Double Chocolate Chip Cookies

 

close up shot of Double Chocolate Chip Cookies stacked on top of each other
Double Chocolate Chip Cookies are homemade cookies with double the chocolate and double the fun. Every bite is rich and chocolatey.
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Table of Contents
  1. Double Chocolate Chip Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Double Chocolate Chip Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Double Chocolate Chip Cookies is the perfect recipe for chocolate lovers! Each cookie has a chewy edge with a gooey center, loaded with chocolate chips for the ultimate burst of flavor. These cookies are basically brownies in cookie form. 

If you love these rich chocolate cookies, you’ll definitely want to try these Cream Cheese Chocolate Chip Cookies and Chocolate Peanut Butter Cookies

Double Chocolate Chip Cookies Ingredients

You will need:

  • 1 ¼ cup all-purpose flour
  • ¾ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tbsp cornstarch
  • ½ cup salted butter softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 2 tbsp heavy cream
  • ¾ cup semi-sweet chocolate chips plus more to top the cookies if desired

Substitutions and Additions

CHOCOLATE CHIPS: You can replace some or all of the semi-sweet chocolate chips with dark chocolate, milk chocolate, or add white chocolate chips for the ultimate chocolate cookies. 

BUTTER: This recipe calls for salted butter. Unsalted is fine too, just add ½ teaspoon of salt. 

NUTS: If you like nuts in your cookies, add chopped pecans, or walnuts with the chocolate chips.

SEA SALT: Add a sprinkle of sea salt on top of the cookies before baking for an incredible flavor. 

COCOA POWDER: You can also use dark cocoa powder in this recipe for an even richer, more indulgent flavor. 

How to Make This Double Chocolate Chip Cookies Recipe

STEP ONE: In a medium bowl add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.

STEP TWO: In a large mixing bowl beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.

STEP THREE: Turn the mixer on low and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of the heavy cream and mix to combine. Add in the remaining dry mixture and the remaining cream.

STEP FOUR: Beat in the chocolate chips just until combined.

STEP FIVE: Cover the dough with plastic wrap and chill for 1 hour in the refrigerator.

PRO TIP: Chilling the dough allows the ingredients to come together, which improves the texture of the cookies and keeps them thick and chewy instead of spreading flat when they bake. If you have time, you can chill the dough for a day or two before moving on to the next step. 

STEP SIX: Preheat the oven to 350 degrees and line baking sheets with parchment paper.

STEP SEVEN: Use a cookie scoop to make balls from the chilled dough. Roll each ball between the palms of your hands for a smooth cookie. Space 2 inches apart on prepared cookie sheets.

STEP EIGHT: Bake for 9 minutes and remove from the oven. Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.

PRO TIP: If you prefer extra-crisp cookies, bake them a minute or two longer. If you undercook them by a minute or two, they will be more soft and gooey in the center. You could also make monster cookies with this recipe by making 2 to 4-inch balls that are spaced 2 to 3 inches apart. 

STEP NINE: Transfer cookies to a cooling rack and allow to cool.

PRO TIP: You can warm for 10 to 15 seconds in the microwave for the fresh-baked melty chocolate sensation.

How to Serve

Warm cookies are a classic afternoon treat or a sweet after-dinner dessert. You’ll definitely need a cold glass of milk alongside these Double Chocolate Chip Cookies. Or add an Oreo Milkshake for an additional treat. 

Storage

IN THE FRIDGE: Once the cookies are cool, store them in an airtight container for 3 to 5 days. 

IN THE FREEZER: Freeze in a single layer on a cookie sheet, then transfer to a freezer bag and keep for up to 3 months. You can also freeze the dough balls on a sheet and transfer them to a bag or container. Add an extra 2 to 3 minutes of baking time for the frozen dough. 

Double Chocolate Chip Cookies are a decadent, fudgy dessert that is sure to satisfy your chocolate craving. You can use whatever your favorite chocolate chips are to give your cookies the fudgey flavor you’re looking for, including dark chocolate, white chocolate, or even substitute half of the chocolate chips with peanut butter chips. Soft and chewy, filled with chocolatey goodness in every bite, these cookies are bound to be your new favorite cookie. 

Frequently Asked Questions

Can I make my cookies crispier? 

If you prefer crispier cookies, just bake the cookies for about a minute longer. Your edges will have the perfect crispy bite, while the center is still moist and gooey. 

Can I reheat my cookies? 

You can warm your cookies in the microwave for 10 to 15 seconds to recreate that fresh-baked melted chocolate sensation.

More Recipes You’ll Love

close up shot of Double Chocolate Chip Cookies stacked on top of each other

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies are homemade cookies with double the chocolate and double the fun. Every bite is rich and chocolatey.
Prep Time 15 mins
Cook Time 9 mins
Chill Time 1 hr
Total Time 1 hr 24 mins
Course Dessert
Cuisine American
Servings 20 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 more to top the cookies if desired

Instructions
 

  • In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.
  • In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
  • Turn the mixer on low and and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of the heavy cream and mix to combine. Add in the remaining dry mixture and the remaining cream.
  • Beat in the chocolate chips just until combined.
  • Cover dough with plastic wrap and chill for 1 hour in the refrigerator.
  • Preheat the oven to 350 degrees and line baking sheets with parchment paper.
  • Use a cookie scoop to make balls from the chilled dough. Roll each ball between the palms of your hands for a smooth cookie. Space 2” apart on prepared cookie sheets.
  • Bake for 9 minutes and remove from the oven. Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.
  • Transfer cookies to a cooling rack and allow to cool.

Notes

  • Chilling the dough allows the ingredients to come together, which improves the texture of the cookies and keeps them thick and chewy instead of spreading flat when they bake. If you have time, you can chill the dough for a day or two before moving on to the next step.
  • If you prefer extra-crisp cookies, bake them a minute or two longer. If you undercook them by a minute or two, they will be more soft and gooey in the center. You could also make monster cookies with this recipe by making 2 to 4-inch balls that are spaced 2 to 3 inches apart.
  • You can warm for 10 to 15 seconds in the microwave for the fresh-baked melty chocolate sensation.

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