Double Chocolate Chip Cookies

FULL of chocolate goodness in every bite. These double chocolate chip cookies are rich, chewy, and decadent with crispy edges and thick and fudgy centers. They feel like they came straight from a bakery but are made entirely from scratch!

double chocolate chip cookie ingredients

These cookies feature a lot of the same ingredients that you would find in a classic chocolate chip cookie, but with the addition of cocoa powder for that double chocolate action! To make these cookies, you'll need:

• Flour
• Cocoa powder - make sure to use unsweetened / natural cocoa powder. Dutch processed cocoa is less acidic and can cause the cookies to under spread.
• Baking soda
• Salt - Whenever you make an indulgent dessert, salt is SO important to help balance out the sweetness.
• Butter - I use unsalted butter, but if you only keep salted on hand, you can use it but just leave out the salt in the recipe.
• Sugars - Both brown and granulated sugar are used to create a cookie that spreads perfectly and produces those classic crispy edges and chewy centers.
• Eggs
• Vanilla
• Chocolate chips - I personally like to use semi sweet for the perfect balance of sweetness, but you can technically use any variety of chocolate you like.

best baking sheet for cookies

This may not seem very important, but it can make all the difference in your cookie baking! When choosing a baking sheet, try to use a light colored, heavy duty aluminum baking pan. It heats evenly and yields cookies with the perfect thickness and texture.

Avoid darker colored / thin metal pans as these can burn the cookie bottoms before the rest of the dough has a chance to bake through. Also try to avoid overly heavy pans like glass or ceramic - these take too long to heat and can dry out the cookies before they have a chance to spread.

cookie baking tips

1. Measuring flour - I always recommend using a food scale to measure your flour if possible to ensure you have the exact right amount every time. But if you prefer to use cups, never scoop the measuring cup directly into the bag of flour or you could pack in more weight! Use a spoon to lightly fluff the flour then use the spoon to scoop the flour into your measuring cup so it's not too densely packed.
2. Room temperature ingredients - It's important to use room temperature ingredients to ensure the cookie dough mixes together smoothly and to ensure the cookies spread properly. Cold ingredients will cause the cookies to under spread and can create an uneven texture. Overly warm ingredients can also be a problem - if the butter is too soft to the point that it doesn't hold its shape when you drop it, the cookies can overspread and bake up greasy.
3. Chocolate chips vs chunks - You can use chocolate chips, chunks, or a chopped up chocolate bar for this recipe, but it will affect how the cookies spread. Chopped chocolate chunks melt into gooier puddles that don't hold their shape, which causes the cookies to spread more. Chocolate chips hold their shape more when exposed to heat and will provide more "body" and thickness to the cookies, so the cookies will spread less. Neither option is bad - it just depends on what you're craving!
4. Mixing - When creaming together butter and sugars, make sure they're well combined, light, and fluffy. This helps the cookies rise a little and creates a more tender bite. After you add the flour, be careful not to overmix the cookie dough. It's unnecessary added work and it can make the cookies tough.
5. Baking - These cookies won't brown a whole lot in the oven (since they're already a rich chocolate color anyways!) So to tell when the cookies are fully baked, they should be spread out, slightly puffed, and the surface should no longer appear wet.
6. Cooling - The residual heat from the pan will partially continue to cook the cookies and allow them to firm up enough to be able to transfer. Cool the cookies for about 5 minutes on the tray then move onto a wire rack to finish cooling. Don't cool the cookies on the baking sheet for too long or they can overbake and the bottoms can steam.

how to store chocolate cookies

After the cookies have cooled completely to room temperature, transfer them to a plastic bag or airtight container. The less air the cookies are exposed to, the longer they're stay soft! Seal well and keep at room temperature for 1-2 weeks.

how to freeze chocolate cookie dough

To freeze the cookie dough for baking later, start by scooping portions of the dough onto a parchment lined tray - it's OK if they're close to each other, just don't let them touch. Pop the tray into the freezer for about 1 hour or until the dough is frozen solid.

Take the dough balls off the baking sheet and transfer them to a large freezer bag in a single layer. Push out as much air as you can and seal before returning the bag to the freezer. They will keep for about 2-3 months in the freezer.

When you want to bake the frozen cookie dough, preheat your oven to a slightly lower heat (325F). Take out however many portions you'd like to bake off and arrange them on a parchment lined baking sheet 3 inches apart - no need to thaw beforehand. Bake for 12-14 minutes.

check out these other recipes!

• Double Chocolate Chip Muffins
• Chocolate Pudding Pie
• Chocolate Chip Cookie Bars
• Chocolate Chip Cookie Brownies
• Chocolate Fudge Cake
• Giant Chocolate Chip Cookie Cake

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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Enjoy!

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