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+ servings

Double Chocolate Chip Cookies

Crisp edges, thick, soft and chewy centers, and plenty of chocolate chips make these the best double chocolate chip cookies ever!
Course Cookies, Dessert
Cuisine American
Keyword chewy, double chocolate chip cookies, easy, soft
Prep Time 15 minutes
Cook Time 9 minutes
Chilling Time 2 hours
Total Time 2 hours 24 minutes
Servings 4 dozen cookies (approximately)
Calories 123kcal
Author Blair Lonergan

Ingredients

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

Serving: 1cookie | Calories: 123kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 85mg | Potassium: 69mg | Fiber: 1g | Sugar: 9g | Vitamin A: 131IU | Calcium: 11mg | Iron: 1mg