DisclaimerTerms Of UseGDPR PolicyCookie Policy

momdishmagic

Chewy Double Chocolate Cookies Irresistible Treat

by
To make chewy double chocolate cookies, gather these key ingredients: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup white chocolate chips Each ingredient plays a vital role. Flour gives structure. Cocoa powder adds rich chocolate flavor. Baking soda helps the cookies rise. Salt enhances sweetness. Butter keeps them chewy and soft. You can customize your cookies with these tasty add-ins: - Chopped nuts like walnuts or pecans - A pinch of espresso powder for a coffee kick - A sprinkle of sea salt on top for contrast These extras boost flavor and texture. They also make the cookies unique to your taste. If you need swaps, here are some easy options: - Use coconut oil instead of butter for a dairy-free version. - Substitute almond flour for all-purpose flour for a gluten-free treat. - Maple syrup can replace brown sugar for a different sweetness. These substitutions help you cater to dietary needs while keeping the cookie's chewiness intact. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. Set this bowl aside for now. In a larger bowl, beat the softened butter with the brown and granulated sugars. Mix until it looks light and fluffy. This should take about 2-3 minutes. Then, add the egg and vanilla extract. Mix until everything is combined. Gradually add the dry ingredients from the first bowl into this mixture. Stir just until it all comes together. Be careful not to overmix. Finally, fold in the semi-sweet and white chocolate chips. Make sure they are evenly spread in the dough. Now, it's time to bake! Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet. Leave space between each cookie for spreading. Place the tray in the oven and bake for 10-12 minutes. The edges should look set, but the centers can be soft. This is what gives them the chewy texture. Once baked, take them out of the oven and let the cookies cool on the baking sheet for 5 minutes. This step is key to keeping them soft. After 5 minutes, transfer the cookies to a wire rack to cool completely. For presentation, arrange the cookies on a nice plate. You can dust them with powdered sugar for a sweet touch. Pair them with a glass of milk for an extra special treat. Enjoy your chewy double chocolate cookies! To get that chewy texture, use brown sugar. It adds moisture and softness. Make sure your butter is softened, not melted. Cream it well with the sugars. This step helps incorporate air. Mix just until combined when adding dry ingredients. Overmixing can lead to tough cookies. Bake them until the edges set, but the middle stays soft. This keeps them chewy. One common mistake is using too much flour. Always measure flour correctly. Spoon it into your measuring cup and level it off. Another mistake is not chilling the dough. Chilling helps prevent spreading too much. Don’t skip the resting time after baking. Letting cookies cool on the sheet keeps them soft and chewy. Store your cookies in an airtight container. They stay fresh for about a week. For longer storage, freeze them in a freezer bag. When ready to eat, thaw at room temperature. Reheat in the oven at 350°F for just a few minutes. This brings back the soft texture and warms the chocolate. Enjoy your delicious treats! Pro Tips Chill the Dough: For chewier cookies, chill the dough for at least 30 minutes before baking. This allows the flavors to develop and prevents spreading while baking. Use Quality Chocolate: Opt for high-quality chocolate chips for a richer flavor. It makes a significant difference in the overall taste of your cookies. Don't Overbake: Remove cookies from the oven when the edges are set but the centers are still soft. They will continue to firm up as they cool, ensuring a chewy texture. Store Properly: To keep cookies fresh, store them in an airtight container at room temperature. Adding a slice of bread can help maintain moisture. {{image_2}} To make gluten-free chewy double chocolate cookies, swap all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. This helps keep the cookies chewy and tasty. The rest of the recipe stays the same. You will still enjoy rich chocolate flavor and a soft texture. For vegan chewy double chocolate cookies, replace the butter with coconut oil or a vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also choose dairy-free chocolate chips to keep it vegan-friendly. You can spice up your chewy double chocolate cookies by adding nuts or other mix-ins. Walnuts or pecans add a nice crunch. Try adding a half cup of nuts to the dough. You could also mix in caramel bits or dried fruit for a fun twist. Just make sure to keep the total mix-ins to around one cup. This way, the dough stays balanced and delicious. To keep your chewy double chocolate cookies fresh, store them in an airtight container. Use a container with a tight seal to block air. You can also layer parchment paper between cookies to stop them from sticking together. This method keeps the cookies soft and chewy for longer. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer them to a freezer bag or container. Label it with the date. They can last up to three months in the freezer. When stored properly, these cookies will stay fresh for about one week at room temperature. If you refrigerate them, they can last up to two weeks. Freezing will keep them tasty for up to three months. Enjoy your cookies at their best by following these storage tips! The key to chewy cookies lies in the fat and sugar ratio. I use a mix of brown sugar and granulated sugar. Brown sugar has more moisture, which helps create that soft, chewy texture. The melted butter also adds to the chewiness. Avoid overmixing the dough; this can make cookies tough. Yes, you can! Feel free to swap semi-sweet chocolate chips for dark chocolate or even milk chocolate. You can mix in peanut butter chips or caramels for fun flavors. Just keep the total amount of chips the same to maintain the cookie's structure. Look for set edges and soft centers. The edges should feel firm, while the center may appear slightly underbaked. This is normal. The cookies will continue to firm up as they cool. If they look too dry, they may have baked too long. In this blog post, we explored how to make chewy double chocolate cookies. We covered essential ingredients, optional add-ins, and substitutions. You learned step-by-step instructions for preparing, baking, and cooling your cookies. I shared tips for that perfect chewy texture and common mistakes to avoid. Lastly, we discussed storage and variations like gluten-free and vegan options. Now, you’re ready to bake delicious cookies. Enjoy the process, share them, and savor each bite. Happy baking!

