Enjoy these quick and easy Double Chocolate Chip Cookies with a rich chocolate taste, soft and chewy center, and slightly crispy edges. The combination of melted chocolate chips and crunchy walnuts makes the perfect texture. These cookies require no chilling and can be ready in less than 30 minutes to satisfy your chocolate cravings.
Make Ahead Instructions
To save some time, you can make the chocolate chip dough, cover the bowl tightly with a plastic wrap, and store it in the refrigerator for up to 2-3 days before baking. Let the dough warm up to room temperature for about 10-15 minutes before baking.
Variations and Substitutions:
- Use any other nuts to your liking. Cashews, pecans, peanuts, and hazelnuts work well with these cookies.
- When the cookies are cooled after baking, top them with flaky sea salt to balance the taste.
- Use white chocolate chips, dark chocolate chips, M&M’s, or peanut butter chips instead of semi-sweet chocolate chips.
- Add dried apricots, dried cranberries, shredded coconut, or dried dates to the dough.
Store Chocolate Chip Cookies
Let the cookies cool completely after baking. Then, place them in an airtight container or a plastic bag. Store at room temperature for up to a week.
Freeze Chocolate Chip Cookies
Let the Double Chocolate Chip Cookie cool completely after baking. Then, place them in a single layer on a baking sheet. Freeze until firmed up. Then, transfer to an airtight container or a freezer-safe bag and store in a freezer for up to 3 months.
Soft & Chewy Double Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- ⅔ cup walnuts, chopped
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
- In a large mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate large mixing bowl or a stand mixer with a paddle attachment, cream the butter, granulated sugar, and brown sugar together until creamy for about 4-5 minutes. Beat in the eggs and vanilla until combined.
- Add dry ingredients to the wet. Gently mix using a rubber spatula until combined. Fold in the chocolate chips and chopped walnuts.
- Scoop out the dough using an ice-cream scoop and place on the prepared baking sheets, leaving about 2 inches between each cookie. Bake in the preheated oven for about 9-11 minutes or until the edges set.
- Remove from the oven and let cool for 5-10 minutes on a baking sheet. Then, transfer to a cooling rack.
Nutrition
Frequently Asked Questions about Chocolate Chip Cookies
1. How long do chocolate chip cookies last at room temperature?
Place leftover cookies in an airtight container and store at room temperature for up to a week.
2. Can I freeze the cookie dough balls?
Yes, you can freeze this cookie dough. Scoop out the dough using an ice-cream scoop and place in a single layer on a baking sheet. Freeze until solid. Then, transfer to a freezer-safe bag. Freeze for up to 3 months.
3. How do you know when double chocolate chip cookies are done?
The chocolate chip cookies are done baking when the edges are set and the center is still slightly soft and underbaked. Usually, it takes about 9-11 minutes to bake these cookies.
4. Do I need a stand mixer to make chocolate chip cookies?
No, it’s not necessary to use a stand mixer to make these chocolate chip cookies. You can use an electric hand mixer instead or mix the dough by hand.
5. Why are my cookies so hard?
Your chocolate chip cookies can turn out hard if you’re adding too much flour. Make sure to measure out the ingredients correctly. Also, overbaking or baking at high temperatures can harden your cookies. Bake them in a 350°F oven for about 9-11 minutes or until the edges are set. The center should still look gooey.
