Double Chocolate Chip Cookies (2024)

Rich and chocolate-y, soft and chewy, these double chocolate chip cookies are everything you could ever want in a chocolate cookie.

• 1 ¼ cups all-purpose flour
• ¾ cup naturalcocoa powder – the cocoa powder combines with the flour to make the chocolate base for the cookie dough
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 tablespoons cornstarch – cornstarch lightens the flour and gives the cookies a smoother texture
• ½ cup salted butter, softened
• ¾ cup granulated whitesugar
• ¾ cup packed light brown sugar
• 2 large eggs, room temperature – room temperature eggs combine more evenly into the dough and hold more volume to help lift the cookies
• 1-2 teaspoons vanilla extract
• 2 tablespoons heavy cream
• ¾ cup semi-sweet chocolate chips, plus more to top the cookies if desired

Substitutions and Variations

• If you’re interested in making an assortment of cookies from this recipe or prefer some variation using this recipe as a base, have a look below for some great options:
• Add in some chopped nuts of your choice to give these cookies some crunch. You can also sprinkle sea salt over the cookies once they are out of the oven.
• Swap the milk chocolate chips for white chocolate chips, dark chocolate chips, peanut butter chips or caramel chunks. You could even include a combination of these together.
• Add in some mini marshmallows into your cookie dough to create chocolate chip marshmallow cookies.
• Add a drizzle of melted chocolate (either white or dark chocolate) over your cooled cookies for added visual effect.
• Dark Brown Sugar can be used instead of light brown sugar
• If you use unsalted butter add in ½ teaspoon of salt into the mixture

Step 1: In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.

Step 2:In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 1-2 minutes on medium speed with a stand mixer or hand mixer). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the bowl.

Step 3:Turn the electricmixer on low speed and gradually addhalfof the dry ingredients to the butter mixture. Beat until combined. Addhalfof the heavy cream and mix to combine. Add in the remaining dry mixture and the remaining cream.

Step 4: Beat in the chocolate chips just until combined. Cover dough with plastic wrap and chill for 1 hour in the refrigerator.

Step 6:Use a medium cookie scoop to make cookie dough balls from the chilled dough. Roll each ball between the palm of your hand for a smooth cookie. Space 2” apart on prepared baking sheet or cookie sheet.

Step 7: Bake for 9 minutes and remove from the oven. Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.

Tips for Making Double Chocolate Chip Cookies

• Don’t skip chilling your cookie dough prior to baking. The chilling of the dough is what helps to create a soft, chewy and pillowy cookie and helps to prevent it from flattening out during baking.
• To prepare these cookies ahead of time, consider making a batch of cookie dough the night before baking your cookies and store in your refrigerator, wrapped tightly in plastic wrap.
• You can also store cookie dough in the freezer for up to 3 months for those chocolate cravings. Either wrap the entire batch of cookie dough tightly in plastic wrap to store OR freeze your cookie dough in balls that can then be stored in ziploc bags, easy for you to bake as many cookies as you wish whenever you want without having to thaw all of the dough.
• Roll your cookie dough into smooth balls prior to baking for a smooth cookie finish; otherwise, simply scoop dough straight onto the cookie sheets.
• Use a cookie scoop (like this one through my referral link) for uniform sized cookies and to ensure that your cookies all bake evenly.

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