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Favorite Double Chocolate Chip Cookies Recipe

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4.3 from 6 reviews

This Favorite Double Chocolate Chip Cookies recipe delivers rich, thick, and fudgy cookies bursting with chocolate flavor. Soft yet chewy with semi-sweet chocolate chips in every bite, these cookies are perfect for chocolate lovers and ideal for chilling ahead to enhance their texture and depth of flavor.

Ingredients

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon (15ml) milk (any kind, dairy or non)

Dry Ingredients

  • 1 cup (125g) all-purpose flour (spooned & leveled)
  • 2/3 cup (55g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Chocolate Chips

  • 1 and 1/4 cups (225g) semi-sweet chocolate chips, plus a few more for optional topping

Instructions

  1. Preliminary note: Plan ahead as this cookie dough requires at least 3 hours of chilling to achieve its thick texture, though chilling overnight is preferred for best results.
  2. Cream the butter and sugars: In a large bowl using a mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until the mixture is fluffy and light in color, about 3 minutes.
  3. Add egg and vanilla: Add the egg and pure vanilla extract to the creamed mixture and beat on high speed until fully combined, scraping down the bowl as needed.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly mixed.
  5. Mix dry ingredients into wet: With the mixer running on low speed, gradually add the dry ingredients to the wet mixture and beat until combined, about 10-15 seconds. The dough will be thick.
  6. Add milk and chocolate chips: Increase mixer speed to high and beat in the milk, followed by the semi-sweet chocolate chips. The dough will be sticky and tacky.
  7. Chill the dough: Cover the dough tightly and refrigerate for at least 3 hours, preferably overnight, to develop the flavor and texture.
  8. Prepare for baking: Remove dough from refrigerator and let sit at room temperature for 10-20 minutes to soften slightly, making it easier to scoop and shape.
  9. Preheat the oven: Heat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
  10. Scoop and shape cookies: Using a medium cookie scoop or about 1.5 tablespoons of dough, shape into balls taller than wide to ensure thicker cookies. Place 2-3 inches apart on prepared sheets.
  11. Bake cookies: Bake for 11-12 minutes until edges are set and centers remain soft. If no spreading occurs by 9 minutes, carefully tap the baking sheet on the counter 2-3 times to encourage spreading, then return to bake.
  12. Cool and optionally top: Let cookies cool on baking sheets for 5 minutes, then optionally press additional chocolate chips on top for decoration. Transfer cookies to cooling racks to cool completely; they will deflate slightly as they cool.
  13. Store: Store leftover cookies tightly covered at room temperature for up to 1 week.

Notes

  • Chilling the dough is mandatory for proper texture and thickness.
  • Letting the dough sit at room temperature slightly before scooping makes shaping easier.
  • Using parchment paper or silicone mats prevents sticking and promotes even baking.
  • Tapping the baking sheet mid-bake helps initiate cookie spread if needed.
  • Pressing extra chocolate chips on warm cookies enhances appearance and chocolate intensity.
  • Cookies remain soft and chewy due to the combination of cocoa powder and careful baking time.

Find it online: https://cookedbysarah.com/favorite-double-chocolate-chip-cookies-recipe/