Double Chocolate Chip Cookies
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
2 hrs
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Total Time
2 hrs 24 mins
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Servings
4 dozen cookies (approximately)
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Calories
123 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Double Chocolate Chip Cookies
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Crisp edges, thick, soft and chewy centers, and plenty of chocolate chips make these the best double chocolate chip cookies ever!
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Ingredients
- 1 cup (2 sticks) salted butter, softened at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 11.5 ounce package chocolate chips (about 1 ¾ cups)
Instructions
- Using an electric mixer, cream together butter, granulated sugar, brown sugar, eggs and vanilla on medium speed until light and fluffy.
- In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
- With the mixer on low, gradually add the dry ingredients to the butter mixture. Beat until well blended, stopping to scrape the sides and bottom of the bowl as necessary to make sure that everything is evenly incorporated.
- Stir in chocolate chips. Cover dough and chill for at least 2 hours.
- Preheat oven to 350° F. Line baking sheets with parchment paper or silicone mats.
- If the dough is too firm to scoop after chilling, allow the bowl to sit on the counter at room temperature for 10-15 minutes so that it softens slightly. Drop the dough by rounded tablespoons two-inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or just until the edges are set. The centers will still be soft.
- Cool on the baking sheets for about 3-5 minutes, then transfer to wire racks to cool completely.
Notes
- For big chunks of chocolate in every bite, my friend Jackie uses Hershey's Mini Kisses instead of regular chocolate chips.
- Make sure that the butter and egg are at room temperature so that they mix together smoothly.
- Chill the dough before baking to avoid spreading and to keep the cookies thick, soft and chewy.
- Reserve some of the chocolate chips for topping your cookies before baking. This adds a nice touch when you can see some chocolate chips on top!
- The key to maintaining those decadent, soft, centers in your double chocolate chip cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and under-baked, but the cookies will continue to firm up as they cool.
- For an ultra-chewy texture, add an extra egg yolk to the dough. You can also swap out half of the all-purpose flour for bread flour, which has a higher protein content and therefore creates a chewier bite.
- If you prefer a crispy double chocolate chip cookie, replace the brown sugar with extra granulated sugar and bake the cookies for a few more minutes.
- If using unsalted butter, increase the salt in the recipe to 1 teaspoon.
- Semi-sweet chocolate chips are the classic addition to chocolate chip cookies; however, you can substitute with any chocolate chips that you like. My kids prefer milk chocolate chips, while dark chocolate chips, white chocolate chips, chocolate chunks, or coarsely-chopped chocolate bars are all great options as well.
- Add nuts to the dough. Chopped walnuts or pecans are both delicious in these cookies!
Nutrition Information
Show Details
Serving
1cookie
Calories
123kcal
(6%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
85mg
(4%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
131IU
(3%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4dozen cookies (approximately)
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 123kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 85mg | 4% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 131IU | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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