Ina Garten Double Chocolate Chip Cookies Recipe
Ina Garten Double Chocolate Chip Cookies Recipe is rich, soft and perfect for chocolate lovers. These cookies are easy to make at home. They are soft in the center and slightly crisp at the edges.
Ingredients
- Unsalted butter – 1 cup softened
- Granulated sugar – 1 cup
- Brown sugar – ½ cup
- Eggs – 2 large
- Vanilla extract – 2 teaspoons
- All-purpose flour – 2 ¼ cups
- Cocoa powder – ½ cup
- Baking soda – 1 teaspoon
- Salt – ½ teaspoon
- Semi-sweet chocolate chips – 2 cups
- Optional: Walnuts or pecans – ½ cup chopped
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and ensures even baking.
Mix Butter and Sugars
- In a large bowl, beat softened butter, granulated sugar and brown sugar until creamy. This makes the cookies soft and rich.
Add Eggs and Vanilla
- Beat in eggs one at a time. Add vanilla extract. Mix until smooth. Eggs provide structure and moisture to the cookies.
Combine Dry Ingredients
- In a medium bowl, mix flour, cocoa powder, baking soda and salt. Stir to combine evenly. This ensures the cookies have a balanced chocolate flavor.
Mix Dry and Wet Ingredients
- Gradually add dry ingredients into the butter mixture. Stir until fully combined. Do not overmix or cookies may become dense.
Add Chocolate Chips
- Fold in chocolate chips gently. Add nuts if using. This gives a rich chocolate flavor and optional crunch.
Scoop the Dough
- Use a spoon or cookie scoop to place dough balls on baking sheets. Leave space between cookies to allow spreading during baking.
Bake the Cookies
- Bake in preheated oven for 10–12 minutes. Cookies should look slightly soft in the center. Do not overbake to keep them chewy.
Cool the Cookies
- Remove cookies from oven. Let them cool on baking sheet for 5 minutes, then transfer to a cooling rack. This prevents overcooking and keeps them soft.
Notes
- Use room temperature butter for smooth mixing.
- Measure flour correctly to avoid dry cookies.
- Chill dough for 15 minutes for thicker cookies.
- Use high-quality cocoa powder and chocolate chips.
- Do not overbake to maintain soft centers.
- Space cookies properly on the baking sheet.