Why You’ll Love This Recipe

Double Chocolate Cookies are the ultimate chocolate lover’s dream. The combination of cocoa powder and chocolate chips creates a deeply chocolatey flavor in every bite. These cookies are rich, soft, and chewy on the inside, with a slightly crisp exterior, making them irresistible. They’re quick and easy to make, requiring just a few simple ingredients you likely already have in your pantry. Whether you enjoy them with a glass of milk or on their own, these cookies are guaranteed to please.

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp vanilla extract
1 large egg
1 cup semi-sweet chocolate chips (or dark chocolate chips)
1/2 cup chopped chocolate (optional, for extra chunks)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Add the vanilla extract and egg to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in the chocolate chips and chopped chocolate (if using) until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set, but the centers are still slightly soft. The cookies will firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 18-20 cookies
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-22 minutes

Variations

Add Nuts: Stir in 1/2 cup of chopped walnuts or pecans for a nutty crunch.
Use Milk Chocolate: Swap the semi-sweet chocolate chips for milk chocolate chips for a sweeter taste.
Double Chocolate Chunks: Add extra chunks of chocolate in place of or alongside the chocolate chips for even more gooey goodness.
Mint Chocolate: Add a few drops of mint extract and use mint chocolate chips for a refreshing twist on the classic.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make these cookies gluten-free.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing: To freeze the cookie dough, roll it into balls and place them on a baking sheet. Freeze the dough balls for 2-3 hours, then transfer them to a freezer bag. When ready to bake, place them directly on the baking sheet and bake as directed, adding a few extra minutes to the cook time.
Reheating: To reheat cookies, place them in the microwave for 10-15 seconds or warm them in the oven at 350°F (175°C) for 3-5 minutes.

FAQs

1. Can I use chocolate chunks instead of chocolate chips?

Yes, you can use chopped chocolate or chocolate chunks for a more rustic texture and an extra gooey chocolate experience.

2. Can I use a different type of sugar?

You can experiment with different types of sugar, such as coconut sugar or maple sugar, but this may slightly change the texture and flavor of the cookies.

3. Why are my cookies flat?

Flat cookies can result from using too much butter, not chilling the dough, or overmixing the dough. Ensure you measure the ingredients accurately, and if needed, chill the dough for 30 minutes before baking.

4. How can I make these cookies more chewy?

For chewier cookies, you can add an extra egg yolk or reduce the baking time slightly to ensure the cookies remain soft in the center.

5. Can I make these cookies without cocoa powder?

If you don’t have cocoa powder, you can try making regular chocolate chip cookies, though they won’t have the same rich, double chocolate flavor.

6. How can I make these cookies vegan?

To make these cookies vegan, use a plant-based butter substitute, a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), and dairy-free chocolate chips.

7. Can I add different types of chocolate to these cookies?

Yes! Feel free to use dark chocolate, white chocolate chips, or even a mix of all three for a variety of flavors and textures.

8. Can I freeze the cookie dough?

Yes, cookie dough can be frozen for up to 3 months. Roll the dough into balls, freeze them, and bake them directly from the freezer.

9. Why are my cookies too soft in the middle?

If your cookies are too soft in the middle, they may need a bit more baking time. Keep an eye on the edges, which should be set, while the centers remain slightly soft.

10. Can I make these cookies without butter?

You can substitute the butter with margarine, coconut oil, or other fat alternatives, but this may affect the texture slightly.

Conclusion

Double Chocolate Cookies are a decadent treat that’s sure to satisfy any chocolate craving. With their perfect balance of rich cocoa flavor and gooey chocolate chips, these cookies are an irresistible combination of textures. Whether you’re baking for a special occasion or simply enjoying a sweet snack, this recipe is a guaranteed winner. With endless variations and easy storage options, these cookies are sure to become a staple in your baking routine.

Double Chocolate Cookies

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Double Chocolate Cookies are a rich and indulgent treat made with cocoa powder and chocolate chips, creating a perfect balance of textures with a crispy exterior and soft, chewy interior. These cookies are sure to satisfy every chocolate lover’s cravings.

Author: Laura
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-22 minutes
Yield: 18-20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Add egg and vanilla: Add the vanilla extract and egg to the butter mixture and beat until well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Add chocolate chips: Stir in the chocolate chips and chopped chocolate (if using) until evenly distributed throughout the dough.
Scoop and shape dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies: Bake for 10-12 minutes, or until the edges are set, but the centers are still slightly soft. The cookies will firm up as they cool.
Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

If the dough feels too soft to handle, chill it in the refrigerator for 15-30 minutes before baking.
For a softer texture, add an extra egg yolk to the dough.
If you prefer a sweeter cookie, consider increasing the sugar or using milk chocolate chips.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 13g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 1g
Cholesterol: 25mg