Searching for the ultimate double chocolate chip cookies recipe? This copycat Ina Garten version delivers bakery-quality results every time.
The Barefoot Contessa’s famous cookie blends rich cocoa powder, melted bittersweet chocolate, and plenty of chocolate chips for an intensely chocolatey treat. These favorite double chocolate chip cookies feature crisp edges and irresistibly soft, fudgy centers that remain chewy for days.
Perfect for Ina Garten fans or anyone craving the best double chocolate chip cookies recipe, this foolproof method ensures bakery-style results that disappear within minutes of coming out of the oven.
What Does It Taste Like?
This Ina Garten double chocolate chip cookies recipe delivers an incredibly rich, deeply chocolatey flavor that true chocolate lovers dream about.
The combination of Dutch-process cocoa powder and melted bittersweet chocolate creates layers of chocolate intensity, while the brown sugar adds subtle caramel notes and moisture. Each bite reveals pockets of melted semisweet chocolate chips that contrast beautifully with the dense, brownie-like cookie base.
The edges offer a delightful crispness that gives way to an almost fudgy center, creating a perfect textural balance that makes these cookies utterly irresistible and completely different from standard chocolate chip cookies.
Ina Garten Double Chocolate Chip Cookies Recipe Ingredients You’ll Need
Cookie Dough Ingredients:
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-process preferred)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- 6 ounces bittersweet chocolate, melted and slightly cooled
Essential Kitchen Utensils:
- Electric mixer (stand mixer or hand mixer)
- Mixing bowls (medium and large)
- Whisk
- Spatula
- Baking sheets (2-3)
- Parchment paper
- Cookie scoop (2-tablespoon size)
- Wire cooling rack
- Heatproof bowl for melting chocolate
Preparation and Cooking Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes (optional but recommended)
- Baking Time: 10-12 minutes per batch
- Total Time: 55-60 minutes
- Yield: 24-30 cookies
- Serving Size: 2-3 cookies per person
Recipe Instructions for Ina Garten Double Chocolate Chip Cookies
Step 1: Prepare Your Baking Setup
Preheat your oven to 350°F (175°C) and line two or three baking sheets with parchment paper. This prevents sticking and ensures even browning on the bottom of your double chocolate chip cookies.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter, packed light brown sugar, and granulated sugar together using an electric mixer on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air for a better cookie texture.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, beating well after each addition to ensure complete incorporation. Add the pure vanilla extract and mix until everything is thoroughly combined and smooth.
Step 4: Melt the Bittersweet Chocolate
Place the 6 ounces of bittersweet chocolate in a heatproof bowl and melt it either in the microwave (in 30-second intervals, stirring between each) or over a double boiler. Let the melted chocolate cool for about 5 minutes before adding it to your dough to prevent the eggs from cooking.
Step 5: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until no lumps remain and everything is evenly distributed.
Step 6: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the butter-sugar-egg mixture, stirring on low speed or by hand with a spatula until just combined. Be careful not to overmix, as this can result in tough cookies.
Step 7: Fold in Chocolate
Stir in the melted and cooled bittersweet chocolate until evenly distributed throughout the dough. Then fold in the 2 cups of semisweet chocolate chips, ensuring they’re spread evenly throughout the cookie dough.
Step 8: Shape and Bake
Use a 2-tablespoon cookie scoop to form uniform dough balls and place them on your prepared baking sheets, spacing them about 2-3 inches apart to allow for spreading. Bake for 10-12 minutes until the edges are set and appear slightly crispy, but the centers still look soft and slightly underdone.
Step 9: Cool Properly
Let the cookies cool on the baking sheet for 5 minutes to finish setting before carefully transferring them to a wire cooling rack. This resting time is crucial for achieving the perfect chewy texture in your Ina Garten double chocolate chip cookies.
Customization and Pairing Ideas for Serving
1. Triple Chocolate Explosion: Add white chocolate chips or chunks alongside the semisweet chocolate chips for a triple chocolate variation. The creamy white chocolate provides a sweet contrast to the intense dark chocolate base, creating a more complex flavor profile that appeals to those who prefer a balanced sweetness.
