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Double Chocolate Chip Cookies Recipe

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3.8 from 13 reviews

These Double Chocolate Chip Cookies are rich, fudgy, and loaded with semi-sweet chocolate chips for an irresistible treat. Featuring a blend of cocoa powder and cornstarch for a soft, chewy texture, these cookies are perfect for chocolate lovers looking for a decadent homemade dessert.

Ingredients

Dry Ingredients

  • 1¼ cups all-purpose flour
  • ¾ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 tablespoons cornstarch

Wet Ingredients

  • 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

Add-Ins

  • ¾ cup semi-sweet chocolate chips, plus more to top the cookies if desired

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and cornstarch until well combined. Set aside.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar on medium speed for about 2 minutes until the mixture is light and fluffy. This process incorporates air to give the cookies a tender texture.
  3. Add Eggs and Vanilla: Beat in the vanilla extract and eggs until fully combined, scraping down the sides of the bowl with a rubber spatula to ensure even mixing.
  4. Combine Dry and Wet Ingredients: With the mixer on low, gradually add half of the dry ingredient mixture to the butter mixture. Mix until just combined, then add half of the heavy cream and mix again. Repeat by adding the remaining dry ingredients and heavy cream, mixing until incorporated.
  5. Fold in Chocolate Chips: Gently beat in the semi-sweet chocolate chips until evenly distributed throughout the dough.
  6. Chill Dough: Cover the dough with plastic wrap and refrigerate for 1 hour. Chilling helps the cookies hold their shape and enhances the flavor.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  8. Portion Dough: Using a 1½ tablespoon cookie scoop, form dough balls. Roll each between your palms for a smooth surface and place them on the baking sheets spaced about 2 inches apart, allowing room for spreading.
  9. Bake Cookies: Bake in the preheated oven for 9 minutes until set. If desired, immediately sprinkle additional chocolate chips on the warm cookies for an extra melty topping.
  10. Cool: Transfer the cookies from the baking sheet to a wire cooling rack and let cool completely before serving.

Notes

  • For softer cookies, do not overbake; cookies will continue cooking slightly after removal from the oven.
  • Room temperature eggs ensure the dough mixes evenly.
  • You can substitute the cocoa powder with Dutch-processed cocoa for a richer chocolate flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • The cornstarch helps give the cookies a tender and soft crumb texture.

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