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Double Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 61 reviews

These Double Chocolate Chip Cookies are rich, fudgy, and packed with chocolate flavor. Made with a blend of cocoa powder and semi-sweet chocolate chips, these cookies boast a perfect balance of chewy and soft textures. Enhanced with a hint of espresso powder for depth and finished with an optional sprinkle of sea salt, they are a decadent treat ideal for chocolate lovers.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk + more as needed (no more than 1/4 cup total)

Dry Ingredients

  • 2 cups (240g) all-purpose flour
  • 1 cup natural unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon espresso powder, optional

Chocolate & Garnish

  • 2 cup semi-sweet chocolate chips, divided
  • Sea salt for garnish, optional

Instructions

  1. Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, white sugar, and brown sugar with an electric mixer on medium speed until the mixture becomes light and fluffy.
  2. Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugars, blending after each addition. Then add the vanilla extract, scrape the sides and bottom of the bowl, and mix until combined.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder if using.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients and mix until almost combined.
  5. Add Milk and Chocolate Chips: Stir in 2 tablespoons of milk and 1 1/2 cups of the semi-sweet chocolate chips. If the dough feels too thick to scoop, gradually add more milk, not exceeding 1/4 cup total, until the dough is thick but scoopable.
  6. Chill the Dough: Cover the bowl and refrigerate the dough for at least 3 hours or overnight to allow flavors to meld and dough to firm up.
  7. Prepare for Baking: Remove the dough from the fridge and let it soften at room temperature for 10-20 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  8. Scoop and Garnish: Using a spoon or cookie scoop, portion the dough into 2-3 tablespoon sized balls and place them about 3 inches apart on the prepared baking sheets. Press the remaining chocolate chips onto the tops of each ball and sprinkle with sea salt if desired.
  9. Bake: Bake the cookies for 12-15 minutes or until the edges are set but the centers remain slightly soft for a chewy texture.
  10. Cool: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your decadent double chocolate chip cookies!

Notes

  • For richer flavor, use high-quality unsweetened cocoa powder.
  • The espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
  • If you prefer crunchier cookies, bake a minute or two longer, checking closely to avoid overbaking.
  • Make sure the butter is softened but not melted to achieve the best texture.
  • Chilling the dough is important to develop flavor and prevent spreading during baking.
  • Sprinkling with sea salt enhances the chocolate flavor and adds a subtle contrast.

Keywords: double chocolate chip cookies, chocolate cookies, easy chocolate cookies, soft chocolate cookies, homemade cookies, chocolate chip cookies recipe

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