Double Chocolate Chip Cookies have a slight crisp on the outside with a chocolatey soft, chewy center. They are rich, decadent and a great way to satisfy that sweet tooth craving.
Looking for a rich, chocolatey and decadent cookie??? Double Chocolate Chip Cookies are just the recipe for you. They are thick and chewy just like my Soft and Chewy Chocolate Chip Cookies but with even more chocolate because you can never have too much chocolate right?? I added cocoa powder to the batter to create the chocolatey flavor in the dough and then I added chocolate chips to make them even more chocolatey. The best part of this recipe is there is no chilling required! Simply mix the dough together, add the chocolate chips, bake and enjoy!
Ingredients
- All-purpose flour - I used all purpose flour for this recipe. I have not tried this recipe using any other type of flour.
- Cocoa Powder - Used to make the cookie dough extra chocolatey.
- Cornstarch - Helps to make the cookies thick.
- Baking Soda - Helps the cookies to rise.
- Salt - Brings out the flavor of the other ingredients.
- Melted Butter - Helps to give the cookies that nice rich flavor.
- Brown Sugar - Helps to keep the cookies chewy and moist.
- Granulated Sugar - Adds some more sweetness.
- Eggs - Helps to bind the ingredients together.
- Vanilla - Adds some flavor.
- Chocolate Chips - Adds even more chocolate to the batter.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line two large baking sheets with parchment paper.
Add flour, cocoa, cornstarch, baking soda and salt to a medium size bowl. Whisk to combine.
In a large bowl, add melted butter, brown sugar and granulated sugar. Beat with electric mixture on medium speed for one minute.
Add eggs and vanilla. Beat with electric mixture on medium speed for one minute or until the batter is smooth. Use a spatula to scrape down the sides of the bowl.
Add half of the flour mixture to the batter. Turn electric mixer to low and mix until the flour mixture starts to incorporate into the batter. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary. Repeat with remaining flour mixture.
Add chocolate chips. Use a spatula to fold in chocolate chips. Using a spoon or your hands, shape approximately 2 tablespoons of dough into a ball. Place dough ball onto baking pan. Repeat until the baking sheets are full. Leave 1.5 to 2 inches between cookies so they have room to spread as they bake.
Place baking pan into preheated oven and bake for 10-12 minutes. The cookies are ready when small cracks start to form on the tops. Remove pan from oven. Let cookies cool slightly before transferring to a wire rack to cool completely. Repeat with other baking sheet. Makes 24 cookies. Enjoy!
Hint: Make sure the baking sheets are lined with parchment paper. This will help prevent the bottoms of the cookies from burning.
Substitutions
- Unsalted Butter - Salted butter can be substituted for the unsalted butter. If you use salted butter then omit the salt from the recipe.
- Chocolate Chips - I used dark chocolate chips for this recipe. You can substitute the dark chocolate chips with your favorite type of chocolate chip. Milk chocolate chips and semi-sweet chocolate chips work great.
Equipment
Large Non-Stick Baking Pans - I used two large non-stick metal baking pans for this recipe. You can use smaller baking pans but you won't be able to fit as many cookies on a pan.
Electric Mixer - I used an electric mixer for this recipe. I highly recommend using an electric mixer for this recipe because the cookie dough is quite thick. You can try mixing by hand but you will likely end up with very sore arms!
Storage
Double Chocolate Chip Cookies can be stored in an airtight container or bag for up to three days at room temperature.
Double Chocolate Chip Cookies freeze well. Place cookies in a freezer safe container or bag and freeze up to three months. Thaw at room temperature when ready to eat.
Top tip
Do not overbake the cookies! Otherwise they won't be soft and chewy. The cookies are ready when small cracks start to form on the tops of the cookies.
FAQ
No! Double Chocolate Chip Cookie dough does not require chilling before baking. This means you can get them into your tummy sooner!
Store Double Chocolate Chip Cookies in an airtight container or sealed bag and they will stay soft.
Related
Looking for other recipes like this? Try these:
Recipe
Double Chocolate Chip Cookies
Ingredients
- 1 ⅔ cup all-purpose flour
- ⅓ cup cocoa powder
- 2 tablespoons cornstarch
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ½ cup butter, melted
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper.
- Add flour, cocoa, cornstarch, baking soda and salt to a medium size bowl. Whisk to combine.
- In a large bowl, add melted butter, brown sugar and granulated sugar. Beat with electric mixture on medium speed for one minute.
- Add eggs and vanilla. Beat with electric mixture on medium speed for one minute or until the batter is smooth. Use a spatula to scrape down the sides of the bowl.
- Add half of the flour mixture to the batter. Turn electric mixer to low and mix until the flour mixture starts to incorporate into the batter. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary. Repeat with remaining flour mixture.
- Add chocolate chips. Use a spatula to fold in chocolate chips. Using a spoon or your hands, shape approximately 2 tablespoons of dough into a ball. Place dough ball onto baking pan. Repeat until the baking sheets are full. Leave 1.5 to 2 inches between cookies so they have room to spread as they bake.
- Place baking pan into preheated oven and bake for 10-12 minutes. The cookies are ready when small cracks start to form on the tops. Remove pan from oven. Let cookies cool slightly before transferring to a wire rack to cool completely. Repeat with other baking sheet. Makes 24 cookies. Enjoy!
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