When I pull a tray of these double chocolate chip cookies out of the oven, the whole kitchen feels brighter. The rich chocolate aroma hits first, then the sight of gooey centers and soft edges makes patience almost impossible. I often joke that these cookies are the reason my family hovers near the oven, pretending to ‘help’ just so they can grab one while it’s still warm. This recipe blends everything I love about chocolate chip cookies with an extra cocoa punch. The dough is easy to put together, and while it chills in the fridge, you can already imagine the reward waiting at the end. There’s no need to overcomplicate things here, and that’s what makes this recipe so inviting. Every bite gives you a chewy, fudgy texture with melty chips that feel like a tiny reward for making it yourself. If you’ve been looking through chocolate chip cookie recipes and wondering which one to trust, this might be the one to bookmark. It covers all the bases: classic chocolate chip cookies taste, a chocolate chip recipe that doubles up on cocoa, and the kind of result you’d expect from easy chocolate chip cookie recipes. This chocolate chip cookie easy recipe brings you the comfort of home baking without the fuss. It even tastes a little like a chocolate chip cookie cake recipe, with its rich, chewy bite. So if you’ve been on the hunt for a double chocolate chip cookie recipe chewy enough to impress, you’re in the right place.
Table of Contents
- 1) Key Takeaways
- 2) Easy Double Chocolate Chip Cookies Recipe
- 3) Ingredients for Double Chocolate Chip Cookies
- 4) How to Make Double Chocolate Chip Cookies
- 5) Tips for Making Double Chocolate Chip Cookies
- 6) Making Double Chocolate Chip Cookies Ahead of Time
- 7) Storing Leftover Double Chocolate Chip Cookies
- 8) Try these dessert recipes next
- 9) Double Chocolate Chip Cookies
- 10) Nutrition
1) Key Takeaways
I bake these for people I love. The dough mixes fast. The chocolate speaks for itself. The result lands soft at the center and set at the edge.
The method favors calm. Cream butter and sugar. Add eggs and vanilla. Fold in cocoa and chips. Scoop. Bake. Rest. Joy.
We made this for Cook Daily Recipe with me Linda at the helm. You can always visit Cook Daily Recipe at https://www.cookdailyrecipes.com for more sweet ideas.
2) Easy Double Chocolate Chip Cookies Recipe
I lean on chocolate chip cookie recipes when time feels tight. Chocolate chip cookie recipes calm a busy day and bring a warm tray to the table. In this easy bake we double the cocoa and we keep the steps clear.
I tested this with my small crew. We liked the shine on the dough and the way semisweet chips puddle once the pan leaves the oven. A short chill steadies the dough and keeps the spread neat.
You get deep cocoa, gentle sweetness, and a tender bite. The goal is simple comfort. We share it on Cook Daily Recipe where small wins taste big.
3) Ingredients for Double Chocolate Chip Cookies
Unsalted butter soft butter whips with sugar and traps tiny pockets that lift each cookie. Room temp butter blends smooth and keeps the crumb tender.
Granulated sugar white sugar brings sweetness and helps the edges set with a light crunch that plays well with the soft middle.
Packed brown sugar brown sugar adds a touch of molasses and gives chew. That chew keeps each bite satisfying from start to finish.
Large eggs eggs bind the dough and add richness. Beat them in one at a time so the mix stays glossy and even.
Vanilla extract vanilla rounds the cocoa and lifts aroma. A little goes far in a chocolate heavy dough.
All purpose flour flour provides structure. Measure with care so the cookie holds shape yet stays soft.
Unsweetened cocoa powder cocoa deepens flavor and color. Sift it with flour so the dry mix blends clean.
Baking soda this leavener gives gentle lift so the center bakes through without drying out.
Fine salt salt sharpens the chocolate and keeps the sweetness in check. A pinch makes all the difference.
Semisweet chocolate chips chips melt into small pools. Save a few to press on top right before the tray goes in.
4) How to Make Double Chocolate Chip Cookies
Step one cream butter with both sugars until light and smooth. The mix should look pale and feel fluffy on the spoon.
Step two beat in eggs one by one then add vanilla. Stop when the batter looks glossy and even.
Step three whisk flour cocoa baking soda and salt in a bowl. Add the dry mix to the wet mix in two parts and fold until no dry streaks remain.
Step four fold in chips. Cover the bowl and chill for a short rest. This helps shape hold and keeps the middle soft.
Step five heat the oven to three hundred fifty degrees. Line sheets with parchment. Scoop even balls and space them well.
Step six bake until edges set and centers look a touch soft. Rest on the sheet then move to a rack. Two cookies may not make it to the rack and that is fine.
5) Tips for Making Double Chocolate Chip Cookies
Measure flour with care and keep the scoop light. A heavy hand makes a dry crumb. A gentle scoop keeps the bite tender.
Use a light chill for dough that spreads in a steady way. Ten to twenty minutes in the fridge often does the trick in a warm kitchen.
For a bakery look press a few chips on each mound right before the bake. If you like a sea salt finish add a tiny pinch on top as the tray cools.
6) Making Double Chocolate Chip Cookies Ahead of Time
I roll the dough into balls and freeze them on a tray. Once firm I move them to a bag. Bake from frozen and just add a minute or two to the time.
Dough keeps in the fridge for two days. Let the bowl sit out for a short rest so the scoop slides with ease. The flavor stays bold and clean.
This plan fits busy weeks. A tray here and there keeps morale high and makes simple nights feel special.
7) Storing Leftover Double Chocolate Chip Cookies
Cool the cookies to room temp then store in an airtight tin. The texture stays soft and the edge keeps a slight snap.
For a warm bite place a cookie on a plate and give it a few gentle seconds in the microwave. The chips soften and the center turns gooey again.
For longer storage freeze in a flat layer then move to a bag. Thaw on the counter and the crumb returns to form.
8) Try these dessert recipes next
9) Double Chocolate Chip Cookies
Chocolate Chip Cookie Recipes for the Best Double Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Whisk together the flour, cocoa powder, baking soda, and salt in another bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips.
- Cover the dough and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into balls and place them on prepared sheets, leaving space between.
- Bake for 9-11 minutes until edges are set but centers look slightly soft.
- Cool on baking sheets for a few minutes before transferring to a wire rack.
10) Nutrition
One cookie serves one sweet tooth. About two hundred calories per cookie with a balance of carbs fat and a small bit of protein. A glass of milk pairs well. For full nutrition and more chocolate chip cookie recipes visit Cook Daily Recipe online at https://www.cookdailyrecipes.com where I Linda share notes and updates.
Leave a Comment