These Double Chocolate Chip Cookies are a chocolate lover’s dream come true. They have a rich, moist, brownie-like bite and a slightly chewy finish. Move over plain old chocolate chip cookies! You don’t stand a chance against these.
Decadent Double Chocolate Chip Cookies
Indulge in these decadent double chocolate chip cookies made from scratch. They will satisfy your sweet tooth craving with a soft, chewy center and crispy edges. They are one of our favorite cookies, and I have to give a good portion away to friends every time I bake them, or I will continue to eat them like a starving maniac. Beware, they are highly addicting.
Do you live with a bunch of cookie monsters? Well, doesn’t everyone? My family loves it when I make a fresh batch of warm cookies. It is such a treat for the kids when they are doing their homework or for hubby when he gets home from work. These cookies, Iced Lemon Cookies, Maraschino Cherry Almond Chocolate Cookies, Lemon Gooey Butter Cookies, and Apple Cookies are just a few of our favorites. But please check out dozens of my cookie recipes using the search bar on my homepage.
Ingredient for Double Chocolate Chip Cookies
How to make Double Chocolate Chip Cookies
First, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Then, using a stand mixer with the paddle attachment or a hand mixer, cream the butter with both sugars until light and fluffy. Now add the eggs and the vanilla and mix just until incorporated, scraping down the sides of the bowl when needed.
Then, mix the dry ingredients into the butter mixture in several increments until combined. Remove from the mixer, and using a spoon, stir in the chocolate chips and, if desired, nuts. Drop rounded dough balls onto a baking sheet covered with parchment paper or silicone mats. Then bake for 8-9 minutes or until set. Let them cool for 5 minutes before transferring to a wire rack to cool.
Recipe Tips
- Use good quality unsweetened cocoa and chips. My preferred brand is Ghirardelli, but there are other excellent brands.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- Feel free to add chopped nuts to this recipe. Roasted pecans, walnuts, roasted peanuts, roasted cashews, and roasted macadamia nuts all taste great in these cookies.
- Cover the baking sheet with parchment paper. It helps the cookies bake more evenly, reduces undesirable spreading, and prevents sticking.
- Whip the butter and both sugars until light and fluffy. Using a mixer or stand mixer, this should take about two minutes on medium.
- Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much, chill the dough for several hours. If they do not spread enough, gently press them down with the backside of a spatula.
- I use my 1 1/2 tablespoon cookie scoop for most of my cookies. It seems to be a perfect size.
- Store completely cooled cookies in an airtight container for up to 4 days or freeze them for up to 2 months.
Flavor variations for Double Chocolate Chip Cookies
Add 1/2 cup of one or two of these ingredients for a delicious change of taste!
- Nuts – chopped walnuts, peanuts, pecans, or macadamia nuts.
- Dried fruit – cherries, cranberries, or raisins.
- Baking chips – peanut butter chips, white chocolate chips, or butterscotch chips
- Miscellaneous – crispy cooked bacon (must refrigerate), shredded coconut, rolled oats, toffee bits, potato chips, or pretzels.
More chocolate recipes you will love!
Double Chocolate Chip Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 3/4 cup Dutch process cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
- In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Using a stand mixer with the paddle attachment or a hand mixer cream the butter with sugar and brown sugar until light and fluffy. Add the eggs and the vanilla and mix until incorporated, scraping down the sides of the bowl as needed.
- Turn the mixer to low. Add the flour mixture to the butter mixture in several increments mixing just until combined. Remove from the mixer, and using a spoon stir in the chocolate chips and, if desired nuts.
- Drop by rounded tablespoons onto the prepared baking sheet. Bake for 8-9 minutes or until set. After 5 minutes, remove to cookie cooling racks.
Notes
- Use good quality unsweetened cocoa and chips. My preferred brand is Ghirardelli, but there are other excellent brands as well.
- Always preheat the oven and load the cookies on the middle rack in the center of the oven.
- Feel free to add chopped nuts to this recipe. Roasted pecans, walnuts, roasted peanuts, roasted cashews, and roasted macadamia nuts all taste great in these cookies.
- Cover the baking sheets with parchment paper or silicone mats.
- Whip the butter and both sugars until light and fluffy. This should take about two minutes on medium using a mixer or stand mixer.
- Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much, refrigerate the dough for several hours. If they do not spread enough gently press them down with the backside of a spatula.
- I use my 1 1/2 tablespoon cookie scoop for most of my cookies. It seems to be the perfect size.
- Store completely cooled cookies in an airtight container for up to 4 days or freeze them for up to 2 months.
Nutrition
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May S
Yummm…I love these double chocolate chip cookies! They are so yummy with my morning coffee. I will make these again soon for my grandkids.
Beth Pierce
I love them with my morning coffee too!
Leah
Thanks to you I found my valentines day recipe! They are so incredibly yummy I will be baking them again for the holiday. Happy early Valentines day, Beth.
Beth Pierce
Right back at ya, Leah!
Tabitha
These double chocolate cookies are the best. Of course I am a chocoholic! I used ghirardelli cocoa and chips, just like you suggested! They were scrumptious!
Suzanna
The best! Made them for my boyfriend and he devoured them. How do men do that? I eat five and gain a pound. Men eat twenty-five and gain nothing. Not fair!
Beth Pierce
I agree Suzanna!