Just like my classic chocolate chip cookies, these double chocolate chip cookies can be made ahead of time and frozen for later too. Here’s an easy question for you guys. What’s better than the BEST Chocolate Chip Cookie? The Ultimate Double Chocolate Chip Cookie of course! The reason why chocolate chip cookies are just so popular is that they are so versatile, and you can make them just the way you like. That’s why I shared my often requested chocolate chip cookie recipe recently, with plenty of tips so you know just how to bake the cookies to your taste! The obvious result of that versatility and adaptability is of course – double chocolate chip cookies (or even triple chocolate cookies), with even more chocolatey goodness trapped inside. If you’re looking for a truly decadent and deep chocolate flavor (just like with my fudgy chocolate brownies, or extra fudgy one bowl chocolate cake, or flourless chocolate torte), then upping the ante with these double chocolate chip cookies is the answer! These double chocolate chip cookies might even be my favorite version of a CCC, and also one of my favorite chocolate dessert recipes! I used to make these cookies often for my sister. I’d simply make the cookie dough and then freeze cookie dough portions, so she could bake them whenever she wanted. The cocoa powder in the cookie dough adds a rich, deep chocolate flavor which helps balance the sweetness as well. That together with the sweet, milky flavor of white chocolate is a great combination. But when I’m in the mood for even more chocolate flavor, I replace half of the white chocolate with bittersweet chocolate for the most amazing Triple Chocolate Chip cookies! 🙂
What’s different between these cookies and my classic chocolate chip cookies?
For these double chocolate chip cookies, I use softened unsalted butter. This is different from my regular chocolate chip cookie recipe where I use brown butter. The reason is that the flavor of brown butter gets lost in the cocoa flavor in these double chocolate chip cookies. However, I do add a little espresso to really amp up the chocolate flavor in these cookies. While my version of the classic chocolate chip cookies is with a chewy edge and a soft center, you can easily make these cookies either more chewy or more soft. Read my chocolate chip cookies recipe post to find out what makes a chocolate chip cookie soft or chewy, and what combinations of ingredients give them that texture. The good news though is that these double chocolate chip cookies are delicious no matter what! While I’m not a big fan of white chocolate, I make an exception for these cookies, because their sweet, milky flavor perfectly complements the deep chocolate flavor in these cookies.
Ingredient substitutions to adapt this recipe
Use white chocolate chips as well as dark chocolate chips to turn these into TRIPLE CHOCOLATE CHIP COOKIES Add some roasted and chopped hazelnuts for hazelnut and chocolate chip cookies Replace half of the AP flour with bread flour, for a chewier chocolate chip cookie Leave out the baking powder for an even chewier chocolate chip cookie (you can read more about the particular effects of the chemical leavener in my baking basics article on baking soda and baking powder).
Tips to make the BEST double chocolate chip cookies
Make sure to use melted but cooled, unsalted butter. Don’t skimp on the cocoa powder! I use a good quality Callebaut cocoa powder for these cookies. If you can’t find Callebaut cocoa powder, you can use any kind of Dutch processed cocoa powder instead. Make sure to use good quality chocolate. Preferably couverture chocolate that comes in chips, callets, chunks or as a block. This applies to both the dark chocolate and white chocolate that you use. Sea salt enhances the flavor! So don’t hesitate about the salt in this recipe. However, if you do use salted butter instead of unsalted, PLEASE adjust the level of salt in the recipe. Otherwise the cookies will be too salty. DO NOT over-mix any of the ingredients. If you add in too much air to the butter and sugar mix, or while you’re beating the eggs, the dough will be pretty soft and need more flour to come together properly. Over-mixing the flour can result in cookies that are too tough. But since you’ll be mixing the dough on LOW as you add the flour in this recipe, there should be less of a risk of this happening. Allow the portioned dough to chill at least for 1 hour. This is to make sure that it bakes evenly without spreading too much. FOR THE BEST FLAVOR, allow the portioned cookie dough to chill overnight, up to 24 hours or even 48 hours! This resting really helps develop the butterscotch flavor and for all the other flavors to infuse well – giving you the best tasting double chocolate chip cookie (or triple chocolate chip cookie) you’ve ever had! 🙂
Can these cookies be made ahead of time and frozen for later?
Yes, easily. I recommend freezing the cookie dough for later. Simply portion the cookie dough with a cookie scoop and chill overnight. Place the chilled cookie dough portions in freezer bags and freeze for up to 3 months. Then when you’re ready to enjoy some double chocolate chip cookies, simply bake from frozen with an extra 2-3 minutes in the oven. Alternatively, you can easily halve this recipe for a smaller batch of cookies as well. These ultimate double chocolate chip cookies (or triple chocolate chip cookies) couldn’t be easier to make. Soft and chewy, with plenty of chocolate in every bite, these cookies are the perfect treat for all the chocolate fans out there! If you liked this double chocolate chip cookies (triple chocolate chip cookies) recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too.
