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Double Chocolate Chip Cookies Recipe

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★★★★★

4.5 from 117 reviews

Delight in these rich and fudgy Double Chocolate Chip Cookies, perfect for chocolate lovers craving a soft, chewy treat with intense cocoa flavor and bursts of melty chocolate chips. These cookies are easy to prepare, chilled for enhanced flavor and texture, then baked to perfection with a slightly crisp edge and soft center.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (125 grams) (spooned and leveled)
  • 2/3 cup cocoa powder (60 grams)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cornstarch (AKA cornflour in the UK and Australia)
  • 1/4 teaspoon salt

Wet Ingredients

  • 10 tablespoons unsalted butter (140 grams) (softened, 1 stick plus 2 tablespoons)
  • 3/4 cup packed brown sugar (158 grams) (light or dark)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

Add-ins

  • 1 1/4 cup chocolate chips (about 225 grams), divided

Instructions

  1. Mix Dry Ingredients: Whisk together the flour, cocoa powder, baking soda, cornstarch, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is fluffy and well combined.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated. Turn off the mixer and scrape down the sides to ensure even mixing.
  4. Combine Dry and Wet Ingredients: Slowly add the dry ingredient mixture into the butter mixture on low speed, mixing until just incorporated.
  5. Stir in Chocolate Chips: Turn off the mixer and fold in 1 cup of the chocolate chips by hand. Reserve the remaining 1/4 cup for topping the cookies.
  6. Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 3 hours, up to 48 hours, to develop flavor and improve texture.
  7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats. Remove the dough from the refrigerator and let it sit at room temperature for about 15 minutes if chilled overnight.
  8. Form Cookies: Using about 1 to 1.5 tablespoons of dough per cookie (or 3 tablespoons for larger cookies), roll into balls and place on the baking sheets, spacing smaller cookies about 1½ inches apart and larger ones about 2½ inches apart.
  9. Bake Cookies: Bake in the preheated oven for 8-11 minutes for standard size or 12-14 minutes for larger cookies, until the tops are just set. Avoid overbaking to maintain a soft and chewy center.
  10. Cool and Add Extra Chips: Remove cookies from the oven and let them cool on the baking sheet for 10 minutes. While still warm, dot the tops with the reserved chocolate chips. Transfer to a wire rack to cool completely.

Notes

  • Chilling the dough enhances the flavor and texture, so avoid skipping this step if possible.
  • Use quality cocoa powder and chocolate chips for the best chocolate flavor.
  • If dough is too hard after chilling, let it warm slightly before scooping for easier handling.
  • For chewier cookies, take them out of the oven as soon as the tops are set but centers look slightly underbaked.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • For extra richness, you can substitute half the butter with browned butter, though this will alter flavor slightly.

Keywords: double chocolate chip cookies, chocolate cookies, fudge cookies, homemade cookies, soft chewy cookies

Find it online: https://amayaharis.com/double-chocolate-chip-cookies-recipe/