Description
These double chocolate chip cookies are thick, fudgy, and packed with two kinds of chocolate for a rich, balanced flavor. They bake up with crisp edges and soft, gooey centers thanks to a few simple techniques like chilling the dough and using cold butter. This easy double chocolate chip cookies recipe is reliable and perfect for bakery-style results at home. Pair them with a savory dish like Baked Chicken Drumsticks for a complete comfort meal.
Ingredients
- 1 3/4 cups (210g) all-purpose flour (spooned and leveled)
- 1/2 cup (60g) unsweetened cocoa powder (high-quality recommended)
- 1 1/2 teaspoons baking powder (fresh)
- 1 teaspoon baking soda
- 1 teaspoon cornstarch (for soft texture)
- 3/4 cup (150g) dark brown sugar (packed)
- 1/4 cup (50g) granulated sugar
- 2 large eggs (cold, straight from fridge)
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
- 1 cup (225g) unsalted butter (cold, cubed)
- 1 pinch salt (fine sea salt preferred)
- 1 cup (200g) semi-sweet chocolate chips
- 1 cup (200g) milk chocolate chips
- 1 teaspoon espresso powder (enhances chocolate flavor)
Instructions
- Step 1 – Preheat Oven: Preheat oven to 350°F (180°C) for 10 minutes until fully heated; line baking sheets with parchment paper.
- Step 2 – Mix Dry Ingredients: In a bowl, whisk flour, cocoa powder, baking powder, baking soda, cornstarch, espresso powder, and salt for 2 minutes until evenly combined and lump-free.
- Step 3 – Cream Butter and Sugars: In a large bowl, beat cold butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until pale, fluffy, and slightly creamy.
- Step 4 – Add Eggs and Vanilla: Beat in eggs one at a time for 2 minutes each at medium speed, then add vanilla and mix 1 minute until glossy and smooth.
- Step 5 – Combine Mixtures: Gradually add dry ingredients and mix on low speed for 1–2 minutes until just combined; dough should look thick and slightly sticky.
- Step 6 – Add Chocolate Chips: Fold in semi-sweet and milk chocolate chips for 1 minute until evenly distributed throughout the dough.
- Step 7 – Shape Dough: Scoop 4-ounce portions and place on tray, leaving 4 inches between each; keep dough mounds rough for a bakery-style texture.
- Step 8 – Chill Dough: Refrigerate shaped dough for 2 hours at 40°F (4°C) until firm to the touch; this prevents spreading.
- Step 9 – Bake Cookies: Bake on middle rack at 350°F (180°C) for 12–15 minutes until edges are set and slightly crisp while centers remain soft.
- Step 10 – Cool Cookies: Let cookies rest on baking sheet for 5 minutes until edges firm up, then transfer to a rack and cool for 15 minutes until centers set but still soft.
Notes
- Substitution: Replace espresso powder with cocoa powder if needed, though flavor depth will be slightly reduced.
- Make-ahead: Dough can be refrigerated up to 48 hours before baking for enhanced flavor.
- Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze unbaked dough balls for up to 2 months; bake directly from frozen adding 2–3 minutes.
- Reheating: Warm cookies in a 300°F (150°C) oven for 5 minutes to restore gooey centers.
- Serving suggestion: Serve warm with a glass of milk or a scoop of vanilla ice cream.
Nutrition
- Array