July 11, 2022
Review RecipeDouble Chocolate Chip Cookies
Indulgent and rich, these from scratch homemade double chocolate chip cookies are an irresistible treat.
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These rich, chewy double chocolate chip cookies are a soft, gooey, irresistible treat that is 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.
Double Chocolate Chip Cookies Ingredients
You’ll need:
- 1¼ 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 butter is fine too, just add ½ teaspoon of salt.
NUTS: If you like nuts in your cookies, add chopped pecans, or walnuts along 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 with a hand mixer, 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 the 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 the dough with plastic wrap and chill for 1 hour in the refrigerator.
OUR RECIPE DEVELOPER SAYS
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°F and line baking sheets with parchment paper.
STEP EIGHT: Use a 1½ tablespoon 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 the prepared cookie sheets.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
STEP NINE: Bake for 9 minutes and remove from the oven.
PRO TIP:
If you prefer extra-crisp cookies, bake them an extra minute or two longer. If you undercook by a minute or two, they will be softer and extra 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 on the baking sheet.
STEP TEN: Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.
STEP ELEVEN: Transfer cookies to a wire rack and allow them to cool.
How To Serve
If you are a chocolate lover, these will hit the spot. You can serve these rich, indulgent cookies warm from the oven with a cold glass of milk, vanilla latte, iced mocha, or coffee. If you are planning to enjoy the cookies later, you can warm them for 10 to 15 seconds in the microwave for the fresh-baked melty chocolate sensation.
If you love baking, you’ll want to try this decadent chocolate brownie cake and s’mores stuffed cookies.
MORE COOKIE RECIPES
Storage
ON THE COUNTER: Once the cookies are cool, store them 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 these chewy cookies in a single layer on a cookie sheet, then transfer them to a freezer bag and keep them for up to 3 months.
You can also freeze the cookie dough balls on a sheet and transfer them to a Ziploc bag or container. Add an extra 2 to 3 minutes of baking time for the frozen dough.
These easy double chocolate cookies are delicious (and our chocolate chip cheesecake cookies, too)! The simple homemade recipe combines cocoa powder and semi-sweet chocolate chips to create a rich cookie dough that’s baked to ooey-gooey perfection.
FREQUENTLY ASKED QUESTIONS
Can I add other mix-ins to this double chocolate chip cookie recipe?
This chocolate cookie recipe would be yummy with different flavored chocolate chips, toffee bits, or nuts.
Can I freeze these cookies?
These chocolatey cookies can be frozen in an airtight container for up to three months.
What size cookie scoop should I use?
This recipe calls for a 1½ tablespoon scoop which is a medium scoop.
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
- S’mores Dip
Double Chocolate Chip Cookies
Indulgent and rich, these from scratch homemade double chocolate chip cookies are an irresistible treat.
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 1 hour 24 minutes
Servings 20 cookies
Ingredients
- 1¼ 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 light brown sugar, packed
- 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 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°F and line baking sheets with parchment paper.
- Use a 1½ tablespoon 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.
- 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.
Video
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.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
- If you prefer extra-crisp cookies, bake them an extra minute or two longer. If you undercook by a minute or two, they will be softer and extra 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 on the baking sheet.
- If your cookies are getting dry after storing, you can add a piece of bread to the container and they will soften back up!
Nutrition
Calories: 192kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 103mg | Potassium: 127mg | Fiber: 2g | Sugar: 18g | Vitamin A: 194IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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Comments
Cyndie St. Jean says
How big are the dough balls? 2 tablespoons? My cookie scoop is pretty small and these look larger. Can’t wait to make them!
Layne Kangas says
We used a 1.5 tablespoon cookie scoop for ours. You could make bigger or small cookies as well and just adjust your baking time a little. Enjoy! 🙂
Tori says
Delicious! Exactly what I was craving!
Nikki says
The heavy cream is a first for me I loved it
Patricia says
These cookies were easy to make and so delicious!!! I decreased the amount of sugar and used Oat milk instead of cream and it was just perfect for our family. They were moist and chocolately. I will definitely make these again
Barb Kelley says
If I don’t have heavy cream can I use milk, or just leave it out completely? These sound yummy. Can’t wait to try them!
Layne Kangas says
Hi, Barb – I would use milk. Enjoy!
Blair says
Amazing! I had to add an extra 2-4 minutes to the baking time. Maybe I made them a little bigger. But after cooling down they were still soft and chewy- just how I like them! Delicious!