Double Chocolate Chip Cookies
A soft and chewy cookie with crispy edges and double the chocolate! Could anything get any better? These Double Chocolate Chip Cookies are simple to make and easy to devour. After one bite, one cookie just won't be enough!
Chocolate on top of Chocolate
With Valentine’s Day on the way, one of the biggest items that you see is CHOCOLATE. This season wouldn’t be the same without it in my opinion. I used to hate chocolate as a kid. It was not until I got older that I realized that chocolate is one of my favorite things!
From cakes to candies to pies, chocolate will always be a staple ingredient. The only thing that could make a dessert better is double the chocolate! If you’re a chocolate lover like me then my Double Chocolate Chip Cookies will become your best friend. One cookie just won’t be enough!
The Reason Why We Love Cookies
Cookies are one of my favorite desserts to make. They are simple to make and can easily be made ahead of time. They are great to eat and even better gifts. Imagine having holidays and events without cookies. It just wouldn’t seem right.
The Double Chocolate Chip Cookie was obviously made for chocolate lovers. It combines the traditional chocolate chips with the addition of cocoa powder to the dry ingredients. When the chocolate chips melt into the dough, the cookies become heavenly.
The good thing about this recipe is that you only need a small amount of cocoa powder. Cookies are cheap to make. Most of the time we already have most of the ingredients in our pantries. It's all about getting the correct measurements of each item.
Double Chocolate Chip Cookie Ingredients
The ingredients are pretty simple in this recipe; but, let’s still walk through them to understand them. Again, most of the ingredients are probably in your pantry and refrigerator.
Salted Butter: I think everything is better with salted butter. The added flavor is not going to hurt the cookies at all. But, unsalted butter will work as well.
Granulated Sugar: Simple white sugar is gonna add half of the amount of sweetness to the cookies. I used equal parts white sugar and brown sugar.
Light Brown Sugar: The light brown adds sweetness to the cookies as well. But, that additional molasses flavor makes the cookies even better. Plus, the cookies get their color from the brown sugar and cocoa powder.
Eggs: I only used one egg in this recipe. I did not want the dough to be soggy. Make sure that the egg and the rest of the ingredients are at room temperature.
Pure Vanilla Extract: You really only need a teaspoon or so of vanilla extract. But, I always use a tablespoon. The extra flavor will not hurt at all.
All-Purpose Flour: The flour acts as a binder as well. After adding the flour, the dough will form and become slightly crumbly.
Cocoa Powder: The cocoa powder is what makes the Double Chocolate Chip Cookies extra chocolatey. You only need ¼ of a cup.
Baking Soda & Baking Powder: These two ingredients act as leaveners for the cookies. Without them, the cookies would not expand.
Kosher Salt: You only need a little bit of kosher salt. You will not be able to taste it at all. Regular table salt will work as well. I have also noticed that putting a little salt on top of cookies at the end after baking makes them even better!
Semi-Sweet or Milk Chocolate Chips: The choice is yours when it comes to chocolate chips. Semi-Sweet Chocolate chips are typically used in almost every chocolate chip cookie recipe. I like the slight bitterness that they add to the cookies.
How to make Double Chocolate Chip Cookies
Now that we have gotten the ingredients out of the way, we get into actually making them. These cookies came out better than I expected. Finally getting the right amount of each ingredient made all of the trials worth it.
The full written recipe is below, but here’s an overview.
Step 1: Get the oven ready. Preheat the oven to 350 degrees. Whenever you bake, always preheat the oven first.
Step 2: Cream the Butter & Sugars. In a large bowl, add the softened butter, granulated sugar, and brown sugar. With a hand or stand mixer and paddle attachment, cream the butter and sugars until fully combined and fluffy.
Step 3: Add the Liquid Ingredients. Add the egg and pure vanilla extract to the creamed butter and sugar. Mix on medium speed until fully combined.
Step 4: Sift the Dry Ingredients. In another bowl, sift the flour, cocoa powder, baking soda, baking powder, and kosher salt.
Step 5: Combine Wet & Dry Ingredients. Slowly add the dry ingredients to the wet ingredients. Mix on medium speed just until the batter comes together. Make sure to scrape the sides of the bowl during mixing.
Step 6: Fold in the Chocolate Chips. Add the chocolate chips and fold them into the batter, or mix on low.
Step 7: Chill the Dough. Once the dough is finished. Cover the bowl tightly with plastic wrap. Allow the dough to rest in the refrigerator for 15 - 20 minutes.
Step 8: Scoop the Dough. Line a sheet pan with parchment paper. Begin scooping the cookie dough into 1½ tbsp sized portions. Roll the portions into little balls. Place the dough balls on the lined sheet pan about 2 inches away from each other. Slightly press the tops of the cookies.
Step 9: Bake the Cookies. Put the dough balls in the oven for 11 - 14 minutes. Rotate the sheet pan after about 6 to 7 minutes. This will aid in the cookies being evenly baked.
Step 10: Cool & Enjoy! Remove the cookies from the oven. Allow them to rest for 5 - 10 minutes. Serve and enjoy!
Can I make these cookies Ahead of Time?
Yes, you definitely can! The good thing about these cookies is that you can make the dough ahead of time. You can keep the dough cool or scoop and freeze the dough balls.
You can also bake the cookies ahead of time! When they are fully cooled, keep them in an airtight container or bag. They will stay fresh for up to 4 days.
I’d love to hear your feedback about these EASY Double Chocolate Chip Cookies! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!
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