Double Chocolate Chip Cookies
Welcome to a realm of pure chocolate bliss as we unveil our latest creation on the blog – the Double Chocolate Chip Cookie. Immerse yourself in the world of rich, decadent cocoa goodness and velvety chocolate chips, where each bite is a symphony of indulgence. These cookies are a chocolate lover’s dream, with a perfect balance of chewiness and crunch, promising to elevate your cookie experience to new, irresistible heights. Join us on this delectable journey as we share the secrets to crafting these heavenly Double Chocolate Chip Cookies that are bound to be a sweet sensation in your kitchen.
INGREDIENTS NEEDED TO MAKE IT:
- Unsalted Butter, room temperature – 8 Tbsp: Ensure the butter is at room temperature for easy incorporation into the dough.
- Sugar – ½ cup (100g): Use granulated sugar to sweeten the cookies and contribute to their texture.
- Brown Sugar – ½ cup (100g): Brown sugar adds a rich molasses flavor and helps create a soft and chewy texture in the cookies.
- Egg, large, room temperature – 1: The egg serves as a binding agent, contributing to the structure and moisture of the cookies.
- Vanilla Extract – 1 Teaspoon: Vanilla extract enhances the overall flavor profile of the cookies.
- Flour – 1 cup (125g): All-purpose flour provides the structure for the cookies.
- Unsweetened Cocoa Powder – ⅔ cup (55g):
- Cocoa powder adds a rich chocolate flavor and dark color to the cookies.
- Baking Soda – 1 Teaspoon: Baking soda acts as a leavening agent, helping the cookies rise and become soft and tender.
- Salt – 1/8 Teaspoon: Salt enhances the overall flavor and balances the sweetness of the cookies.
- Milk – 1 Tablespoon (15ml): Milk adds moisture to the dough, contributing to the cookies’ softness.
- Semi-Sweet Chocolate Chips – 1 Cup (225g): These chocolate chips provide gooey pockets of chocolate throughout the cookies.
Optional Christmas Holiday Ingredients:
- Natural Peppermint Extract – ¼ Teaspoon: For a festive touch, add peppermint extract for a hint of mint flavor.
- Candy Cane (crushed) – 1 (to sprinkle on top): Crushed candy cane adds a delightful crunch and festive appearance.
- Nestle Peppermint Hot Cocoa Morsels – 1 Cup: These morsels infuse a rich peppermint cocoa flavor, perfect for Christmas-themed cookies.
HOW TO PREPARE THESE DELECTIBLE CHOCOLATE COOKIES?
These cookies require at least 3 hours of chilling, The cooler the dough is the thicker the cookies will be. The warmer the dough is the flatter the cookies will be. Ultimately it’s your choice and the outcome you are looking for. In a large bowl using a handheld mixer or stand mixer beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scraping down the sides and bottom of the bowl.
In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined.
The cookie dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will become thick and sticky. Cover dough and chill in the refrigerator for at least 3 hours.
Remove cookie dough from the refrigerator and allow it to sit at room temperature for 20 minutes. This makes the chilled cookie dough easier to scoop and form into little cylinders. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop and roll dough, 2 Tablespoons. I like to press a few more chocolate chips on top right before they go into the oven. To make a thicker cookie, make the balls taller than they are wide (almost like a cylinder or disk. Arrange 2-3 inches apart on the baking sheets.
Bake the cookies for 10 minutes or until the edges appear set and the centers still look soft. Cool cookies for 5 minutes on the baking sheet. The cookies will slightly deflate as they cool.
FAQ – COMMON QUESTIONS AND PRO COOKING TIPS:
Yes, you can use salted butter, but consider adjusting the added salt in the recipe to achieve the desired balance.
If you’re out of brown sugar, you can substitute it with an equal amount of granulated sugar, though the texture and flavor may vary slightly.
While the recipe calls for unsweetened cocoa powder, you can use Dutch-processed cocoa powder, but note that it might affect the leavening process, so adjust baking soda accordingly.
Spoon the flour into the measuring cup and level it off with a flat edge. Avoid packing the flour, as this can lead to excess, affecting the cookie texture.
If you’re out of milk, you can use alternatives like almond milk or even water, but keep in mind that it may slightly alter the flavor.
PRO COOKING TIPS:
- Room Temperature Ingredients: Ensure that the butter and egg are at room temperature. This allows for better creaming of the butter and even incorporation of ingredients.
- Don’t Overmix the Dough: Mix the ingredients until just combined. Overmixing can lead to dense cookies. Stop as soon as the ingredients are evenly distributed.
- Chill the Dough: For thicker cookies, consider chilling the dough in the refrigerator for at least 30 minutes. This helps prevent excessive spreading during baking.
- Customize with Mix-Ins: Experiment with additional mix-ins like nuts, white chocolate chips, or dried fruit for added texture and flavor.
- Use Quality Chocolate: Choose high-quality chocolate chips for the best flavor. Semi-sweet or dark chocolate chips work well, and you can even mix different varieties.
- Uniform Cookie Size: Use a cookie scoop or tablespoon to ensure uniform cookie sizes. This ensures even baking and a consistent texture.
- Monitor Baking Time: Keep a close eye on the cookies during baking. They are done when the edges are set but the centers are still slightly soft. Overbaking can result in dry cookies.
- Cool on the Baking Sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without breaking.
HOLIDAY BAKING additions:
These additions will still bring a delightful peppermint twist to your chocolate cookies, infusing them with the festive spirit of the holiday season. Adjust quantities according to your taste preferences, and enjoy the delicious combination of chocolate and peppermint in each bite!
