Last updated on February 15th, 2021 at 08:49 am
Double chocolate chip cookies recipe (step-by-step)– a perfect soft-on-the-inside crisp on the outside cookies loaded with dark and white chocolate chips!
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I’ve noticed that there are times of the year I crave cookies more. Wierd you think? C’mon! Doesn’t it happen to you? I seem to crave ’em more during rainy seasons. But this time even though its summer, we’ve been baking cookies back-to-back. Mostly I think its because everyone’s at home due to quarantine and we literally have nothing to do, lol.
We’ve made Chocolate chunk cookies and Peanut Butter cookies several times these past two months and recently made these Double Chocolate Chip cookies. My favorite cookies are this one and the chocolate chunk cookies. I could never choose between the two. On the other hand, my daughter and my husband always pick Oatmeal Raisin Cookies.
Honestly, my friends were more excited to know the Double Chocolate chip cookies recipe more than the peanut butter and oatmeal cookies. I can pretty much guess the reason because that’s the same reason I love these cookies which is CHOCOLATE. Am I right? Who wouldn’t go chocolatey cookie dough baked with loads of chocolate chips!
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These cookies were actually the first batch of cookies I ever baked. Back then (about 6 or 7 years ago), being a baking rookie, I couldn’t help but be super delighted with the resultant cookies. Over the years I’ve tweaked it a bit and the baking methods. It not only resulted in softer cookies but tasted almost like or better than copycat Subway’s cookies.
So let’s get baking!
Double chocolate chip cookies:
Considering the fact that there is nothing better than a chocolate chip cookies, these double chocolate cookies are truly a level above. Trust me when I say it is a favorite among chocolate lovers. Luscious and rich melted chocolate is mixed in with the cookie dough and then a handful of chocolate chips are added in!
The double chocolate chip cookie’s dough is a simple cookie dough. There’s no melted butter or oil involved; this recipe uses the method of creaming soft butter with the sugar. Because of these reasons the whole process is super quick. The only extra step would be melting the chocolate, that’s it.
It is important that you use good quality chocolate for this recipe. Baking chocolate like Chocolate Couverture or simple any chocolate with at least 50% cocoa solids works great. If you don’t have access to chocolate couverture, you can always use a chocolate compound. That goes for chocolate chips as well, use the best quality chips that you can find. As for the vanilla extract, I use pure vanilla extract which, I feel, is what makes any baked goods better.
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How to bake these cookies right:
So there are several types of cookies out there. This Double Chocolate Chip cookies recipe here is made to give you soft-on-the-inside and crisp on the outside cookies. Sort of like cakey but sturdy cookies. But you can control how it looks using simple techniques.
To make thin cookies: Thin spread-out cookies are my favorite, I just like ’em that way. The simple thing is to chill the cookie dough for a short time. By too long I mean for not more than 10 minutes, just enough for the cookie dough balls to hold its shape. Finish making your cookie dough, put it in the fridge and switch on the oven to preheat. Let the dough be in there until the oven hs preheated. Also, it is important to cook them at a low temperature. Cookies rise slower at low temperatures, therefore more time to spread out.
To make chunky cookies: So thick and chunky cookies are fun too. The taste and everything is just the same when you bake ’em this way. To bake ’em chunky, leave them in the refrigerator for at least 30 minutes. You can, of course, leave them in the fridge for more or even overnight. Once you’re ready to bake, scoop out the dough using an ice cream scoop and shape them to a ball using your palms and place it on the tray. And for this, you will have to increase the oven temperature to 340 F but reduce the time by 5 minutes or so.
Serving Suggestion:
These Double Chocolate Chip cookies are great as a snack or to be served with milk. Serving these with your favorite (I prefer vanilla) flavor of ice cream takes these cookies to a new level. You can turn it up a notch and make Ice Cream Sandwich Cookies with these Double Chocolate Chip Cookies.
Nutrition (Cheat-Day Friendly?):
I’m just gonna say it, these cookies are not some super cool health food. Each cookie packs 214 calories. This recipe yields 14 cookies which are fairly large cookies. Yes, these are indulgent cookies, but what dessert isn’t and I don’t have a cookie recipe made of avocados lol. So eat consciously and in moderation, when you do that this is cheat-day friendly!
