Double chocolate chip cookies are soft chocolate cookies with chewy, fudge like centers filled with rich and melty chocolate chips. These decadent chocolate chocolate chip cookies are easy to make and are perfect for chocolate lovers.
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Why Should You Make This Recipe
There are few things I love more than a soft and chewy chocolate cookie. My Chocolate Sugar Cookies, Almond Flour Chocolate Cookies, Chocolate Marshmallow Cookies, Hot Chocolate Brownie Cookies, Chocolate Peppermint Cookies and Turtle Cookies are few of my favorite chocolate cookie recipes from the blog. I know you’ll love these chewy peppermint chocolate cookies just as much because:
- They are quick and easy to make. All you need to do is mix the ingredients, chill, then scoop, bake and eat.
- Rich, fudgy and gooey cookies If being super easy to make wasn’t reason enough, these fudgy chocolate chocolate chip cookies taste like a cross between a brownie and a cookie.
- The perfect chocolate lovers cookie. These chocolate cookies are filled with rich chocolate flavor and two types of chocolate chips.
Ingredients
This double chocolate chip biscuits cookies recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, espresso powder, cornstarch, baking soda and salt.
- Wet Ingredients: Gather unsalted butter, light brown sugar, granulated sugar, cocoa powder, eggs, vanilla extract and chocolate chips.
Substitutions
These fudgy chocolate chocolate chip cookies are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy cookies if you need them.
- All Purpose Flour: Make these cookies gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based off weight (240 g) rather than cup for cup.
- Baking Soda: Make sure the baking soda is fresh and in date.
- Espresso Powder: I love using espresso powder over espresso powder to enhance the chocolate flavor a bit more pronounce. However, feel free to use any good quality instant coffee powder in this recipe.
- Cocoa Powder: Any type of unsweetened cocoa powder works well in this recipe. I recommend Dutch processed cocoa powder for it’s deep chocolate flavor.
- Unsalted Butter: Salted butter can be used, just make sure to omit the added salt.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make these cookies refined sugar free.
- Egg and Yolk: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chocolate Chips: Feel free to use any combination of chocolate chips or bars. Just make sure the chips or chopped pieces of chocolate are around the same size.
How To Make
Learn how to make double chocolate chip cookies in a few easy steps.
- In a mixing bowl whisk together the flour, espresso powder, cornstarch, baking soda, and salt until well combined. Set aside for now.
- In the bowl of a stand mixer fitted with paddle attachment, cream together the butter, light brown sugar and granulated sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the cocoa powder, egg, egg yolk and vanilla extract one at a time until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the chocolate chips until well combined.
- Cover the cookie dough and transfer to the fridge to chill for 2 hours. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip chocolate cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top the cookies with the remaining chocolate chips.
- Bake at 350 F (177 C) for 10 - 12 minutes until the edges are set and tops of the cookies are slightly puffed. As soon as the cookies come out of the oven, reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape. Cool the soft and fudgy cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the fudgy chocolate cookie dough to the chilling step. Store the cookie dough covered in the fridge overnight or up to 2 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the double chocolate cookies in an airtight container. Store at room temperature for up to one week. Cookies taste the best when enjoyed in 2 - 3 days.
- Freeze Baked Cookies: Make sure the chocolate chip chocolate cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Freeze and Thaw Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight.
M’s Expert Tips
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use your favorite chocolate chips. Dark, semi sweet or milk chocolate chips would all be delicious in these cookies.
- Chill the cookie dough. Chilling the dough allows the flour to hydrate and prevent the cookies from spreading too much.
- Slightly under-bake the cookies. For chocolate cookies that are soft for days, the secret is to bake them until the edges are set and top are set.
- Give your cookies a “cookie scoot.” Within the first few seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
What are double chocolate chip cookies?
Double chocolate cookies are soft and chewy chocolate cookies filled with chocolate chips.
Can I make these chocolate chip chocolate cookies gluten or dairy free?
Yes, use a good cup for cup or 1:1 gluten free replacement flour. Measure based off weight rather than a direct cup for cup replacement. To make these cookies diary free, use a good plant based butter and dairy free chocolate chips.
Do I have to chill the cookie dough?
Yes, this recipe for chocolate chocolate chip cookies needs to be chilled. Chilling the dough allows the flour to hydrate and prevent the cookies from spreading too much.
Can I make these double chocolate cookies smaller or larger?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for about 8 - 9 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 12 - 13 minutes.
Other Chocolate Recipes to Try
If you try this Double Chocolate Chip Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Double Chocolate Chip Cookies Recipe
Double chocolate chip cookies are soft chocolate cookies with chewy, fudge like centers filled with rich and melty chocolate chips. These decadent chocolate chocolate chip cookies are easy to make and are perfect for chocolate lovers.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 2 cups (240 g) all purpose flour
- 1 teaspoon espresso powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter, sliced
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (40 g) Dutch processed cocoa powder
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups (340 g) mix of semi sweet, dark or milk chocolate chips, divided
Instructions
- In a mixing bowl whisk together the flour, espresso powder, cornstarch, baking soda, and salt until well combined. Set aside for now.2 cups (240 g) all purpose flour, 1 teaspoon espresso powder, 1 teaspoon cornstarch, 1 teaspoon baking soda , ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the butter, light brown sugar and granulated sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined.1 cup (226 g) cold unsalted butter, sliced, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
- On low, cream in the cocoa powder, egg, egg yolk and vanilla extract one at a time until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in 1 ½ cups chocolate chips until well combined. Reserve ½ cup chocolate chips for topping the cookies right before baking.½ cup (40 g) Dutch processed cocoa powder, 1 large egg, room temperature, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract , 2 cups (340 g) mix of semi sweet, dark or milk chocolate chips, divided
- Cover the cookie dough and transfer to the fridge to chill for 2 hours. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip chocolate cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top the cookies with the remaining chocolate chips. Bake at 350 F (177 C) for 10 - 12 minutes until the edges are set and tops of the cookies are slightly puffed.
- As soon as the cookies come out of the oven, reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape. Cool the soft and fudgy cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the double chocolate cookies in an airtight container. Store at room temperature for up to one week. Cookies taste the best when enjoyed in 2 - 3 days.
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