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Indulgent Double Chocolate Cookie Recipe (VIDEO)

By

Isabella Larussa

Published

November 17, 2024

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• Measure flour accurately by spooning and leveling- When you scoop flour directly into a measuring cup, it may become compacted, leading to excess flour and a dry dough. To avoid this, spoon flour into the cup, then use a knife to level it off for an accurate measurement.
• Use a spatula for mixing the cookie dough- This tool is perfect for stirring thick dough, as it helps blend the wet and dry ingredients without overworking the mixture, which can lead to tough cookies.
• Place cookies 2 inches apart- This cookie dough has a tendency to spread, so it’s crucial to keep the dough balls at least 2 inches apart on the baking sheet to prevent them from merging during baking.

Nutrition

Calories: 166kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 40mg | Potassium: 122mg | Fiber: 2g | Sugar: 15g | Vitamin A: 123IU | Calcium: 26mg | Iron: 1mg

These Double Chocolate Cookies are packed with gooey, chewy goodness! With rich fudge cookies chock-full of chocolate chips, you’re sure to adore this recipe!

Recipe Details

I have a soft spot for cookies that are soft and chewy, and these Double Chocolate Cookies are the ultimate delight. When you break them apart, you’ll find melty chocolate within. Plus, they’re super simple to whip up!

• TASTE: These cookies deliver a rich, sweet, and chocolatey flavor, making them an ideal treat.
• TEXTURE: Soft and chewy, each cookie is filled with molten chocolate that seems to overflow with every bite.
• TIME: You can have a batch of these Double Chocolate Cookies ready in under thirty minutes. No need to chill the dough, making the process even easier.
• EASE: This recipe is incredibly straightforward. You can also prepare extra cookies and freeze them to ensure you always have some on hand.

What You’ll Need

Ingredient Notes

• Dutch-processed cocoa powder– This type of cocoa powder is neutral and works harmoniously with the baking powder, providing just the right amount of leavening for the cookies.
• Butter- Make sure to use unsalted butter.
• Eggs- These function as binders for the cookie dough.
• Vanilla extract- This adds a nice touch of flavor that complements the chocolate.
• Golden brown sugar- Contributes a mild sweetness along with a denser texture to the cookies.
• Semi-sweet chocolate chips– These provide a wonderfully balanced sweetness for this cookie recipe.

Add-ins and Substitutions

• Include nuts- Consider adding walnuts, almonds, pecans, or macadamia nuts for a delightful crunch.
• Make them gluten-free- Simply swap regular all-purpose flour for gluten-free flour to adapt the recipe.
• Experiment with different chocolates– Feel free to use white chocolate chips, dark chocolate, or even peanut butter chips for an interesting twist.
• Add mint- If you enjoy the combination of mint and chocolate, consider incorporating a bit of mint extract into the wet ingredients to transform these into mint chocolate cookies—perfect for festive occasions!

How to Make Double Chocolate Cookies

• Combine the wet ingredients. In a large bowl, mix together the sugars and melted butter until well combined. Next, add the egg, egg yolk, and vanilla, whisking again until the mixture is smooth.

• Mix the dry ingredients. In a mixing bowl, sift together the precisely measured flour, cocoa powder, salt, and baking powder using a mesh sieve.
• Incorporate the wet and dry mixtures. Gently fold the dry ingredients into the wet mixture with a spatula.
• Add the chocolate chips. Stir in the majority of the chocolate chips, keeping 1/4 cup aside for later. Distribute them as evenly as possible throughout the dough.

• Portion the dough. Using a medium cookie scoop, form heaping mounds of dough and space them about 2 inches apart on a baking sheet lined with parchment paper. You can either roll them into balls with your hands or leave them as they are, depending on your preference.
• Top with reserved chocolate chips. Place some of the remaining chocolate chips on top of each cookie mound.
• Bake the cookies. Bake the cookies at 350 degrees Fahrenheit for 9 minutes. Allow them to cool slightly before serving.

Pro Tip: When placing extra chocolate chips on top, gently press them down a bit to ensure they adhere during baking.