WANT TO SAVE THIS RECIPE?

If you love chocolate, get ready for a treat! These Chewy Double Chocolate Cookies are the perfect blend of rich flavor and soft texture. In this post, I’ll share simple steps and tips to make these cookies your new favorite. You’ll learn about key ingredients, baking tricks, and storage tips. Let’s dive into the world of chocolatey goodness and create irresistible cookies you can’t resist!

Why I Love This Recipe

  1. Rich Chocolate Flavor: These cookies are packed with deep, rich chocolate flavor from both cocoa powder and chocolate chips, making every bite a chocolate lover’s dream.
  2. Chewy Texture: The perfect balance of chewy and soft centers with slightly crisp edges keeps you coming back for more.
  3. Easy to Make: This recipe is simple and quick, perfect for when you’re craving something sweet without spending hours in the kitchen.
  4. Customizable: Feel free to mix in your favorite nuts or substitute different types of chocolate chips to make these cookies your own!

Ingredients

Essential Ingredients for Chewy Double Chocolate Cookies

To make chewy double chocolate cookies, gather these key ingredients:

– 1 cup all-purpose flour

– 1/2 cup unsweetened cocoa powder

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup unsalted butter, softened

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 1 large egg

– 1 teaspoon vanilla extract

– 1 cup semi-sweet chocolate chips

– 1/2 cup white chocolate chips

Each ingredient plays a vital role. Flour gives structure. Cocoa powder adds rich chocolate flavor. Baking soda helps the cookies rise. Salt enhances sweetness. Butter keeps them chewy and soft.

Optional Add-ins for Extra Flavor

You can customize your cookies with these tasty add-ins:

– Chopped nuts like walnuts or pecans

– A pinch of espresso powder for a coffee kick

– A sprinkle of sea salt on top for contrast

These extras boost flavor and texture. They also make the cookies unique to your taste.

Ingredient Substitutions

If you need swaps, here are some easy options:

– Use coconut oil instead of butter for a dairy-free version.

– Substitute almond flour for all-purpose flour for a gluten-free treat.

– Maple syrup can replace brown sugar for a different sweetness.

These substitutions help you cater to dietary needs while keeping the cookie’s chewiness intact.

Step-by-Step Instructions

Preparing the Dough

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. Set this bowl aside for now. In a larger bowl, beat the softened butter with the brown and granulated sugars. Mix until it looks light and fluffy. This should take about 2-3 minutes. Then, add the egg and vanilla extract. Mix until everything is combined. Gradually add the dry ingredients from the first bowl into this mixture. Stir just until it all comes together. Be careful not to overmix. Finally, fold in the semi-sweet and white chocolate chips. Make sure they are evenly spread in the dough.

Baking the Cookies

Now, it’s time to bake! Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet. Leave space between each cookie for spreading. Place the tray in the oven and bake for 10-12 minutes. The edges should look set, but the centers can be soft. This is what gives them the chewy texture. Once baked, take them out of the oven and let the cookies cool on the baking sheet for 5 minutes. This step is key to keeping them soft.

Cooling and Serving Suggestions

After 5 minutes, transfer the cookies to a wire rack to cool completely. For presentation, arrange the cookies on a nice plate. You can dust them with powdered sugar for a sweet touch. Pair them with a glass of milk for an extra special treat. Enjoy your chewy double chocolate cookies!

Tips & Tricks

Achieving the Perfect Chewy Texture

To get that chewy texture, use brown sugar. It adds moisture and softness. Make sure your butter is softened, not melted. Cream it well with the sugars. This step helps incorporate air. Mix just until combined when adding dry ingredients. Overmixing can lead to tough cookies. Bake them until the edges set, but the middle stays soft. This keeps them chewy.

Common Mistakes to Avoid

One common mistake is using too much flour. Always measure flour correctly. Spoon it into your measuring cup and level it off. Another mistake is not chilling the dough. Chilling helps prevent spreading too much. Don’t skip the resting time after baking. Letting cookies cool on the sheet keeps them soft and chewy.

