These double chocolate chip cookies are the ideal blend of rich chocolate, chewy texture, and never too fluffy. The best part? No need for chilling!
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Double chocolate chip cookies are simply irresistible. Their rich cocoa-infused dough, paired with melty chocolate chips, creates a captivating taste. The bittersweet cocoa intertwines beautifully with the sweet, creamy allure of the chocolate chips. Each bite offers a deep, complex cocoa flavor complemented by gooey, melted pockets of chocolate in a soft, buttery cookie.
Baking these cookies isn’t just making a treat; it’s crafting an experience filled with comfort, nostalgia, and the sheer joy of savoring a homemade delight. These cookies offer more than just a taste; they’re an opportunity to create moments of joy and deliciousness for everyone to enjoy.
Here’s a breakdown of the key ingredients for the perfect double chocolate cookies:
- Unsalted Butter: I typically use unsalted butter as the recipe includes added salt. If you opt for salted butter, consider reducing the added salt by half.
- Sugar: Creamed granulated sugar and butter provide an evenly sweet and perfectly chewy cookie.
- Vanilla: That elusive something you might not pinpoint, but its absence would surely be missed!
- Eggs: Room-temperature large eggs help maintain the desired cookie texture. Smaller or larger eggs might result in thinner or cakier cookies.
- Flour: All-purpose flour is the usual choice, but whole wheat flour (part or whole) works well. For a gluten-free option, go for gluten-free oat flour.
- Baking Soda: Provides the ideal chewiness without making the cookies too firm or too fluffy.
- Cocoa Powder: Offers the rich, dark chocolate flavor you’re looking for.
- Salt: Although noticeable, it balances the sweetness and contributes to the cookie’s perfection.
- Chocolate Chips: You have the freedom to use any kind you prefer!
Here are some top-notch tips to create the perfect double chocolate cookies:
- Avoid Overbaking: The key with these cookies, and most others, is to avoid overbaking. It’s better to take them out of the oven when the centers are slightly glossy rather than overdoing it. Find the best baking time for your cookie size.
- Watch the Cookie Finish: If you take them out slightly underdone, they’ll continue to set as they sit on the still-hot pan. This results in fudgy, sunk-down cookies. Overbaking will keep them puffed and possibly dry.
- Butter Temperature: Don’t use overly warm butter, as it might make the dough sticky, leading to the temptation to add more flour, resulting in a dry and puffy cookie. If the dough is too sticky, chill it in the fridge for 30-60 minutes.
- Flour Technique: Too much flour can make the cookie thick and dry. Fluff the flour before measuring. If you don’t have a kitchen scale, spoon the flour into the measuring cup instead of scooping directly, which might lead to overpacked flour.
More cookies you’ll love!
Double Chocolate Chip Cookies
These double chocolate chip cookies are the ideal blend of rich chocolate, chewy texture, and never too fluffy. The best part? No need for chilling!
PREP TIME: 15minutes mins
COOK TIME: 10minutes mins
TOTAL TIME: 25minutes mins
SERVINGS: 24
Ingredients
- 1 cup of unsalted butter (at room temperature)
- 2 cups of granulated sugar (equivalent to 400g)
- 2 teaspoons of vanilla
- 2 large eggs (at room temperature)
- 2 and 1/4 cups of flour (equivalent to 293g) (you could reduce it to 2 cups for a thinner cookie)
- 3/4 cup of unsweetened cocoa powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 cups of chocolate chips
Instructions
- Preheat the oven to 350°F and line three baking sheets with parchment paper if you prefer.
- Using an electric mixer, blend together the butter and sugar until smooth, usually about 3-4 minutes. Add the vanilla and eggs, beating until well combined.
- Add the flour, cocoa, baking soda, and salt, mixing until a dough forms. It should hold together easily without being too sticky. Stir in the chocolate chips.
- Shape the dough into balls around 1-2 inches in size, and arrange them about 2 inches apart on the prepared baking sheets.
- You can make larger cookies, but they’ll require more space on the pan and a slightly longer baking time.
- Bake for 8 minutes until the centers are just slightly glossy—they’ll set as they cool.
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