Double Chocolate Chip Cookies
Double chocolate chip cookies are a rich and indulgent treat that takes the classic chocolate chip cookie to the next level. With cocoa powder blended into the dough, these cookies offer a deep, intense chocolate flavour, while the addition of both chocolate chips and chocolate chunks ensures every bite is loaded with gooey, melty chocolate goodness. The combination of brown and granulated sugars adds the perfect balance of sweetness and chewiness, while butter and eggs create a tender, moist texture. Whether you enjoy them fresh from the oven or slightly chilled, double chocolate chip cookies are a decadent, chocolate-lover’s dream.
In this blog post, you will learn how to make double chocolate chip cookies.
How to Make Double Chocolate Chip Cookies
In a large bowl, melt your butter and mix into it your granulated and brown sugar. Add the eggs and vanilla extract and beat together. In a separate bowl, whisk the all-purpose/plain flour with cocoa powder, salt, and baking soda. Slowly, pour the dry ingredients into the wet and beat with your hand mixer. The batter will be very thick. Next, pour in the milk and beat that into the cookie dough. Mix in the chocolate chips by hand. Place the cookies dough into the fridge and let chill for at least 3 hours.
Once the dough has chilled, use a spoon or cookie scoop and place cookie dough onto a lined baking sheet. Make the cookies taller than they are wide. Press into the tops of the cookie dough pieces of the chocolate chunks that bake. As they cookies are quite dark, it will be hard to tell when they are finished. If the edges have hardened, then they are most likely done. Remove from the oven and let cool on a cooling rack before serving.
Should I Use Milk or Dark Chocolate Chips/Chunks?
Whether you use milk or dark chocolate chips/chunks in your double chocolate chip cookies depends on the flavour and sweetness you’re aiming for:
- Milk Chocolate Chips/Chunks: These add a sweeter, creamier flavour to the cookies. If you prefer a sweeter and less intense chocolate experience, milk chocolate is a great choice. It contrasts nicely with the richness of the cocoa in the dough.
- Dark Chocolate Chips/Chunks: Dark chocolate brings a more intense, slightly bitter flavour that enhances the richness of the cookies. If you love deep, bold chocolate notes and want to cut through some of the sweetness, dark chocolate is ideal.
For a balanced flavour, you could even use a mix of both milk and dark chocolate to get the best of both worlds! However, I do prefer dark chocolate chips/chunks in my cookies.
How to Tell if My Cookies are Finished Baking?
Because these cookies use cocoa powder it can be hard to tell when they are finished in the oven. The best way to make sure that they bake properly is to bake them for the recommended time (11-12 minutes) and check the edges to see if they have hardened. If the edges have hardened, then they are most likely done and can be taken out of the oven to let cool. If the edges are not hardened, then leave the cookies in for a little bit longer until they do harden. Make sure to keep a close eye on them if they are staying in the oven for a little bit longer as they can burn easily.
How Long Can I Store My Cookies For?
To store cookies and keep them fresh, follow these tips:
- Room Temperature: Place cookies in an airtight container, separating layers with parchment or wax paper. They can last for about 3-5 days this way.
- Refrigeration: While not necessary for most cookies, refrigeration can extend their shelf life. Store in an airtight container to prevent them from drying out. They should last up to a week.
- Freezing: For longer storage, freeze cookies in an airtight container or freezer bag. You can freeze baked cookies for up to 3 months. Thaw at room temperature when ready to enjoy.
Make sure to allow cookies to cool completely before storing to avoid condensation, which can make them soggy.
Ingredients
Butter: butter provides richness and moisture, giving the cookies a tender and chewy texture while enhancing the overall flavour.
Granulated Sugar: granulated sugar adds sweetness and contributes to the cookie’s crispness around the edges.
Brown Sugar: brown sugar adds moisture and a hint of caramel flavour, making the cookies soft and chewy.
Eggs: eggs bind the ingredients together, adding structure and richness, while helping to create a soft, chewy interior.
Vanilla Extract: vanilla extract enhances the overall sweetness and adds a warm, aromatic flavour to balance the chocolate.
All Purpose/Plain Flour: all-purpose/plain flour provides structure to the cookies, ensuring they hold together during baking.
Cocoa Powder: cocoa powder infuses the dough with deep, rich chocolate flavour, making the cookies “double” chocolate.
Baking Soda: baking soda acts as a leavening agent, helping the cookies rise and become slightly puffy while maintaining a soft, chewy texture.
Salt: salt enhances the flavour of the other ingredients, balancing the sweetness and intensifying the chocolate flavour.
Whole Milk: whole milk adds moisture to the dough and helps create a softer texture.
Chocolate Chips: chocolate chips add bursts of melty, semi-sweet chocolate throughout the cookies, making each bite more decadent.
Chocolate Chunks: chocolate chunks are larger pieces of chocolate that provide extra richness and create gooey pockets of chocolate in the finished cookies.
Tips
- Adding the chocolate chunks to the tops of the cookies really make them stand out and makes them taste amazing.
Double Chocolate Chip Cookies
Ingredients
- 3/4 c. 180g butter, unsalted
- 3/4 c. sugar granulated
- 3/4 c. brown sugar
- 2 eggs medium
- 1 1/2 tsp. vanilla extract
- 1 1/2 c. all-purpose/plain flour
- 1 c. cocoa powder
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/2 tbsp. whole milk
- 2/3 c. chocolate chips
- 1/2 c. chocolate chunks
Instructions
- In a large bowl, add your melted butter, brown and granulated sugar, 2 eggs, and vanilla. With your hand mixer, beat on medium for 3 minutes scraping down the sides of the bowl as needed with your silicone spatula.
- In a medium bowl, whisk your all-purpose/plain flour, cocoa powder, baking soda, and salt together.
- Slowly pour your dry ingredients into your wet ingredients mixing together with the hand mixer. The batter will be very thick.
- Pour in your milk and beat a little longer until incorporated into the batter.
- Next, add the chocolate chips and mix in by hand.
- Place your batter into the fridge and let chill for 3 hours.
- Preheat your oven to 350℉/180℃/Gas Mark 4.
- Line your cookie sheet with parchment paper. Remove your batter from the fridge and using a spoon or cookie scoop, scoop the batter and place onto the cookie sheet. Make sure that the cookies are taller than they are wide. This will ensure a nice thick cookie that is evenly baked.
- Take your chocolate chunks and press a few into the tops of the cookies.
- Place the cookies into the oven for 11-12 minutes. Because the cookies are so dark it will be hard to tell if the centres are baked, but if the edges are hardening then they will be baked properly.
- Remove from the oven and let cool for 10 minutes before trying to transfer to a cooling rack as they will be quite soft in the middle.