Step by step soft Double chocolate chip cookies recipe with a photo of each step. Hey there! I’m super excited to share this treat and these cookies are so yummy and so easy to make.
Last updated: 22/nov/2019
Taste of these Soft Double Chocolate Chip Cookies:
These are thick, dense cookies, chewy on the outside and soft on the inside. It tastes just like what the name calls. Double chocolate sweet and slightly bitter treat. I usually bake these around evening when kids and hubby is home. And these hot cookies are an irresistible treat. Go ahead make these, you won’t regret, I promise. Just be careful don’t over-cook these, the rest of the recipe is simple.
This is my first cookie recipe on blog so I’m sharing all cookie baking secrets that I know. Hope these help starter in journey.
Tips to soft double chocolate cookies:
- Baking cookies is addictive: Baking cookies can be overwhelming to many but actually, it’s fun and there is so much to learn and experiment. A very little change in ingredient, proportion, temperature, shape, cooking time can alter the results. This makes baking cookies so interesting and fun. When I started baking cookies, my every batch would be different and then I would keep experimenting. That’s why I feel making cookies is addictive.
- Measure flour carefully: Fill the measuring cup with the help of a spoon. Do not dig into the flour tub and fill the whole cup in one go. This will overpack the cup and you’ll end up using extra flour that can make your cookies dense. Even 1 extra tablespoon of flour matters when baking cookies.
- Freeze dough: If you like soft chewy cookies. Freeze the dough for 30-60 minutes. This will allow the outside of the cookie to bake quickly while the inside will be still soft. Secondly, the cold dough will not spread quickly making the cookie thick. Shape dough into cookie-sized balls and freezing it for 24 hours is another great way to intensify all flavors in cookie.
- I personally prefer baking only half of my batch and freezing the remaining in balls. This way, I don’t end eating too many cookies. And this also gives me oven-fresh cookies, without any effort when the craving strikes.
- Baking Temperature: Cookies are baked at 355 F, one sheet at a time and around 8-16 (depending on size) cookie on each baking tray with cookie batter scooped 2 inches apart.
- Baking Time: Timing is really important. Usually, we bake cookies for 10-12 minutes until set for soft cookies. For chewy edges leave the cookie on hot baking sheet for an extra 5 minutes after taking out of the oven. This will make them chewy. You can learn more about cookie baking secrets here at our site and here at sally’s baking addiction.
How to make double chocolate chip cookies?
Take butter and sugar in a bowl and whisk them until creamy.
Add eggs one by one. ( I added together for a quick photo.)
Add vanilla essence and salt. (Skip salt is using lightly salted butter.)
Next sift flour, cocoa powder, and baking powder.
Add chocolate chip. Mix well. Refrigerate for 30 minutes to chill dough
Use medium cookies scoop or take 1½ tablespoon dough balls and press the top for a cookies shape and place on baking sheet.
Bake at 355 F for 8-9 minutes. When cookies are set, that is the edges are dry and the top losses its shine and appears cooked. Transfer to wire rack. Let the cookies cool completely before transferring to airtight jars.
Hungry for more cookies?
Soft Double Chocolate Chip Cookie Recipe
- 1⅛ cup butter, at room temperature
- 1 cups icing sugar
- 2 large eggs, at room temperature
- 2 teaspoon vanilla essence
- ¼ teaspoon salt
- ¾ cup cocoa powder
- 2 cup flour
- 1 teaspoon baking powder
- 1½ cups sweet chocolate chips
- In a large mixing bowl, whisk butter and sugar together with a hand mixer until creamy and fluffy.
- One by one add two egg, vanilla essence and salt.
- Now, mix in cocoa powder, flour and baking powder.
- Finally, add chocolate chips and make sure chips are evenly divided in the dough. Refridgerate for 30 minutes at least.
- Pre-heat oven at 350 F. Now, use a medium-sized scoop to make dough balls. Set dough balls on a baking tray, keeping them 2 inches apart.
- Bake on the middle rack for 8-10 minutes until set and the top is not glossy. (Rotate tray if needed for even baking.) Bake cookies in 2-3 batches, baking a single batch of cookies at a time.
- Let the cookies rest on the baking tray for 5 minutes so they firm up and get crispy on the edges.
- Then transfer to a wire rack. Let the cookies cool completely then store in an airtight jar (with a slice of bread) to keep them fresh.
- ⅛ cup is equal to 2 tablespoons.
- To bring cold eggs to room temperature submerge eggs in warm water for few minutes.
- Fresh cookies taste best so freezing half batch and baking later works best.
- If using frozen dough, let the dough thaw a bit, it should be cold but not rock solid before hitting the oven.