Who doesn’t love chocolate chip cookies? There is nothing more satisfying than munching on chocolate chip cookies made from scratch. Every time I offer my family my homemade double chocolate chip cookies, one batch is never enough!
These homemade chocolate chip cookies are the perfect treat at all times. How about double chocolate chip cookies? Yes, double the joy!!!
If you are searching for a delicious cookie filled with double chocolate goodness, you are in the right place!
Chocolate chip cookies Yum! There are many ways of making chocolate chip cookies depending on how you like yours. Some people prefer their cookies to be cakey or to have crispy edges and a soft texture in the inside(which are my favorites), others like theirs thick and gooey. No matter which one is your preference after you read a few of these tips you will be able to create the batch of cookies that you and your loved ones like.
I encourage you to share with me in the comment section which one is your favorite, I would love to know:)
Double Chocolate Chip Cookies
Here are a few tips to make the best chocolate chip cookie ever!
- Baking soda or Baking Powder, or both? Baking soda creates a soft and fluffy cookie. Replacing baking soda with baking powder instead will result in a cookie that has a cakey texture. The combination of baking soda and baking powder makes the cookies flatten and soft in the middle. The edges will become crispy.
- Butter: Room temperature butter or melted butter works well with this recipe. To reduce the amount of salt use unsalted butter.
- Flour: If you increase the amount of flour in this recipe, the dough will not spread as much and the cookie texture will be thick and gooey inside. That is why it’s important to measure the flour accurately.
- Sugar: Using brown sugar will change the color of the cookie making it a darker color. In this recipe, I use light brown sugar instead of the dark because the cocoa powder makes it dark enough on its own. Another quality of the brown sugar is that it contains molasses which gives a more intense flavor to the cookie which is very similar to the taste of caramel. In my opinion, the combination of the two sugars granulated and brown is the perfect balance for taste and texture.
Flavor:
- The vanilla extract flavor pairs very well with chocolate
- Adding some puree ginger to the batter add a kick to this recipe
- Try to use good quality chocolate. One of my favorites is: Ghirardelli Chocolate Chips
How to make double chocolate chip cookies from scratch:
Step 1: Preheat oven to 350 degrees Fahrenheit. On a baking pan line parchment paper and set aside.
Step 2: Combine the flour, baking soda, salt and cocoa powder in a large mixing bowl. Make sure to sift the flour and baking soda first. set aside
Step 3: Mix the sugars and butter in the food processor and using the pulse setting combine until it is smooth. Add the egg and vanilla and continue pulsing until well combined (about 3 to 4 minutes).
Step 4: Combine the flour and sugar mixtures in the food processor pulsing continuously until well mixed. You can use a hand mixer or an electric stand up baking mixture machine as well.
Step 5: Transfer the dough to a mixing bowl and add the chocolate chips. Using a spatula, fold the chocolate chips into the batter.
Step 6: Using an ice cream scoop or a measuring spoon, shape the dough into a small ball, (roughly 1-2 inches). Place them on the baking pan and bake in preheated oven for approximately 8 to 10 minutes.
Step 7: Bake the cookies for no longer then 10 minutes over 350-degree Fahrenheit (176.6 Celcius). It’s important to not overcook your cookies. Cool the cookies for a couple of minutes before you remove them from the baking pan to a cooling rack. Wait a few minutes.
How to Store:
Shape the dough into small balls before freezing them as the dough will turn too hard.
You can store the already baked chocolate chip cookies in an airtight container and leave it out in the counter for up to 5 days
Now get your glass of milk ready and
enjoy!
If you love chocolate you may also enjoy:
Below you will find an easily printable recipe card. Please, feel free to leave any comments and/or suggestions. I would be delighted to hear from you all.
DOUBLE CHOCOLATE CHIP COOKIES RECIPE
Ingredients
- 1 cup All-purpose flour
- 2/3 cup cocoa unsweetened
- ½ teaspoon baking soda
- ¼ teaspoon salt (Kosher)
- ¾ cup light brown sugar (packed)
- ¼ cup granulated sugar
- 2 teaspoon vanilla extract
- 10 tablespoon unsalted butter (1 stick +2 tablespoons)
- 1 large egg (room temperature)
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. On a baking pan line parchment paper and set aside. Combine the flour, baking soda, salt and cocoa powder in a large mixing bowl. Make sure to sift the flour and baking soda first. set aside
- Mix the sugars and butter in the food processor and using the pulse setting combine until it is smooth. Add the egg and vanilla and continue pulsing until well combined (about 3 to 4 minutes).
- Combine the flour and sugar mixtures in the food processor pulsing continuously until well mixed. You can use a hand mixer or an electric stand up baking mixture machine as well.
- Transfer the dough to a mixing bowl and add the chocolate chips. Using a spatula, fold the chocolate chips into the batter.
- Using an ice cream scoop or a measuring spoon, shape the dough into a small ball, (roughly 1-2 inches). Place them on the baking pan and bake in preheated oven for approximately 8 to 10 minutes.
- Bake the cookies for no longer the 10 minutes over 350-degree Fahrenheit (176.6 Celcius). It’s important to not overcook your cookies. Cool the cookies for a couple of minutes before you remove them from the baking pan to a cooling rack. Wait a few minutes.
Notes
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Until the next one…
Enjoy!