2. Espresso-Enhanced Version: Add 1 tablespoon of instant espresso powder to the dry ingredients to intensify the chocolate flavor without making the cookies taste like coffee. This barista-inspired twist elevates the chocolate notes and creates a sophisticated depth that adult cookie lovers particularly appreciate.
3. Sea Salt Finish: Sprinkle flaky sea salt on top of the cookies immediately after removing them from the oven. This sweet-and-salty combination has become a gourmet favorite, as the salt crystals enhance the chocolate flavor while adding textural interest and cutting through the richness.
4. Cookies Cheesecake Twist: Top Ina Garten New York cheesecake with crumbled Double Chocolate Chip Cookies for texture and extra chocolate flavor. Pair with a side of Brenda Gantt orange slice cake for a refreshing citrus contrast.
5. Nutty Addition: Fold in 1 cup of toasted chopped pecans, walnuts, or hazelnuts for added crunch and nutty flavor. Toast the nuts beforehand to bring out their oils and deepen their flavor, creating a more complex cookie that satisfies those who enjoy textural variety.
6. Chocolate Cake Combo: Serve Double Chocolate Chip Cookies with Ina Garten vanilla cake slices for a balanced dessert board. Add a small scoop of strawberry ice cream to brighten flavors and create a visually appealing plate.
7. Ice Cream Sandwich Creation: Use two cooled cookies to sandwich your favorite ice cream flavor vanilla bean, coffee, or mint chocolate chip work exceptionally well. Press gently and roll the edges in mini chocolate chips or chopped nuts for an impressive dessert that’s perfect for summer gatherings.
8. Peppermint Variation: Add ½ teaspoon of peppermint extract along with the vanilla and fold in crushed candy canes or peppermint chips during the holiday season. This festive twist transforms the recipe into a perfect Christmas cookie that combines chocolate with refreshing mint notes.
9. Cookies Ice Cream: Pair Double Chocolate Chip Cookies with Oreo ice cream for a crunchy, creamy dessert combination. Serve as sandwiches or alongside a scoop of vanilla ice cream for a classic, crowd-pleasing treat.
10. Serving Suggestions: Serve these double chocolate chip cookies warm with a cold glass of whole milk, hot coffee, or a scoop of vanilla ice cream. For elegant entertaining, arrange them on a dessert platter with fresh berries and a dusting of powdered sugar, or pair them with espresso for an after-dinner treat that rivals any restaurant dessert.
Essential Tips for Perfect Double Chocolate Chip Cookies
1. Room Temperature Ingredients Matter: Ensure your butter and eggs are at room temperature before beginning. Cold butter won’t cream properly with the sugars, resulting in dense cookies that spread unevenly. Set your butter out 30-60 minutes before baking, and if you forget, you can place eggs in warm water for 5 minutes to quickly bring them to temperature.
2. Don’t Overbake: These cookies will look slightly underdone when you remove them from the oven, with soft centers and just-set edges. They continue cooking on the hot baking sheet during the 5-minute cooling period. Overbaking results in dry, cake-like cookies instead of the signature fudgy texture that makes this Ina Garten recipe so beloved.
3. Use Quality Chocolate: Since chocolate is the star ingredient in this double chocolate chip cookies recipe, invest in good-quality chocolate. Look for chocolate with at least 60% cacao content for the bittersweet chocolate, and choose premium chocolate chips that contain real cocoa butter rather than vegetable oils for the best flavor and texture.
4. Chill the Dough: While optional, chilling your cookie dough for 30 minutes to 2 hours (or even overnight) before baking helps the cookies maintain their shape better and develop deeper, more complex flavors. Cold dough spreads more slowly in the oven, resulting in thicker cookies with better texture contrast between edges and centers.
5. Measure Flour Correctly: Too much flour creates dry, tough cookies. Use the spoon-and-level method: spoon flour into your measuring cup and level off with a straight edge rather than scooping directly from the bag, which compacts the flour and adds excess. Better yet, weigh your flour (1 ½ cups equals approximately 180-190 grams).
