Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Double Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 121 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: Approximately 14 cookies (2-ounce each)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Double Chocolate Chip Cookies recipe delivers rich, fudgy cookies packed with bittersweet and semi-sweet chocolate chips for an irresistible treat. The dough is infused with Dutch-process cocoa powder and melted bittersweet chocolate, ensuring a deep chocolate flavor and a soft, chewy texture. Perfectly balanced between sweet and slightly salty with an optional sprinkle of flakey sea salt, these cookies are ideal for chocolate lovers looking for a decadent homemade dessert.

Ingredients

Chocolate and Dry Ingredients

  • 4 ounces bittersweet chocolate chips (or chopped chocolate)
  • 2 cups (250 g) all-purpose flour, spooned and leveled
  • 1/4 cup (20 g) Dutch-process cocoa powder, sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients and Sugars

  • 3/4 cup (170 g) unsalted butter, room temperature
  • 3/4 cup (150 g) light brown sugar, packed
  • 2/3 cup (133 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla bean paste

Additional Chocolate Chips and Toppings

  • 1/2 cup bittersweet chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • Flakey sea salt for sprinkling, optional

Instructions

  1. Melt the Chocolate: Place 4 ounces of bittersweet chocolate chips in a heat-safe bowl set over a double boiler (a pot with simmering water). Stir frequently over medium-low heat until the chocolate is smooth and shiny. Remove from heat and let cool for 10 minutes.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and kosher salt. Set aside.
  3. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the unsalted butter, light brown sugar, and granulated sugar on medium speed for about 3 minutes until the mixture is light and fluffy.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition and scraping down the bowl sides as needed. Then stir in the vanilla bean paste until combined.
  5. Incorporate Melted Chocolate: Pour the cooled melted bittersweet chocolate into the butter and sugar mixture. Mix on low speed until fully integrated. Scrape down the bowl again to ensure even distribution.
  6. Add Dry Ingredients Gradually: Add the flour mixture in three additions, mixing on low speed just until combined each time. Avoid overmixing to keep the dough tender. Use a kitchen towel to cover the mixer to prevent flour and cocoa powder from escaping.
  7. Fold in Chocolate Chips: Remove the bowl from the mixer and use a large spatula or wooden spoon to gently fold in both the bittersweet and semi-sweet chocolate chips without overworking the dough. Cover and refrigerate for 20 minutes.
  8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
  9. Portion and Shape Cookies: Use a large cookie scoop to portion the dough into 2-ounce balls. Gently roll the dough balls between your palms until smooth, careful not to overwork. Place the balls 2 to 3 inches apart on the prepared baking sheets. Optionally, top dough balls with extra chocolate chips for gooeyness.
  10. Bake Cookies: Bake one sheet at a time for 9 to 10 minutes until the edges are set but the centers remain puffy and slightly underbaked. This ensures a soft, gooey interior.
  11. Cool and Finish: Remove cookies from the oven and let them cool on the baking sheet for about 10 minutes before transferring to a wire rack. The cookies will deflate slightly as they cool. For extra gooey cookies, immediately top with additional chocolate chips while still warm. Optionally, sprinkle with flakey sea salt.

Notes

  • Use room temperature ingredients for best mixing results.
  • Do not overmix the dough to maintain tender, chewy cookies.
  • Chilling the dough helps prevent spreading and develops flavor.
  • Chocolate chips on top add extra gooey texture and visual appeal.
  • Flakey sea salt enhances the chocolate flavor with a subtle salty contrast.
  • Allow cookies to cool slightly before moving to avoid breakage.

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