Double Chocolate Chip Cookies

Table of Contents

1. DOUBLE CHOCOLATE CHIP COOKIES INGREDIENTS
2. HOW TO MAKE THIS DOUBLE CHOCOLATE CHIP COOKIES RECIPE
3. STORAGE
4. MORE RECIPES YOU'LL LOVE
5. JUMP TO RECIPE

These rich, chewy double chocolate chip cookies are a soft, gooey, irresistible treat that are easy to bake. Filled with cocoa powder and semi-sweet chocolate chips, they’re sure to become a family favorite anytime you’re craving chocolate. 

If you love baking, you’ll want to try this decadent Chocolate Brownie Cake and S’mores Stuffed Cookies.

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MORE CHOCOLATE CHIP RECIPES:
Tollhouse Chocolate Chip Cookies | Chocolate Chip Cookies Bars

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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 teaspoons vanilla extract
• 2 large eggs, room temperature
• 2 tablespoons 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. 

STEP THREE: Once the butter mixture is fluffy add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.

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

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

STEP EIGHT: 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 NINE: Bake for 9 minutes and remove from the oven. 

PRO TIP: If you prefer extra-crisp cookies, bake them a minute or two longer. If you undercook 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 TEN: Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.

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

STEP TWELVE: You can serve these rich, indulgent cookies warm from the oven with milk or coffee.

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

STORAGE

ON THE COUNTER: Once the cookies are cool, store in an airtight container for 3 to 5 days.

PRO TIP: If your cookies are getting dry after storing, you can add a piece of bread to the container and they will soften back up! 

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.

These classic double chocolate chip cookies are delicious (and our chocolate chip cheesecake cookies, too)!

This simple homemade recipe combines cocoa powder and semi-sweet chocolate chips to create a rich cookie dough.

MORE RECIPES YOU’LL LOVE

• Homemade Hot Chocolate
• Layered Peppermint Fudge
• Peppermint Bark
• Easy OREO Fudge
• Chocolate Chip Pudding Cookies
• Double Chocolate Chip Muffins
• Cream Cheese Chocolate Chip Cookies