Double Chocolate Chip Cookies
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Double chocolate chip cookies are buttery soft with a bit of crunch. They taste just like from a bakery but are so easy to make! The secret ingredients are baker’s chocolate, lots of butter and lots of sugar.
This recipe makes 36 cookies and they freeze really well! Serve half now and freeze the other half for later. I love recipes like this that can help me save time by meal prepping!
An Easy Cookie Favorite
Cookies at coffee shops are one of our favorite treats to grab on the weekend. They always have the best cookies! Well, this recipe uses all the same secrets they use to make a buttery flat and crispy cookie.
- These cookies are so easy and simple. Not a lot of fuss here.
- It makes 36 cookies allowing you to save a bunch for later in the freezer. I love any recipe that helps me to save time!
- This recipe is double chocolate because of the chocolatey cookie base and extra chocolate chips.
- You can add optional chopped nuts to the recipe for more crunch.
- These are the perfect sweet tooth craving after lunch. Dip them in milk for the perfect classic treat.
I am a big fan of extra chocolate in desserts. From double chocolate cheesecake (so yummy) to chocolate angel food cake and a healthier double chocolate beet brownies, you really can’t go wrong with more chocolate!
Recipe Ingredients
SUGAR: One of the biggest secrets to a large, flat, crunchy coffee shop-style cookie is in the sugar. A combination of white granulated sugar and brown sugar is used for best results.
BUTTER: The butter needs to be softened at room temperature. When it’s soft, it will create a light and airy consistency when creamed with sugar.
CHOCOLATE: Two styles of chocolate are used in the recipe. First, baker’s chocolate is added to the batter, then chocolate chips are mixed in for that extra chocolatey goodness. I used semi-sweet baker’s chocolate squares and semi-sweet chocolate chips. Feel free to substitute with milk chocolate, dark chocolate or German’s sweet chocolate versions.
BAKING INGREDIENTS: A homemade cookie wouldn’t be complete without other baking ingredients like all-purpose flour, eggs, vanilla extract, baking soda, baking powder and a pinch of salt.
How To Make Double Chocolate Chip Cookies
Let the butter sit at room temperature overnight before making these cookies. It’s important to use softened butter, never cold or hot and melted.
- Mix dry ingredients in one bowl. Melt baker’s chocolate in the microwave.
- Cream the butter and sugar with a hand mixer. Add in eggs, then add melted chocolate.
- Add half of the flour mixture and mix. Then add last half to form the cookie dough.
- Fold in the chocolate chips according to full recipe instructions below.
- Drop 1 Tbsp of dough at a time onto baking sheet. Bake for 10 minutes, let cool on baking rack.
Recipe Tips
- Don’t skip the sugar. This is what makes these cookies flatten to the right consistency and texture. You can use 2 cups of granulated sugar or 1 cup of granulated white sugar, and 1 cup of brown sugar like I did.
- Add nuts if you want extra crunch! Feel free to add 1 cup of your favorite chopped nuts to this recipe.
- Cream the butter and sugar for a full 2 minutes with the hand mixer. Scrape down the sides of the bowl as you go. This will produce air in the mixture which makes it light and fluffy. Creaming the butter and sugar helps to give baked goods proper structure.
- Use baker’s chocolate in the batter, not melted chocolate chips. Baker’s chocolate is designed to melt smooth and consistently, while chocolate chips are designed to maintain their shape.
- Let cookies sit on the baking sheet 5 minutes after baking. This completes the baking process.
- Use a metal spatula (something that’s very thin and easy to scoop under the cookies) to transfer the soft cookies to a rack to cool completely.
- Cookies can be stored in an airtight container in the fridge or on counter for up to one week. 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.
More Cookie Recipes
- Chocolate Chip Oat Cookies are soft and slightly crispy with the perfect texture from oats.
- White Chocolate Oatmeal Cranberry Cookies are the perfect combination of sweet and tart.
- Breakfast Cookies are a grab-and-go breakfast with dried cranberries and rolled oats.
- Applesauce Cookies are soft and smell absolutely incredible as they bake.
Did you love this chocolate cookie recipe? Be sure to leave a rating below!
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.
- In a medium bowl, mix together dry ingredients. Set them aside.
- Melt the baker's chocolate squares in the microwave. Heat in 30-second increments until the chocolate has melted through. Set aside.
- Add room temperature butter to a bowl along with brown sugar and white sugar. Cream together with a hand mixer for 2 minutes, unitl light and fluffy.
- Add in the eggs and mix.
- Add the melted chocolate and mix again.
- Add ½ of the flour bowl and mix.
- Add the last half of the flour and mix again (The batter will be thick and you might need to stir by hand for the last part).
- Fold the chocolate chips into the dough.
- Drop 1 Tbsp of dough onto the baking sheet, leaving a 2" space between each cookie (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 baking sheet for 5 minutes.
- Use a metal spatula to gently transfer the cookies to a rack to cool completely.
Recipe Notes:
- Don’t skip the sugar. This is what makes these cookies flatten to the right consistency and texture. You can use 2 cups of granulated sugar or 1 cup of granulated white sugar, and 1 cup of brown sugar like I did.
- Add nuts if you want extra crunch! Feel free to add 1 cup of your favorite chopped nuts to this recipe.
- Cream the butter and sugar for a full 2 minutes with the hand mixer. Scrape down the sides of the bowl as you go. This will produce air in the mixture which makes it light and fluffy. Creaming the butter and sugar helps to give baked goods proper structure.
- Use baker’s chocolate in the batter, not melted chocolate chips. Baker’s chocolate is designed to melt smooth and consistently, while chocolate chips are designed to maintain their shape.
- Let cookies sit on the baking sheet 5 minutes after baking. This completes the baking process.
- Use a metal spatula (something that’s very thin and easy to scoop under the cookies) to transfer the soft cookies to a rack to cool completely.
- Cookies can be stored in an airtight container in the fridge or on counter for up to one week.
- 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.
