Step By Step Instructions
Start by preheating your oven to 325°F (163°C). Melt 2 cups of chocolate chips in a microwave-safe bowl, using 30-second intervals. Stir between intervals until the chocolate is smooth and fully melted. For more information on how to melt chocolate properly, see my guide on How to Melt Chocolate. In a medium bowl, sift together 1½ cups of all-purpose flour, ½ cup of bread flour, ½ cup of unsweetened cocoa powder, two teaspoons of baking powder, and ½ teaspoon of salt. In a large bowl, cream together one cup of softened salted butter, ½ cup of granulated sugar, and one cup of packed light brown sugar until light and fluffy. Add the cooled melted chocolate to the butter and sugar mixture. Then add two eggs, one at a time, and two teaspoons of vanilla extract, blending well after each addition. Fold the dry mixture into the wet mixture with chocolate chips gently until a uniform dough forms, being careful not to overmix. Portion the dough onto lined cookie sheets using a tablespoon or cookie scoop. Space the cookies 2 inches apart to allow for even baking and proper spreading. Bake the cookies for 12 to 14 minutes. Cracked tops indicate that they are perfectly baked. Cool on the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, serve and enjoy the rich, chocolatey taste of your professionally crafted double chocolate chip cookies! Freezing: You can freeze the unbaked cookie dough for up to 3 months. Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. To bake, place the frozen dough on a lined baking sheet. Follow the original baking instructions. Add 1 to 2 minutes to the baking time. You can also freeze already baked cookies. Wrap them individually in plastic wrap and store them in a freezer-safe container or bag for up to 3 months. Thaw the cookies at room temperature before enjoying them. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
