These are soft-baked, thick double chocolate chip cookies made for anyone who believes there is no such thing as too much chocolate. They are so rich and gooey! Made with cocoa powder and loaded with melty chocolate, they deliver deep, fudgy flavors in every bite.
Chocolate lovers, this one's for you. These chewy, brownie-like chocolate cookies are so irresistibly decadent it's insane. There is SO much chocolate!
Whether it's for a late night craving or a 'just because' bake, these cookies are a must try! They're a classic that never disappoints.
The cookies come together with no chill time required. I love how quickly they can be made from start-to-finish.
My biggest tip for bakery-style cookies is to use high quality cocoa powder and chocolate chips, it makes all the difference. These cookies stay soft for days, making them ideal for bake-ahead desserts or storing them for dessert throughout the week.
My personal favourite way to serve them is fresh right out of the oven with a glass of cold milk. It hits the spot every time! You can also sandwich them between vanilla bean ice cream for the ultimate ice cream sandwich.
Step by step instructions
Here is how to make and bake these Double Chocolate Chip Cookies. You will need two trays lined with parchment paper, two large mixing bowls, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Mix dry ingredients. In a bowl, add the flour, cocoa powder (sifted), baking soda, baking powder, cornstarch, and salt. Stir to combine and set aside.
Step 2: Whisk butter and sugars. In a large bowl, add the melted butter, brown sugar, and white sugar. Whisk until well combined (1-2 minutes).
Step 3: Add in eggs and vanilla. Whisk in the egg, yolk, and vanilla, until well combined. Scrap the bowl as needed.
Step 4: Add in dry ingredients. Stir the dry ingredients in until just combined, don't over-mix!
Step 5: Mix in chocolate chips. Add the chocolate chips in and mix a few times.
Step 6: Scoop and bake. Scoop 6 cookies per tray, and add extra chocolate on top if desired.
Bake the cookies for 13-16 minutes or until the edges are baked and the middles remain puffy and slightly underbaked.
FAQ
How do I store these cookies?
These cookies stay good on the counter in an airtight container for up to 5 days, and in the refrigerator for up to 1 week.
What chocolate works best - chips, chunks, or a chopped up bar?
I used semi-sweet chocolate chips, but any works great! I recommend semi-sweet or dark. A chopped up chocolate bar will give you extra gooey bites.
What cocoa powder is best?
Unsweetened cocoa powder works best for this recipe. Dutch-processed cocoa powder will give a darker flavor, while natural cocoa powder adds a more bitter taste. Make sure to sift the cocoa powder before using.
Can I freeze the cookie dough?
Absolutely. Once made, roll into balls (I used 2 tbsp per cookie and used a cookie scooper for most accurate measurements and efficiency).
Place the cookie dough balls into a container and freeze until solid, than move into an airtight Ziplock bag. Freeze for up to 3 months.
When ready to bake, bake from frozen. They may take a few extra minutes.
Why did my cookies turn out dry?
The most common reasons for this is measuring the dry ingredients wrong or over-baking the cookies. I always recommend using a gram scale for most accurate measurements.
Make sure to remove the cookies from the oven when the edges are baked and the middles are still underbaked, they will continue to bake as they cool on the pan!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Double Chocolate Chip Cookies
Ingredients
- 2/3 cups unsalted butter melted and cooled to lukewarm
- 2/3 cups dark brown sugar
- 1/3 cups white sugar
- 1 tbsp vanilla
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 2/3 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder sifted
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/180℃. Line two baking trays with parchment paper and set aside. Melt the butter and allow it to cool as you prep the rest of the ingredients.2/3 cups unsalted butter
- In a bowl, add the flour, cocoa powder, baking soda, baking powder, cornstarch, and salt. Stir and set aside.1 2/3 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 tbsp cornstarch, 1 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt
- In another large bowl, add the melted butter, brown sugar, and white sugar. Whisk until well combined (1-2 minutes).2/3 cups dark brown sugar, 1/3 cups white sugar
- Add in the egg, egg yolk, and vanilla. Whisk together for another minute or so until well combined, scraping the sides of the bowl as needed.1 tbsp vanilla, 1 large egg, 1 large egg yolk
- Add the dry ingredients in and mix together just until a soft dough forms, do not over-mix.
- Mix in the chocolate chips.3/4 cups semi-sweet chocolate chips
- Scoop 6 cookies per tray, spacing them evenly apart from one another. I used 2 tbsp per cookie. Add extra chocolate chips on top if needed.
- Bake for 13-15 minutes or until the edges are baked and the middles are slightly puffy and underbaked, they will continue to bake as they cool. Transfer to a cooling rack and enjoy!
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