Double Chocolate Chip Cookies
Medical baking day.
1 cup salted butter softened
1 cup granulated sugar
1 cup light brown sugar packed
2 teaspoons pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon sea salt
2 cups chocolate chips (12 oz)
Instructions
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper and set aside.
In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
Cream together butter and sugars until combined.
Beat in eggs and vanilla until light (about 1 minute).
Mix in the dry ingredients until combined.
Add chocolate chips and mix well.
Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
Let them sit on the baking pan for 5 minutes before removing to cooling rack.
My changes to the recipe - increase all ingredients by 50%.
Add 1/2-3/4 cup of cocoa powder.
3/4 cup of apple sauce.
This can be made with normal or infused butter.
The additions of apple sauce and cocoa powder, turns them into double chocolate chocolate chip cookies, and the apple sauce makes them taste and feel more 'fudgy' - at least to me.
Made 82 cookies
https://joyfoodsunshine.com/
#homemadecookies #fromscratchbaking #cookierecipe #chocolatechipcookies
If you want to elevate your double chocolate chip cookies to a fudgier, richer consistency, adding cocoa powder and applesauce is a fantastic modification. Cocoa powder deepens the chocolate flavor without adding extra sugar, allowing the cookies to have that signature dark chocolate taste. Applesauce, on the other hand, acts as a natural moisture enhancer and fat substitute, creating a soft, chewy texture that feels indulgent but can reduce calories if replacing some butter. For the best results, choose unsweetened applesauce to balance sweetness and preserve the dough’s consistency. Mixing the dry ingredients (flour, baking soda, baking powder, sea salt) separately before combining with creamed butter and sugars helps ensure even leavening and prevents dense spots. When rolling the dough, spacing the balls evenly on parchment-lined baking sheets allows heat to circulate uniformly, baking them just to the point where the edges start to turn golden but the centers remain soft. Baking times can vary depending on oven calibration and cookie size, so using a kitchen timer and checking at the 8-minute mark is wise to prevent overbaking. Removing the cookies from the baking sheets after a 5-minute cool-down allows them to set perfectly, maintaining their fudgy texture without becoming greasy or crumbly. This recipe is versatile — you can use infused butter to create special occasion treats or stick with salted butter for regular baking days. The increase in ingredient quantities by 50% is ideal when preparing cookies for large gatherings and ensures a generous yield. Overall, this approach combines traditional American-style baking with subtle tweaks for texture and flavor enhancements that many home bakers and cookie lovers will appreciate. Enjoy your batch of approximately 80 rich, soft, and chocolatey cookies with friends, family, or as a delicious snack any time of day.