If you love cookies and if you love chocolate, you’ll want to make this recipe immediately.
This has become one of our favorite cookies to make. The taste is pure chocolate and the texture is soft and chewy. A cookie lover’s dream come true. We love to make ice cream sandwiches with them and our mint chocolate chip ice cream! Dessert heaven! These rival our classic favorite cookies such as Oatmeal Raisin and Snickerdoodles!
How To Make Double Chocolate Chip Cookies
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The Ingredients You Will Need
As you can imagine, chocolate is the key ingredient in these cookies, in fact, we go with two kinds (hence the name!). All should be easy to find in the baking aisle of your local grocery store. Here’s what you’ll need to have on hand:
Bittersweet chocolate – Go with a top-notch brand, if possible. We love Ghirardelli which can be found in most supermarkets.
Butter – Unsalted.
Flour – All-purpose.
Baking powder – Check the expiration date, make sure it hasn’t expired.
Eggs – At room temperature.
Sugar – Granulated.
Vanilla extract – We love Nielsen-Massey.
Chocolate chips – Semisweet or milk chocolate. For these cookies, we recommend semisweet.
EXPERT TIP: Try not to over-mix the batter. To get the softest, chewiest cookies, you’ll want to stir until just combined. The consistency is not as dense as store-bought cookie dough. It’s like a very thick cake batter.
Tips for Making Perfect Double Chocolate Chip Cookies
Use High-Quality Chocolate – For the richest flavor, choose high-quality dark chocolate or semi-sweet chocolate chips. The better the quality of the chocolate, the tastier the cookies.
Chill the Dough – After mixing your cookie dough, chill it in the refrigerator for at least 30 minutes before baking; this helps the cookies maintain their shape and enhances the overall flavor. Don’t skip this step, if possible.
Don’t Over-mix the Dough – When combining the dry ingredients with the wet ingredients, mix just until incorporated to avoid overdeveloping the gluten, which can lead to tough cookies.
Use Silicone Matts, if Possible – Silicone matts will help the cookies bake evenly and not burn on the bottoms. Parchment paper is an acceptable alternative. Remember to rotate the baking sheet 180° after 6 minutes.
EXPERT TIP: These cookies will spread a little as they bake, but not a lot. Use a tablespoon and a small spoon to scrape the dough onto the prepared cookie sheet. Flatten the dough a little with your fingers or the back of a spoon.
How To Serve
These cookies are irresistible when they come right out of the oven. However, we do recommend that you let them cool somewhat before serving.
They will keep in an airtight container on the counter for up to 2 weeks.
Of course, they are wonderful with a tall glass of cold milk, with some vanilla ice cream, or our favorite, as part of an ice cream sandwich. Check out this epic Chocolate Mint Ice Cream Sandwich!
Other Chocolate Sweet Treat Recipes to Try
If you and your loved ones love chocolate, this collection of chocolate-forward recipes is sure to please. They sure do please us!
Chocolate Chunk Cookies
Chocolate Delight
Classic Chocolate Meringue Pie
Triple Chocolate Mousse Cake
Best-Ever Fudge Brownies
Chocolate Cupcakes with Marshmallow Filling
Classic Chocolate Cake
German Chocolate Cake
These are all amazing, without a doubt. But, in the meantime, aren’t these babies catching your eye?
These cookies are always a huge hit when we serve them.
They are great all year long, and especially great during the holiday season. Kids and adults can’t get enough of them.
In fact, they are so good, that you might want to consider making a double batch!
Ready to make the best cookies in town? Go for it!
And when you do, be sure to take a photo of them, post it on Instagram, and tag #HowToFeedaLoon and hashtag #HowToFeedaLoon!
Double Chocolate Chip Cookies
Equipment
- Double boiler or pan over simmering water
- Silicone baking mats or parchment paper
- 2 baking / cookie sheets
Ingredients
- 8 oz semisweet chocolate roughly chopped
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- ¼ tsp baking powder
- 2 large eggs room temperature
- ⅔ cup sugar
- 1 tsp vanilla extract
- 1⅔ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
- Use a double boiler (or a heatproof bowl over a pan of simmering water) to melt the chocolate (not the chips) and butter. Remove from the heat and allow to cool slightly.8 oz semisweet chocolate, 2 tbsp unsalted butter
- Sift together the flour and baking powder into a bowl. Set aside.3 tbsp all-purpose flour, ¼ tsp baking powder
- Use a hand mixer in a large bowl to beat together the eggs, sugar, and vanilla on high until light and fluffy, about 5 minutes.2 large eggs, ⅔ cup sugar, 1 tsp vanilla extract
- Use a wooden spoon or spatula to fold in the chocolate mixture just until combined. Next, fold in the flour until combined. Don't over-mix. Stir in the chocolate chips.1⅔ cup semisweet chocolate chips
- Use a tablespoon and a small spoon to add mounds of the dough onto the prepared baking sheets. Spacing them about 1½ inches apart. Lightly flatten the mounds with the back of a spoon.
- Bake the cookies, 1 baking at a time, on the middle rack in the oven for 6 minutes. Rotate the baking sheet around and bake for another 4 minutes. Repeat with the second baking sheet of cookies. At this point, the cookies will be very soft. Let the cookies cool on the baking sheets on wire racks. Remove with a spatula and store in an airtight container on the counter for up to 2 weeks.
