Double Chocolate Chip Cookies

Recipe Ingredients:

You’ll need the following ingredients to make this double chocolate chip cookie recipe:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Light brown sugar
• Eggs
• Vanilla extract
• Semi-sweet chocolate chips

How to make Double Chocolate Chip Cookies Step-by-Step:

Step 1: Heat oven to 350°F. Line baking sheets with parchment paper. (If using darker pans, reduce temperature by 25°F.)

Step 2: In a separate bowl, whisk flour, cocoa powder, baking soda, and salt to create your flour mixture.

Step 3: In a mixing bowl or the bowl of a stand mixer with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes. You can also use a hand mixer for this step.

Step 4: Add eggs and vanilla extract and mix until combined, scraping down the sides of the bowl.

Step 5: Gradually add the dry ingredients to the butter mixture and mix until just combined. Don’t overmix. Stop when you no longer see flour streaks.

Step 6: Stir in the chocolate chips until evenly distributed throughout the chocolate cookie dough.

Step 7: Use a cookie scoop to portion rounded tablespoons of dough onto prepared cookie sheets about 2 inches apart, or roll into cookie dough balls.

Step 8: Bake 10 to 11 minutes until the edges are set and the centers look slightly soft. For crispy edges, bake an extra minute.

Step 9: Cool on the baking sheet 5 minutes before moving to a wire rack.

Storage and Reheating:

Storage: Store leftover cookies at room temperature in an airtight container at room temperature. Cookies can be kept for up to 5 days.

To Reheat: Warm cookies in the microwave for 10-15 seconds for that fresh-from-the-oven taste.

To Freeze: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature. You can also freeze the cookie dough in balls and bake from frozen, adding 1-2 extra minutes to the baking time

Additions and Substitutions:

ADDITIONS:

• Mix-ins: Add chopped nuts like walnuts or pecans, or try white chocolate chunks for a fun twist on the classic double chocolate cookies.
• Espresso: Add 1 teaspoon instant espresso powder to the dry ingredients to enhance the chocolate flavor.
• Sea Salt: Add a sprinkle of flaky sea salt on top before baking for a sweet and salty combination.
• Extracts: Try adding 1/4 teaspoon almond extract or peppermint extract for a flavor twist next time you bake.

SUBSTITUTIONS:

• Butter: Use coconut oil or margarine for a dairy-free version. Different fats will change the texture slightly.
• Flour: Substitute with gluten-free all-purpose flour (King Arthur brand and Cup4Cup work well) for gluten-free cookies.
• Sugar: Use coconut sugar in place of brown sugar for a less refined option.
• Eggs: Add extra egg whites if you prefer a cakier texture instead of fudgy.

FAQs about  these Double Double Chocolate Chip Cookies:

How do I make my cookies extra chewy?

Use an extra whole egg yolk and don’t over bake them. Pull them from the oven when the centers still look slightly soft for the most chewy chocolate chip cookies.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 3 days or frozen for up to 3 months. Just scoop into balls first.

Why are my cookies flat?

Make sure the butter isn’t too soft or melted, and check that the baking soda is fresh. Using too much flour can also affect spread.

Can I use natural cocoa powder instead of Dutch-process?

Yes, natural cocoa powder works great in this recipe. Both give you delicious results.

How do I know when they’re done?

The edges should be set and the centers should look slightly underdone. They’ll continue to cook as they cool on the cookie sheet. Look for crisp edges but a soft center.