Double chocolate chip cookies | How to make double chocolate cookies | Valentine’s day treat recipe

Double chocolate chip cookies are one of the most popular and celebrated cookie recipes throughout the year, especially on Valentine’s Day. These double chocolate cookies are perfectly sweet, gooey, chewy and loaded with chocolate with the flavour of cocoa and vanilla. There is no formal way to have these delectable easy double chocolate chip cookies but still, it is mostly relished with a glass of milk or with a cup of coffee.

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Tips and Suggestions
Frequently Asked Questions
How to make double Chocolate cookies (step wise photos)
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Honestly, this super easy valentine’s day cookie dough is the amalgamation of all-purpose flour, cocoa powder, baking soda, butter, egg, brown sugar, sugar, vanilla extract and chocolate chips. Then the dough is divided into small portions and baked till crispy brown edges occur. It is a full-proof cookie recipe and nothing can go wrong with it. You will simply get the classic flavour of chocolate brownie in this utterly delicious cookie.

I have a sweet tooth and chocolate is my favourite. Whether it is milk chocolate, dark chocolate or white chocolate, it does not matter. Today, I am dedicating this cookie recipe to all chocolate lovers on the occasion of Valentine’s Day.

I am very fond of different types of cookies and biscuits since my childhood. I still remember how my Dad used to bring different ranges of cookies from shops and bakeries for me. Still, I have the habit of munching something sweet in my free time and chocolate chip cookie is my all-time favourite. I used to have it by dunking them in warm milk during my school days. I just loved to have it that way. Now the warm glass of milk has changed to a hot cup of coffee, but my habit of having those cookies are still the same.

I have never tried any recipe for cookies before coming to the UK. But after coming here, I have seen that baking cookies and biscuits at home are one of the regular activities, especially during winter. Following the same trend, I started my journey of baking cookies at home. During this journey, I have realised one thing very clearly that cookie recipe homemade gives much more satisfaction than the market-bought ones.

There are thousands of double chocolate chip cookies recipes that are easily available over the internet. It’s not an easy task to pick one recipe which will perfectly match the availability of your ingredients and the kitchen equipment. But still, I have tried my level best to keep the recipe as simple as possible with the simplest ingredients. I must say this easy double chocolate chip cookies is a perfect cookie recipe for the novice.

I am the kind of person who always runs behind perfection and tries to learn from my mistakes. Nothing has changed for this recipe as well. I have no shame to accept that I have tried these double chocolate cookies multiple times and on my third attempt, it matched my expectation level.

These double chocolate chip cookies have got crispy edges and are soft, fluffy and light from the centre. The cookies have got the perfect thickness along with perfectly balanced sweetness and chewiness.

In fact, I have experimented a lot with different brands of cocoa powder and chocolate chips but came up with the outcome that only high-quality chocolate can help you to give the best double chocolate cookies.

The exciting part of preparing the double chocolate cookies homemade is that the control is completely in your hand. You can prepare it small, medium or large according to your preferred size. You can bake it till soft or crispy according to your own preferences.

Double chocolate chip cookies are very simple and easy to make. It requires very limited ingredients which are easily available in any supermarket or store. The best part of preparing a Valentine’s day cookie recipe is that it gets prepared very quickly without investing much time and effort. In fact, it can be doubled or tripled in quantity and prepared in large batches too. These cookies could be a perfect companion for small tea parties or kitty parties.

All-purpose flour: One of the primary ingredients of any cookie recipe.

Cocoa powder: An absolutely necessary ingredient for any double chocolate cookie.

Chocolate chips: You can use dark chocolate, milk chocolate and even white chocolate for the recipe. The addition of chocolate chips makes the cookie more chocolaty and delicious.

Brown sugar and caster sugar: I have used both brown sugar and caster sugar for the recipe. Both are equally important for the recipe.

Brown sugar is a combination of molasses into refined white sugar. It adds chewiness to the cookie. I have used light brown sugar for the double chocolate cookie. Caster sugar adds sweetness to the cookie and adds crunchiness to the texture.

Butter: Another most important ingredient for the cookie recipe. I have used unsalted butter at room temperature for the recipe. If you are using salted butter then skip salt from the recipe. It makes the cookie soft and fluffy.

Egg: Eggs help to bind all the ingredients and help to prepare the perfect cookie dough. It adds softness to the cookie.

Vanilla extract: Vanilla extract cuts the pungent odour off the eggs and enhances the flavour of the double chocolate chips cookie recipe.

Baking soda: Baking soda is used as a raising agent which helps to make the cookie recipe light and fluffy. Always check the date of the baking soda before use.

Salt: Little bit of salt enhances the flavour and balances the taste of the cookie. If you are using salted butter then you can skip salt from the recipe.

There are lots of variations that can be done in this cookies recipe.

• Instead of semi-sweet milk chocolate chips, you can also use dark chocolate chips or white chocolate chips.
• If you are not very fond of chocolate then you can half the amount of chocolate chips and add nuts as well.

