Table of Contents
Table of Contents
- Double Chocolate Chip Cookies Ingredients
- Substitutions and Additions
- How to Make This Double Chocolate Chip Cookies Recipe
- How to Serve
- Storage
- Frequently Asked Questions
- More Recipes You’ll Love
- JUMP TO RECIPE
Double Chocolate Chip Cookies are a dream for chocolate lovers: chewy edges, gooey centers and plenty of chocolate chips in every bite. Think of them as brownie-like cookies that deliver deep chocolate flavor and a soft, satisfying texture.
Double Chocolate Chip Cookies Ingredients
You will need:
- 1 ¼ cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons cornstarch
- ½ cup salted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¾ cup semi-sweet chocolate chips, plus extra to top (optional)
Substitutions and Additions
Chocolate chips: Swap semi-sweet for dark, milk, or white chocolate chips. You can also mix varieties for contrast.
Butter: The recipe uses salted butter. If you use unsalted, add ½ teaspoon of salt to the dough.
Nuts: Fold in chopped pecans or walnuts with the chocolate chips if you like a bit of crunch.
Sea salt: A light sprinkle of flaky sea salt on top before baking enhances the chocolate flavor.
Cocoa powder: Substitute dark cocoa for a richer, more intense chocolate profile.
How to Make This Double Chocolate Chip Cookies Recipe
Step 1: In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder, and cornstarch. Set aside.
Step 2: In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2 minutes on medium speed. Add the vanilla and eggs, then mix until combined. Scrape the bowl with a rubber spatula as needed.
Step 3: With the mixer on low, add half of the dry ingredients and beat until just combined. Add half of the heavy cream and mix. Add the remaining dry ingredients and the rest of the cream, mixing until incorporated.
Step 4: Fold in the chocolate chips just until evenly distributed.
Step 5: Cover the dough and chill in the refrigerator for 1 hour. Chilling firms the dough so the cookies bake up thick and chewy instead of spreading too thin. If you have time, chilling overnight improves flavor and texture.
Step 6: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 7: Scoop dough into balls using a cookie scoop. Roll between your palms for a smooth finish and place the balls about 2 inches apart on the prepared sheets.
Step 8: Bake for 9 minutes, then remove from the oven. If you like, press a few extra chocolate chips onto the warm tops for a melty look.
Pro tip: For crisper cookies, bake 1–2 minutes longer. For softer, gooier centers, bake a minute or two less. To make oversized “monster” cookies, shape dough into 2–4 inch balls and space them 2–3 inches apart.
Step 9: Transfer the cookies to a cooling rack and allow them to cool. For a fresh-baked, melty-chocolate experience, warm a cookie in the microwave for 10–15 seconds before serving.
How to Serve
Serve warm or at room temperature. These cookies pair beautifully with a cold glass of milk. For an extra treat, serve alongside a milkshake or a scoop of vanilla ice cream.
Storage
In the fridge: Once completely cooled, store cookies in an airtight container for 3–5 days.
In the freezer: Freeze baked cookies in a single layer on a sheet, then transfer to a freezer-safe bag for up to 3 months. You can also freeze shaped dough balls; add 2–3 minutes to the baking time when baking from frozen.
These Double Chocolate Chip Cookies deliver fudgy, chocolate-forward flavor and a soft, chewy bite. Use your favorite chips—dark, milk, white, or even peanut butter—to customize the flavor. Soft, rich, and full of chocolate, they’re sure to become a favorite.
Frequently Asked Questions
Can I make my cookies crispier? Yes — bake for an additional 1–2 minutes for crisper edges while keeping a moist center.
Can I reheat my cookies? Warm cookies in the microwave for 10–15 seconds to restore a fresh-baked, melty texture.
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Double Chocolate Chip Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons cornstarch
- ½ cup salted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¾ cup semi-sweet chocolate chips, plus extra to top (optional)
Instructions
- In a medium bowl whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add vanilla and eggs; mix until combined. Scrape the bowl as needed.
- With the mixer on low, add half of the dry ingredients and beat until combined. Add half the heavy cream and mix. Add the remaining dry ingredients and the rest of the cream.
- Fold in the chocolate chips until evenly distributed.
- Cover the dough and chill in the refrigerator for 1 hour.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into balls with a cookie scoop. Roll smooth and place 2” apart on prepared sheets.
- Bake for 9 minutes. Remove from oven and press extra chocolate chips on top if desired.
- Transfer cookies to a cooling rack and allow to cool.
Notes
- Chilling the dough improves texture and prevents excessive spreading. You can chill the dough overnight for even better results.
- For crisper cookies, bake 1–2 minutes longer. For softer centers, reduce baking time by 1–2 minutes.
- Warm a cookie in the microwave for 10–15 seconds for a melty, fresh-baked feel.