Double Chocolate Chip Cookies
Double chocolate chip cookies are a delicious take on the classic chocolate chip cookie! The cocoa powder is blended into the dough which gives these cookies such a deep and intense chocolate flavour. These cookies also have chocolate chips in them which makes these cookies super gooey and full of chocolate. What’s not to love about these cookies!?
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 the chocolate chips in by hand with a silicone spatula. Place the cookie 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 the 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 and then bake. As they cookies are quite dark, it will be hard to tell when they are finished baking. If the edges have hardened, then they are most likely done. Remove from the oven and let cool on the baking tray until the cookies are hard enough to be transferred to a cooling rack to continue cooling 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 are aiming for:
- Milk Chocolate Chips/Chunks: These add a sweeter, creamier flavour to the cookies. If you prefer a sweeter and less intense chocolate taste, milk chocolate chips are a great choice. They contrast nicely with the richness of the cocoa powder in the cookie 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. If you are looking for cookies that do not have such an intense chocolate flavour to them, try my Oatmeal Chocolate Chip 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 then 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 the cookies at room temperature place them into an airtight container and separate the layers of cookies with either parchment paper or wax paper. They can stay fresh for about 3-5 days like this; however, they are so good that they won’t last!
To store the cookies in the refrigerator, store them in an airtight container to prevent them from drying out. While they do not need to go into the fridge, it can extend their shelf life as they can last up to 1 week here.
To store the cookies in the freezer, freeze the cookies in an airtight container or a freezer bag. They can be frozen for up to 3 months. Thaw them at room temperature.
Make sure to allow cookies to cool completely before storing them to avoid condensation build-up which can make them soggy.
Ingredients
Unsalted Butter: unsalted butter adds moisture and richness which gives the cookies a tender and chewy texture.
Granulated Sugar: granulated sugar adds sweetness to the cookies.
Brown Sugar: brown sugar adds moisture and a caramel flavour to the cookies.
Eggs: eggs bind the ingredients together which adds structure to the cookies.
Vanilla Extract: vanilla extract enhances the flavour of the cookies with a warm flavour.
All-Purpose/Plain Flour: all-purpose flour gives structure to the cookies so that they hold together while baking.
Cocoa Powder: cocoa powder gives the extra chocolate flavour to these chocolate flavour along with the dark chocolate colour.
Baking Soda: baking soda is the leavening agent that lets the cookies rise slightly.
Salt: salt enhances the flavours of the other ingredients.
Whole Milk: whole milk is used for moisture and to give the soft chewy taste of the cookies.
Chocolate Chips: chocolate chips add burst of chocolatey goodness throughout the cookies just like in my Chocolate Chip Muffins!
Chocolate Chunks: I love putting chocolate chunks on top of the cookies before baking. Press them into the cookie tops right before baking, and you will have the most delicious cookies ever! I also press chocolate chunks into my Banana Muffins.
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.