Double Chocolate Chip Cookies
User Reviews
5
Double Chocolate Chip Cookies
Description
These Double Chocolate Chip Cookies feature a blend of cocoa powder and two types of sugar to create a moist, chocolate-rich cookie. Creaming butter and sugars achieves a light, creamy base, while eggs and vanilla add moisture and aroma. The flour, baking soda, and salt balance the sweetness and provide structural support. Folding in semi-sweet or milk chocolate chips creates pockets of melted chocolate throughout the cookie.
The baking temperature and time develop a slightly crisp edge with a soft center, indicated by puffed cookies with indented sides. The option to press additional chocolate chunks on top before baking enhances chocolate intensity and visual appeal. Sea salt flakes offer a contrasting savory note that complements the chocolate flavor.
These cookies can be served as a dessert or snack and pair well with milk or coffee. Their rich chocolate profile satisfies those seeking a classic chocolate cookie with extra fudgy notes.
Using Dutch-processed cocoa powder, as suggested in the notes, darkens the color and rounds the flavor. A combination of Guittard milk chocolate chips and baking wafers is recommended for balanced sweetness and texture.
Ingredients
- 1 cup butter (softened)
- 1 cup brown sugar
- 1 cup sugar
- 2 large egg
- 1 teaspoon vanilla
- 2/3 cup baking cocoa powder unsweetened
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (semi-sweet or milk)
- sea salt optional, flakes
Instructions
- Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter, brown sugar, and sugar for 4 minutes, or until light and creamy.
- Add eggs and vanilla and mix for 1 minute longer. Scrape the sides of the bowl.
- Stir in cocoa powder, flour, baking soda, and salt. Fold in chocolate chips.
- Roll into balls and place on parchment lined baking sheet. Press more chocolate chunks in and around the cookie balls, if so desired. Bake for 9-11 minutes or until cookies begin to puff up and the sides begin to indent. Remove from oven and let sit for 5 minutes before removing from pan.
Notes
- For a deeper chocolate flavor and darker color, use Dutch-processed cocoa powder such as Callebaut Dutched Cocoa.
- Semi-sweet chocolate chips are standard, but milk chocolate chips can be used for a sweeter cookie.
- Pressing extra chocolate chunks on top before baking intensifies chocolate presence and improves appearance.
- Choose quality chocolate brands like Guittard, Ghirardelli, or Trader Joe’s for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 38mg | 13% |
| Sodium | 174mg | 7% |
| Potassium | 69mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 292IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
