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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