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double chocolate cookies, broken in half and stacked on top of each other
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4.82 from 33 votes

Double Chocolate Chip Cookies

These double chocolate chip cookies are extra soft and oozing with chocolate chips. They're thick, chewy, gooey and taste somewhere in between a brownie and a cookie. Get your milk ready - because these cookies are extra rich and perfect for true chocolate lovers.
Prep Time10 minutes
Cook Time12 minutes
Chilling Time3 hours
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Double Chocolate Chip Cookies, Double Chocolate Cookies
Servings: 20 Cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1 cup all-purpose flour (125 grams) spooned and leveled
  • 2/3 cup cocoa powder (60 grams)
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons cornstarch AKA cornflour in the UK and Australia
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter (140 grams) softened (1 stick plus 2 tablespoons)
  • 3/4 cup packed brown sugar (158 grams) light or dark
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cup chocolate chips (about 225 grams) divided

Instructions

  • Whisk together the flour, cocoa, baking soda, and salt in a medium bowl. Set aside.
  • In a large bowl beat together the butter and sugars until fluffy.
  • Add the egg and vanilla into the butter mixture and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.
  • Slowly mix the dry ingredients into the butter mixture on low speed until incorporated. 
  • Turn off the electric mixer and stir in 1 cup chocolate chips. I reserve the extra 1/4 cup for dotting on the tops of the cookies.
  • Cover the bowl with plastic wrap and chill in the refrigerator for at least 3 hours or up to 48.
  • When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats. Take the dough out of the fridge and set on the counter for about 15 minutes to warm up slightly if its been in the fridge overnight.
  • Form into balls of 1 - 1.5 tablespoons in size and place about 1½ inches apart. Form dough into balls with about 3 tablespoons in size and place 2½ inches (about 6-7 cm) apart on baking sheets.
  • Bake cookies for 8-11 minutes or 12-14 minutes for larger cookies, or until the tops are just set. Remove from oven and let cool on the tray for 10 minutes before transferring to a wire rack to continue cooling. While the cookies are fresh from the oven, optionally dot the tops of each cookie with a few extra chocolate chips.

Notes

  1. Cornstarch: Previously, this recipe was written without the use of cornstarch because I had many readers who would ask if it was necessary in cookie recipes. This recipe will turn out without the cornstarch, but it definitely helps to make these cookies extra soft. 
  2. Nutrition Details: Nutrition information is based on 1 large cookie (3 tablespoons in size - with the recipe making 14 cookies total) or 2 small cookies. 
  3. Storage: Store cookies in an airtight container for up to 4 days at room temperature. 
  4. Freezing: Dough balls can be frozen in a freezer bag for up to 3 months. When ready to bake, preheat the oven and line cookie sheets as directed in the recipe. Bake cookie dough balls from frozen  - then need 1-2 extra minutes. Baked and cooled cookies can be frozen. Place in a freezer safe container, with layers of parchment paper or wax paper in between each layer of cookies. Thaw in the fridge.

Nutrition

Calories: 182kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 64mg | Potassium: 99mg | Fiber: 1g | Sugar: 17g | Vitamin A: 188IU | Calcium: 23mg | Iron: 1mg