Sarra This Ina Garten Double Chocolate Chip Cookies Recipe is a rich and chewy recipe, which is made with a deep chocolate dough and loaded with chocolate chunks. It’s a classic, foolproof recipe, ready in about 35 minutes.
Jump to RecipeIna Garten Double Chocolate Chip Cookies Recipe Ingredients
- ½ pound unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs, at room temperature
- ⅔ cup good unsweetened cocoa powder (Dutch-process recommended)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ pounds semisweet chocolate chunks or chips
How To Make Ina Garten Double Chocolate Chip Cookies
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, cream the room temperature butter and both sugars on medium speed until light and fluffy.
- Add Wet Ingredients: Add the vanilla extract, then the eggs one at a time, mixing well after each addition. Scrape down the bowl, add the cocoa powder, and mix again until just combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together the flour, baking soda, and kosher salt.
- Finish the Dough: With the mixer on low speed, gradually add the dry ingredients to the butter mixture and mix only until the flour disappears. Do not overmix. Fold in the semisweet chocolate chunks with a spatula.
- Scoop and Bake: Drop the dough onto the prepared baking sheets using a 1 ¾-inch ice cream scoop or a rounded tablespoon. Dampen your hands slightly and flatten the dough balls a little. Bake for exactly 15 minutes.
- Cool the Cookies: The cookies will look soft and seem underdone when you remove them from the oven. Let them cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely.
Recipe Tips
- How do I get a rich, deep chocolate flavor? Use a high-quality Dutch-processed cocoa powder. It provides a darker color and a smoother, less bitter chocolate flavor than natural cocoa powder.
- How do I get the perfect cookie texture? The key is not to overbake. Pulling the cookies from the oven at the 15-minute mark, even if they look soft, is crucial. They will continue to set on the hot baking sheet, resulting in a perfectly chewy center and crisp edges.
- Can I use different types of chocolate? Absolutely. While semisweet chunks are classic, you can use milk chocolate, dark chocolate, or even white chocolate chips to customize the flavor to your liking.
- Can I make the dough ahead of time? Yes. You can scoop the cookie dough balls onto a parchment-lined tray, freeze them until solid, and then transfer them to a freezer bag. You can bake them directly from frozen, adding 2-3 minutes to the baking time.
What To Serve With Double Chocolate Chip Cookies
These rich, decadent cookies are a treat all on their own. They are perfect with:
- A cold glass of milk
- A hot cup of coffee or espresso
- A scoop of vanilla bean ice cream to make a cookie sandwich
How To Store Double Chocolate Chip Cookies
- Room Temperature: Store the completely cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze: You can freeze the baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm them briefly in the oven.
Double Chocolate Chip Cookies Nutrition Facts
- Serving Size: 1 cookie
- Calories: ~250 kcal
- Protein: 3g
- Carbohydrates: 30g
- Fat: 14g
- Saturated Fat: 8g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Flat cookies can be a result of butter that was too soft or melted. Ensure your butter is at room temperature but not greasy. Chilling the scooped dough for 30 minutes before baking can also help prevent spreading.
Ina Garten’s recipes often call for extra-large eggs. They provide more moisture and lift. If you only have large eggs, it will still work, but the texture may be slightly denser.
This is intentional. The residual heat from the baking sheet will continue to cook the cookies as they cool. This method ensures a soft, chewy, and slightly fudgy center, which is the hallmark of a perfect cookie.
Try More Recipes:
Ina Garten Double Chocolate Chip Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy40
servings20
minutes15
minutes250
kcalA deeply chocolatey and chewy cookie with a rich cocoa base and loaded with semisweet chocolate chunks for the ultimate chocolate lover’s treat.
Ingredients
-
½ lb unsalted butter, room temperature
-
1 cup packed light brown sugar
-
1 cup granulated sugar
-
2 tsp vanilla extract
-
2 extra-large eggs, room temperature
-
⅔ cup good unsweetened cocoa powder
-
2 cups all-purpose flour
-
1 tsp baking soda
-
1 tsp kosher salt
-
1 ½ lbs semisweet chocolate chunks
Directions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream the butter and both sugars until light and fluffy.
- Beat in the vanilla, then the eggs one at a time. Mix in the cocoa powder.
- In a separate bowl, sift or whisk together the flour, baking soda, and salt.
- On low speed, add the dry ingredients to the wet ingredients until just combined.
- Fold in the chocolate chunks.
- Drop scoops of dough onto the baking sheets, flatten slightly, and bake for exactly 15 minutes.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
- Do not overbake the cookies; they should look soft when removed from the oven.
- Using room temperature butter and eggs is important for a smooth, well-emulsified dough.
- For the best flavor, use a high-quality Dutch-processed cocoa powder and good chocolate chunks.
- The cookies will firm up as they cool, resulting in a perfectly chewy texture.
