Double Chocolate Chip Cookies are rich, fudgy, and ultra-soft. These jumbo cookies are a chocolate-lover’s dream and 100x tastier than any store-bought cookie.
Double Chocolate Chip Cookies… 10/10 recommend.
These cookies taste *just* like those glorious, soft double chocolate chip cookies sold at Subway. But I actually prefer this homemade version to those… and that’s saying a lot!
They’re perfectly soft, flat, gooey in the center, and have an ever-so-slight crunch on the outer edges. What more could you ask for? (well, maybe a glass of milk for dunking, then we’re golden. 🙂 )
Ingredient Notes and Possible Modifications:
- Eggs: I like to bake egg-free as much as possible, so whenever there’s a workaround, I’m all for it. However, if you aren’t concerned with eggs, you can use 1 regular chicken egg instead of the “flax egg”. More on that below.
- Vegan: To make vegan, use vegan butter (I like Earth Balance), a flax egg, and dairy-free chocolate chips.
- White Chocolate: Sprinkle some white chocolate chips into the batter for a sweeter version. They also add some contrast to the cookies!
How to make Double Chocolate Chip cookies:
1. Preheat the oven to 350 degrees F and line a baking tray with parchment paper or silicone cookie mat.
2. Start making the batter by creaming the softened butter, granulated sugar, and brown sugar together. You will get the best results if you use a wooden spoon versus a hand mixer for this process. Beat in the egg/flax egg and vanilla until well-combined.
3. In a separate bowl, sift and whisk together the flour, cocoa powder, baking soda, and salt. Add half of the dry ingredients to the butter mixture. Stir, then add the remaining half and mix until the batter is homogenous. Mix in the chocolate chips.
4. Use an ice cream scooper to place the dough onto the baking tray and create uniform cookies. Make sure the cookies have enough space between them so they can spread out evenly.
My secret baker’s tip to getting perfect, consistently shaped cookies is to use an ice cream scoop. Simply plop each scoop of dough onto the baking tray; no need for flattening since the cookies will spread while baking.
Here’s my favorite cookie scoop. Just be aware that this will result in jumbo-sized cookies, which I’m definitely not complaining about. 😉
Bake for 10-12 minutes and allow to cool and set on the pan for an extra 3 minutes. Enjoy, my fellow chocolate lovers!
Frequently Asked Questions:
Does the type of cocoa powder matter?
If you’re looking for a simple answer, then no. Any type of cocoa powder would suffice. Buuuut, since I always like my recipes to taste as best as possible, I like to opt for a high quality Dutch cocoa powder. It makes a huge difference in creating a rich, fudgy cookie with lots of chocolatey flavor. So I say don’t skimp!
Can I use a regular egg instead of a flax egg?
Yep! As stated previously, one regular chicken egg will work to replace the ground flax and water. Make sure the egg is at room temperature though! Very important for soft cookies.
Can the dough be frozen?
Frozen cookie dough is excellent to have on hand when dessert is suddenly in order. Allow the dough to come to room temperature and form into a ball. Cover with plastic wrap, transfer to a freezer-safe bag, and store in the freezer for up to one month.
Room temperature, softened butter is KEY! Your butter will make or break these cookies. If it’s melted or too runny, the cookies will become far too flat. On the other hand, if you use butter that’s too cold, you won’t get a soft and bendable cookie. (Room temperature eggs are also important if not making egg-free.)
Use a wooden spoon for mixing. I love my KitchenAid mixer, but now’s not the time to use it for this recipe. Creaming the mixture by hand using a wooden spoon will give you that coveted soft, dense-like, and pliable cookie—which is the whole point of making these. 😉
Chill the dough… but not for long! These are specifically made to be flat, so if you wish to chill the dough, do so for no longer than 10 minutes in the refrigerator. A longer chill time will mean the cookies won’t spread as much. So if a fluffy cookie is what you had in mind, chill for a longer amount of time.
More Cookie Recipes:
Double Chocolate Chip Cookies
- 9 Tbsp Butter (Softened at room temperature)
- 1/4 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 1 Egg OR "Flax Egg" (See notes)
- 1 tsp Vanilla Extract
- 1 Cup + 2 Tbsp Flour
- 2 1/2 Tbsp Cocoa Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 Cup Chocolate Chips (dark or milk)
- Preheat the oven to 350F and line a baking tray with parchment paper or a silicone mat.
- In a large bowl, use a wooden spoon to cream the softened butter, granulated sugar, and brown sugar. Add in the egg/flax egg and vanilla extract then stir until well-incorporated.
- In a separate bowl, sift and whisk together the flour, cocoa powder, baking soda, and salt. Add half of the dry ingredients to the wet, mixing well before adding the remaining half. Fold in chocolate chips.
- Use an ice cream scoop or roll the dough into balls and evenly space onto the baking tray. Do not flatten the dough.
- Bake for 10-12 minutes. Remove from the oven and let the cookies set and cool on the tray for at least 3 minutes.
- Flax egg: This recipe uses 1 flax egg. Combine 1 tablespoon of ground flax and 3 tablespoons of water. Allow the mixture to thicken up in the refrigerator for 10 minutes before using.
- High Altitude: No adjustments needed.
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