What’s better than a freshly baked batch of melt-in-your mouth Double Chocolate Chip Cookies?! Not a whole lot because these cookies are rich and chocolate-y, soft on the inside while slightly chewy on the outside. Everything a chocolate lover could ever ask for you’ll find in this decadent cookie recipe!
These chewy 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 Baileys Chocolate Cheesecake Trifle or the absolute BEST Chocolate Cream Pie!
Jump to:
🍪 Ingredients:
- 1 ¼ cups all-purpose flour
- ¾ cup natural cocoa 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 white sugar
- 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
For a full list of simple ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
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
🔪 Instructions:
PREP: Summarize prep instructions here, if applicable.
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 electric mixer on low speed 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 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.
SERVE: Transfer cookies to a cooling rack or wire rack and allow to cool.
How To Store Cookies
These chewy chocolate chip 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.
When you’re ready to enjoy your cookies, remove them from the freezer and allow them to reach room temperature before serving.
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.
Interested in our web story? Follow this link to view the visual story for Double Chocolate Chip Cookies.
If you try these Double Chocolate Chip Cookies or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
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.
Would you like to save this?
We’ll email this recipe to you, so you can come back to it later!
Notes
- 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.
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Comments & Reviews
Ritu Parna says
I find this recipe very tasty. I have made this recipe several times. This recipe can be made with ingredients in the fridge. This is why this recipe seems so easy to me.
Tonya says
Love this recipe, the cookies are SO GOOD! And they are fluffy when I take them out of the oven, but they quickly flatten super flat. That happens even if I bake them from frozen. Any thoughts on what else I could do to keep them fluffy?
Stefanie says
I would try switching butter brands. They add water to butter, especially salted butter, and I’ve found that it can make a big difference in baked goods. You can also try unsalted butter and add a pinch of salt to the dry ingredients. Then, just make sure you’re really creaming together the butter and sugars. Let me know if you find success with those adjustments! I haven’t made these in a while but I think I need to, they’re one of our family favorites!
Evelyn says
Delicious and hope to see more Christmas recipes
Laureen says
Fir the double choc biscuits is that 350 Fahrenheit
Or Celsius
Stefanie says
350 Fahrenheit, Laureen! Have fun baking!