Double chocolate chip cookies with step-by-step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. If you follow the steps precisely then you will surely stop buying double chocolate cookies from outside.

• Always use soft butter at room temperature for soft cookies. Don’t use melted butter for the recipe.
• Use all the ingredients at room temperature.
• Use a combination of brown sugar and caster sugar for the perfect texture of the cookie. Brown sugar adds chewiness to the cookies and caster sugar makes the edges crispy.
• Add baking soda to make the cookie light and fluffy.
• Don’t add baking powder, it will make your cookie soft in texture.
• Don’t skip vanilla extract from the recipe. It enhances the flavour of the cookie.
• After preparing the cookie dough, it is very important to refrigerate it for at least 30 minutes to get thick and soft cookies. If you don’t refrigerate the dough then the cookie will spread further during the time of baking and the thickness will be very less.
• Place the cookie dough at least 2 inches away from each other during the time of baking. Keep space to let the cookie spread during the time of baking.

Over-mixing is the most common reason behind hard cookies. After adding the flour, if the dough is over-mixed then more gluten forms and the cookie will turn hard.

It is very important to rest the dough for at least 30 minutes in the refrigerator. If you bake the cookie dough directly without raising them then they spread more and end results with flat cookies.

Absolutely. After resting the dough in the refrigerator, make spheres with the dough and keep them in a zip-lock bag and freeze them. You can directly take them out of the freezer and bake them. It will just take a couple of minutes longer to get baked.

No, not at all. You can use a hand mixer for the recipe. In fact, I used a hand mixer for the recipe.

To prepare the double chocolate cookies, it is very important to use all ingredients at room temperature. First, measure all the ingredients to keep everything handy.

Place a sieve in a large mixing bowl. Then sieve all-purpose flour, cocoa powder, baking soda and salt, one by one into a mixing bowl and mix it with a fork or wired whisker.

Take the butter (at room temperature) into a large mixing bowl. Add brown sugar and caster sugar, one by one onto the bowl. Mix the contents till creamy in texture with a hand mixer at medium speed.

Add an egg and mix it well for half a minute with a hand mixer. Then add vanilla extract into the mixture and combine it well.

Now, add the all-purpose flour-cocoa mixture to the butter-sugar mixture in small portions and combine it slowly with a spatula.

In the end, add the chocolate chips and combine them well. Preserve 2 tablespoons of chocolate chips for later use. Cover the whole mixture with cling film and refrigerate it for an hour.

Take the cookie dough out from the refrigerator and pinch out 1½ tablespoons or around 30 grams of dough from it. Roll the portion between your palms and make a sphere. Repeat the same process and make 30 grams spheres with the rest of the cookie dough.

Place 9 spheres at a time on the parchment paper-lined baking tray. Insert some chocolate chips on the top of each sphere. Keep at least 2 inches of space between each sphere to let it spread during the time of baking.

Then transfer the baking tray into the middle of the preheated oven at 180°C/160°C Fan for 12-14 minutes. I always like it crispier from the edge and soft at the centre.

If you like soft chocolate chip cookies, then you can bake them for a lesser time around 10-11 minutes. But if you like extra crispy and crunchy biscuits then bake it for longer around 14-15 minutes.

Take out the tray from the oven and very carefully transfer the baked cookies to wired racks to let them cool down for 5 minutes. Allow the cookies to cool down completely before storing them.

Many cookie recipes have already been shared in my previous posts. You can check a few of them like

Chocolate chip cookies without brown sugar
Gooey white chocolate chip cookies
Red velvet cookies
Coconut cookies

..And Many more…

1 cup = 250 ml

• 1¼ cups all-purpose Flour
• ⅓ cup Cocoa powder
• 1 tablespoon Coffee granules
• ½ teaspoon Baking soda
• ¼ teaspoon Salt
• 115 grams or ½ cup unsalted Butter
• ⅔ cup light brown Sugar
• ⅓ cup caster Sugar
• 1 Egg
• 2 teaspoons Vanilla extract
• 125 grams Chocolate chips, preserve 2 tablespoons for later use