6. Even Cookie Sizing: Use a cookie scoop rather than spoons to ensure all cookies are the same size. Uniform sizing means they’ll bake evenly and finish at the same time, preventing some from burning while others remain underdone. A 2-tablespoon scoop creates the perfect bakery-style cookie size.
7. Rotate Baking Sheets: Halfway through baking, rotate your baking sheet 180 degrees to ensure even browning, as most ovens have hot spots. If baking multiple sheets at once, also swap their rack positions. This simple step prevents some cookies from over-browning while others remain pale and helps achieve consistent results across the entire batch.
Storage and Reheating Guidance
Store your cooled double chocolate chip cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. To reheat, warm cookies in a 300°F oven for 3-5 minutes to restore their fresh-baked texture and make the chocolate chips gloriously melty again.
Ina Garten Double Chocolate Chip Cookies Recipe
Searching for the ultimate double chocolate chip cookies recipe? This copycat Ina Garten version delivers bakery-quality results every time. The Barefoot Contessa’s famous cookie blends rich cocoa powder, melted bittersweet chocolate, and plenty of chocolate chips for an intensely chocolatey treat.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (Dutch-process preferred)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- 6 ounces bittersweet chocolate, melted and slightly cooled
Instructions
Step 1: Prepare Your Baking Setup
Preheat your oven to 350°F (175°C) and line two or three baking sheets with parchment paper. This prevents sticking and ensures even browning on the bottom of your double chocolate chip cookies.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened unsalted butter, packed light brown sugar, and granulated sugar together using an electric mixer on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and pale in color. This creaming process incorporates air for a better cookie texture.
Step 3: Add Eggs and Vanilla
Mix in the eggs one at a time, beating well after each addition to ensure complete incorporation. Add the pure vanilla extract and mix until everything is thoroughly combined and smooth.
Step 4: Melt the Bittersweet Chocolate
Place the 6 ounces of bittersweet chocolate in a heatproof bowl and melt it either in the microwave (in 30-second intervals, stirring between each) or over a double boiler. Let the melted chocolate cool for about 5 minutes before adding it to your dough to prevent the eggs from cooking.
Step 5: Combine Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until no lumps remain and everything is evenly distributed.
Step 6: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the butter-sugar-egg mixture, stirring on low speed or by hand with a spatula until just combined. Be careful not to overmix, as this can result in tough cookies.
Step 7: Fold in Chocolate
Stir in the melted and cooled bittersweet chocolate until evenly distributed throughout the dough. Then fold in the 2 cups of semisweet chocolate chips, ensuring they’re spread evenly throughout the cookie dough.
Step 8: Shape and Bake
Use a 2-tablespoon cookie scoop to form uniform dough balls and place them on your prepared baking sheets, spacing them about 2-3 inches apart to allow for spreading. Bake for 10-12 minutes until the edges are set and appear slightly crispy, but the centers still look soft and slightly underdone.
Step 9: Cool Properly
Let the cookies cool on the baking sheet for 5 minutes to finish setting before carefully transferring them to a wire cooling rack. This resting time is crucial for achieving the perfect chewy texture in your Ina Garten double chocolate chip cookies.
Notes
Store your cooled double chocolate chip cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. To reheat, warm cookies in a 300°F oven for 3-5 minutes to restore their fresh-baked texture and make the chocolate chips gloriously melty again.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 120
Common Queries and FAQs
Here, we’ve got you covered with some common questions about the Ina Garten Double Chocolate Chip Cookies Recipe that people often ask.
Can I use regular cocoa powder instead of Dutch-process?
Yes, you can use natural unsweetened cocoa powder if Dutch-process isn’t available, though the flavor will be slightly less rich and the color won’t be as deeply dark. Dutch-process cocoa has been treated to neutralize its acidity, resulting in a smoother, more mellow chocolate flavor that’s preferred in this Ina Garten double chocolate chip cookies recipe. If using natural cocoa, your cookies will have a slightly more acidic, sharper chocolate taste that some people actually prefer.
Why are my cookies spreading too much?
