Double Chocolate Chip Cookies are buttery sweet, soft inside with a thin crunchy shell. They taste like bakery fresh cookies and are very easy to make.
Double Chocolate Chip Cookies Overview
This recipe uses the same secrets as a bakery to make a buttery flat crispy cookie.
One of the biggest secrets to a large, flat, crunchy coffee shop-style cookie is in the sugar. That’s why this recipe uses a combination of white granulated and brown sugar to give the best results.
Two types of chocolate are also used for the recipe. First, melted baker’s chocolate is added to the batter, then chocolate chips are mixed in for that extra chocolatey goodness.
This recipe makes 36 cookies and they freeze well! You can serve half now and freeze the rest for later.
Recipe Ingredients
- 1 cup unsalted butter – softened
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 eggs
- 4 baker’s chocolate squares – semi-sweet
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup chocolate chips – semi-sweet
How To Make Double Chocolate Chip Cookies
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
STEP 2: Add 2 ¼ cups all-purpose flour, ½ tsp baking soda, 1 tsp baking powder, and ¼ tsp salt to a medium bowl. Mix and set aside. This is your dry ingredients mixture.
STEP 3: In a separate bowl melt 4 baker’s chocolate squares in the microwave. Heat in 30-second increments until the chocolate has melted through. Set aside.
STEP 4: Add 1 cup unsalted room-temperature butter to a separate bowl with 1 cup white granulated sugar and 1 cup brown sugar. Cream with a hand mixer for 2 minutes. This will force air into the mixture making it light and fluffy providing structure to your baked goods.
STEP 5: Now add 2 eggs and mix.
STEP 6: Next, add the melted chocolate squares, and 2 tsp vanilla extract and mix again.
STEP 7: Add half of the dry ingredients mixture and mix.
STEP 8: Add the other half of your dry ingredients mixture, and mix again. The batter will be thick and you might need to stir by hand for the last part.
STEP 9: Fold 1 cup chocolate chips into the dough using a spatula.
STEP 10: Drop 1 Tbsp of dough onto the baking sheet leaving a 2″ space between each cookie allowing room to expand. This recipe makes about 36 cookies so you’ll need multiple baking sheets, or cook in batches.
STEP 11: Bake the cookies for 10 minutes. Remove from oven and let cool on the baking sheet for 5 minutes, this completes the baking process.
STEP 12: Using a thin spatula transfer the soft cookies to a rack to cool completely. Enjoy!
Recipe Tips
- It’s important to use softened room-temperature butter, never cold or hot and melted. When it’s soft, it will create a light and airy consistency when creamed with sugar.
- Use baker’s chocolate in the batter, not melted chocolate chips. Baker’s chocolate is designed to melt smoothly and consistently, while chocolate chips are designed to maintain shape.
- You can also add 1 cup of chopped nuts to this recipe for extra flavor and texture.
How to store
- Refrigerate – Cookies can be stored in an airtight container in the fridge or the counter for up to one week.
- Freeze – These cookies also freeze well! This is my favorite way to store cookies and muffins. Just add to a freezer bag and seal tightly removing as much air as possible.
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Double Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter - softened
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 eggs
- 4 baker's chocolate squares - semi-sweet
- 2 tsp vanilla extract
- 2 ¼ cups all purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup chocolate chips - semi-sweet
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Add 2 ¼ cups all-purpose flour, ½ tsp baking soda, 1 tsp baking powder, and ¼ tsp salt to a medium bowl. Mix and set aside. This is your dry ingredients mixture.
- In a separate bowl melt 4 baker's chocolate squares in the microwave. Heat in 30-second increments until the chocolate has melted through. Set aside.
- Add 1 cup unsalted room-temperature butter to a separate bowl with 1 cup white granulated sugar and 1 cup brown sugar. Cream with a hand mixer for 2 minutes. This will force air into the mixture making it light and fluffy providing structure to your baked goods.
- Add 2 eggs and mix.
- Add the melted chocolate squares, and 2 tsp vanilla extract and mix again.
- Add ½ of the dry ingredients mixture and mix.
- Add the last half of your dry ingredients mixture, and mix again. The batter will be thick and you might need to stir by hand for the last part.
- Fold 1 cup chocolate chips into the dough using a spatula.
- Drop 1 Tbsp of dough onto the baking sheet leaving a 2" space between each cookie allowing room to expand. This recipe makes about 36 cookies so you'll need multiple baking sheets.
- Bake the cookies for 10 minutes. Remove from oven and let cool on the baking sheet for 5 minutes, this completes the baking process.
- Using a thin spatula transfer the soft cookies to a rack to cool completely. Enjoy!
Recipe Notes:
Nutrition
The nutritional information provided is an estimate and is per serving.