Best Ever Double Chocolate Chip Cookies

These are the Best Ever Double Chocolate Chip Cookies you could dream of. Super soft and chewy in the center with irresistible crispy edges, these cookies are deliciously sweet, chocolaty and completely decadent. A delicious treat for all cookie lovers and chocolate addicts out there!

I’m back with one more cookie recipe, because cookies always make life a little bit sweeter! I can’t deny it, I have a slightly addiction to cookies and every time I create a new cookie recipe, there’s a lot of thinking, science and recipe testing involved. I just want the very best for you (and for myself too)!

This time, I imagined a simple chocolate cookie recipe that you can throw up in 20 minutes or less, and that comes out perfect every single time. The danger with chocolate cookies is that they become either cakey or too hard/crispy. I wanted neither of these. My idea of the perfect chocolate cookie has to be packed with chocolate flavors, chocolate chips, with a perfect soft and chewy cookie texture. 50+ cookies later (I’m not kidding), I finally reached perfection. These double chocolate chip cookies are the one and only chocolate cookie recipe you will ever need!

What to love about these cookies?

• An intense chocolate flavor
• A delicious chewy texture
• Only 20 minutes preparation
• A straightforward recipe

How to make chewy cookies?

These double chocolate cookies feature an ultra chewy bite that unveils a rich and fudgy chocolate center. They are soft in the center and just slightly crispy on the edges. In order to achieve this perfect texture, there are a few key elements to the recipe:

• The extra yolk. The recipe calls for one large egg and one extra yolk, which ensures some moisture to the cookie dough.
• The right choice (and amount) of sugar. This is mandatory if you want to achieve this rich, fudgy center. The recipe calls for granulated sugar and light or dark brown sugar. Make sure you use these two sugars in the right proportions. Using any substitute or worse, try to reduce the quantity of sugar (even if it can be tempting sometimes) will have an impact on the final outcome.
• Use melted, slightly cooled unsalted butter. Melted butter combined with both sugars help create this chewy bite. If melted butter is added too hot, it will “cook” the eggs and kill the recipe.

The key to an intense cocoa flavor

The use of cocoa powder. In this recipe, I recommend high quality unsweetened cocoa powder, Dutch processed. Avoid any sweetened cocoa powder that would just no yield the desired texture and will taste bland rather than chocolaty.

The chocolate chips. They are responsible for the “double chocolate” effect of these cookies. I recommend using at least dark chocolate chips or alternatively dark chocolate chunks. The ultimate choice to develop some rich, intense and deep chocolate flavors consists in using dark baking chocolate with 70% cocoa, chopped. If however you are not kind of too intense chocolate flavors, consider using semi-sweet chocolate chips, milk chocolate chips or white chocolate chips instead.

A pinch of sea salt. This may seem a detail but sea salt really enhance the dark chocolate flavors. Lightly sprinkle a pinch of sea salt over the baked cookies and it will do the trick.

How to bake chewy cookies to perfection?

The best part about these double chocolate chip cookies? It’s a straightforward recipe, that requires a very minimal equipment (mixing bowls, whisk, spatula) and is ready under 20 minutes with basically no effort. To ensure you success every single time, make sure you follow the recommendations below:

• The right balance of ingredients. I said it before and I will say it again. No matter how tempting it can be, don’t try to reduce the quantity of sugar or do any ingredient substitution. Cookies are very sensitive to these changes if you are looking for the described texture (soft and chewy).
• Do not overmix any of the ingredients. Over-mixing the liquid ingredients will add in too much air, while over-mixing the flour can result in cookies that are too tough. Mix until just combined.

• Chilling time. I found that 1h30 chilling seems to be the sweet spot if you want to ensure cookies are firm enough to bake. Chilling overnight is also a great idea as it will help the chocolate flavors to develop in the cookie dough. If doing so, make sure you leave the cookie dough at room temperature for 15-20 minutes before using.
• Monitor the baking process. If you’re looking for perfectly soft and chewy cookies, keep an eye on the oven (don’t worry, it’s only 10 minutes or so). Since every oven is different, your cookies may be ready sooner or later. You want the cookie dough to spread out and look slightly under-baked in the center. If after 9 minutes, your cookies didn’t spread out, remove from the oven and lightly bang the baking sheet on the counter. Then return to the oven a few more minutes.

How to store these double chocolate cookies?

You can store these double chocolate chip cookies in an airtight bag for up to 3 days. You can also freeze them for up to a month or freeze the dough balls (before baking) for easy cookies anytime!

For the cookie addicts out there, try also:

• Levain Bakery Chocolate Chip Cookies – thick and bakery-style.
• Hazelnut Chocolate Chunk Cookies – made with ground hazelnuts.
• Fudgy Chocolate Brownie Cookies – rich and fudgy.
• Hazelnut Chocolate Chip Oatmeal Cookies – crunchy and chewy at the same time!
• Hazelnut Chocolate Lava Cookies – with a melting chocolate center, to die for!
• White Chocolate Chip Matcha Cookies – A subtile balance of bitter and sweet, addictive!

Add more chocolate to your life!

• French Chocolate Cake
• Dark Chocolate Fondant Cake
• Dark Chocolate Mousse – the one and only!

Best Ever Double Chocolate Chip Cookies

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• Author: Delphine Fortin
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 minutes
• Yield: 16 cookies 1x
• Category: Cookies
• Cuisine: American

These are the Best Ever Double Chocolate Chip Cookies you could dream of. Super soft and chewy in the center with irresistible crispy edges, these cookies are deliciously sweet, chocolaty and completely decadent.

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Ingredients

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• 1 ¾ cup (210g) all-purpose flour
• ½ cup (50g) unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (180g) unsalted butter, melted and slightly cooled
• ¾ cup (135g) light brown sugar
• 1/3 cup (70g) granulated sugar
• 1 large egg + 1 yolk
• 2 teaspoons vanilla extract
• 1 cup (175g) chocolate chips

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Instructions

1. In a large bowl, whisk together the flour, unsweetened cocoa powder, baking soda and salt.
2. In a separate medium size bowl, whisk together the melted butter with brown and granulated sugar until no sugar lumps remain. Whisk in the egg, the yolk, and the vanilla extract.
3. Pour the wet ingredients into the dry ones and mix together with a spatula (do not overmix). Fold in the chocolate chips carefully.
4. Cover the dough and chill in the refrigerator for 1h30 minimum or ideally overnight. When ready to use, allow the cookie dough to soften at room temperature for 10-15 minutes before using.
5. Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Scoop out the dough with an ice cream scoop and place onto the prepared baking sheet, leaving enough space in between each of them.
6. Bake each batch for about 10-12 minutes*. Allow to cool on the baking sheet for 10 minutes so they firm up a little, then transfer to a cooling rack and let cool completely. Pour yourself a glass of milk and enjoy!

Notes

* Pro baking tips: If the cookies aren’t spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3 times. This helps initiate that spread. Return to the oven for a couple more minutes. Also, it’s important to remove the cookies from the oven when they look slightly under-baked (i.e. slightly crispy on the edge but still soft and gooey in the center).

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