Been craving chocolate? These soft and chewy Double Chocolate Chip Cookies will satisfy all of your chocolate needs.
One of my most vivid memories of visiting my grandfather when I was younger is (1) watching The Price is Right with him and (2) having a fresh-out-the-oven double chocolate chip cookie. I absolutely love chocolate, so naturally, I had to make my own!
If you’re looking for more chocolate, be sure to check out my Chocolate Peppermint Pattie Cookies, Chocolate Raspberry Muffins, and Fudgy Brownies.
Making these also requires no stand mixer — it can be done all by hand.
To start, whisk together the flour, cocoa powder, baking soda, cornstarch, and salt. In another bowl, whisk together the melted butter and sugars. Then add in the egg and vanilla extract.
Add the wet ingredients to the dry and mix until just combined, then add in the cup of chocolate chips. Make sure you have some extra chocolate chips leftover for topping the cookies off later!
Cover and chill the dough for at least 2 hours. When chilled, scoop and shape the dough into 1 1/2 tablespoon sized balls, but make sure they are a little bit taller than their width. Bake the cookies for around 12-13 minutes. Once removed from the oven, press some extra chocolate chips on top.
Just like that, our Double Chocolate Chip Cookies are soft, gooey, warm, and ready to be enjoyed.
Some ingredients notes
Cornstarch – This will help to make sure the cookies are chewy and soft.
Egg – Having this at room temperature will make it easy to fully combine all of the ingredients. To quickly bring an egg to room temperature, place it in a bowl of warm water for a few minutes.
Tips
- When shaping the dough into balls, I make them a little bit taller than the width to make sure they don’t spread too much.
- Make sure you have an extra handful of chocolate chips ready for topping off the cookies when they come out of the oven.
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Double Chocolate Chip Cookies
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 24 cookies 1x
Description
Chocolate cookies with chocolate chips. What could be better?
Ingredients
- 1 3/4 cups flour
- 1/2 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled for a few minutes
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips, plus an extra handful for additional topping
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, cornstarch, and salt.
- In a medium sized bowl, whisk together the melted butter and sugars until smooth. Add the egg and vanilla extract and mix until combined.
- Add the wet ingredients to the dry and mix with a spatula until just combined. Add in the chocolate chips and mix until combined.
- Cover the dough and chill for 2 hours (or up to overnight).
- Let the chilled dough sit out for 10-15 minutes. Meanwhile, preheat the oven to 325° F and line baking sheets with parchment paper.
- Scoop the dough and shape into balls sized 1 and 1/2 tablespoons, but make them a little bit taller than the width. Place about 6 to a baking sheet.
- Bake for around 12 minutes. The cookies will start to form some cracks on the top.
- Once removed from the oven, press extra chocolate chips into the cookies. Transfer to a wire rack to finish cooling.