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Ina Garten Double Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 140 reviews

Ina Garten’s Double Chocolate Chip Cookies are rich, fudgy, and packed with chunks of semisweet chocolate. These decadent cookies combine cocoa powder and large chocolate chunks for an intense chocolate flavor, baked to perfection with a chewy and soft center. Perfect for chocolate lovers craving a homemade treat.

Ingredients

Scale

Wet 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

Dry Ingredients

  • ⅔ cup good unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher salt

Add-ins

  • 1 ½ lbs semisweet chocolate chunks

Instructions

  1. Preheat the Oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the room temperature unsalted butter, packed light brown sugar, and granulated sugar until mixture is light and fluffy. This step incorporates air to give cookies a tender texture.
  3. Add Flavorings and Eggs: Beat in the vanilla extract thoroughly, then add the eggs one at a time, mixing well after each to ensure even distribution in the batter.
  4. Mix in Cocoa Powder: Incorporate the unsweetened cocoa powder into the wet ingredients, blending until completely combined to achieve the rich chocolate base flavor for the cookies.
  5. Combine Dry Ingredients: In a separate bowl, sift or whisk together the all-purpose flour, baking soda, and kosher salt. This ensures even distribution of leavening agents and prevents lumps.
  6. Blend Wet and Dry Ingredients: Using a mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and developing gluten which would make cookies tough.
  7. Fold in Chocolate Chunks: Gently fold the chunky semisweet chocolate pieces into the cookie dough, distributing them evenly throughout the batter for bursts of chocolate in each bite.
  8. Shape Cookies: Drop scoops of dough onto the prepared baking sheets, spacing them apart. Flatten each scoop slightly for even baking and thickness consistency.
  9. Bake: Bake in the preheated oven for exactly 15 minutes. The cookies should be set around the edges but remain soft in the center for a chewy texture.
  10. Cool: Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps them set properly.

Notes

  • Room temperature ingredients, especially butter and eggs, help create a smoother dough and better texture.
  • Do not overmix the dough after adding flour to maintain tender cookies.
  • You can substitute semisweet chocolate chunks with chips or your favorite chocolate pieces.
  • Store cookies in an airtight container to keep them fresh and chewy.
  • For a more intense chocolate flavor, use high-quality cocoa powder and chocolate chunks.

Keywords: Ina Garten, double chocolate chip cookies, chocolate cookies, homemade cookies, semisweet chocolate, cocoa powder, dessert recipe

Find it online: https://todayfoodrecipe.com/ina-garten-double-chocolate-chip-cookies-recipe/