Ina Garten Double Chocolate Chip Cookies Recipe
Deliciously rich and fudgy, Ina Garten’s Double Chocolate Chip Cookies feature a luscious blend of cocoa powder and semisweet chocolate chunks for the ultimate chocolate indulgence. These cookies are perfectly chewy on the inside with a slightly crisp edge, making them an irresistible treat for chocolate lovers.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 3 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Chocolate
- 1 ½ lbs semisweet chocolate chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add Vanilla and Eggs: Beat in the vanilla extract. Then add the eggs one at a time, mixing well after each addition to ensure thorough incorporation.
- Incorporate Cocoa Powder: Mix in the unsweetened cocoa powder until fully combined with the wet ingredients, creating a rich chocolate base.
- 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 and salt.
- Mix Dry into Wet: On low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep cookies tender.
- Fold in Chocolate Chunks: Using a spatula, gently fold in the semisweet chocolate chunks evenly throughout the dough.
- Shape and Bake: Drop scoops of dough (about 1.5 to 2 tablespoons each) onto the prepared baking sheets, spacing them a couple of inches apart. Flatten each slightly with the back of a spoon or your fingers. Bake for exactly 15 minutes until edges look set but centers remain soft.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely. Enjoy once cooled!
Notes
- Ensure butter and eggs are at room temperature for smooth mixing.
- Do not overbake; 15 minutes is ideal for chewy cookies.
- Use good quality cocoa powder and semisweet chocolate chunks for best flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough in portioned scoops allows for fresh-baked cookies anytime.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Ina Garten, double chocolate chip cookies, chocolate cookies, fudge cookies, baking, dessert, chocolate dessert