Excessive spreading usually occurs when the butter is too warm or melted, the dough is too warm when it goes into the oven, or you’ve added too little flour. Make sure your butter is softened but still holds its shape (not melted or overly soft), chill your dough for at least 30 minutes before baking, and ensure you’ve measured your flour correctly using the spoon-and-level method rather than scooping directly from the bag.
Can I make the dough ahead of time?
Absolutely! This cookie dough actually benefits from resting time. You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. For refrigerated dough, let it sit at room temperature for 10-15 minutes before scooping if it’s too firm. For frozen dough, you can bake the cookies directly from frozen by adding 2-3 minutes to the baking time, or thaw them overnight in the refrigerator first.
What’s the difference between bittersweet and semisweet chocolate?
Bittersweet chocolate contains more cocoa solids (typically 60-70%) and less sugar than semisweet chocolate (which is usually 50-60% cocoa), making it more intensely chocolatey and less sweet. In this recipe for Ina Garten double chocolate chip cookies, the melted bittersweet chocolate provides deep chocolate flavor in the dough base, while the semisweet chocolate chips add pockets of sweeter chocolate throughout. You can substitute one for the other if needed, though the flavor intensity will change.
My cookies turned out cakey instead of chewy. What happened?
Cakey cookies usually result from too much flour, not enough fat, or overbaking. Make sure you’re measuring flour correctly (180-190 grams for 1 ½ cups), using the full amount of butter specified, and removing cookies from the oven when they still look slightly underdone in the center. Also, avoid overmixing the dough after adding the flour, as this develops gluten and creates a cake-like structure.
Can I substitute milk chocolate chips?
While you can use milk chocolate chips, the cookies will be significantly sweeter and less intensely chocolatey since this recipe already contains melted bittersweet chocolate and cocoa powder. The best double chocolate chip cookies recipe relies on the contrast between bitter cocoa and sweet chocolate chips. If you prefer sweeter cookies, try using half semisweet and half milk chocolate chips as a compromise.
Do I need to use both brown and granulated sugar?
Yes, each sugar serves a specific purpose in this copycat Ina Garten double chocolate chip cookies recipe. Brown sugar contains molasses, which adds moisture, chewiness, and a subtle caramel flavor that complements the chocolate. Granulated sugar helps the cookies spread and creates crispy edges. Using both creates the perfect balance of chewy centers and crispy edges that defines these favorite double chocolate chip cookies.
How can I make my cookies thicker?
For thicker cookies, chill your dough for at least 2 hours (or overnight) before baking, which slows spreading in the oven. You can also slightly increase the flour by 2-3 tablespoons, reduce the baking temperature to 325°F and bake slightly longer, or use a larger cookie scoop to create taller dough balls. Additionally, make sure your butter isn’t too soft when you cream it with the sugars.
Can I double this recipe?
Yes, this Ina Garten double chocolate chip cookies recipe instruction doubles perfectly. Just make sure your mixing bowl is large enough to accommodate the increased volume, and mix in batches if necessary. The baking time and temperature remain the same regardless of batch size. Consider preparing the dough in stages if your mixer is small, or mix by hand with a sturdy wooden spoon once you get to the flour and chocolate chip addition.
What causes cookies to be flat and greasy?
Flat, greasy cookies typically result from butter that’s too warm or melted, too much sugar relative to flour, old baking soda that’s lost its potency, or an oven temperature that’s too low. Ensure your butter is softened but cool (around 65-68°F), check that your baking soda is fresh (replace if it’s more than 6 months old), and verify your oven temperature with an oven thermometer, as many ovens run cooler than their display indicates.
This copycat Ina Garten double chocolate chip cookies recipe delivers everything you want in the perfect chocolate cookie intensely rich chocolate flavor, chewy centers, crispy edges, and that irresistible just-baked texture.
Whether you’re an experienced baker or trying your first batch of homemade cookies, this foolproof recipe creates bakery-quality results that will have everyone asking for your secret. The combination of cocoa powder, melted bittersweet chocolate, and chocolate chips ensures every bite is pure chocolate bliss. Bake a batch today and discover why this has become so many people’s favorite double chocolate chip cookies recipe!
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