These Double Chocolate Chip Cookies are packed with rich chocolate flavour and a perfectly soft, chewy texture that stays indulgent in every bite. Quick to prepare and easy to bake, these cookies are ideal for weekend treats, celebrations, or a cosy chocolate fix any time of day.
Why you will love this recipe?
This recipe is loved for its perfectly soft and slightly gooey centres while still holding a subtle chew around the edges. The dough chills quickly, making it easy to manage and portion. Plus, you can customize chocolate chunks or cocoa intensity to suit your taste. Minimal steps make it a quick yet indulgent treat for chocolate enthusiasts
Expert Tips for Best Results!
- Use Quality Cocoa Powder – Choosing a rich, dark cocoa like The Cocoa Circle ensures deep chocolate flavour without bitterness.
- Partially Melt Butter – Partially melting the butter helps create a fudgy texture, while fully melted butter can make cookies too flat.
- Chill the Dough – Chilling the dough for 30 minutes firms it up, preventing cookies from spreading too much and improving texture.
- Do Not Overmix – Overmixing develops gluten, making cookies tough. Fold dry ingredients gently for soft, tender cookies.
- Even Chocolate Distribution – Chop chocolate evenly and fold carefully to ensure every cookie has pockets of melty chocolate.
How to make Double Chocolate Chip Cookies?
Step 1: Prepare the Butter and Sugars
Begin by partially melting the butter in the microwave so it is soft but not fully liquid. In a large mixing bowl, combine the butter with brown sugar and white sugar. Whisk until smooth and slightly glossy to form a creamy base that will help your cookies stay soft and fudgy.
Step 2: Incorporate Eggs and Vanilla
Add the whole egg, egg yolk, and vanilla extract to the sugar-butter mixture. Beat thoroughly until fully combined, creating a uniform and fluffy cookie dough that will hold the chocolate chunks perfectly.
Step 3: Sift and Combine Dry Ingredients
In a separate bowl, sift together all-purpose flour, cocoa powder from The Cocoa Circle, baking soda, baking powder, corn starch, instant coffee powder, and salt. Sifting ensures there are no lumps and helps create a tender, soft cookie texture.
Step 4: Fold Dry Ingredients Into Wet Mixture
Gradually add the sifted dry ingredients to the wet mixture. Using gentle folding motions, mix until just combined. Avoid overmixing to maintain a soft, chewy texture that melts in your mouth.
Step 5: Add Chocolate Chunks
Carefully fold in the chopped milk and dark chocolate so that every cookie will have rich, melty pockets of chocolate. Even distribution ensures that each bite is perfectly indulgent.
Step 6: Chill the Dough
Cover the cookie dough and refrigerate for at least 30 minutes. Chilling helps the dough firm up, controls spreading during baking, and enhances the overall texture and flavour of your cookies.
Step 7: Preheat Oven and Prepare Tray
Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper. Proper preparation ensures even baking and prevents the cookies from sticking.
Step 8: Portion the Cookies
Use a cookie scoop or spoon to portion the dough onto the tray, leaving about 2 inches of space between each cookie to allow for spreading. This step guarantees uniform, perfectly baked cookies.
Step 9: Bake Until Set
Bake the cookies for 10 to 12 minutes, or until the edges are set and the centres remain soft. Slight underbaking helps maintain a fudgy, chewy texture that chocolate lovers crave.
Frequently Asked Questions
Can I use a different cocoa powder?
Yes, but using a rich, high-quality cocoa powder like The Cocoa Circle enhances the chocolate flavour significantly.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or white chocolate chunks work beautifully. Just fold them in with the chocolate chunks.
Why are my cookies too flat?
Ensure the butter is only partially melted and chill the dough. Too warm dough causes excessive spreading.
How do I keep cookies soft?
Bake until edges are set but centres look soft, then cool on the tray before transferring to a rack.
Can I make these ahead of time?
Yes, the dough can be refrigerated for up to 24 hours before baking for convenience.
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Recipe Card
Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are soft, fudgy, and chewy, making them a chocolate lover’s dream. Made with my favourite cocoa powder from The Cocoa Circle, they have an intense chocolate flavour that melts in your mouth.
Ingredients
- 1/2 cup partially melted unsalted butter (113g)
- 3/4 cup soft brown sugar (150g)
- 2 tbsp fine white sugar (25g)
- 1 whole egg + 1 egg yolk
- 1 1/2 tsp vanilla extract
- 1 cup + 4 tbsp all-purpose flour (155g)
- 1/3 cup cocoa powder (32g)
- 1/2 tsp instant coffee powder
- 1/2 tsp baking soda
- Pinch of baking powder
- 1/2 tsp corn starch
- 1/2 tsp salt
- 130-150 g chopped milk & dark chocolate
Instructions
- Start by partially melting the butter in the microwave until soft but not fully liquid. This creates the ideal fudgy texture for your cookies.
- In a large bowl, mix the partially melted butter with brown sugar and white sugar until smooth and slightly glossy, creating a creamy base for the dough.
- Add the whole egg, egg yolk, and vanilla extract, then beat until fully combined for a uniform, fluffy dough.
- In a separate bowl, sift together the flour, cocoa powder from The Cocoa Circle, baking soda, baking powder, corn starch, salt, and instant coffee powder to avoid lumps and ensure even mixing.
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep cookies soft and tender.
- Fold in the chopped milk and dark chocolate evenly so every cookie has rich pockets of melty chocolate.
- Cover the dough and chill in the refrigerator for 30 minutes to firm it up and control spreading during baking.
- Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper for even baking.
- Scoop the cookie dough onto the tray, leaving about 2 inches between each cookie for proper expansion.
- Bake for 10–12 minutes, until edges are set but the centres still look soft for that fudgy texture.
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack. This allows the cookies to set while keeping the centres soft.
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