Recommendations for Storage and Reheating

Store your cookies in an airtight container. They stay fresh for about a week. For longer storage, freeze them in a freezer bag. When ready to eat, thaw at room temperature. Reheat in the oven at 350°F for just a few minutes. This brings back the soft texture and warms the chocolate. Enjoy your delicious treats!

Pro Tips

  1. Chill the Dough: For chewier cookies, chill the dough for at least 30 minutes before baking. This allows the flavors to develop and prevents spreading while baking.
  2. Use Quality Chocolate: Opt for high-quality chocolate chips for a richer flavor. It makes a significant difference in the overall taste of your cookies.
  3. Don’t Overbake: Remove cookies from the oven when the edges are set but the centers are still soft. They will continue to firm up as they cool, ensuring a chewy texture.
  4. Store Properly: To keep cookies fresh, store them in an airtight container at room temperature. Adding a slice of bread can help maintain moisture.

Variations

Gluten-Free Chewy Double Chocolate Cookies

To make gluten-free chewy double chocolate cookies, swap all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. This helps keep the cookies chewy and tasty. The rest of the recipe stays the same. You will still enjoy rich chocolate flavor and a soft texture.

Vegan Chocolate Cookies

For vegan chewy double chocolate cookies, replace the butter with coconut oil or a vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also choose dairy-free chocolate chips to keep it vegan-friendly.

Adding Nuts or Other Mix-ins

You can spice up your chewy double chocolate cookies by adding nuts or other mix-ins. Walnuts or pecans add a nice crunch. Try adding a half cup of nuts to the dough. You could also mix in caramel bits or dried fruit for a fun twist. Just make sure to keep the total mix-ins to around one cup. This way, the dough stays balanced and delicious.

Storage Info

Proper Storage Techniques

To keep your chewy double chocolate cookies fresh, store them in an airtight container. Use a container with a tight seal to block air. You can also layer parchment paper between cookies to stop them from sticking together. This method keeps the cookies soft and chewy for longer.

Freezing Instructions

If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer them to a freezer bag or container. Label it with the date. They can last up to three months in the freezer.

How Long They Stay Fresh

When stored properly, these cookies will stay fresh for about one week at room temperature. If you refrigerate them, they can last up to two weeks. Freezing will keep them tasty for up to three months. Enjoy your cookies at their best by following these storage tips!

FAQs

What makes these cookies chewy?

The key to chewy cookies lies in the fat and sugar ratio. I use a mix of brown sugar and granulated sugar. Brown sugar has more moisture, which helps create that soft, chewy texture. The melted butter also adds to the chewiness. Avoid overmixing the dough; this can make cookies tough.

Can I use different types of chocolate chips?

Yes, you can! Feel free to swap semi-sweet chocolate chips for dark chocolate or even milk chocolate. You can mix in peanut butter chips or caramels for fun flavors. Just keep the total amount of chips the same to maintain the cookie’s structure.

How do I know when cookies are done baking?

Look for set edges and soft centers. The edges should feel firm, while the center may appear slightly underbaked. This is normal. The cookies will continue to firm up as they cool. If they look too dry, they may have baked too long.

In this blog post, we explored how to make chewy double chocolate cookies. We covered essential ingredients, optional add-ins, and substitutions. You learned step-by-step instructions for preparing, baking, and cooling your cookies. I shared tips for that perfect chewy texture and common mistakes to avoid. Lastly, we discussed storage and variations like gluten-free and vegan options.

Now, you’re ready to bake delicious cookies. Enjoy the process, share them, and savor each bite. Happy bakin