1. Take a large mixing bowl and place a sieve. Add 1¼ cups all-purpose flour, ⅓ cup cocoa powder, 1 tablespoon coffee granules, ½ teaspoon baking soda and ¼ teaspoon salt, one by one and sieve the dry ingredients. Mix all the ingredients with a fork or wired whisker and keep it aside.
2. Take another mixing bowl and add 115 grams or ½ cup of soft Butter into it.
3. Pour the ⅔ cup light brown sugar and ⅓ cup caster sugar into the mixing bowl and mix it with the help of a hand mixer. Mix all the ingredients evenly at medium speed till it becomes smooth and creamy. Scrap the sides and bottom with the help of a spatula when required.
4. Add 1 egg into the bowl and mix it at medium speed for another 30-45 seconds.
5. Add 2 teaspoons of vanilla extract and mix it well.
6. Add the all-purpose flour-cocoa mixture (Step 1) in 2-3 batches to the butter-sugar mixture and combine it slowly to an even mixture with the help of a rubber spatula or hand mixer on lowest speed.
7. Preserve 2 tablespoons of chocolate chips for later use and add the rest of the chocolate chips into the mixture and combine it well.
8. Cover the cookie dough with a plate or cling film and refrigerate it for an hour.
9. Take the baking tray out. Measure and cut parchment paper and place it over the tray.
10. On the other hand, preheat the oven to 180°C/160°C Fan/Gas 4.
11. Take the cookie dough outside after 1 hour and pinch out 1½ tablespoons or around 30 grams of dough from it. Roll the portion inside your palms and make a sphere. Repeat the same process and make 30 grams spheres with the rest of the cookie dough. Note: If you like large shaped cookies then take out the dough accordingly with a spoon and shape it round with your hands. The baking time may vary due to the difference in the size of the cookies.
12. Place 9 spheres at a time on the parchment paper-lined baking tray. Keep at least 2 inches of space between each sphere to spread during the time of baking. Insert some extra chocolate chips on the top of each sphere.
13. Place the baking tray in the middle of the preheated oven and bake it for exactly 12 minutes. Note: If you like soft cookies, then you can bake them for lesser time, around 10 minutes. But if you like extra crispy and crunchy biscuits then bake them for longer around 14 minutes.
14. Take out the tray from the oven.
15. Transfer the baked cookies very carefully to wired racks to cool down for 5 minutes. Allow the cookies to cool down completely before storing them.
16. Store the cookies in an airtight container.

You can serve the double chocolate chips cookies warm or after cooling down. But, I must say a warm cookie straight from the oven with a glass of cold milk is complete bliss. Serve the double chocolate cookie with a cup of tea or coffee and enjoy this homemade delight.

The biggest trouble occurs while storing the delicious double chocolate cookies because it disappears so quickly. The best way to store it is in an airtight container at a cool dry place for up to 5 days.

Double chocolate chip cookies | How to make double chocolate cookies | Valentine's day treat recipe

Serves: 24 medium-sized cookies Prep Time: 10 Minutes (excluding the time to refrigerate dough) Cooking Time: 14 minutes 14 minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 1¼ cups all-purpose Flour
• ⅓ cup Cocoa powder
• 1 tablespoon Coffee granules
• ½ teaspoon Baking soda
• ¼ teaspoon Salt
• 115 grams or ½ cup unsalted Butter
• ⅔ cup light brown Sugar
• ⅓ cup caster Sugar
• 1 Egg
• 2 teaspoons Vanilla extract
• 125 grams Chocolate chips, preserve 2 tablespoons for later use

Instructions

1. Take a large mixing bowl and place a sieve. Add 1¼ cups all-purpose flour, ⅓ cup cocoa powder, 1 tablespoon coffee granules, ½ teaspoon baking soda and ¼ teaspoon salt, one by one and sieve the dry ingredients. Mix all the ingredients with a fork or wired whisker and keep it aside.
2. Take another mixing bowl and add 115 grams or ½ cup of soft Butter into it.
3. Pour the ⅔ cup light brown sugar and ⅓ cup caster sugar into the mixing bowl and mix it with the help of a hand mixer. Mix all the ingredients evenly at medium speed till it becomes smooth and creamy. Scrap the sides and bottom with the help of a spatula when required.
4. Add 1 egg into the bowl and mix it at medium speed for another 30-45 seconds.
5. Add 2 teaspoons of vanilla extract and mix it well.
6. Add the all-purpose flour-cocoa mixture (Step 1) in 2-3 batches to the butter-sugar mixture and combine it slowly to an even mixture with the help of a rubber spatula or hand mixer on lowest speed.
7. Preserve 2 tablespoons of chocolate chips for later use and add the rest of the chocolate chips into the mixture and combine it well.
8. Cover the cookie dough with a plate or cling film and refrigerate it for an hour.
9. Take the baking tray out. Measure and cut parchment paper and place it over the tray.
10. On the other hand, preheat the oven to 180°C/160°C Fan/Gas 4.
11. Take the cookie dough outside after 1 hour and pinch out 1½ tablespoons or around 30 grams of dough from it. Roll the portion inside your palms and make a sphere. Repeat the same process and make 30 grams spheres with the rest of the cookie dough. Note: If you like large shaped cookies then take out the dough accordingly with a spoon and shape it round with your hands. The baking time may vary due to the difference in the size of the cookies.
12. Place 9 spheres at a time on the parchment paper-lined baking tray. Keep at least 2 inches of space between each sphere to spread during the time of baking. Insert some extra chocolate chips on the top of each sphere.
13. Place the baking tray in the middle of the preheated oven and bake it for exactly 12 minutes. Note:  If you like soft cookies, then you can bake them for lesser time, around 10 minutes. But if you like extra crispy and crunchy biscuits then bake them for longer around 14 minutes.
14. Take out the tray from the oven.
15. Transfer the baked cookies very carefully to wired racks to cool down for 5 minutes. Allow the cookies to cool down completely before storing them.
16. Store the cookies in an airtight container.