This easy and delicious double chocolate chip cookie recipe is a quick treat that’s perfect for satisfying your chocolate cravings. With a rich, fudgy texture and plenty of chocolate chips, these cookies are simple to make and great for using pantry staples. Whether you prefer semisweet or dark chocolate, they’re sure to be a hit!
Ingredients Needed:
- 120g (1 cup) all-purpose flour
- 33g (⅓ cup) natural unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 113g (½ cup) unsalted butter, softened
- 110g (½ cup) light brown sugar
- 66g (⅓ cup) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 180g (1 cup) semisweet chocolate chips or dark chocolate chunks
How To Make Double Chocolate Chip Cookies Recipe?
- Preheat oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Beat butter and sugars: In a large mixing bowl or stand mixer, beat the softened butter and sugars on medium speed for about 3 minutes until very light and fluffy.
- Add egg and vanilla: Add the egg and vanilla extract, and beat until well combined, scraping down the sides of the bowl as needed.
- Combine dry and wet ingredients: With the mixer on low speed, gradually add the dry flour mixture, mixing just until combined. Stir in the chocolate chips or chunks.
- Shape and bake: Scoop 1½ tablespoon-sized balls of dough onto the prepared baking sheets, placing them about 2 inches apart. Bake for 10 minutes, or until the edges are firm and the center is dry.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Store: Store the cookies in an airtight container for up to 5 days.
Recipe Tips:
- Use soft butter: Make sure your butter is at room temperature so it mixes well with the sugar.
- Mix gently: When adding flour, mix just enough to combine everything. Overmixing makes cookies tough.
- Chill the dough: Letting the dough sit in the fridge for 30 minutes helps the cookies keep their shape.
- Choose good chocolate: The better the chocolate, the tastier your cookies will be.
- Don’t bake too long: Take the cookies out when the edges are firm but the center is soft. They’ll harden as they cool.
How To Store Leftovers?
- Refrigerate: Allow the cookies to cool down to room temperature. After cooling, store them in an airtight container in the fridge for up to 5 days.
- Freeze: Once the cookies are fully cooled, place them in a freezer-safe container or bag. Freeze for up to 3 months. When ready to eat, take them out and let them thaw at room temperature for 30 minutes.
Nutrition Facts:
- Calories: 180 kcal
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 5mg
- Sodium: 150mg
- Potassium: 50mg
- Total Carbohydrate: 26g
- Dietary Fiber: 0g
- Sugars: 15g
- Protein: 2g
Try More Nigella Lawson Recipes:
- Nigella Chocolate Chip Cookies
- Nigella Banana And Chocolate Chip Cake Recipe
- Nigella Chocolate Chip Muffins
Nigella Double Chocolate Chip Cookies Recipe
Description
This easy and delicious double chocolate chip cookie recipe is a quick treat that’s perfect for satisfying your chocolate cravings. With a rich, fudgy texture and plenty of chocolate chips, these cookies are simple to make and great for using pantry staples. Whether you prefer semisweet or dark chocolate, they’re sure to be a hit!
Ingredients
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Beat butter and sugars: In a large mixing bowl or stand mixer, beat the softened butter and sugars on medium speed for about 3 minutes until very light and fluffy.
- Add egg and vanilla: Add the egg and vanilla extract, and beat until well combined, scraping down the sides of the bowl as needed.
- Combine dry and wet ingredients: With the mixer on low speed, gradually add the dry flour mixture, mixing just until combined. Stir in the chocolate chips or chunks.
- Shape and bake: Scoop 1½ tablespoon-sized balls of dough onto the prepared baking sheets, placing them about 2 inches apart. Bake for 10 minutes, or until the edges are firm and the center is dry.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Store: Store the cookies in an airtight container for up to 5 days.
Notes
- Use soft butter: Make sure your butter is at room temperature so it mixes well with the sugar.
- Mix gently: When adding flour, mix just enough to combine everything. Overmixing makes cookies tough.
- Chill the dough: Letting the dough sit in the fridge for 30 minutes helps the cookies keep their shape.
- Choose good chocolate: The better the chocolate, the tastier your cookies will be.
- Don’t bake too long: Take the cookies out when the edges are firm but the center is soft. They’ll harden as they cool.
Nigella Double Chocolate Chip Cookies Recipe