walnuts or pecans, for added crunch. You can also substitute half the all-purpose flour with whole wheat flour for a healthier option or use dark chocolate chips instead of semi-sweet for a more intense flavor.
FAQs
1. Can I use margarine instead of butter?
Yes, margarine can be used, but the texture and flavor may differ slightly from using unsalted butter.
2. What if I don’t have cocoa powder?
If you don’t have cocoa powder, you can use carob powder as a substitute, keeping in mind that it will change the flavor.
3. Can I skip the chilling time?
Chilling helps develop flavors and improves the texture, but if you’re short on time, you can skip this step, although the cookies may spread more while baking.
Double Chocolate Chip Cookies
Ingredients
For the dough
- 1 cup unsalted butter, softened Make sure your butter is softened for easy mixing.
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (240g) all-purpose flour You can substitute half with whole wheat for a healthier option.
- 1 cup natural unsweetened cocoa powder If unavailable, carob powder can be used as a substitute.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder Optional for added depth of flavor.
- 2 tablespoons milk Add more if needed, but do not exceed 1/4 cup total.
- 2 cups semi-sweet chocolate chips Divide the quantity as some will be used for topping.
- Sea salt for garnish Optional for an added touch.
Instructions
Preparation
- In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed until light and fluffy.
- Add the eggs one at a time, followed by the vanilla extract. Scrape the bottom and sides of the bowl, then blend again until combined.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, salt, and espresso powder, if using.
- Gradually add the dry ingredients to the wet ingredients and mix until almost combined. Stir in 2 tablespoons of milk and 1 1/2 cups of chocolate chips. If the dough is very thick, add more milk as needed. It should be thick but scoopable.
- Cover and chill the dough for at least 3 hours (or overnight) to allow the flavors to meld.
Baking
- Let the dough soften at room temperature for 10-20 minutes, then preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the dough into 2-3 tablespoon-sized balls and place them on the prepared baking sheet, leaving about 3 inches of space between each cookie.
- Press the remaining chocolate chips onto the tops and sprinkle with sea salt, if using.
- Bake for 12-15 minutes or until the edges are set and the centers are slightly soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.