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.
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.