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Double Chocolate Chip Cookie Recipe! Chewy, chocolatey over-the-top cookies have crisp edges but soft middles. They are loaded with chunks of chocolate and mini chocolate chips. This treat is the ultimate chocolate fix! Bet you probably can’t eat just one!
The Ultimate Double Chocolate Chip Cookies!
Almost every weekend, I do some baking for the week ahead. It’s a fun activity to do with the kids (and a great way to teach them about measuring, fractions and all kinds of other sneaky math! Download my free Menu Planner and Grocery List Printable Set to plan out your meals and snacks, even the kids lunches!)
I also love having a few goodies in the house to appease my sweet tooth like these Peanut Butter Pretzel Bites or Chewy Chocolate Chip Cookie Bars always a big hit!
Double Chocolate Chip Cookies Shopping List
- Butter and Eggs – use real butter, never imitation! The flavor of real butter always adds the best richness!
- Light Brown Sugar – using brown sugar instead of white sugar will keep the cookies soft and chewy.
- Vanilla Extract – vanilla enhances the flavor in baking, use real vanilla not imitation.
- All-Purpose Flour, Baking Soda and Salt – from the pantry.
- Semi-Sweet Chocolate Chunks, Mini Semi-Sweet Chocolate Chips and Unsweetened Cocoa Powder – for that over-the-top chocolatey goodness!
You Might Also Need:
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- Stand Mixer
- Measuring Cups and Spoons
- Spoonula
Cookie Scoop- Baking Sheet and parchment paper or silicone mat
- Cooling Rack
For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.
Double Chocolate Chip Cookies
What is the best chocolate for chocolate chip cookies?
Great question! Ghirardelli is my first choice, it’s just so rich and chocolatey!!
What makes a cookie chewy?
Actually several things, it depends on the butter, sugar, baking time and temperature. Sealing in moisture will keep the cookies more moist and chewy.
Tips for Making Scrumptious Cookies
- Use real butter.
- Always cream the butter and sugar together first.
- Be sure to measure your flour correctly.
- Fold in chocolate chips or other mix-ins by hand.
- Line the baking sheet with parchment paper or use a silicone pad.
- Space out the cookies on the baking sheet.
- Set a timer.
How To Make Double Chocolate Chip Cookies
- Preheat the oven to 375-degrees F.
- Cream the butter and sugar together.
- Add the eggs and vanilla extract.
- In a large mixing bowl, combine the dry ingredients. Whisk gently to combine.
- Add the flour mixture to the bowl a little at a time.
- Stir in the chocolate chunks and mini chips.
- Line a cookie sheet with parchment paper or silicone mat.
- Use a cookie scoop to drop the dough onto the baking sheet.
- Bake for 10-12 minutes.
- Let rest 5 minutes on the tray, then move to a cooling rack.
These chocolate chocolate chip cookies are based on a recipe from I Heart Eating. I’ve made these about a dozen times now and have adjusted the recipe slightly. Enjoy!
>> PIN FOR LATER <<
Mix up the cookies with these variations
Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Making our Double Chocolate Chip Cookies recipe as we have tested it will yield the best results. If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).
- Swap out 1 cup of the semi-sweet chocolate chunks for peanut butter, white chocolate or butterscotch chips.
- For nuttiness and crunch, use 1 cup of chopped nuts in place of the mini semi-sweet chocolate chips.
Our Favorite Cookie Recipes:
We love our cookies on the blog and have so many to choose from! Love a Heath Bar? Make Heath Pieces Cookies! Or are M&M’s your favorite? Then be sure and try Brown Sugar M&M Cookies!
DON’T FORGET TO PIN!
Double Chocolate Chip Cookie RecipE
When you make this, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Double Chocolate Chip Cookies
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Ingredients
- 1 cup Butter, room temperature
- 1-1/2 cups Light Brown Sugar
- 2 large Eggs
- 1 tablespoon Vanilla Extract
- 2-1/2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Semi-Sweet Chocolate Chunks
- 1 cup Mini Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 375-degrees F.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars.
- Add the eggs and vanilla extract. Beat to combine.
- In a large mixing bowl, combine the flour, cocoa powder, baking soda and salt. Whisk gently to combine.
- Add the flour mixture to the stand mixer bowl about 1 cup at a time until completely combined.
- Add the chocolate chunks and mini chips to the cookie dough.
- Line a baking sheet with parchment paper or a silicone mat.
- Use a medium cookie scoop, or a tablespoon to portion the cookie dough. Place the dough balls about 2 inches apart.
- Bake for 10-12 minutes until the edges of the cookies are set. Do not overbake.
- Cool on the baking sheet for 5 minutes, before transferring to a cooling rack.
- Store completely cooled cookies in an airtight container for up to 1 week.
Notes
- Always cream the butter and sugar together first.
- Be sure to measure your flour correctly.
- Use real butter and real vanilla (not imitation!)
- Fold in chocolate chips or other mix-ins by hand.
- Space out the cookies on the baking sheet.
- Set a timer.
I made these for a party and everyone LOVED them. I shared this with 2 friends.
I’m so glad you enjoyed these cookies, Beth!
Thank you for sharing, and also for taking the time to leave me a sweet note 🙂