Double Chocolate Chip Cookies make a great chocolate fix, but you probably can’t eat just one!
Chocolate lovers will got nuts for these Double Chocolate Chip Cookies!
These chewy, chocolatey cookies have crisp edges but soft middles loaded with chunks of chocolate, plus a smattering of mini chocolate chips. Double Chocolate Chip Cookies are the epitome of the perfection for me.
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!) I also love having a few goodies in the house to appease my sweet tooth like these Peanut Butter Pretzel Bites that made the perfect bite-size treat! Download my free Menu Planner and Grocery List Printable Set to plan out your meals and snacks, even the kids lunches!
Double Chocolate Chip Cookies Shopping List
- Butter
- Light Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Salt
- Semi-Sweet Chocolate Chunks
- Mini Semi-Sweet Chocolate Chips
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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.
Tips for Making Scrumptious Cookies
- 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.
- Space our 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.
Double Chocolate Chip Cookies
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!
Double Chocolate Chip Cookies
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.
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Double Chocolate Chip Cookies 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:
from left to right:
from left to right:
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