Ina Garten Double Chocolate Chip Cookies Recipe

If you have a soft spot for rich, indulgent cookies, let me introduce you to the magic of the Ina Garten Double Chocolate Chip Cookies Recipe. These cookies are a chocolate lover’s dream come true: perfectly chewy on the inside with an irresistible cocoa flavor from the cocoa powder, and generously studded with melty semisweet chocolate chunks that create pockets of pure joy in every bite. Trust me, once you bake a batch, you’ll be hooked on their velvety texture and deep chocolate richness that just can’t be beaten.

Ingredients You’ll Need

Gathering simple, high-quality ingredients is the secret to making these cookies shine. Each ingredient has a purpose—whether it’s adding moisture, richness, sweetness, or that divine chocolaty depth that makes this recipe a standout.

• Unsalted butter, ½ lb: Use room temperature butter to help create a soft, chewy texture with wonderful richness.
• Light brown sugar, 1 cup packed: Brings a caramel-like sweetness and moisture that keeps the cookies tender.
• Granulated sugar, 1 cup: Adds subtle crispness and balances the deep chocolate flavors.
• Vanilla extract, 2 tsp: Enhances the overall flavor by adding a warm, fragrant note.
• Extra-large eggs, 2: Use them at room temperature to ensure smooth mixing and perfect binding.
• Good unsweetened cocoa powder, ⅔ cup: The heart of the recipe, providing intense chocolate flavor and the dark color you crave.
• All-purpose flour, 2 cups: The base that gives structure, balancing the rich ingredients.
• Baking soda, 1 tsp: This helps the cookies rise just right and stay tender.
• Kosher salt, 1 tsp: A pinch of salt heightens all the sweet and chocolate flavors in the best way.
• Semisweet chocolate chunks, 1 ½ lbs: The star ingredient that melts into pockets of gooey, chocolatey goodness.

How to Make Ina Garten Double Chocolate Chip Cookies Recipe

Step 1: Prepare Your Oven and Pans

Start by heating your oven to 350°F so it’s ready to go when your dough is mixed. Line baking sheets with parchment paper to ensure your cookies slide off easily and bake evenly with no sticking.

Step 2: Cream the Butter and Sugars

Using a mixer, beat the room temperature butter together with the brown sugar and granulated sugar until the mixture is light and fluffy. This step incorporates air into the batter, which helps give the cookies a wonderfully tender crumb and irresistible chewiness.

Step 3: Add Vanilla and Eggs

Stir in the vanilla extract, then beat in the eggs one at a time. Adding eggs slowly ensures a smooth, consistent batter that binds the ingredients perfectly while keeping the dough luscious and moist.

Step 4: Mix in Cocoa Powder

Now it’s time to add the unsweetened cocoa powder, which transforms this batter into a deep, chocolatey treasure. Mix it in fully so the richness is evenly distributed.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and kosher salt to evenly distribute the leavening and seasoning for consistent texture and flavor in every bite.

Step 6: Incorporate Dry Ingredients into Wet Mixture

On low speed, carefully add the dry ingredients to your wet chocolate mixture until just combined. Be gentle here—you don’t want to overwork the dough but just enough to bring it together beautifully.

Step 7: Fold in Chocolate Chunks

This is the fun part! Fold in the large semisweet chocolate chunks so they’re evenly spread throughout the dough, giving every cookie generous melty pockets that make them truly special.

Step 8: Scoop and Bake

Drop scoops of dough onto your prepared baking sheets, gently flattening each scoop slightly. Bake for exactly 15 minutes—timing is everything here to get that perfect soft center with slightly crisp edges.

Step 9: Cool Before Enjoying

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. This helps them set up nicely without risking any breakage and keeps their chewy texture just right.

How to Serve Ina Garten Double Chocolate Chip Cookies Recipe

Garnishes

While these cookies are stunning on their own, try sprinkling a tiny pinch of flaky sea salt on top right after baking to add a bright contrast to the rich chocolate. You might also dust them lightly with powdered sugar for a pretty, festive touch.

Side Dishes

These cookies pair wonderfully with a cold glass of milk or a rich cup of coffee to balance the chocolate intensity. For grown-up gatherings, try serving them alongside a scoop of vanilla ice cream or with a creamy hot chocolate for an extra indulgent combo.

Creative Ways to Present

Get playful by sandwiching two cookies with a layer of salted caramel or chocolate ganache in between for an extraordinary treat. You could also serve smaller, bite-sized versions on a dessert platter with fresh berries and whipped cream to impress your guests.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 5 days to keep them chewy and moist. Adding a slice of bread to the container can help absorb excess moisture and maintain perfect texture.

Freezing

You can freeze the cookie dough balls for up to 3 months—just form them, place on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready, bake them straight from frozen, adding a minute or two to the baking time for fresh-out-of-the-oven perfection whenever you crave.

Reheating

To revive your cookies’ softness, warm them slightly in the microwave for 10-15 seconds or pop them in a preheated oven at 300°F for a few minutes. This breathes life back into the chocolate chunks and lets the flavors shine just like freshly baked.

FAQs

Can I use dark chocolate instead of semisweet chocolate chunks?

Absolutely! Dark chocolate will add a richer and slightly more intense flavor to your cookies, which pairs beautifully with the cocoa powder. Just make sure to use good quality chunks or chop a bar into sizable pieces.

What’s the best way to measure flour for this recipe?

For the most accurate results, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping straight from the bag to prevent packing too much flour, which can make cookies dense.

Can I substitute butter with margarine or oil?

Butter is key in this Ina Garten Double Chocolate Chip Cookies Recipe for flavor and texture. Margarine or oil will change the texture and flavor notably, often resulting in thinner, less flavorful cookies. Stick to butter if you want that classic cookie taste.

How do I get my cookies chewy instead of cakey?

Using a higher ratio of brown sugar to granulated sugar and not overbaking are crucial for chewiness. This recipe’s combination of both sugars, butter, and exact bake time creates that prized chewy texture.

Can I make these cookies gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend that’s designed for baking. Just keep an eye on the dough’s consistency, as gluten-free flours can sometimes require slight adjustments in liquid or baking time.

Final Thoughts

I truly hope you give the Ina Garten Double Chocolate Chip Cookies Recipe a try because it’s the kind of recipe that turns cookie cravings into pure bliss. From the first bite to the last, these cookies are a celebration of chocolate done right—simple ingredients coming together to create magic. Make a batch, share them with friends, and watch everyone fall head over heels just like I did.

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