Double Chocolate Chip Cookies Recipe – Easy Baking Guide

Last Updated on 2 months by Neha Deshmukh

Double Chocolate Chip Cookies Recipe – Easy Baking Guide

Hey everyone! If you’re anything like me, a good chocolate chip cookie can really make your day. I remember the first time I tried to make these – it was a rainy afternoon, and I was craving something sweet and comforting. These double chocolate chip cookies were the answer, and they’ve been a family favorite ever since! They’re surprisingly easy to whip up, and the double dose of chocolate is just… chef’s kiss. Let’s get baking!

Why You’ll Love This Recipe

These aren’t just any chocolate chip cookies. We’re talking rich, fudgy, intensely chocolatey goodness. They’re soft, chewy, and packed with flavor. Plus, they’re perfect for any occasion – a cozy night in, a birthday party, or just because you deserve a treat. And honestly, who doesn’t? This recipe is straightforward and yields about 20-24 cookies, perfect for sharing (or not!).

Ingredients

Here’s what you’ll need to create these little bites of heaven:

• 10 tbsp Butter
• 0.5 cup Powdered Sugar (about 60g)
• 1 cup All-Purpose Flour (about 120g)
• 2 tbsp Unsweetened Cocoa Powder (about 10g)
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• 0.25-0.5 cup Chocolate Chips (about 30-60g)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Butter – Choosing the Right Kind

Using softened butter is key here. It should be soft enough to easily cream with the sugar, but not melted. I usually leave it out for about 30-60 minutes before baking. Unsalted butter is best, as it gives you more control over the overall saltiness. (About 113g)

Powdered Sugar – For a Tender Crumb

Powdered sugar (also known as icing sugar) creates a wonderfully tender crumb. Don’t substitute with granulated sugar – it won’t give you the same texture.

Cocoa Powder – Dutch-Processed vs. Natural

You can use either Dutch-processed or natural cocoa powder for this recipe. Dutch-processed cocoa has a smoother, less acidic flavor, while natural cocoa has a more intense, slightly bitter taste. I personally prefer Dutch-processed for these cookies, but feel free to experiment!

Chocolate Chips – Milk, Dark, or Semi-Sweet?

This is where you can really customize! I love using a mix of milk and dark chocolate chips for a complex flavor. Semi-sweet is also a great option. Use whatever you enjoy most!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a bowl, cream together the softened butter and powdered sugar until it’s light and fluffy. This usually takes a few minutes, and a hand mixer makes it much easier.
2. Next, stir in the vanilla extract. A good quality vanilla extract really elevates the flavor.
3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and baking powder. This ensures everything is evenly distributed.
4. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix – that can lead to tough cookies!
5. Now for the fun part! Fold in the chocolate chips. If you’re feeling extra decadent, this is where you’d add extra chocolate chips for those double chocolate chip cookies.
6. Wrap the dough and chill it in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.
7. Preheat your oven to 300°F (150°C).
8. Line a baking sheet with parchment paper or foil. This prevents sticking and makes cleanup a breeze.
9. Roll the dough into lime-sized balls (about 1 inch in diameter) and place them about 3 inches apart on the baking sheet.
10. If you want to get fancy, press an extra chocolate chip on top of each cookie for decoration.
11. Bake for 20 minutes, or until the edges are set and the centers are slightly soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overbake! Slightly underbaked cookies are softer and chewier.
• For perfectly round cookies, use a cookie scoop.
• If your butter is too cold, microwave it for a few seconds, but be careful not to melt it.
• Chilling the dough is crucial for preventing spreading. Don’t skip this step!

Variations

Want to switch things up? Here are a few ideas:

Vegan Double Chocolate Chip Cookies

Substitute the butter with a vegan butter alternative and ensure your chocolate chips are dairy-free. It works beautifully! My friend, Priya, swears by this version.

Gluten-Free Double Chocolate Chip Cookies

Use a gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour is a great option.

Adjusting the Spice Level (Optional – e.g., adding a pinch of cinnamon)

A pinch of cinnamon (about ¼ tsp) adds a lovely warmth to these cookies. My grandmother always added a touch of cardamom too!

Festival Adaptations (e.g., Christmas Cookie Decorating)

These cookies are perfect for decorating during the holidays! Use colored icing and sprinkles to create festive designs.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot coffee. They also pair well with a scoop of vanilla ice cream.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. They can also be frozen for up to 2 months.

FAQs

Let’s answer some common questions:

What type of butter works best for these cookies?

Unsalted butter is best, as it allows you to control the saltiness. Make sure it’s softened, not melted!

Can I make this dough ahead of time?

Yes! You can make the dough up to 2 days in advance and store it in the refrigerator.

How do I prevent my cookies from spreading too thin?

Chilling the dough is the most important step. Also, make sure your oven temperature is accurate.

What’s the best way to store these cookies to keep them fresh?

Store them in an airtight container at room temperature. Adding a slice of bread to the container can help keep them soft.

Can I freeze the cookie dough or baked cookies?

Yes! You can freeze the dough for up to 3 months. You can also freeze the baked cookies for up to 2 months.

Enjoy baking (and eating!) these delicious double chocolate chip cookies. I hope they bring a little sweetness to your day! Let me know in the comments how they turn out for you. Happy baking!