No ratings yet.

The Best Double Chocolate Chip Cookies: Soft, Chewy, and Irresistibly Delicious

Let’s face it—there are plenty of double chocolate chip cookie recipes out there, but this one is truly special. It’s easy to make, versatile, and, most importantly, delicious. By using dark brown sugar and cake flour, we achieve a perfect balance of chewy inside and crunchy outside with a soft, tender crumb. These cookies will quickly become your go-to recipe for all your chocolate cravings!

Why This Recipe Works:

• Dark Brown Sugar: This adds a rich flavor and moisture that gives the cookies that chewy texture inside.
• Cake Flour: Using cake flour makes these cookies tender and light while still holding their structure. The result? A melt-in-your-mouth, soft cookie.
• Soft Center, Crunchy Edges: The perfect balance—chewy in the middle, crispy on the outside.
• Simple & Versatile: Easy to make and adaptable to whatever chocolate or add-ins you prefer.

Ingredients (yields around 12 to 15 cookies):

1. Unsalted butter – 1/2 cup (softened)
2. Dark brown sugar – 1/2 cup
3. Granulated sugar – 1/4 cup
4. Large egg – 1 (room temperature)
5. Vanilla extract – 1 teaspoon
6. Cake flour – 1 and 1/8 cups
7. Unsweetened cocoa powder – 1/4 cup
8. Baking soda – 1/4 teaspoon
9. Salt – 1/4 teaspoon
10. Semisweet chocolate chips – 3/4 cup
11. White chocolate chips – 1/4 cup (for decoration, optional)

Instructions:

Step 1: Prepare Your Ingredients

Before you begin, make sure the butter and egg are at room temperature. This is an important step to help everything mix smoothly. The butter should be soft to the touch but not melted. Let the egg sit on the counter to come to room temperature as well.

Step 2: Cream the Butter and Sugar

Once your butter is softened, transfer it to a mixing bowl. Using a hand mixer or stand mixer, cream the butter for a few seconds until smooth. Add in both the dark brown sugar and granulated sugar, then mix for about 2 minutes until the mixture is light and fluffy.

Step 3: Add the Wet Ingredients

Crack the egg into the bowl, followed by the vanilla extract and salt. Continue mixing until well combined.

Step 4: Prepare the Dry Ingredients

In a separate bowl, sift together the cake flour, cocoa powder, and baking soda. Sifting helps break up any clumps and ensures the dry ingredients are well mixed.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Stir until just combined—be careful not to overmix as it can affect the texture of your cookies.

Step 6: Fold in the Chocolate Chips

Finally, gently fold in the semisweet chocolate chips using a spatula. This ensures the chips are evenly distributed throughout the dough without overworking it.

Step 7: Chill the Dough

Cover the bowl with a lid or plastic wrap and refrigerate the dough for at least 30 minutes. This step is crucial as it helps the dough firm up, which results in thicker, chewier cookies.

Step 8: Preheat the Oven

After 30 minutes, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.

Step 9: Scoop the Dough

Scoop about 2.5 tablespoons of dough for each cookie and roll into balls. Place them on the baking sheet, spacing them about 2 inches apart. At this time you can also add the white chocolate chips as decoration, if required.

Step 10: Bake the Cookies

Once the oven is preheated, bake the cookies on the middle rack for about 15 to 17 minutes. The cookies will be slightly soft in the center but will firm up as they cool, giving you that perfect chewy texture.

Step 11: Cool and Enjoy

After baking, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips for the Best Cookies:

• Room Temperature Ingredients: Make sure both the butter and egg are at room temperature before mixing. This ensures a smooth dough and consistent texture.
• Chill the Dough: Don’t skip the chilling step! It’s essential for thick, chewy cookies.
• Mixing Tips: When combining the dry and wet ingredients, mix until just incorporated to avoid dense cookies.
• Perfect Texture: The cookies will look soft when you take them out of the oven, but they’ll set perfectly as they cool, giving you that crispy outside and soft inside.
• Storage: Store your cookies in an airtight container for up to a week, or freeze the dough for up to 3 months. You can bake straight from the freezer!

Happy Baking! 🍪✨ Don’t forget to share your creations and let me know how they turned out!