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Double Chocolate Chip Cookies Recipe

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Rich, chewy, and intensely chocolatey, these double chocolate chip cookies are a dream come true for any chocolate lover.

Ingredients

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  • 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 cup (125g) all-purpose flour (spooned & leveled)
  • 2/3 cup (55g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 Tablespoon (15ml) milk (any kind, dairy or non)
  • 1 and 1/4 cups (225g) semi-sweet chocolate chips, plus a few more for optional topping

Instructions

  1. In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes.
  2. Add the large egg and pure vanilla extract to the butter mixture.
  3. Beat on high speed until all ingredients are combined, scraping down the sides and bottom of the bowl as needed.
  4. In a separate bowl, whisk together the all-purpose flour, natural unsweetened cocoa powder, baking soda, and salt until well combined.
  5. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients.
  6. Beat on low speed until the flour mixture is just combined with the wet ingredients. The cookie dough will be quite thick.
  7. Switch to high speed and beat in the milk until combined.
  8. Beat in the chocolate chips until evenly distributed throughout the dough.
  9. Cover the cookie dough tightly with plastic wrap.
  10. Chill the dough in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky dough.
  11. Remove the cookie dough from the refrigerator and let it sit at room temperature for 10 minutes (or 20 minutes if chilled longer than 3 hours) to make it easier to scoop.
  12. Preheat your oven to 350°F (177°C).
  13. Line large baking sheets with parchment paper or silicone baking mats.
  14. Scoop a heaping 1.5 Tablespoons (about 35-40g) of dough and roll it into a ball.
  15. Shape the dough balls to be taller than they are wide, almost like a cylinder or column, for thicker cookies.
  16. Arrange the dough balls 2-3 inches apart on the prepared baking sheets.
  17. Bake the cookies for 11-12 minutes, or until the edges appear set and the centers still look soft.
  18. If cookies are not spreading by minute 9, remove from the oven and lightly bang the baking sheet on the counter 2-3 times, then return to the oven to finish baking.
  19. Cool the baked cookies for 5 minutes on the baking sheet.
  20. Optionally, press a few more chocolate chips into the tops of the warm cookies for presentation.
  21. Transfer the cookies to a wire cooling rack to cool completely. The cookies will slightly deflate as they cool.

Notes

Always use room temperature butter and egg for the best dough consistency.
Chilling the dough is essential for preventing spread and enhancing flavor.
Don’t overmix the dough once the dry ingredients are added; mix until just combined.
Bake until edges are set but centers are still soft for a chewy cookie.
For even thicker cookies, make dough balls taller than they are wide.

Nutrition

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