Soft rich gooey double chocolate chip cookies! This recipe makes by far the best double chocolate chip cookies ever.
The perfect chocolate cookie texture
These are by far the best chocolate chip cookies I have ever made. In fact, I don't know if I will ever want to use another recipe now I have discovered how good these are. They are crisp and chewy just around the edges but the inside is soft, rich and doughy, a bit like a brownie. If you love soft cookies then these are definitely ones you should try.
I love cookies but don't often make them. Until now I was more likely to just buy the very occasional bag when I was out somewhere. Now I've found this recipe I think it might just tempt me to make them more often.
What do you need to make these cookies?
Like most cookies, you start making these by creaming butter and sugar together. I use roughly half caster sugar and slightly less soft brown sugar.
You also need flour and cocoa powder, an egg and vanilla extract.
Naturally there are lots of chocolate chips too. You can use dark or milk chocolate chips. Or even white chocolate chips.
What kind of flour do you need?
I use self-raising flour to make these. However, if you don't have self-raising you can replace it with plain flour and 1.5 teaspoons of baking powder.
Can you freeze the cookie dough for later?
Oh yes, that is one of the best things about cookie dough! When I make these I freeze about half of the cookie dough in walnut sized balls. Whenever I fancy a quick cookie fix I just bake them straight from the freezer! It's so good to be able to eat one or two whenever you fancy them.
How long do these cookies keep?
In our house they rarely even last until the next day and they have never made it beyond two days. However, they should be fine for at least three days in an airtight container.
Can you adapt this recipe?
I love these cookies so much that I wouldn't want to change them. However, you can of course try using white chocolate chips. You could even add dried fruit or nuts. I have to admit that I haven't done that though. I love these chocolate chip cookies just as they are!
I would just add that you can reduce the amount of chocolate chips in them too. I have made them while running out of chocolate and they were equally good with just 100g! In fact, even if you didn't add any chocolate chips at all I think they'd still taste amazing.
Yes, they are that good!
Best Double Chocolate Chip Cookies
- 125 g butter at room temperature
- 100 g soft light brown sugar
- 125 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 175 g self-raising flour
- 50 g cocoa powder
- ½ tsp salt
- 200 g chocolate chips
- Preheat the oven to 180C
- Put the butter and sugar in a large bowl and cream together.
- Beat the egg slightly then add it to the butter and sugar along with the vanilla extract. Mix together.
- Sift the flour, cocoa and salt into the bowl. Mix it together. You should get quite a stiff cookie dough. Add the chocolate chips and stir in.
- Line a baking tray with parchment paper. Roll the dough into balls and place them on the parchment paper, with plenty of space around each ball of cookie dough. Some of the balls of cookie dough can be frozen at this point to bake later.
- Bake the cookies in the oven for 8-9 minutes. Cool on a wire rack.
If you like these double chocolate chip cookies then how about these bakes?
Or these classic chocolate chip cookies?
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