Double chocolate chip cookies are buttery soft with a bit of crunch. They taste just like from a bakery but are so easy to make! The secret ingredients are baker’s chocolate, lots of butter and lots of sugar.
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a medium bowl, mix together dry ingredients. Set them aside.
Melt the baker's chocolate squares in the microwave. Heat in 30-second increments until the chocolate has melted through. Set aside.
Add room temperature butter to a bowl along with brown sugar and white sugar. Cream together with a hand mixer for 2 minutes, unitl light and fluffy.
Add in the eggs and mix.
Add the melted chocolate and mix again.
Add ½ of the flour bowl and mix.
Add the last half of the flour and mix again (The batter will be thick and you might need to stir by hand for the last part).
Fold the chocolate chips into the dough.
Drop 1 Tbsp of dough onto the baking sheet, leaving a 2" space between each cookie (room to expand). This recipe makes about 36 cookies so you'll need multiple baking sheets.
Bake the cookies for 10 minutes, remove from oven and let cool on baking sheet for 5 minutes.
Use a metal spatula to gently transfer the cookies to a rack to cool completely.
Recipe Notes:
Don’t skip the sugar. This is what makes these cookies flatten to the right consistency and texture. You can use 2 cups of granulated sugar or 1 cup of granulated white sugar, and 1 cup of brown sugar like I did.
Add nuts if you want extra crunch! Feel free to add 1 cup of your favorite chopped nuts to this recipe.
Cream the butter and sugar for a full 2 minutes with the hand mixer. Scrape down the sides of the bowl as you go. This will produce air in the mixture which makes it light and fluffy. Creaming the butter and sugar helps to give baked goods proper structure.
Use baker’s chocolate in the batter, not melted chocolate chips. Baker’s chocolate is designed to melt smooth and consistently, while chocolate chips are designed to maintain their shape.
Let cookies sit on the baking sheet 5 minutes after baking. This completes the baking process.
Use a metal spatula (something that’s very thin and easy to scoop under the cookies) to transfer the soft cookies to a rack to cool completely.
Cookies can be stored in an airtight container in the fridge or on counter for up to one week.
These cookies also freeze well! This is my favorite way to store cookies and muffins! Just add to a freezer bag and seal tightly removing as much air as possible.