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.

Double Chocolate Chip Cookies: Easy, Chewy Recipe

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

Scale

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

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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