Double Chocolate Chip Cookies

This Double Chocolate Chip Cookies recipe is my favorite when I want a rich, indulgent treat that comes together quickly. It makes a batch of chewy, deeply chocolatey cookies that are perfect for sharing or savoring with a glass of milk.

I discovered this recipe on a hectic weekday when I needed a quick crowd-pleaser. It instantly became a staple for my dessert cravings and weekend baking fun.

Ingredients

• Two ounces unsweetened chocolate: melts smoothly and adds intense cocoa richness, choose good quality for best flavor
• Six ounces semi-sweet chocolate bar: adds sweetness and melts evenly, look for chocolate with a cocoa content around 60 to 70 percent
• Three ounces unsalted butter: provides creaminess and helps with the chewy texture, use fresh butter for freshness
• Quarter cup all-purpose flour: helps give structure without drying the cookies, sifted for lightness
• One teaspoon baking powder: is essential for gentle rising, be sure it is fresh so your cookies are light
• One eighth teaspoon salt: balances the sweetness, use fine salt for even distribution
• Two eggs: bind and add moisture, use at room temperature for best mixing
• Three quarters cup sugar: sweetens and helps create a tender crumb, regular granulated sugar works fine
• Two teaspoons espresso powder or instant coffee: deepen the chocolate flavor, make sure it is fresh and pure
• Half teaspoon pure vanilla extract: adds aromatic depth, avoid imitation vanilla for true flavor
• Six ounces semi-sweet chocolate chips: bring pockets of melty chocolate goodness, choose chips that hold their shape well
• Eight ounces pecans or walnuts: broken into medium pieces add crunch and contrast, toast them lightly for extra flavor if you have time

Instructions

Preheat and Prepare the Baking Sheet:

Set your oven to 350 degrees Fahrenheit to ensure even baking. Line a baking sheet with parchment paper or a baking mat so cookies do not stick and cleanup is easy.

Melt the Chocolates and Butter:

In a microwave-safe bowl melt the unsweetened chocolate, semi-sweet chocolate bar, and butter in 15 to 20 second bursts whisking between intervals until the mixture is completely smooth. Or use a double boiler to gently melt and whisk the ingredients over hot water on moderate heat.

Sift Dry Ingredients:

Sift together the flour, baking powder and salt in a small bowl. Sifting prevents lumps and helps the dry ingredients mix evenly into the wet ingredients.

Beat Wet Ingredients:

In a large bowl or stand mixer beat the eggs, sugar, espresso powder and vanilla on medium-high speed for one to two minutes until the mixture is pale and slightly thickened.

Combine Chocolate and Flour Mixtures:

Switch the mixer to low speed and add the cooled chocolate mixture followed by the dry ingredients. Scrape the sides and bottom of the bowl with a spatula to ensure everything is blended evenly.

Add Chocolate Chips and Nuts:

Fold the chocolate chips and nuts into the batter gently with a spatula so they are evenly distributed but do not break up.

Scoop and Bake the Cookies:

Use a medium cookie scoop or ice cream scoop to drop dollops of cookie dough onto the prepared sheet leaving plenty of space for spreading. Bake for 10 to 12 minutes until the edges look set but the centers are still soft. Avoid overbaking to keep the chewy texture.

Cool and Enjoy:

Allow the cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely. They are especially delicious when slightly warm or at room temperature.

My favorite part about this cookie is the way the melted chocolate blends with the chip pockets and toasted nuts it reminds me of baking afternoons with my family where the kitchen always smelled like cocoa and warmth.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to a week to keep them soft. Place a slice of bread in the container to maintain moisture for longer freshness. For longer storage freeze the cookies in a single layer then transfer to a zip lock bag for up to three months.

Ingredient Swaps

You can swap pecans or walnuts with any nut you prefer such as almonds or hazelnuts for different textures and flavors. Semi-sweet chocolate chips can be replaced with milk or dark chocolate chips depending on your sweetness preference. Unsweetened chocolate can be swapped with natural or Dutch-processed cocoa powder but reduce the flour slightly to compensate for dryness.

Serving Ideas

Serve these cookies slightly warm with a scoop of vanilla ice cream for a quick dessert. Pair with a cold glass of milk or hot coffee for an afternoon snack. Crush leftover cookies to sprinkle over yogurt or ice cream for added crunch.

This recipe is a rich, indulgent treat that blends chocolate in multiple forms for a perfect chewy texture and deep flavor.

Frequently Asked Recipe Questions

→ What gives these cookies their rich chocolate flavor?

The combination of unsweetened chocolate, semi-sweet chocolate bar, and chocolate chips creates a deep, layered chocolate richness in each bite.

→ How does the espresso powder affect the cookies?

Espresso powder subtly enhances the chocolate's intensity without adding a coffee taste, bringing out a deeper, more complex flavor.

→ Can I substitute walnuts for pecans in these cookies?

Yes, both walnuts and pecans work well, adding a pleasant crunch and complementary nutty flavor.

→ Why is it important not to overbake these cookies?

Overbaking dries out the cookie centers, so baking just 10-12 minutes ensures moist, chewy centers with crisp tops.

→ What’s the best way to melt the chocolate and butter mixture?

Melting in short microwave bursts while whisking or using a double boiler over moderate heat ensures a smooth, lump-free mixture.

→ Can these cookies be enjoyed warm or should they be completely cooled?

These cookies are delicious both warm and at room temperature; warming slightly melts the chocolate chips for extra indulgence.