Double Chocolate Chip Cookies

Decadent and rich, double chocolate chip cookies are an irresistible treat perfect for chocolate lovers. Easy to make any time you’re craving chocolate.

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Perfect for chocolate lovers, these soft and chewy double chocolate chip cookies are an irresistible treat. These moist cookies are an easy-to-make dessert any time you’re craving chocolate.

MORE RECIPES: Chocolate Fudge | Chocolate Peanut Toffee | Reese’s Peanut Butter Fudge

Double Chocolate Chip Cookies

Decadent and rich, double chocolate chip cookies are a deliciously sweet treat for anyone who loves chocolate. Make a batch for an afternoon treat or to share with friends. 
Packed with chocolate goodness, double chocolate chip cookies are made with both cocoa powder and chocolate chips. Similar to your classic chocolate chip cookie recipe, double chocolate cookies are sure to become a family favorite. 
These indulgent chocolatey cookies are simply begging to be enjoyed with a cold glass of milk or a cup of coffee. You might even enjoy them warm from the oven with a scoop of vanilla ice cream for dessert.

Double Chocolate Chip Cookies Ingredients

• Flour - all-purpose flour
• Cocoa powder
• Baking soda
• Baking powder
• Cornstarch
• Butter - salted butter
• Sugar - granulated sugar
• Sugar - light brown sugar
• Eggs - large eggs
• Vanilla extract
• Heavy cream
• Chocolate chips - semi-sweet chocolate chips

Do you prefer your cookies with a little crunch? Add chopped pecans, walnuts, or almonds with the chocolate chips. 
The recipe calls for semi-sweet chocolate chips, but you can easily replace some or all of the semi-sweet chocolate with dark chocolate, milk chocolate, or even add some white chocolate chips. You can also use dark cocoa powder in this recipe for an even richer chocolate flavor. 
Rolling the cookie dough into a smooth ball before baking creates a smooth baked cookie finish, but it’s not necessary. If you scoop your dough straight onto the cookie sheets it will still taste delicious. 

How to Make Double Chocolate Chip Cookies

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

SECOND STEP: 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. 

THIRD STEP: 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.

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

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

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

SEVENTH STEP: 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. 

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

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

Do I have to chill the dough?

Yes, chilling the dough allows the cookies to remain thick and chewy when you bake them, instead of spreading flat. If you have time you can chill the dough for 1 or 2 days before baking.

Can I make my cookies crispy? 

If you prefer extra-crisp cookies simply bake them a minute or two longer. You can also undercook them by a minute or two to make them more soft and gooey in the center.

How do I reheat double chocolate chip cookies? 

You can warm your cookies in the microwave for 10 to 15 seconds to create the fresh-baked melty chocolate sensation.

Can I use unsalted butter? 

If you use unsalted butter simply add ½ teaspoon of salt. 

How to Store Double Chocolate Chip Cookies

ON THE COUNTER:  Allow cookies to cool completely and then store leftover cookies in an airtight container on the counter for up to 5 days.

IN THE FREEZER: Double chocolate chip cookies can be frozen for up to 3 months. Freeze cookies in a single layer on a cookie sheet and then transfer them to a freezer bag. Unbaked cookie dough balls can also be frozen on a cookie sheet and then transferred to a bag or airtight container. When baking the frozen dough add an extra 2 to 3 minutes of baking time.

Double Chocolate Chip Cookies

5 from 5 votes

Author: Shauna

Decadent and rich, double chocolate chip cookies are an irresistible treat perfect for chocolate lovers. Easy to make any time you’re craving chocolate.

Prep Time 15 minutes

Cook Time 9 minutes

Total Time 1 hour 24 minutes

Servings 20 cookies

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Ingredients

  

1x2x3x

• 1¼ cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking soda
• ½ tsp baking powder
• 2 tbsp cornstarch
• ½ cup salted butter
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 2 tsp 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 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 the 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 them to cool.

Video

Nutrition

Calories: 188kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 106mg | Potassium: 125mg | Fiber: 2g | Sugar: 18g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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