Double Chocolate Chip Cookies Recipe

I finally perfected my Chewy Double Chocolate Chip Cookies after a late-night experiment that revealed a single pantry swap every baker should know.

I know I say this a lot but these Double Chocolate Chip Cookies are the kind of thing I steal bites of before they ever reach the plate. I used unsalted butter, softened and folded in piles of mixed chocolate chips and chunks.

My riff on Subway Double Chocolate Chip Cookies goes darker and messier than you expect, all gooey pockets and a slightly crackled top. I won’t pretend its perfect every time, sometimes they spread too much or not enough, yet when they land right you get molten chocolate surprises in every bite.

Curious? Good, you should be.

Ingredients

• Adds richness and tender texture, mostly fat, helps cookies spread and caramelize slightly
• Moisture and deep caramel notes, adds sweetness and chew, contains a little minerals
• Deep bitter chocolate flavor, low in fat, provides antioxidants and intense color
• Binders that add structure and protein, also add moisture, lift and richness
• Main cookie structure, mostly carbohydrates, gluten gives chew, too much makes cookies tough
• Packed with sugar and fat, melt into pockets of gooey chocolate and texture
• Helps soften edges and centers, adds tender crumb, a small cheat for fluffier cookies

Ingredient Quantities

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• 2 large eggs room temp
• 2 tsp vanilla extract
• 2 cups (250 g) all purpose flour
• 2/3 cup (65 g) unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 tsp cornstarch (optional, makes cookies a bit softer)
• 1 1/2 to 2 cups mixed chocolate chips and chunks (eg 1 cup semisweet chips, 1/2 cup milk chocolate chips, 1/2 cup dark chocolate chunks)
• Coarse sea salt for sprinkling (optional)

How to Make this

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat; set rack in the middle of the oven.

2. In a large bowl cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes; scrape the bowl so everything blends.

3. Add the 2 large room temp eggs one at a time, mixing after each, then stir in 2 tsp vanilla extract; dont overbeat.

4. In a separate bowl whisk together 2 cups all purpose flour, 2/3 cup unsweetened cocoa powder, 1 tsp baking soda, 1/2 tsp fine sea salt and 2 tsp cornstarch if using.

5. Gradually add the dry mix to the butter mixture on low speed until just combined; overmixing makes cookies tough, so stop when you cant see streaks of flour.

6. Fold in 1 1/2 to 2 cups mixed chocolate chips and chunks (eg 1 cup semisweet chips, 1/2 cup milk chips, 1/2 cup dark chunks) reserving a few pieces to press on top before baking.

7. Chill the dough 30 to 60 minutes for thicker, less spready cookies, or 10 minutes if youre in a hurry. Scoop dough by rounded tablespoon or a 2 tablespoon cookie scoop onto the prepared sheet about 2 inches apart.

8. Bake 9 to 12 minutes at 350°F until edges are set but centers still look soft; for larger scoops bake 12 to 14 minutes. Bake one tray at a time on the middle rack for best results, or rotate pans halfway if you must bake two.

9. Right after pulling cookies from the oven press the reserved chips on top and sprinkle coarse sea salt if you like. Let cool on the baking sheet 5 to 10 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container for up to 4 days.

Equipment Needed

1. Oven (set to 350°F and rack in the middle)
2. Rimmed baking sheet and parchment paper or silicone baking mat
3. Large mixing bowl
4. Hand mixer or stand mixer, or a sturdy wooden spoon if you want to work by hand
5. Measuring cups and spoons (and a kitchen scale if you like precision)
6. Whisk for the dry ingredients
7. Rubber spatula and a bowl scraper to get every bit of dough
8. Cookie scoop (1 or 2 tablespoon) or a tablespoon plus a wire cooling rack

FAQ

Double Chocolate Chip Cookies Recipe Substitutions and Variations

• Unsalted butter: swap for salted butter 1 to 1 but cut the recipe salt by about 1/4 teaspoon so it wont come out too salty. Or use solid coconut oil 1 to 1, it makes the cookies a bit crisper and can add a faint coconut note.
• Granulated sugar: replace with coconut sugar 1 to 1 for similar sweetness and a caramel like flavor, cookies will be a touch darker. If you want to use maple syrup or honey, use about 3/4 cup syrup for each cup of sugar and reduce another liquid in the recipe by roughly 3 tablespoons, chill the dough well so cookies dont spread too much.
• Eggs: for each egg, use 1 tablespoon ground flax mixed with 3 tablespoons water, let sit 5 minutes until gelled. Or use 1/4 cup unsweetened applesauce per egg for a softer, cake like cookie though it may brown less.
• All purpose flour: swap with a gluten free 1 to 1 flour blend that already contains xanthan gum for best texture. Or try whole wheat pastry flour 1 to 1 for a nuttier, slightly denser cookie.

Pro Tips

1) Watch the butter and eggs, not the clock. If your butter is too soft the cookies will spread, too cold and they wont cream properly. Room temp means slightly squishy when pressed, not melty. If youre in a hurry zap cold butter in 5 second bursts, flipping between presses, dont melt it.

2) Measure smart. Weigh the flour and cocoa if you can, spoon and level if not. Cocoa lumps hide in little pockets and make dry spots, so whisk or sift the dry mix first. A little extra flour = thicker cookies, a little less = more chew, so tweak depending on how thick you want them.

3) Chill like you mean it. 30 to 60 minutes is the minimum for less spread, but overnight in the fridge firms flavor and texture way more. You can also scoop and freeze dough balls on a tray, then store in a bag and bake from frozen adding a minute or two to time. Also cool your baking sheet between batches so the next tray doesnt start spreading early.

4) Bake to feel, not to time. Pull when the edges are set and centers still look soft, they keep cooking on the sheet. Right out of the oven press a few extra chips on top and sprinkle coarse salt if you want the contrast. Use an oven thermometer and bake one tray on the middle rack for the most consistent results.