- Peppermint Extract:
- Addition: Infuse the cookie dough with 1/4 teaspoon of peppermint extract for a burst of cool and refreshing peppermint flavor.
- Crushed Candy Cane:
- Addition: Gently fold 2-3 tablespoons of crushed candy cane into the cookie dough to create delightful peppermint speckles and a hint of crunch.
- Nestle Peppermint Hot Cocoa Morsels:
- Addition: Incorporate 1 cup of Nestle Peppermint Hot Cocoa Morsels into the cookie dough. These morsels will melt during baking, creating pockets of rich peppermint-infused chocolate.
- Holiday Sprinkles:
- Addition: Enhance the festive look by adding a handful of holiday-themed sprinkles into the dough. Choose colors that match the holiday season, such as red and green.
- White Chocolate Drizzle:
- Addition: Melt white chocolate and drizzle it over the baked cookies for an elegant finish. This not only adds visual appeal but also complements the chocolatey flavor.
- Festive Chocolate Shapes:
- Addition: Use festive-shaped chocolate molds to create seasonal chocolate additions. Mix these shapes into the cookie dough for a whimsical touch.
- Edible Glitter or Dust:
- Addition: Sprinkle edible glitter or dust over the cookies before baking for a magical, sparkling effect that adds a touch of glamour.
- Mint Chocolate Chips:
- Addition: Mix in mint-flavored chocolate chips along with the regular chocolate chips for a double chocolatey and minty experience.
how to store and freeze leftover cookies?
By following these storage and freezing guidelines, you can enjoy delicious chocolate cookies whenever the craving strikes, whether they’re fresh out of the oven or from the freezer.
Storing Leftovers:
- Room Temperature:
- Storage: Place the cookies in an airtight container, separating layers with parchment paper. Store at room temperature for up to 3-4 days.
- Refrigeration:
- Storage: If you want to extend freshness, store cookies in the refrigerator in an airtight container for up to a week. Allow them to come to room temperature before serving.
- Freezing:
- Storage: For longer storage, freeze cookies in a single layer on a baking sheet until solid. Then, transfer them to an airtight container or freezer bag with layers separated by parchment paper.
thawing frozen cookies:
- Room Temperature:
- Thawing: For a more gradual thaw, transfer the desired number of cookies from the freezer to the refrigerator and let them thaw overnight.
- Microwave:
- Reheating: Microwave frozen cookies for 10-15 seconds to warm them up. Be cautious not to overheat, as this can affect texture.
- Oven:
- Reheating: Preheat the oven to 350°F (175°C) and warm frozen cookies for about 5-10 minutes. Check periodically to ensure they don’t overcook.
- Room Temperature:
- Final Thaw: Allow cookies to come to room temperature on the counter for a few hours if you prefer them at their softest.
other great recipes to try!
- Caramel Chocolate Bars: These decadent bars are a symphony of rich flavors and delightful textures, featuring a buttery oatmeal crust generously layered with velvety caramel and topped with a generous sprinkle of decadent chocolate.
- Creamy German Chocolate Cheesecake: This indulgent treat marries the rich, creamy goodness of cheesecake with the decadent flavors of German chocolate cake.
- Hummingbird Cake: This beloved dessert boasts a symphony of flavors, blending the natural sweetness of ripe bananas with the juicy brightness of crushed pineapple. Topped with a luscious cream cheese frosting and a sprinkle of chopped pecans, it’s a culinary masterpiece that has graced Southern tables for generations
Double Chocolate Chip Cookies
Equipment
- Air Bake Cookie Sheet
Ingredients
- 8 Tbsp Unsalted Butter room temperature
- ½ cup Sugar (100g Sugar)
- ½ cup Brown Sugar (100g Brown Sugar)
- 1 Egg (large)(room temperature)
- 1 Teaspoon Vanilla Extract
- 1 cup Flour (125 g Flour)
- ⅔ cup Unsweetened Cocoa Powder (55 grams)
- 1 Teaspoon Baking Soda
- 1/8 Teaspoon Salt
- 1 Tablespoon Milk (15ml Milk)
- 1 Cup Semi-Sweet Chocolate Chips (225g Chocolate Chips) (see substitutions below)
Optional Christmas Holiday Ingredients:
- ¼ Teaspoons Natural Peppermint Extract
- 1 Candy Cane (crushed) (to sprinkle on top)
- 1 Cup Nestle Peppermint Hot Cocoa Morsels (I used these in the photo to make Christmas Cookies)
Instructions
- Note: These cookies requires at least 3 hours of chilling, The cooler the dough is the thicker the cookies will be. The warmer the dough is the flatter the cookies will be. Ultimately its your choice and the out come you are looking for.
- In a large bowl using a and-held or stand mixer beat the butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2-3 minutes.
- Add the egg and vanilla extract, and then beat on high speed until combined. Scraping down the sides and bottom of the bowl.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined.
- The cookie dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will become thick and sticky.
- Cover dough and chill in the refrigerator for at least 3 hours.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. This makes the chilled cookie dough easier to scoop and form into little cylinders.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and roll dough, 2 Tablespoons. I like to press a few more chocolate chips on top right before they go into the oven.
- To make a thicker cookie, make the balls taller than they are wide (almost like a cylinder or disk. Arrange 2-3 inches apart on the baking sheets.
- Bake the cookies for 10 minutes or until the edges appear set and the centers still look soft.
- Cool cookies for 5 minutes on the baking sheet. The cookies will slightly deflate as they cool.