If you’re on the hunt for the perfect chocolate chip cookie, your search ends here. These aren’t just any cookies; they’re a chocolate lover’s dream. The secret? We melt half the chocolate chips directly into the buttery, brown-sugar batter, creating an incredibly rich, fudgy foundation. Then, we stir in the rest for those glorious, gooey pockets of chocolate in every bite. The result is a cookie with crisp, golden edges and a satisfyingly firm, buttery center. Be warned: a single batch of these Double Chocolate Chip Cookies has a tendency to disappear in record time!
Ingredients
• 340g / 12 ounces semisweet chocolate chips, divided
• 227g / 1 cup (2 sticks) unsalted butter, softened
• 100g / ½ cup granulated sugar
• 110g / ½ cup firmly packed light brown sugar
• 5ml / 1 teaspoon vanilla extract
• 270g / 2¼ cups all-purpose flour
• 1g / ¼ teaspoon baking soda
• 3g / ½ teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. In a double boiler or a microwave-safe bowl (heating in 30-second intervals), gently melt half of the chocolate chips (1 cup / 170g). Set aside to cool slightly.
2. In a large bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars until the mixture is light, pale, and fluffy, about 2-3 minutes.
3. Beat in the slightly cooled melted chocolate and the vanilla extract until everything is well combined.
4. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry to the wet , mixing on low speed until just combined. Be careful not to overmix.
5. Using a spatula or wooden spoon, fold in the remaining 1 cup (170g) of chocolate chips.
6. Drop rounded teaspoonfuls (or use a small cookie scoop) of dough onto the prepared cookie sheets, placing them about 2 inches apart.
7. Bake for 15 to 17 minutes, or until the edges are golden brown and the centers are set. Be careful not to overbake for a chewier texture.
8. Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.
Nutritional Information
• Nutrition Information
• Serving Size: 1 cookie
• Yield: Approx. 4-5 dozen
• Calories: 110 kcal
• Carbohydrates: 12g
• Protein: 1g
• Fat: 6g
• Sugar: 8g
• Note: is an estimate and may vary based on exact and yield.
Pro Tips
• for Perfect Cookies
• For an even richer flavor and less spread, chill the cookie dough in the refrigerator for at least 30 minutes before baking.
• Don’t overmix the batter once you add the flour. Mix only until the flour streaks disappear to ensure a tender, not tough, cookie.
• Experiment with your chocolate! A mix of dark, semisweet, and milk chocolate chips can add wonderful depth of flavor.
• For a gourmet touch, sprinkle a tiny pinch of flaky sea salt on top of each cookie dough ball before baking.
FAQ
Q: Are these double chocolate chip cookies vegetarian
A: Yes, this recipe is 100% vegetarian. It uses common baking ingredients like butter, flour, and sugar, and is completely free of any meat-based products like lard.
Q: Can I make this vegetarian cookie recipe vegan
A: Absolutely. This recipe is already egg-free, making it simple to adapt. To make the cookies vegan, replace the 227g of unsalted butter with an equal amount of a high-quality plant-based butter. You should also ensure your semisweet chocolate chips are dairy-free, as some brands contain milk fat.
Q: Are all chocolate chips suitable for a vegetarian diet
A: Most dark and semisweet chocolate chips are vegetarian. However, it’s always a good practice to check the ingredients list. Vegans should look for dairy ingredients like milk, milk fat, or whey, which are common in milk chocolate and some semisweet varieties.
Q: How can I add protein to these vegetarian cookies
A: For a simple protein boost, you can substitute 50g / ¼ cup of the all-purpose flour with a plain or vanilla-flavored plant-based protein powder. Alternatively, replace 60g / ¼ cup of the butter with a smooth nut butter like peanut or almond butter for added protein and a delicious nutty flavor.
