Double Chocolate Chip Cookies
These chewy Double Chocolate Chip Cookies are soft, fudgy, and loaded with chocolate chips for the ultimate chocolate lover’s dessert. It uses cocoa powder to create rich, fudgy bakery-style cookies, and has tons of melty chocolate in every bite. Ready in under 30 minutes!
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!