Double Chocolate Chip Cookies Recipe | Chewy and Fudgy

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

In a large bowl, cream butter, white sugar, and brown sugar together until fluffy (about 3-4 minutes). Add the egg and vanilla, then mix until combined. Scrape down the bowl as needed.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients. The dough will be thick.

In a small bowl, mix hot milk and coffee (optional). Add in the milk/coffee mixture, then stir in the chocolate chips. The dough will be sticky—cover and refrigerate for at least 1 hour (up to 3 days).

Remove the dough from the fridge (let it sit for 10-20 minutes to make scooping easier if chilled overnight).

Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Scoop about (30-35g) of dough and roll into balls. Place them at least 2 inches (5cm) apart on the baking sheet. Bake for 9-12 minutes until the edges are set but the centers are soft. If they don’t spread by minute 9, remove the tray, bang it on the counter 2-3 times, then continue baking.

Let cookies cool for 5 minutes on the tray, then top with extra chocolate chips (optional) before transferring to a wire rack. Cookies will slightly deflate as they cool.

Cooking Techniques

Equipment Needed

Allergens