double chocolate chip cookie
Twice the chocolate = twice the deliciousness. These double chocolate chip cookies are made with rich, fluffy chocolate cookie dough and filled with chocolate chips that melt in every bite, chewy on the edges and irresistibly gooey in the center.
double chocolate chip cookie
First of all, I would like to apologize. I’m so sorry it took me so long to share my recipe for the perfect double chocolate chip cookies. But I think you’ll forgive me once you take a bite of this super fluffy double chocolate chip cookie. The center is chewy, gooey, and loaded with chocolate chips, which doubles the amount of chocolate.
And I think we can all agree that double chocolate is better than single chocolate.
Ingredients for the best double chocolate chip cookies
Making these Double Chocolate Chip Cookies mainly requires pantry staples, but I always like to make a shopping list to make your life a little easier. You’ll need these 10 ingredients, 1 bowl, and about 20 minutes to make these fluffy chocolate cookies. Here’s your shopping list!
Butter Brown sugar Eggs Vanilla extract Cocoa powder Espresso powder Flour Baking soda Salt Chocolate chips
What kind of chocolate should I use to make these fluffy chocolate cookies?
When it comes to chocolate-flavored baked goods, the ingredients can make or break a cookie. I know that’s not what you want to hear because high-quality cocoa or chocolate chips or chocolate bars can be a little pricey, but trust me, it’s worth it. For cocoa powder, I love Rodelle Dutch Processed Cocoa, Hershey’s Special Dark, Ghiaradelli, or any other quality Dutch processed brand. When it comes to chocolate, I like to splurge on Guittard, Lindt, Giara Deli, Endangered Species, Chocolove, and other fine chocolates. If you can’t find quality chips, you can always get a good quality chocolate bar and chop it into small pieces. Sometimes I actually prefer it because you get a big old chocolate pool instead.
Tips for making perfect double chocolate chip cookies
Cookies are one of the easiest baked goods to make, but a few tips always come in handy. Of course you can do without these, but if you want to ensure perfect chocolate cookies every time, be sure to follow them.
Use good quality chocolate: I tried my best on this one, but I’ll repeat it again just to make sure it really sticks. Your chocolate can make or break these double chocolate chip cookies, so get the good stuff! Do not overmix the dough. Overmixing the dough can create too much gluten, resulting in tough, bready cookies. Simply mix until the dough is just combined and there are no streaks of flour left. A little par-baking: All the best cookies are par-baked, and these fluffy chocolate cookies are no exception. It’s best to leave them slightly undercooked until cool enough to be completely gooey in the center and chewy on the edges when you take them out of the oven.
Enjoy baking, lovely friends!
XXX
1/2 cup unsalted butter,room temperature
1 cup brown sugarpacked
1 eggs, room temperature
2 teaspoons Vanilla extract.
1/3 cup cocoa powder
1 teaspoon espresso powder
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Instructions
Preheat oven to 350°F and line a baking sheet with parchment paper. Let’s set it aside. Place softened butter and brown sugar in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla extract. Mix until combined. Scrape the bowl and add the cocoa powder, espresso powder, flour, baking soda, and salt. Mix on low speed and gradually increase to medium speed. Mix until just combined and no streaks of flour remain. Stir in chocolate chips until evenly distributed. Using a 2-ounce cookie scoop, drop cookie dough 2 inches apart onto prepared cookie sheets. Bake at 350°F for 11 minutes or until edges are set but center is still sticky. Let cool on baking sheet for 10 minutes until firm. enjoy!
