Double Chocolate Chip Cookies
Rich and chocolate-y, soft and chewy, these double chocolate chip cookies are everything you could ever want in a chocolate 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
- 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.
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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
Calories: 192kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 117mg | Potassium: 116mg | Fiber: 2g | Sugar: 18g | Vitamin A: 191IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
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