## Recipe Tips – **Spoon and level the flour for accurate measuring:** Rather than scooping flour directly from the container, which can compact it and lead to excess flour, spoon the flour into your measuring cup and level it off with a knife for precision. – **Utilize a spatula for mixing the cookie dough:** Given the dough’s thickness, a spatula is ideal for mixing as it encourages folding the dry and wet ingredients together, preventing overworking the dough and keeping it tender. – **Spacing the cookies:** Ensure you place the cookie dough balls 2 inches apart on the baking sheet. The dough spreads significantly during baking, and adequate spacing prevents them from merging. – **Top off with extra chocolate chips:** For a visually appealing cookie, use your hands to round out the dough balls and add a few extra chocolate chips on top before placing them in the oven.  ## FAQs **What effect does cocoa powder have on cookies?** Cocoa powder contributes both color and flavor to cookies. Dutch cocoa, which is darker and has a milder flavor profile, has some acidity neutralized. If you opt to use regular cocoa powder instead in this recipe, you’ll need to replace the baking powder with baking soda at half the quantity. **Is it necessary to chill the dough?** No, chilling the dough is not required for these cookies.Double Chocolate Cookies do not require chilling the dough, as they are intended to spread during baking (hence the recommendation to space them about 2 inches apart). If you were to chill the dough, it would yield rounder and fluffier cookies, which is not the desired outcome for this recipe.

Serving Suggestions

In my view, chocolate pairs well with nearly everything. However, here are a few dessert ideas to enjoy alongside these Double Chocolate Chip Cookies:

Make This Recipe in Advance

Make ahead: The Double Chocolate Cookies can be frozen either as dough balls or after baking and cooling. Simply store them in an airtight container to keep them fresh and prevent freezer burn.

Storing: These cookies can be kept in an airtight container for up to five days at room temperature.

Freeze: To freeze the dough, place scooped cookie dough balls on a baking sheet and freeze for around an hour. Once firm, transfer them to a ziplock freezer bag. Alternatively, baked and cooled cookies can be layered in a container with wax paper in between to prevent sticking. Both the cookies and dough can be stored in the freezer for 8-12 months.

More Scrumptious Cookies!

Video Recipe Here

Full Recipe Instructions

Double Chocolate Cookies

These Double Chocolate Cookies boast an intensely rich and gooey texture. If you’re a fan of moist chocolate chip cookies, this recipe is sure to delight you.

Print Pin Rate

Course: cookies, Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 9 minutes minutes

Total Time: 24 minutes minutes

Servings: 18 cookies

Calories: 166kcal

Instructions

• In a mixing bowl, combine 1/3 cup melted unsalted butter with 1/2 cup granulated sugar and 1/2 cup golden brown sugar.

• Whisk the melted butter and sugars together until well blended.

• Add one large egg along with an additional egg yolk. Then stir in 1 teaspoon of vanilla extract.
  

• Scoop out 1 cup of all-purpose flour, taking care to spoon it in and level off the top with a knife. Accurate flour measurement is crucial in baking.

• Next, set a mesh sieve over your mixing bowl and add the flour along with 1/3 cup Dutch cocoa powder, 1/4 teaspoon salt, and 1 teaspoon baking powder.

• Gently sift the dry ingredients into the bowl. If you notice any larger lumps, press them down with the back of a spoon. Set the dry mixture aside for future use.

• Take the sifted dry ingredients and incorporate them into the butter and sugar mixture. Use a spatula to combine everything gently.

  
• Before mixing in 1 cup of semisweet chocolate chips, set aside approximately 1/4 cup which will be used to top the cookies prior to baking. 

• Take your whisk again and mix thoroughly until you achieve a very smooth consistency; this may take a bit of effort.

• Next, incorporate the chocolate chips into the dough, aiming for an even distribution.

• Prepare your baking sheet by lining it with parchment paper, and take your cookie scoop. (I opted for a medium size)

• Scoop generous portions of the sweet cookie dough onto your prepared baking sheet, ensuring that each portion is spaced at least 2 inches apart.

• You can either leave them as scoops or roll each mound in your hands to create a more appealing shape; the choice is yours.

• Finish by placing a few of the reserved chocolate chips on top of each cookie, then bake in an oven preheated to 350 degrees Fahrenheit for around 9 minutes. After baking, allow the cookies to cool slightly before indulging.

  

Notes

• Measure flour accurately by spooning and leveling- When you scoop flour directly into a measuring cup, it may become compacted, leading to excess flour and a dry dough. To avoid this, spoon flour into the cup, then use a knife to level it off for an accurate measurement.
• Use a spatula for mixing the cookie dough- This tool is perfect for stirring thick dough, as it helps blend the wet and dry ingredients without overworking the mixture, which can lead to tough cookies.
• Place cookies 2 inches apart- This cookie dough has a tendency to spread, so it’s crucial to keep the dough balls at least 2 inches apart on the baking sheet to prevent them from merging during baking.

Nutrition

Calories: 166kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 40mg | Potassium: 122mg | Fiber: 2g | Sugar: 15g | Vitamin A: 123IU | Calcium: 26mg | Iron: 1mg