To make chewy double chocolate cookies, gather these key ingredients: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup semi-sweet chocolate chips - 1/2 cup white chocolate chips Each ingredient plays a vital role. Flour gives structure. Cocoa powder adds rich chocolate flavor. Baking soda helps the cookies rise. Salt enhances sweetness. Butter keeps them chewy and soft. You can customize your cookies with these tasty add-ins: - Chopped nuts like walnuts or pecans - A pinch of espresso powder for a coffee kick - A sprinkle of sea salt on top for contrast These extras boost flavor and texture. They also make the cookies unique to your taste. If you need swaps, here are some easy options: - Use coconut oil instead of butter for a dairy-free version. - Substitute almond flour for all-purpose flour for a gluten-free treat. - Maple syrup can replace brown sugar for a different sweetness. These substitutions help you cater to dietary needs while keeping the cookie's chewiness intact. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt. Set this bowl aside for now. In a larger bowl, beat the softened butter with the brown and granulated sugars. Mix until it looks light and fluffy. This should take about 2-3 minutes. Then, add the egg and vanilla extract. Mix until everything is combined. Gradually add the dry ingredients from the first bowl into this mixture. Stir just until it all comes together. Be careful not to overmix. Finally, fold in the semi-sweet and white chocolate chips. Make sure they are evenly spread in the dough. Now, it's time to bake! Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet. Leave space between each cookie for spreading. Place the tray in the oven and bake for 10-12 minutes. The edges should look set, but the centers can be soft. This is what gives them the chewy texture. Once baked, take them out of the oven and let the cookies cool on the baking sheet for 5 minutes. This step is key to keeping them soft. After 5 minutes, transfer the cookies to a wire rack to cool completely. For presentation, arrange the cookies on a nice plate. You can dust them with powdered sugar for a sweet touch. Pair them with a glass of milk for an extra special treat. Enjoy your chewy double chocolate cookies! To get that chewy texture, use brown sugar. It adds moisture and softness. Make sure your butter is softened, not melted. Cream it well with the sugars. This step helps incorporate air. Mix just until combined when adding dry ingredients. Overmixing can lead to tough cookies. Bake them until the edges set, but the middle stays soft. This keeps them chewy. One common mistake is using too much flour. Always measure flour correctly. Spoon it into your measuring cup and level it off. Another mistake is not chilling the dough. Chilling helps prevent spreading too much. Don’t skip the resting time after baking. Letting cookies cool on the sheet keeps them soft and chewy. Store your cookies in an airtight container. They stay fresh for about a week. For longer storage, freeze them in a freezer bag. When ready to eat, thaw at room temperature. Reheat in the oven at 350°F for just a few minutes. This brings back the soft texture and warms the chocolate. Enjoy your delicious treats! Pro Tips Chill the Dough: For chewier cookies, chill the dough for at least 30 minutes before baking. This allows the flavors to develop and prevents spreading while baking. Use Quality Chocolate: Opt for high-quality chocolate chips for a richer flavor. It makes a significant difference in the overall taste of your cookies. Don't Overbake: Remove cookies from the oven when the edges are set but the centers are still soft. They will continue to firm up as they cool, ensuring a chewy texture. Store Properly: To keep cookies fresh, store them in an airtight container at room temperature. Adding a slice of bread can help maintain moisture. {{image_2}} To make gluten-free chewy double chocolate cookies, swap all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. This helps keep the cookies chewy and tasty. The rest of the recipe stays the same. You will still enjoy rich chocolate flavor and a soft texture. For vegan chewy double chocolate cookies, replace the butter with coconut oil or a vegan butter. Use a flax egg instead of a regular egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also choose dairy-free chocolate chips to keep it vegan-friendly. You can spice up your chewy double chocolate cookies by adding nuts or other mix-ins. Walnuts or pecans add a nice crunch. Try adding a half cup of nuts to the dough. You could also mix in caramel bits or dried fruit for a fun twist. Just make sure to keep the total mix-ins to around one cup. This way, the dough stays balanced and delicious. To keep your chewy double chocolate cookies fresh, store them in an airtight container. Use a container with a tight seal to block air. You can also layer parchment paper between cookies to stop them from sticking together. This method keeps the cookies soft and chewy for longer. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Once frozen, transfer them to a freezer bag or container. Label it with the date. They can last up to three months in the freezer. When stored properly, these cookies will stay fresh for about one week at room temperature. If you refrigerate them, they can last up to two weeks. Freezing will keep them tasty for up to three months. Enjoy your cookies at their best by following these storage tips! The key to chewy cookies lies in the fat and sugar ratio. I use a mix of brown sugar and granulated sugar. Brown sugar has more moisture, which helps create that soft, chewy texture. The melted butter also adds to the chewiness. Avoid overmixing the dough; this can make cookies tough. Yes, you can! Feel free to swap semi-sweet chocolate chips for dark chocolate or even milk chocolate. You can mix in peanut butter chips or caramels for fun flavors. Just keep the total amount of chips the same to maintain the cookie's structure. Look for set edges and soft centers. The edges should feel firm, while the center may appear slightly underbaked. This is normal. The cookies will continue to firm up as they cool. If they look too dry, they may have baked too long. In this blog post, we explored how to make chewy double chocolate cookies. We covered essential ingredients, optional add-ins, and substitutions. You learned step-by-step instructions for preparing, baking, and cooling your cookies. I shared tips for that perfect chewy texture and common mistakes to avoid. Lastly, we discussed storage and variations like gluten-free and vegan options. Now, you’re ready to bake delicious cookies. Enjoy the process, share them, and savor each bite. Happy baking!

Chewy Double Chocolate Cookies

Deliciously rich and chewy cookies loaded with double chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 0.5 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup white chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  • Fold in the semi-sweet and white chocolate chips, ensuring they're evenly distributed throughout the dough.
  • Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Arrange the cookies on a decorative plate, dust with powdered sugar for an extra touch, and serve with a glass of milk for a delightful treat!
Keyword chocolate, cookies, dessert

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating