Chocolate Cookies: an easy recipe for decadent fudgy treats
Who doesn't love a rich, fudgy chocolate cookie? Double chocolate cookies are the perfect treat to make for chocolate lovers. With their rich fudge-like texture, slightly crisp outside, and thick, ultra-soft inside, these are without a doubt, the best chocolate cookies around.
Double chocolate cookies are incredibly easy to make and are a fantastic sweet snack to put into packed lunches, serve at potlucks, or enjoy with a cup of tea in the afternoon to satisfy your sweet tooth.
Chocolate Cookies Ingredients
The secret to getting the richest chocolate flavor is to use room temperature ingredients and high-quality Dutch-processed cocoa powder.
Using a combination of white and brown sugar will give your cookies crispy edges, a soft interior, and a subtle molasses-like flavor.
Semi-sweet chocolate chips add just the right amount of sweetness.
You'll also need other staple cookie ingredients like all-purpose flour, eggs, baking soda, and butter.
How to Make Chocolate Cookies
You'll love how simple it is to make homemade fudgy chocolate cookies. Start by creaming the butter, white sugar, and brown sugar in a large bowl until airy in texture. Beat one egg at a time into the butter mixture, followed by the vanilla extract. Mix until smooth, then set aside.
Grab another bowl, then sift the flour, cocoa powder, baking soda, and salt and stir to combine. Beat the dry ingredients into the wet ingredients until just combined. Don't overmix the dough. Gently fold in the chocolate chips.
Scoop out one tablespoon of dough and shape it into a ball. Put it onto a parchment-lined baking tray. Lightly press it down. Repeat with the rest of the dough. Bake the cookies for 8 to 9 minutes. Remove them from the oven and let the cookies cool for several minutes on the trays. Transfer them to a rack to cool to room temperature.
Tips for making the Best Double Chocolate Cookies
You can make the dough up to two days ahead of time. This will enhance the flavors in the cookies.
Using all white sugar will make your cookies slightly crispier. If you use all brown sugar, they'll be softer with a richer flavor.
Use gluten-free flour to make gluten-free chocolate cookies.
To make vegan chocolate cookies, use plant-based butter substitutes or oil instead of butter, flax egg, chia seeds, or tofu instead of egg, and vegan chocolate instead of regular chocolate.
How to Store Chocolate Cookies
Store your chocolate cookies in an airtight container at room temperature for up to 4 days.
Can you Freeze Chocolate Cookies?
You can make the dough ahead of time and freeze it for up to 2 months. Thaw it in the fridge overnight.
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Instructions
Preheat your oven to 350F. Line two baking trays with parchment paper.
Preheat your oven to 350F. Line two baking trays with parchment paper.
Cream butter, white sugar, and brown sugar in a bowl until airy in texture.
Cream butter, white sugar, and brown sugar in a bowl until airy in texture.
Beat in one egg at a time. Beat the vanilla into the mixture until smooth. Set aside.
Beat in one egg at a time. Beat the vanilla into the mixture until smooth. Set aside.
In a second bowl, sift the flour, cocoa powder, baking soda, and salt and whisk to combine.
In a second bowl, sift the flour, cocoa powder, baking soda, and salt and whisk to combine.
Mix the flour mixture into the butter mixture until just combined.
Mix the flour mixture into the butter mixture until just combined.
Fold the chocolate chips into the dough. Don't overwork the dough.
Fold the chocolate chips into the dough. Don't overwork the dough.
Scoop one tablespoon of the dough into your hands. Shape it into a ball. Set it on a baking tray.
Scoop one tablespoon of the dough into your hands. Shape it into a ball. Set it on a baking tray.
Lightly press it down.
Lightly press it down.
Repeat with the remaining dough.
Repeat with the remaining dough.
Bake the cookies for 8 to 9 minutes, then take the trays out of the oven. Let the cookies cool for several minutes on the trays, then transfer them to a cooling rack.
Bake the cookies for 8 to 9 minutes, then take the trays out of the oven. Let the cookies cool for several minutes on the trays, then transfer them to a cooling rack.
Serve and enjoy!
