Double Chocolate Chip Cookies are chewy, delicious and every chocolate lover’s dream! Truly the Best Double Chocolate Chip Cookie Recipe!
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It might be an understatement to say that I love chocolate. Like these Double Chocolate Cookies, some of my favorite recipes have been born out of my cravings for chocolate like Chocolate Chip Blondies and Death by Chocolate Ice Cream Sandwich Cake.
As far as I'm concerned, there can never be enough chocolate in this world. And if you’re just like me, I’m sure you’ll love these Chocolate Chocolate Chip Cookies. They're soft and chewy while being absolutely with chocolate!
Why We Love Super Chocolatey Cookies
- Delicious: Some of the best recipes are simple and still have a ton of flavor. Even though this recipe is made with only a few ingredients it’s loaded with flavor.
- Loaded with chocolate: If you're a chocolate fan, this is the recipe for you!
- Easy to make
Ingredients for Double Chocolate Chip Cookies
To make chewy double chocolate chip cookies you'll need:
- unsalted butter
- semi-sweet chocolate chips
- cocoa powder
- milk
- vanilla extract
- instant coffee
- eggs
- white sugar
- brown sugar
- white flour
- baking soda
- salt
How to Make these Double Chocolate Chip Cookies
Making soft and chewy chocolate cookies is easy! Here's how to do it:
- Melt half of the chocolate - Melt butter in a saucepan. Once butter is melted, add half of your chocolate chips and stir until the chocolate is melted.
- Create chocolate mixture - Remove the saucepan from heat and stir in the milk, vanilla, instant coffee, and cocoa powder.
- Combine sugar and eggs - In a large bowl, beat together sugar and eggs until combined (about 1-2 minutes).
- Add chocolate mixture - Stir in the chocolate mixture and beat until combined (about 1-2 minutes).
- Combine the dry ingredients - In a medium-sized bowl, mix together flour, baking soda, and salt. Add half of this to your chocolate mixture and beat until combined, then add the second half of your flour mixture.
- Add chocolate chips - Stir in the second half of your chocolate chips.
- Bake - On a baking sheet lined with parchment paper, scoop out 2 tablespoons of dough. Bake for 7-8 minutes.
Substitutions for Chewy Double Chocolate Chip Cookies Recipe:
Butter: Butter is essential to this recipe. We haven't tried it with dairy free butter but it might work!
Chocolate Chips: I haven't tried this recipe with other types of chocolate but I think it would be fine. I wouldn't recommend milk chocolate because I think it will be too sweet!
Cocoa Powder: Cocoa Powder is different from hot cocoa and cacao. Make sure you're using unsweetened cocoa powder.
Milk: You can substitute milk with half and half, low fat milk or non dairy milk.
Vanilla Extract: Helps to add flavor, we don't recommend substituting.
Instant Coffee:If you don’t drink coffee or don’t have any on hand, this recipe tastes great without it. However, the coffee brings out a richer flavor in the chocolate.
Eggs: We don't recommend substituting eggs, but you can read this article on Egg Substitutions for Baking if you need to substitute. Try it at your own risk!
Sugar: We don't recommend substituting white sugar unless you have to, but White sugar can be used interchangeably with brown sugar. You can add 1 teaspoon of molasses to white sugar to make brown sugar. Check out this post on Sugar Substitutes for Baking for other ideas.
All Purpose Flour: We don't recommend substituting the flour, but you can check out this article on Cake Flour vs. All-Purpose Flour or Substitutions for All-Purpose Flour In Baking. Don't substitute white flour for white flour, it will give the cookies a gritty texture.
Baking Soda: Baking soda is essential for this recipe. Do not substitute with baking powder.
Salt: Skip the salt if using salted butter.
How to Store Double Chocolate Chip Cookies:
These chocolate chip cookies store very well.
Storing: You can store these chewy double chocolate chip cookies for up to 4 days in an airtight container at room temperature or a week in the refrigerator
Freezing: You can freeze best double chocolate chip cookies for up to 3 months in an airtight container. Thaw completely before enjoying.
Storing Cookie Dough: This dough will keep in the fridge for 7-10 days if put in an airtight container. However, you can also store pre-portioned scoops of dough in the freezer and back them individually in the oven at 350 for 10-15 minutes if you are looking for a decadent treat!
Freezing Cookie Dough: You can freeze cookie dough! Check out this post for How to Freeze Cookie Dough for tips on saving cookie dough for later.
Reheating – If reheating from the freezer, let them come to room temperature on their own. Wrap them in a lightly moistened paper towel and then heat in the microwave for 15-30 seconds.
Tips for Double Chocolate Chip Cookies
Use salted butter - Salted butter works great! However, if you choose to use salted butter be sure to forgo the salt in the recipe. This will prevent your cookies from having an overly salty taste.
Leave space for the cookies to spread - These cookies have a tendency to spread a little bit in the oven. Leave a few inches of space between cookies to avoid them merging in the oven.
Skip the coffee: If you don't like coffee, skip it! It's not necessary for the cookies.
Double Chocolate Chip Cookies FAQ
Double Chocolate Chip Cookies are done when they are crispy on the outside and slightly soft within the center. The cookies should take shape and not be mushy after about 2 minutes of cooling on the sheet out of the oven
If you want your cookies to spread out more, make sure to not chill your dough. Using melted butter will also help your cookies to not spread out. Additionally, you can lightly tap the cookies on the baking sheet on the oven rack. By hitting the pan on the oven rack it will deflate the cookies a bit, letting them spread out.
Other Cookie Recipes You’ll Love
- Peanut Butter Chocolate Chip Cookies
- Delicious Hot Cocoa Cookies
- Gluten-Free Hazelnut Honey Cookies
- Lemon Cool Whip Cookies
- No-Bake Oatmeal Cookies
Double Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter
- 2 cups semi-sweet chocolate chips divided in half
- ¾ cup cocoa powder
- ¼ cup milk
- 1 ½ teaspoons vanilla extract
- 2 tablespoons instant coffee
- 2 eggs
- 1 cup white sugar
- ⅓ cups brown sugar
- 2 cups white flour
- 2 ½ teaspoons baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350.
- Melt butter in a saucepan. Once butter is completely melted, add half of your chocolate chips and stir constantly until the chocolate is melted.
- Remove saucepan from heat and stir in the milk, vanilla, instant coffee, and cocoa powder.
- In a large bowl, beat together sugar and eggs until combined (about 1-2 minutes).
- Stir in the chocolate mixture and beat until combined (about 1-2 minutes).
- In a medium-sized bowl, mix together flour, baking soda, and salt. Add half of this to your chocolate mixture and beat until combined, then add the second half of your flour mixture.
- Stir in the second half of your chocolate chips.
- On a baking sheet lined with parchment paper, scoop out 2 tablespoons of dough, allowing room for the dough to spread.
- Bake for 7-8 minutes.
- Allow cookies to cool before moving them to a cooling rack.
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