Indulgent and rich, these from scratch homemade double chocolate chip cookies are an irresistible treat.
Prep Time15 minutesmins
Cook Time9 minutesmins
Chill Time1 hourhr
Total Time1 hourhr24 minutesmins
Keyword: Double Chocolate Chip Cookies Recipe
¾cuplight brown sugar,packed
¾cupsemi-sweet chocolate chips,plus more to top the cookies if desired
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.
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!