Double Chocolate Chip Cookies are soft, chewy, and delicious. They’re a family favorite recipe that has been in our family for decades. You’ll love this easy, no-chill recipe!
Who doesn’t love a delicious chocolate chip cookie? Today, we’re sharing our recipe for double chocolate chip cookies that are sure to please everyone.
These cookies are loaded with rich chocolate flavor and tons of gooey chocolate chips. They’re perfect for satisfying your sweet tooth!
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These cookies are for all my serious chocolate lovers out there! You’re going to love this recipe for double chocolate chip cookies! These cookies are loaded with rich and delicious chocolate flavor, and they’re perfect for satisfying your sweet tooth.
Plus, they’re easy to make, so you can have a fresh batch of cookies in no time! Whether you’re looking for a new cookie recipe or just want some good old-fashioned chocolate cookies, these double chocolate chip cookies are sure to hit the spot. So go ahead and give them a try! You won’t be disappointed.
Here are some commonly asked questions
What is the best way to store double chocolate chip cookies?
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.
Can the dough be frozen for later?
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.
To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.
I like to roll the dough between my hands to soften the outside of the dough before baking – then roll in the sugar – this helps the cookies have the freshest texture once they are baked.
How long do double chocolate chip cookies last?
These double chocolate chip cookies should be enjoyed within 5 days to 7 after making them. They can be frozen for up to two months if you need to do that too.
Are these really no-chill?
Yep – that is why I love this recipe. You don’t have to chill this dough at all. However – if your house is hot (maybe it’s summer and you don’t have AC) or maybe the dough is too warm and the cookies are spreading too much when baking – you can chill the dough for 30 minutes before baking to help it out.
Ingredients for Double Chocolate Chip Cookies
- butter
- brown sugar – packed
- granulated sugar
- vanilla extract
- large egg
- all-purpose flour – spooned and leveled
- unsweetened cocoa powder – not Dutch-processed
- baking soda
- table salt
- semi-sweet chocolate chips
Why do my cookies go flat?
Cookies typically go flat when the dough isn’t at the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder. Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.
Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven. Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.
Should I use light or dark brown sugar?
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Is there a substitute for butter in double chocolate chip cookies?
You can use margarine or vegetable shortening as a butter substitute in these double chocolate chip cookies. Keep in mind that the rise, spread, and overall texture of the cookies will be altered when making this change.
How to Make Double Chocolate Chip Cookies
- Preheat the oven to 350 degrees.
- Line a couple of baking sheets with parchment and set them aside.
- In a large, microwave-safe bowl, melt the butter on 50% power until mostly melted – remove and whisk until the remainder of the butter melts.
- Whisk in the granulated sugar and brown sugar until well combined.
- Stir in the egg and vanilla just until incorporated.
- Add the flour, cocoa powder, baking soda, and salt. Mix until just combined. The dough will be just a bit sticky.
- Fold in the chocolate chips.
- Scoop the dough into 1.5 tbsp portions onto the prepared baking sheets – making sure to space the dough about 2 inches apart to allow for spread.
- Bake for 7-10 minutes or until the cookies are just set. They will be a bit puffy but will continue to set as they cool.
Can this recipe be made without a stand mixer?
I think you could possibly get away with using a hand mixer if you have firm beaters.
I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
What is the difference between Dutch-process cocoa powder and regular cocoa powder?
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
Products I love when making double chocolate chip cookies…
This super soft and chewy cookie recipe is EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a no-chill double chocolate chip cookie before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this simple cookie recipe.
If you love this easy Double Chocolate Chip Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
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Double Chocolate Chip Cookies
Ingredients
- ½ cup butter
- ¾ cup brown sugar – packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cups all-purpose flour – spooned and leveled
- ⅓ cup unsweetened cocoa powder – not Dutch-processed
- ½ teaspoon baking soda
- ¼ tsp table salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Line a couple of baking sheets with parchment and set them aside.
- In a large, microwave-safe bowl, melt the butter on 50% power until mostly melted – remove and whisk until the remainder of the butter melts.
- Whisk in the granulated sugar and brown sugar until well combined.
- Stir in the egg and vanilla just until incorporated.
- Add the flour, cocoa powder, baking soda, and salt. Mix until just combined. The dough will be just a bit sticky.
- Fold in the chocolate chips.
- Scoop the dough into 1.5 tbsp portions onto the prepared baking sheets – making sure to space the dough about 2 inches apart to allow for spread.
- Bake for 7-10 minutes or until the cookies are just set. They will be a bit puffy but will continue to set as they cool.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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