Double Chocolate Chip Cookies

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Rich, fudgy, and loaded with gooey chocolate in every bite—Double Chocolate Chip Cookies are a chocoholic’s dream come true. Imagine biting into a warm cookie with a crackly top and a soft, melt-in-your-mouth center bursting with pools of melted chocolate. That’s the kind of indulgence these cookies deliver. They’re thick, chewy, and boast a double dose of chocolate—cocoa in the dough and extra chocolate chips baked right in.

Perfect for satisfying late-night cravings, impressing guests, or packing into lunchboxes, these cookies are an absolute crowd-pleaser. Whether you’re baking for a party, gifting a sweet treat, or just enjoying a cozy moment with a glass of milk, these cookies offer pure bliss in every bite. Once you try them, they’re bound to become a permanent fixture in your baking routine.

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Ingredients for Double Chocolate Chip Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 2 cups semi-sweet chocolate chips (plus extra for topping)

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Step 1: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer or stand mixer on medium speed to cream the ingredients together until the mixture is light, fluffy, and pale in color. This usually takes about 2–3 minutes and helps create that soft, chewy texture.

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Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and beat again until the mixture is smooth and creamy. This step helps bind everything together and adds depth of flavor to the dough.

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Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix—stop once no streaks of flour remain.

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Step 4: Fold in Chocolate Chips

Using a spatula or wooden spoon, gently fold in the chocolate chips. The dough will be thick and chocolatey, just the way it should be. For extra gooeyness, you can mix in chunks of chocolate or a blend of milk and dark chips.

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Step 5: Chill the Dough (Optional but Recommended)

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 2 hours). Chilling helps prevent the cookies from spreading too much and intensifies the chocolate flavor.

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Step 6: Shape and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out about 2 tablespoons of dough per cookie and roll into balls. Place them a few inches apart on the baking sheet. Press a few extra chocolate chips on top if desired.

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Step 7: Bake and Cool

Bake for 9–11 minutes, or until the edges are set and the centers still look slightly underbaked. Remove from the oven and let the cookies sit on the pan for 5 minutes before transferring to a wire rack to cool completely. The centers will continue to set as they cool.

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Storage Instructions

To keep your Double Chocolate Chip Cookies tasting freshly baked:

• Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread inside the container to maintain moisture.
• Refrigerator: Not recommended as it may dry out the cookies.
• Freezer (Baked): Freeze baked cookies in a ziplock bag or airtight container for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.
• Freezer (Unbaked Dough): Roll dough into balls, flash freeze on a tray for 1 hour, then transfer to a freezer bag. Bake from frozen at 350°F (175°C) for an extra 1–2 minutes.

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Estimated Nutrition

(Per cookie, based on a batch of 24)

• Calories: 220
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 110mg
• Carbohydrates: 30g
• Fiber: 2g
• Sugars: 20g
• Protein: 2g

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Frequently Asked Questions

What makes these cookies “double” chocolate?

The dough contains cocoa powder, and chocolate chips are folded in—two sources of rich chocolate flavor.

Can I use dark chocolate instead of semi-sweet chips?

Absolutely! Dark chocolate chips (or chunks) will give a more intense, less sweet flavor.

Why chill the dough before baking?

Chilling helps solidify the fats, prevents spreading, and intensifies the chocolate flavor for a more indulgent cookie.

How can I make them even softer?

Try underbaking slightly and letting the cookies finish setting on the baking sheet. Also, ensure your butter is softened but not melted.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.

Do these cookies work with dairy-free substitutes?

Yes, you can use plant-based butter and dairy-free chocolate chips. Just keep an eye on the texture.

How do I get gooey centers like in the photo?

Take them out of the oven when the centers look a little underbaked, then cool them on the tray. They’ll firm up slightly but stay soft inside.

Can I double the recipe?

Definitely! This dough scales well—just be sure to chill the dough in batches and don’t overcrowd the baking tray.

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