Sometimes regular chocolate chip cookies just won't do! That's why these double chocolate chip cookies are my absolute favourite for those chocolate cravings. With a rich cocoa powder batter and plenty of chocolate chips, it's tough to stop at just one!
What are Double Chocolate Chip Cookies?
Imagine regular chocolate chip cookies but the dough is also chocolate flavoured! Sounds pretty good right?! I use cocoa powder to give the dough a rich chocolate flavour and then add chocolate chips. You can even make these triple chocolate chip cookies by adding white chocolate chunks or chips!
Ingredients in Double Choc Chip Cookies
These double chocolate cookies only need a few simple ingredients:
- Unsalted butter: or use salted butter and halve the additional salt. Make sure it is at room temperature or softened (NOT melted) in the microwave.
- Caster or superfine sugar: caster sugar has finer granules that will dissolve more easily into the butter when beating. You can also use white sugar, just beat it into the butter for longer to help dissolve the larger granules.
- Egg: use large eggs.
- Vanilla: essence, extract or paste is fine.
- Plain or all-purpose flour
- Cocoa powder: use unsweetened cocoa powder. NOT hot cocoa powder. I find dutch processed cocoa or 'cacao powder' too bitter.
- Dark or semi-sweet chocolate chips: replace with milk choc chips, white choc chips, or any combo of the three. You can also chop up chocolate blocks or chocolate melts.
Frequently Asked Questions
Do I have to rest the cookies before baking?
No! This easy recipe requires no refrigeration before baking the cookies.
How do I know when my cookies are done baking?
When these cookies are cooked properly, they will be puffy through the centre with cracks going across the entire face of the cookie. The edges should be a little bit crispy. The bases will be evenly browned. Don't overcook these - it's always easy to pop them in for a bit longer if they are underdone.
Trouble shooting
Why is my cookie dough hard / firm?
If your butter is too cold or if your kitchen is cold, your dough may firm up and have more of a play-doh texture. Don't worry - your cookies will turn out fine after baking!
Why did my cookies spread too much?
This usually means there is too much butter in your dough and not enough flour or cocoa powder. If you're using cup measurements to measure out your dry ingredients, make sure you're using the spoon and knife method.
My cookies didn't spread at all
This means there was too much flour and/or cocoa powder in your dough. Make sure you're measuring your dry ingredients accurately.
You could also be using expired baking soda. Check that your baking soda is in date before using.
Storage
Can I freeze the cookie dough?
Yes! To freeze the uncooked cookie dough, wrap tightly in clingwrap and place in a zip-loc or freezer bag. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight and bake as normal.
How long can I store the cookies for?
You can keep cookies un-refrigerated in an airtight container for up to 7 days.
Variations
- Triple chocolate: add white chocolate chips or chunks to make these triple chocolate cookies.
- Nuts: add chopped walnuts or peanuts for a nutty twist.
- Chocolate dipped: omit the chocolate chips and dip the cooled cookies into melted chocolate.
- White chocolate drizzle: drizzle over melted white chocolate.
- Pretzels: add chopped pretzels into the cookie dough for a crunchy twist.
Double Chocolate Chip Cookies
Satisfy your chocolate cravings with these chewy double chocolate chip cookies. These cookies are stuffed full of chocolate chips AND use cocoa powder for a super rich and chocolatey cookie dough. This is the ultimate chocolate chip cookie recipe for chocoholics!
Ingredients
- 125 g (½ cup / 4.5 oz) unsalted butter, at room temperature
- 1 cup (240 g) caster / superfine sugar
- 1 large egg
- 1 teaspoon (5 g) vanilla
- 1 cup (150 g) plain / all-purpose flour
- ⅓ cup (33 g) cocoa powder
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) salt
- 1 heaped cup (200 g / 7 oz) dark or semi-sweet chocolate chips, plus extra to decorate
Instructions
- Preheat the oven to 160°C / 320°F (fan-forced/convection) or 180°C / 355°F (standard). Grease and line two large cookie trays with baking paper.
- In the large bowl of an electric stand mixer (or using a hand mixer), cream together butter and sugar until pale and fluffy. Add egg and vanilla and beat until well combined.
- Add flour, cocoa powder, baking soda and salt. Stir together until a soft dough forms. Add chocolate chips and mix until combined.
- Roll 1 big tablespoon of dough into a ball and place onto the prepared tray. Flatten slightly. Repeat with remaining dough, leaving a 3 cm (1 inch) gap between the cookies to allow for spreading. Press extra chocolate chips into the top of each cookie, if desired.
- Bake for 10-12 minutes or until puffy and the edges are slightly darkened. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
Storage
- You can keep cookies un-refrigerated in an airtight container for up to 7 days.
- To freeze the uncooked cookie dough, wrap tightly in clingwrap and place in a zip-loc or freezer bag. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight and bake as normal.
Substitutions
- Caster / superfine sugar: replace with white sugar if needed, just make sure to beat well with the butter to help dissolve the larger granules.
- Baking soda: replace with 1 teaspoon baking powder.
- Chocolate chips: You can replace 1 heaped cup of dark chocolate chips with milk or white chocolate chips (or a combination). You can also use chopped chocolate blocks.
Nutrition Information:
Serving Size: 1 CookieAmount Per Serving: Calories: 162Total Fat: 8.2gSaturated Fat: 5.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 9.3mgSodium: 44.6mgCarbohydrates: 20.6gFiber: 0.2gSugar: 15.5gProtein: 1.6g
Suzanne says
Wow! These were out of this world good. I used gluten free Cup4Cup flour. I let my dough that was shaped rest for 30 mins in the fridge as I preheated the oven. I baked mine at 350 degrees for 10 minutes and they were perfect. Little crispy on the outside but soft on the inside. Absolutely will make these again. Thanks for a great recipe!