Double Chocolate Chip Cookies Recipe

In my kitchen I whipped up Chewy Double Chocolate Chip Cookies using unsweetened cocoa powder, all-purpose flour, and creamy unsalted butter. The blend of granulated and brown sugars with semisweet and milk chocolate chips, plus a splash of vanilla, creates an invitingly rich mix that’s perfect for anyone who loves a true chocolate cookie recipe.

I recently decided to mix things up in the kitchen and came up with my take on Double Chocolate Chip Cookies that are seriously next level. These cookies are not your average treat.

I stirred together 2 cups all-purpose flour and 1/2 cup unsweetened cocoa powder with 1 teaspoon baking soda and a pinch of salt then beat in 1 cup unsalted butter, 1 cup granulated sugar and 1/2 cup brown sugar till it’s smooth and creamy. After mixing in 2 large eggs and 2 teaspoons vanilla extract, I folded in semisweet chocolate chips, milk chocolate chips, and dark chocolate chunks.

There’s a twist in this recipe that makes it feel like a Subway Double Chocolate Chip Cookies experience without being too cookie-cutter. I was also inspired by some ideas like what to do with white chocolate chips and chocolate cookies with white chips in my mind.

Give it a go, you might be surprised how a simple cookie can transform into an epic treat.

Why I Like this Recipe

I like this recipe because first, it mixes three different kinds of chocolate and that gives every bite a new, exciting flavor. I love how the semisweet chocolate chips, milk chocolate chips, and dark chocolate chunks come together to create a rich, chocolaty treat that never gets boring.

Another reason is the texture isnt too complicated; the cookies come out gooey in the middle with just the right amount of crispness on the edges. I always end up grabbing another one while they’re still warm because they’re just that perfect.

I also appreciate how easy the recipe is to follow. Even though there are a bunch of ingredients, the steps are simple and the warning about not overmixing really helps me make sure my cookies turn out great every time.

Lastly, this recipe fills my kitchen with an amazing, comforting aroma. It reminds me of times when I used to bake with my family and that feeling just makes the cookie eating experience even more special.

Ingredients

• All-purpose flour supplies carbs for energy and structure.

  Not complicated though lacks fibre.

• Unsweetened cocoa powder provides rich flavor and antioxidants, making cookies taste decadently chocolate.
• Unsalted butter adds creaminess and flavor while boosting energy from fats.

  Use moderately.

• Granulated sugar offers sweetness and energy from carbohydrates, enhancing the cookie’s delightful taste.
• Eggs contribute protein and binding power, ensuring a rich, cohesive cookie dough.
• Chocolate chips boost flavor with sugary notes and a smooth, gooey texture.
• Dark chocolate chunks provide bittersweet contrast and rich antioxidants for extra depth.
• Vanilla extract adds aromatic sweetness, rounding off the flavor profile with subtle complexity.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• 1/2 cup dark chocolate chunks

How to Make this

1. Preheat your oven to 350°F and line your baking sheet with parchment paper.

2. In a medium bowl, whisk together the 2 cups of flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

3. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed brown sugar until the mix looks smooth and kind of light.

4. Beat in 2 large eggs and 2 teaspoons vanilla extract until it’s all mixed together.

5. Gradually stir the dry ingredients into the butter mixture until just combined. Be careful not to overmix!

6. Fold in 1 cup semisweet chocolate chips, 1 cup milk chocolate chips, and 1/2 cup dark chocolate chunks, making sure they spread out evenly.

7. Using a spoon or cookie scoop, drop rounded dollops of dough onto your prepared baking sheet, leaving enough space for them to spread.

8. Bake for 10-12 minutes, until the edges are set but the centers still look a bit soft; they’ll firm up as they cool.

9. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

10. Enjoy these gooey, rich cookies while they’re still warm or store them in an airtight jar for later munching!

Equipment Needed

1. Oven – for preheating the temperature to 350°F
2. Baking sheet – to place the cookies on
3. Parchment paper – to line the baking sheet
4. Medium bowl – for whisking the dry ingredients
5. Whisk – to blend the flour, cocoa powder and leaveners
6. Large bowl – for creaming the softened butter with sugars and mixing the wet ingredients
7. Electric mixer or hand mixer – to beat the butter and sugars until smooth
8. Spoon or cookie scoop – for portioning out the dough on the baking sheet
9. Wire cooling rack – to let the cookies cool completely after baking

FAQ

Double Chocolate Chip Cookies Recipe Substitutions and Variations

• All-purpose flour: You can substitute with a gluten-free flour blend if you need a gluten-free option, but keep in mind it might alter the cookie’s texture a bit.
• Unsweetened cocoa powder: Try using Dutch-processed cocoa powder instead. It has a smoother flavor, though you might need to tweak the leavening agents.
• Unsalted butter: Dairy-free margarine is a good alternative if you’re avoiding dairy; just note that it could slightly change the flavor.
• Granulated sugar: Coconut sugar can be used in place of granulated sugar for a healthier twist, but be careful because it may affect the sweetness level.
• Eggs: If you run out of eggs, a flax egg (mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes) works well as a binder.

Pro Tips

1. Try to use room-tempered butter and eggs so everything mixes better, this helps the batter come together smoother and the cookies turn out more even.
2. Be really careful when mixing in the chocolate chips and chunks. Overmixing can make your cookies tough so fold them in gently so you keep that gooey, chocolate-y texture.
3. Keep a close eye on the baking time. If you pull the cookies out a little early, they’ll firm up as they cool, giving you that soft-chewy center rather than a fully crunchy cookie.
4. If you wanna amp up the flavor, you could lightly toast the cocoa powder and even some of the chips for a few minutes in a dry pan, just be careful not to burn them. Enjoy experimenting!