Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are a chocolate lover’s dream. Made with both cocoa powder and semi-sweet chocolate chips, they’re soft, chewy, and irresistibly decadent. With a slight crunch on the edges and a gooey center, these cookies are perfect for any occasion—whether you’re baking for a party, or simply indulging in a sweet treat.
Ingredients
Dry ingredients:
Wet ingredients:
Add-ins:
Instructions
- ingredients, using a sifter or mesh strainer, Stir the mixture using a wooden spatula.
- Fold in the semi-sweet chocolate chips and any additional chocolate chips of your choice. The dough will be thick and slightly sticky.
- Place the dough in the fridge for 2 to 4 hours
- Using a cookie scoop or a tablespoon, scoop out the cookie dough, roll the dough between your palms to form round balls.
- Place each round of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes. The cookies should look slightly soft in the center but set around the edges. They will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Nutrition Facts
Servings 38
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 6g30%
- Cholesterol 35mg12%
- Sodium 75mg4%
- Total Carbohydrate 29g10%
- Dietary Fiber 2g8%
- Sugars 18g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tips:
Chill the dough for at least 2 hours to prevent the cookies from spreading too much while baking. If you're in a hurry, 30 minutes in the fridge will help, but the longer the dough rests, the better the cookies will turn out.
For extra gooeyness, press a few additional chocolate chips onto the tops of the cookies before baking.
If you prefer a firmer cookie, bake for 1-2 minutes longer, but be careful not to overbake.
Store in an airtight container at room temperature for up to a week. To prevent the cookies from drying out, add a piece of toast to the container. The toast will absorb moisture and keep your cookies soft and fresh. or freeze for longer storage. Just be sure to place parchment paper between layers of cookies to keep them from sticking together.
Enjoy your chewy, rich, and chocolate-packed cookies!
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Frequently Asked Questions
Chilling the dough helps to prevent the cookies from spreading too much while baking. It also allows the flavors to meld and creates a thicker, chewier cookie.
Yes! Feel free to use any type of chocolate chips you prefer. Milk chocolate will give the cookies a sweeter taste, while dark chocolate will add a more intense flavor.
Store your cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. Just be sure to place parchment paper between layers of cookies to keep them from sticking together.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you use is suitable for baking.
