Written By

Renee Dalton

Date

Aug 11, 2023

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Double Chocolate Chip Cookies

Name: Double Chocolate Chip Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 23 min
Ingredients: 1 cup plus 2 Tablespoons all-purpose flour; ½ cup unsweetened cocoa powder; ½ tsp baking soda; ¼ tsp instant espresso (optional); ¼ tsp coarse salt; ¼ cup unsalted butter (at room temperature); ¼ cup shortening; ½ cup granulated sugar; ½ cup packed brown sugar; 1 large egg (at room temperature); 1 tsp vanilla extract; 1 ½ cups semisweet chocolate chips

Indulge in Chocolate Bliss: Double Chocolate Chip Cookies Recipe

Are you craving a rich and decadent chocolate treat? Look no further than these heavenly Double Chocolate Chip Cookies. With a perfect balance of gooey chocolate chips and cocoa goodness, these cookies are a chocolate lover’s dream. In just 15 minutes, you’ll have 20 irresistible cookies that will delight your taste buds. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a breeze to follow, yielding thick and chewy cookies that are simply delightful.

Here is what you need to make Double Chocolate Chip Cookies:

Equipment Needed:

Ingredients:

1 cup plus 2 Tablespoons all-purpose flour
1/2 cup of unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon instant espresso (optional)
1/4 teaspoon coarse salt
1/4 cup unsalted butter, room temperature
1/4 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips

Instructions:

Preheat the oven to 350° F and line your cookie sheets with parchment paper.

Sift together the all-purpose flour, cocoa powder, baking soda, instant espresso (if using), and coarse salt in a medium bowl. Set this dry mixture aside.

Combine the room-temperature butter, shortening, granulated sugar, and packed brown sugar in the bowl of a stand mixer (or using a hand mixer). Beat the mixture on medium-high speed until it becomes soft and fluffy, usually taking 3 to 4 minutes.

Add the large egg and vanilla extract to the butter and sugar mixture. Continue to beat until the ingredients are well combined, about 1 minute. Be sure to scrape down the sides and bottom of the bowl as needed to ensure even mixing.

With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients. Mix until just incorporated, which should take around 30 seconds. Stir in the semisweet chocolate chips to complete your delicious cookie dough.

Using a Cookie Scoop, scoop dough onto the baking sheet and slightly flatten the balls. Repeat this step with the remaining dough, placing the dough balls about 1 ½ inches apart.

Slide your cookie sheets into the preheated oven and bake at 350° F for about 10 minutes, or until the edges of the cookies are firm and the centers are still delightfully soft.

Allow your freshly baked cookies to cool on the baking sheets for about 3 minutes before transferring them to a wire rack to cool completely.

Ingredient notes:

Cocoa powder: Use good quality unsweetened cocoa powder. I prefer the Ghirardelli brand.

Espresso powder: This ingredient enhances the flavor of chocolate without making it taste like coffee. Instant espresso also works. If you’re sensitive to the taste, you can omit it from the recipe.

Butter: Unsalted butter is a must. The salt is added separately to activate the baking soda.

Sugar and brown sugar: The use of both of these sugars makes a soft and chewy texture.

Chocolate chips: Semisweet, milk chocolate chips, or a combination of both will taste delicious. Choose your favorite!

Recipe variations

Change the flavor. Add 1/2 teaspoon peppermint extract and crushed candy canes to make double chocolate peppermint cookies. Another option is mint extract and using mint chocolate chips or chopped Andes.

Optional mix-ins: Add 1/2 cup chopped peanuts, pistachios, hazelnuts, or walnuts to the dough. You can also swap out the chocolate chips for peanut butter chips, white chocolate chips, butterscotch chips, or M&M’s.

Make cookie sandwiches: Use vanilla buttercream frosting or chocolate buttercream to sandwich the cookies together. You can also use cream cheese frosting.

Double the recipe and make even more cookies! It’s perfect for sharing and gifting. You can cut the recipe in half for a small batch (use just an egg yolk).

Notes:

Espresso: Adding instant espresso is optional and enhances the chocolate flavor without imparting a coffee taste. If you’re not a fan of coffee, feel free to omit this ingredient from the recipe.
Thicker Cookies: Consider chilling the dough balls in the refrigerator for 30 to 60 minutes before baking for an even thicker cookie texture. This may extend the baking time slightly, typically around 12 minutes.
Storage: To maintain the freshness and taste of your Double Chocolate Chip Cookies, store them in an airtight container at room temperature for up to 5 days. However, they’re so delicious that they might not last that long!
Cookie Stone: In my opinion baking on a Cookie Stone is a game changer! This is a great way to get even heat distribution while baking, which is essential for cookies.

There you have it – a straightforward and delicious Double Chocolate Chip Cookies recipe that will leave you craving more. Whether you’re baking these treats for yourself or to share with loved ones, the delightful combination of chocolatey goodness and chewy texture will surely bring smiles all around. So, roll up your sleeves, preheat your oven, and get ready to savor the magic of homemade double chocolate bliss!

This is Renee “Doing what I Love”