I believe firmly that chocolate should be in its own food group. It’s a necessary nutrient. And some days, we just must have it and a lot of it. For those days, Double Chocolate Chip Cookies is what I make to satisfy all my chocolate cravings. My kids say they’re better than any store-bought chocolate chocolate chip cookie.
Whom do we have to thank for Double Chocolate Chip Cookies? A Ms. Ruth Graves Wakefield invented these cookies in 1938 along with Toll House Cookies–all of which she baked for guests at the Toll House Inn.
I love to make this recipe with my kids. It has enough steps that I get to teach them something about baking and the importance of measuring everything in order to get maximum quality and flavor, and these take just enough time to put together for use to drink some cappuccino or my Delicious Vanilla Milkshake with sprinkles, which my daughters adore.
This recipe features a chocolate dough plus the addition of lots of semisweet chocolate chips. You might be tempted to use milk chocolate pieces here. But always try the semi-sweet chocolate ones first. Chances are — a. your family and you will never notice, b. you’ll love the flavor even more, and c. semi-sweet chocolate is healthier, containing more of those dark chocolate antioxidant phytonutrients that are crucial for health.
Don’t overcook them
Because of the addition of cocoa powder, you also want to be super-careful to take these out before they even approach crisp to avoid over-drying them. Cocoa is a very drying agent. But make the recipe exactly like this and watch those babies closely and all should be well. Just as the chips approach melted and the cookies have begun to spread a bit, take them out. The heat of your pan will do the rest of the baking.
See, cookies are little, thin discs that require very little actual baking to cook, but high heat to melt the milk solids in the butter and activate the flour’s gluten factors. Really, we’re talking mere minutes. And some ovens are tricky. With my oven, if the recipe calls for a 15 minute bake for cookies, I start watching them at the 10 minute mark. They’re perfect every time because of that.
I wish I could summon the same vigilance for my garlic bread, which I burn just about every single time!!!!
But seriously, folks, what I love most about these cookies is their melty, fudgey quality. It’s like having a cookie-brownie-fudge treat in one little cookie that deeply satisfies.
If you like cookies with a chocolate batter, you’ll really love my Double Chocolate Treasures Recipe and my Delicious Chocolate Peppermint Cookies.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Instructions
Prep time – 15 minutes
Cooking time – 20 minutes
Yields – 24 cookies
Step 1: Start by preheating your oven to 375F. Get two baking sheets ready by lining them with parchment paper.
Step 2: Mix dry ingredients. Sift together the flour, cocoa powder, baking soda, and salt into a bowl.
Step 3: Cream the butter and sugars. In a large bowl, beat the softened butter with both sugars until light and fluffy, about 3 minutes.
Step 4: Add the egg and vanilla. Continue beating until they’re well incorporated, making sure to scrape the sides of the bowl.
Step 5: Combine wet and dry. Gradually mix in the dry ingredients on low speed, just until blended. Then, fold in the chocolate chips.
Step 6: Shape the cookies. Scoop the dough into 1½ tablespoon-sized balls and place them on the prepared sheets, spaced about 2 inches apart.
Step 7: Bake for 10 minutes. Look for firm edges and a dry-looking center. After baking, let them cool on the sheets for 5 minutes before transferring to wire racks.
How to Make Ahead and Store
The best way to make ahead Double Chocolate Chip Cookies is to portion them out on several cookie trays and chill them in the fridge (up to 48 hours). Or freeze your cookie dough up to three months and simply let it come to room temperature before portioning. It’s great to have premade cookie dough on hand for “Gotta Have Chocolate NOW!” cravings.
Serving Suggestions
I like to serve these with my Delicious Grasshopper Milkshakes for a minty, double chocolate treat. On holidays, I pair them with my Candy Milkshakes.
Double Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Start by preheating your oven to 375F. Get two baking sheets ready by lining them with parchment paper.
- Mix dry ingredients. Sift together the flour, cocoa powder, baking soda, and salt into a bowl.
- Cream the butter and sugars. In a large bowl, beat the softened butter with both sugars until light and fluffy, about 3 minutes.
- Add the egg and vanilla. Continue beating until they’re well incorporated, making sure to scrape the sides of the bowl.
- Combine wet and dry. Gradually mix in the dry ingredients on low speed, just until blended. Then, fold in the chocolate chips.
- Shape the cookies. Scoop the dough into 1½ tablespoon-sized balls and place them on the prepared sheets, spaced about 2 inches apart.
- Bake for 10 minutes. Look for firm edges and a dry-looking center. After baking, let them cool on the sheets for 5 minutes before transferring to wire racks.
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