There’s something magical about biting into a warm, chewy double chocolate chip cookie. The rich cocoa flavor, the gooey chocolate chips, the way it melts in your mouth, it’ s comfort in every bite. Growing up, my mom’s kitchen was my sanctuary, where her recipes wove love and memories into every dish. When I left home, I carried her passion for baking with me, recreating her classics with my own twists. These double chocolate chip cookies are my tribute to her, blending tradition with a touch of my own creativity. In this guide, I’m all about sharing recipes that bring people together, and this one’s a crowd-pleaser you’ll want to bake again and again.
Table of Contents
Why You’ll Love This Recipe
- Rich and Fudgy: Double the chocolate means double the indulgence.
- Easy to Make: Simple ingredients and straightforward steps, perfect for beginners.
- Versatile: Great for holidays, parties, or a cozy night in.
- Personal Touch: Inspired by my mom’s comforting recipes, this is a treat that feels like home.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts or white chocolate chips for extra texture
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer until light and fluffy, about 2 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add Chocolate Chips: Fold in the chocolate chips (and optional nuts or white chocolate chips) with a spatula.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them 2 inches apart.
- Bake: Bake for 10-12 minutes, until the edges are set but the centers are still soft. The cookies will firm up as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Cookies
- Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Don’t Overbake: Slightly underbaking keeps them chewy and fudgy.
- Use Quality Cocoa: A high-quality unsweetened cocoa powder makes a big difference.
- Storage: Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Why This Recipe Stands Out
After trying countless double chocolate chip cookie recipes, I’ve fine-tuned this one to balance richness and texture. Unlike other recipes, this version uses a touch more cocoa for depth and a precise butter-to-sugar ratio for that perfect chew. It’s a nod to my mom’s baking, which always brought our family together, and it’s become a staple on Recipeslime for readers who crave comfort and flavor.
Pairing Suggestions
Serve these cookies with a glass of cold milk, a scoop of vanilla ice cream, or a hot cup of coffee. For a fun twist, sandwich a scoop of ice cream between two cookies for an indulgent dessert!
FAQs for Double Chocolate Chip Cookies
Can I make Double Chocolate Chip Cookies without chilling the dough?
Yes, you can bake them right away for soft, chewy cookies. However, chilling the dough for 30 minutes, as my mom always did to keep her cookies thick and fudgy, helps them hold their shape and enhances the flavor. It’s a small step that makes a big difference!
How do I store Double Chocolate Chip Cookies to keep them fresh?
Store them in an airtight container at room temperature for up to 5 days. I learned from recreating my mom’s recipes that a slice of bread in the container keeps them extra soft. You can also freeze baked cookies or dough balls for up to 3 months.
Can I use different types of chocolate chips in this recipe?
Absolutely! I love experimenting, just like I did when blending my mom’s traditional recipes with new twists. Try dark chocolate, white chocolate, or even peanut butter chips for a fun variation. Just keep the total amount to 1 1/2 cups.
Why are my cookies flat or spreading too much?
Flat cookies can happen if the butter is too soft or the dough isn’t chilled. Make sure your butter is softened but not melted, and measure flour accurately. Chilling the dough, a trick I picked up from my mom’s baking, prevents excessive spreading.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. I’ve tested this for friends who love my Recipeslime treats but need gluten-free options, and it works beautifully without sacrificing that fudgy texture.
Explore More Recipes
Loved these cookies? Check out our Classic Chocolate Chip Cookies or Fudgy Chocolate Brownies for more chocolatey goodness. Join the Recipeslime community and share your baking stories with us!
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Double Chocolate Chip Cookies: The Ultimate Chewy, Fudgy Recipe
- Total Time: 0 hours
- Yield: 24 cookies (2-3 dozen, depending on size) 1x
- Diet: Vegetarian
Description
These Double Chocolate Chip Cookies are a chocolate lover’s dream—rich, fudgy, and irresistibly chewy with a crisp edge. Each bite bursts with deep cocoa flavor and gooey chocolate chips, evoking the warmth of home. Inspired by my mom’s comforting recipes, which I carried from my home country to Recipeslime, this recipe blends tradition with my own creative twist. Perfect for cozy nights or sharing with loved ones, these cookies are a delicious way to create memories, one bite at a time.
Ingredients
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp pure vanilla extract
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
1 tsp baking soda
1/2 tsp kosher salt
1 1/2 cups semi-sweet chocolate chips
Optional: 1/2 cup chopped walnuts or white chocolate chips
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Cream Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain.
Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
Fold in Chocolate Chips: Using a spatula, gently fold in the semi-sweet chocolate chips and optional walnuts or white chocolate chips.
Scoop Dough: Use a medium cookie scoop (about 1.5 tablespoons) to portion the dough. Roll into balls and place them 2 inches apart on the prepared baking sheets.
Bake: Bake for 10-12 minutes, until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chill for Thicker Cookies: For thicker, chewier cookies, chill the dough for 30-60 minutes before baking, a trick I learned from my mom’s baking.
Substitutions: Swap all-purpose flour for a 1:1 gluten-free baking blend for a gluten-free version. Use vegan butter and a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) for a vegan option.
Cocoa Quality: Dutch-processed cocoa gives a smoother, richer flavor, but natural cocoa works too.
Variations: Add a pinch of espresso powder to enhance the chocolate flavor, or try milk chocolate chips for a sweeter twist.
Storage: Store in an airtight container for up to 5 days. Place a slice of bread in the container to maintain softness. Freeze baked cookies or dough balls for up to 3 months.
Pro Tip: Slightly underbake (10-11 minutes) for extra fudgy cookies that melt in your mouth.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 105 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg