If you’re like us then you agree that there is no such thing as too much chocolate. That is exactly why we love love LOVE to make these delicious Double Chocolate Cookies!
Making The Best Double Chocolate Cookie Recipe
So, what exactly is a Double Chocolate Cookie? It is simply a Chocolate Cookie with chocolate chips added in. It is super easy to make and the tasty payoff is out of this world!
The amount of decadent chocolate in this recipe is unreal. This cookie takes the traditional Chocolate Chip Cookie recipe and perfects it for all of us chocoholics out there.
This recipe is super quick to make. You can start them and be on your couch eating them in under an hour.
If you want to try out a different kind of snack you might just love these Chocolate Chip Rice Krispie Treats.
Lets start baking!
Preheat your oven to 350 degrees. While it’s heating, pull out your stand mixer and add in your sugar, brown sugar, and butter.
We prefer to use our heavy-duty KitchenAid mixer. But if you want something less bulky (and less costly) you can use this smaller, cheaper one and still get good results.
Back to the cookies.
Use your mixer on high and cream the butter and sugars together. Mix until there are no more lumps of butter remaining. If you pre-soften the butter it is much easier to do this.
You can pre-soften by simply leaving the butter out of the fridge for a little while. You can also heat it in the microwave for short increments (5-10 seconds). Just make sure you do not melt the butter. You just want it soft enough to cream with the sugar easily.
After the sugar and butter are creamy, add your vanilla and eggs to the mix. You will mix these the same as before but use a medium setting this time.
You want the eggs mixed in thoroughly but you do not want to over beat the eggs.
Once your dry ingredients are thoroughly mixed, you will want to slowly pour them into the wet mixture.
Set your mixer on it’s lowest setting and start to add in the dry mix. If you do this too quickly or if the mixer is turned up to high, you will throw your dry ingredients all over the place and make a mess.
Continue mixing until you have what is starting to look like traditional cookie dough. Now, add in your cocoa powder in the same manner you added the rest of your dry ingredients.
Once the cocoa powder has been thoroughly mixed, it is time to add in your chocolate chips. You can up the speed a bit on the mixer if you like or just use a spatula and fold the chocolate chips in manually.
If you have the time to wait, chilling your cookie dough will yield the best results. The cookie dough balls tend to hold their shape a bit better when you do. A few hours is generally enough time to chill the dough.
But, if you do not want to wait (and, honestly, who wants to wait for cookies?) you can use the dough right away.
Use a tablespoon and start scooping out heaping spoonfuls of cookie dough (around 1.5 tablespoons). Place them about 2 or so inches apart. That way they won’t run together when they cook.
You can leave them as is or you can use a fork and lightly press them down in a crisscrossed fashion.
Stick the pan in your already preheated oven and bake for 10-12 minutes. You will want to watch them the first time you make them so you do not overcook them. Different ovens, altitudes, climates, etc can cause baking time and temperature to vary.
Wait (im)patiently and enjoy your delicious Double Chocolate Cookies!
Double Chocolate Cookies
- stand mixer
- cookie sheet
- measuring cups
- measuring spoons
- ½ teaspoon salt a couple grinds
- 1 teaspoon vanilla
- 1 ¼ teaspoon baking soda
- ¾ cup brown sugar
- 1 cup butter 2 sticks
- 1 ¼ cup sugar
- 2 eggs
- 2 ½ cups flour
- ¾ cup cocoa powder
- 2 cups chocolate chips
- preheat oven to 350°
- put butter, sugar, and brown sugar in mixing bowl and mix together
- add in eggs and vanilla
- add in flour, baking soda, and salt
- mix everything together
- add in cocoa powder
- pour in chocolate chips
- spray cookie sheet with canola oil
- put cookie dough balls onto cookie sheet
- optional: press a fork into the ball in a crisscross pattern to slightly flatten it
- bake for 10 to 12 minutes
- allow to cool and enjoy