What’s better than a freshly baked batch of melt-in-your mouth Double Chocolate Chip Cookies?! I, for one, never get bored of them – they’re rich and chocolate-y, soft on the inside while slightly chewy on the outside. Everything you could ever ask for you’ll find in this decadent cookie recipe!
These Double Chocolate Chip Cookies freeze exceptionally well which means that you can make larger batches to store away for whenever that chocolate cookie craving hits or to save you baking time during holidays and celebrations.
These addictive cookies make great homemade baked gifts too! Simply stack some cookies in cello bags with decorative ribbon and gift tags that can be given to teachers, loved ones and friends.
Need more chocolate indulgence? Try our Bailey’s Chocolate Cheesecake Trifles or the absolute BEST Chocolate Cream Pie!
Table of contents
Cookie Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons cornstarch
- ½ cup salted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 1-2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¾ cup semi-sweet chocolate chips, plus more to top the cookies if desired
How to Make these Chocolate Cookies:
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 mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
Step 3: Turn the mixer on low and and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of 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 5: Preheat the oven to 350 degrees and line baking sheets with parchment paper.
Step 6: Use a cookie scoop to make balls from the chilled dough. Roll each ball between the palms of your hands for a smooth cookie. Space 2” apart on prepared cookie sheets.
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.
Step 9: Transfer cookies to a cooling rack and allow to cool. Eat them up!!
More Recipes For The Cookie-Lover
How To Store These Double Chocolate Chip Cookies
These cookies will last up to 5 days if stored in an airtight container either at room temperature or in your refrigerator.
They are also fabulous cookies to freeze as they’ll last as long as 5 months in the freezer. To freeze your cookies, allow them to completely cool once freshly baked, then place them on a lined tray (uncovered) till completely frozen. Once frozen, place your cookies in a ziploc bag to save you some space in the freezer and to prevent your baked cookies from sticking together.
You can also stack your cookies in an airtight container with sheets of parchment paper between each layer in the freezer.
When you’re ready to enjoy your cookies, remove them from the freezer and allow them to reach room temperature before serving.
Variations of This Double Chocolate Chip Cookie Recipe
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.
- Swap the milk chocolate chips for white chocolate 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.
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. 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.
Double Chocolate Chip Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 tablespoons cornstarch
- ½ cup salted butter softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- ¾ cup semi-sweet chocolate chips plus more to top the cookies if desired
Instructions
- In a medium bowl, add the flour, cocoa powder, baking soda, baking powder, and cornstarch. Whisk together then set aside.
- In a large mixing bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
- Turn the mixer on low and and gradually add half of the dry ingredients to the butter mixture. Beat until combined. Add half of the heavy cream and mix to combine. Add in the remaining dry mixture and the remaining cream.
- Beat in the chocolate chips just until combined.
- Cover dough with plastic wrap and chill for 1 hour in the refrigerator.
- Preheat the oven to 350 degrees and line baking sheets with parchment paper.
- Use a cookie scoop to make balls from the chilled dough. Roll each ball between the palms of your hands for a smooth cookie. Space 2” apart on prepared cookie sheets.
- Bake for 9 minutes and remove from the oven. Sprinkle several additional chocolate chips over the tops of the warm, baked cookies if desired.
- Transfer cookies to a cooling rack and allow to cool.
Nutrition
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