Storing these cookies:
To be honest, I’ve never stored these cookies for more than 2 days. It gets over by then, can you blame us lol. These cookies stay well in an airtight container at room temperature for a day, in the refrigerator for up to a week. I’ve never stored them in the freezer because it is easy to make a fresh batch. However, the cookie dough as such stays good in the freezer for up to a month and in the refrigerator for up to a maximum of 2 days.
Special Diets:
These cookies are NOT vegan, lactose-free or gluten-free.
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Variations and Substitutions:
You can choose to add chopped chocolate instead of chocolate chips as I have done in these Chocolate Chunk Cookies. As for the flour, you can use a mix of millet flour and all-purpose flour or rye flour and all-purpose flour.
If you wish to make this cookie eggless, use mashed 1/2 medium banana or applesauce. Here is a great article on substituting egg in baking.
How to make Double Chocolate Chip Cookies:
Making these cookies is so easy; I’m gonna walk you through it with easy steps. And trust me, your friends are gonna think they’re from a bakery! Refer to the slideshow below.
Here are the ingredients needed to make Double chocolate chip cookies:
- All-purpose flour -150 g
- Cocoa powder – 30 g. I like to use regular cocoa powder and not Dutch-processed. The cookies end up dark enough.
- Baking Soda – 1 teaspoon
- Salt – 1/2 teaspoon
- Couverture Chocolate – 125 g. I like to use chocolate with at least 50 % cocoa solids. I prefer couverture over compound chocolate. But if you don’t have access to couverture you can use compound chocolate.
- Butter – 125 g. (Soft and unsalted)
- Granulated white sugar – 35 g
- Soft light brown sugar – 90 g
- Vanilla extract – 1 tsp
- Large egg – 1
- Mixed chocolate chips – 150-200g
These are the steps to make the cookies:
Melting the chocolate:
- Pour about two inches of water in a saucepan and set it to simmer.
- Roughly chop the couverture chocolate and add it to a clean and dry heatproof bowl.
- Place the bowl over the saucepan with simmering water.
- Gently mix the chocolate as it melts using a spatula.
- When it is completely melted, remove from heat and quickly wipe the bottom of the bowl with a clean cloth.
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Making Cookie Dough:
- Mix the all-purpose flour, cocoa powder, baking soda, and salt to make the dry ingredients. Set it aside.
- For the wet ingredients, begin by creaming the butter and the sugars. Cream until the butter is pale.
- Next, add the egg and whisk until fluffy
- Add the vanilla extract and the melted chocolate and mix until thoroughly combined.
- Tip in half of the dry ingredients and begin mixing it. I use the electric mixer for a few seconds. This is a crucial step you shouldn’t overmix so as to prevent gluten formation. So if you’re not comfortable mixing it with your electric mixer, use a spatula and fold it in.
- Now tip in the other half of the dry ingredients and mix until just combined.
- Finally, add the chocolate chips and give it a quick mix.
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Baking the cookies:
- Cover and chill the cookie dough in the refrigerator.
- Turn on the oven and preheat it (with both upper and lower elements) for 10 minutes at 300 F / 150 C.
- Line a cookie tray with parchment paper or Silpat.
- Take the cookie dough out and scoop out the cookie dough using an ice cream scoop and place it on the baking tray
- Repeat until all the cookie dough is used up. Leave 2-inches space between.
- Place the cookie tray in the preheated oven in the Top Rack and turn the oven mode to bake mode (only the lower element).
- Bake for 13-15 minutes. If necessary rotate the tray at half time.
- Remove the tray from the oven and let the cookies cool down on the tray for 15 minutes.
- Move them to a cooling rack and let it cool down completely.
- Serve or store the cookies or enjoy a bite!
Recipe Source: This recipe was adapted and modified from Nigella Lawson’s Totally Chocolate Cookies
Notes:
- Cookie Size: I use a medium ice cream scoop to make the cookie dough balls. This way I get 14 cookies, which are fairly medium-sized.
- Spacing: Whatever size of scoop you use, ensure to leave 2 inches gap between the cookie dough balls.
- Melting the chocolate: It is important that the bowl (with the chocolate) doesn’t touch the saucepan with simmering water. Also, it is important that you wipe the bowl as soon as you remove it from the heat. These steps will prevent the chocolate from solidifying again and will give you a smooth and perfect melted chocolate.
