Double chocolate chip cookies double down where it counts: a full 12 ounces of semisweet chocolate chips in a single batch, in a buttery, soft-centered cookie with sugar-crisped edges. The gram-weighted recipe makes 54 cookies, and every one of them counts.
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 oz) / 12 ounces semisweet chocolate chips, divided
• 227g (8 oz) / 1 cup (240 ml) (2 sticks) unsalted butter, softened
• 100g (3.5 oz) / ½ cup granulated sugar
• 110g (3.9 oz) / ½ cup firmly packed light brown sugar
• 5ml (0.2 fl oz) / 1 teaspoon vanilla extract
• 270g (9.5 oz) / 2¼ cups all-purpose flour
• 1g (0.04 oz) / ¼ teaspoon baking soda
• 3g (0.11 oz) / 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 / 6 oz) 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 (8 oz) 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 (1.76 oz) / ¼ cup of the all-purpose flour with a plain or vanilla-flavored plant-based protein powder. Alternatively, replace 60g (2.12 oz) / ¼ cup of the butter with a smooth nut butter like peanut or almond butter for added protein and a delicious nutty flavor.
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Double Chocolate Chip Cookies
Ingredients
Method
- 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.
- 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.
- Beat in the slightly cooled melted chocolate and the vanilla extract until everything is well combined.
- 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.
- Using a spatula or wooden spoon, fold in the remaining 1 cup (170g / 6 oz) of chocolate chips.
- Drop rounded teaspoonfuls (or use a small cookie scoop) of dough onto the prepared cookie sheets, placing them about 2 inches apart.
- 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.
- 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.
- Don't overmix the batter once you add the flour.
- Mix only until the flour streaks disappear to ensure a tender, not tough, cookie.