- The dough: Swiftly mix in the flour to the wet ingredients. Careful not to overmix as this would encourage gluten development.
- Baking: You don’t have to chill this dough for more than 10 minutes. Bake in the top rack oven for 15 minutes maximum at 150 C. This way you’d get thin spread out cookies. Scroll above for more details.
- Chocolate Chips: I’ve used equal quantities of a mix of dark chocolate chips, milk chocolate chips, and white chocolate chips. You can add whichever you like and mix up the ratios. I’ve added a 150 g, you can add up to 250 g of chocolate chips.
Double Chocolate Chip Cookies Recipe
Equipment
- Oven
- Hand mixer
- Mixing Bowls
Ingredients
Dry Ingredients:
- 150 g All-purpose flour , sieved
- 30 g Cocoa Powder , sieved
- 1 tsp Bicarbonate of Soda / Baking Soda
- 1/2 tsp Salt
Wet Ingredients:
- 125 g Butter , UNSALTED, soft
- 90 g Light Brown Sugar , soft
- 35 g White Sugar
- 1 tsp Vanilla Extract
- 1 large Egg , approx. 50g
- 125 g Dark Chocolate Couverture , minimum 70% cocoa solids
Add-ins:
- 150 g Mixed Chocolate Chips , (dark, milk and white)
Instructions
Melting Chocolate:
- Bring some water in a small saucepan to a rolling boil. Chop the Dark Chocolate Couverture up into rough bits. Add them to a clean and dry bowl.
- Turn the heat down and place the bowl with the chocolate over the saucepan. Ensure there is enough gap,( i.e. the water shouldn't touch the bowl.)*
- Let the bowl sit on the saucepan for 5-10 minutes or until all the chocolate melts. Remove the chocolate bowl from the heat and IMMEDIATELY wipe the bottom of the bowl with a cloth. Set the chocolate aside until use.*
Making the cookies:
- Preheat the oven at 300 F / 150 C for 10 minutes.
- Mix together all the dry ingredients and whisk to combine.
- In a clean bowl, add and cream the butter and the sugars, using the mixer. Whisk until the butter and sugars are compleley incorporated and the mixture begins to get pale. Add the egg and whisk until the mixture gets fluffy.
- Pour in the vanilla extract and the melted chocolate. Whisk until the chocolate is completely mixed in. Now, add the dry ingredients to it. Mix it using a spatula or mixer. Careful not to overmix.*
- Tip in the chocolate chips and mix using the spatula until completely mixed in. Cover the bowl with a lid and chill in the refrigerator until the oven gets preheated.
- Line a baking tray with parchment paper or silpat. Remove the cookie dough from the refrigerator.Using a small ice cream scoop, scoop out portions of cookie dough onto the lined baking tray. Leaving a space of 2 inches in between the balls and do not flatten it.
- Place the tray in top rack of the oven and turn to bake mode*. Let it bake for 13-16 minutes dependign uopn your oven.*
- Once done, remove from oven and let it cool on the tray for 10 minutes. Move the cookies to a cooing rack and let the cookies cool down completely.
- Serve the Double Chocolate Chip Cookies with milk or ice cream!
Notes
- Cookie Size: I use a medium ice cream scoop to make the cookie dough balls. This way I get 14 cookies, which are fairly medium sized.
- Spacing: Whatever size of scoop you use, ensure to leave 2 inches gap between the cookie dough balls.
- Melting the chocolate: It is important that the bowl (with the chocolate) doesn’t touch the saucepan with simmering water. Also, it is important that you wipe the bowl as soon as you remove it from the heat. These steps will prevent the chocolate from solidifying again and will give you a smooth and perfect melted chocolate.
- The dough: Swiftly mix in the flour to the wet ingredients. Careful not to overmix as this would encourage gluten development.
- Baking: You don’t have to chill this dough for more than 10 minutes. Bake in the top rack oven for 15 minutes maximum at 150 C. This way you’d get thin spread out cookies. Scroll above for more details.
- Chocolate Chips: I’ve used equal quantities of a mix of dark chocolate chips, milk chocolate chips and white chocolate chips. You can add whichever you like and mix up the ratios. I’ve added a 150 g, you can add up to 250 g of chocolate chips.
Made this? Got doubts? Let me know what you think in the comments below!
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