Chewy double chocolate chip cookies! These soft, chewy, cocoa-based cookies are studded with melty dark chocolate chip pieces and infused with a small amount of coffee for rich chocolaty cookies. You might want to grab a glass of milk!
We’ve made it to Friday, and I don’t know about you, but I am ready to celebrate with some chocolate!
I made several batches of these double chocolate chip cookies last week and shared the few that I didn’t eat by myself with my co-workers. They were a huge hit and I think I’m going to create a Facebook video of them just so I have an excuse to make them again this weekend.
Let’s dig right in, shall we?
We begin this cookie dough with my favorite method of using melted, slightly cooled butter. Using melted butter rather than simply softened has never failed to give me the richest, butteriest, softest cookies. Just be sure to allow your butter to cool for at least ten minutes before stirring in additional ingredients — if it is too warm, you may melt your sugars and you’ll just have a runny mess on your hands.
Because our butter is melted, these cookies are thinner and less… puffy… than a cookie made with creamed butter and sugar. Rather than add more flour, which can dilute the buttery flavor and rich chocolate goodness, we add a small amount of cornstarch for structure.
Still not super puffy, thick cookies, but they have a good structure with a soft texture, and I have a feeling that once you sink your teeth into these melt-y, eternally chewy, rich, buttery double chocolate chip cookies, you’ll understand exactly what a significant impact melted butter has on the final result.
I like to add a small amount of instant coffee to these double chocolate chip cookies to help bring out their rich chocolate flavor even further. It’s a minimal addition that can give the flavor of your cookies a great boost, without making them taste like coffee!
As with my “worst” chocolate chip cookies, I like to top these off with additional chocolate chips as soon as they come out of the oven. the chocolate chips will soften in the warm cookies and then re-solidify on top. Extra chocolate, and extra scrumptious-looking cookies. It’s a win-win 😉
Enjoy!
Double Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter melted and cooled at least 10-15 minutes
- 1 ¼ cup (250 g) brown sugar packed
- ½ cup (100 g) sugar
- 1 egg + 1 egg yolk room temperature
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups (263 g) all-purpose flour
- ½ cup (50 g) natural cocoa powder
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon instant coffee grounds optional
- 1 ½ cup (255 g) semisweet or dark chocolate chips plus additional for topping, if desired
Instructions
- Preheat oven to 350F (177C) and line cookie sheets with parchment paper. Set aside.
- In a large bowl, combine your melted, cooled butter, and sugars. Stir until well-combined.1 cup (226 g) unsalted butter, 1 ¼ cup (250 g) brown sugar, ½ cup (100 g) sugar
- Add egg and egg yolk, stir well.1 egg + 1 egg yolk
- Stir in vanilla extract. Set aside.1 ½ teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, cocoa powder, cornstarch, baking powder, salt, baking soda, and instant coffee grounds.2 ¼ cups (263 g) all-purpose flour, ½ cup (50 g) natural cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking powder, ¾ teaspoon salt, ½ teaspoon baking soda, ½ teaspoon instant coffee grounds
- Gradually add dry ingredients to wet, stirring well until ingredients are well incorporated.
- Stir in chocolate chips.1 ½ cup (255 g) semisweet or dark chocolate chips
- Drop cookie dough by rounded 1 ½ Tbsp-sized scoops onto cookie sheet. Use your fingers to gently form the dough so that it is slightly higher than it is wide (think egg-shaped rather than round).
- Bake on 350F (177C) for 10 minutes (cookies should still seem slightly underbaked in centers, this is OK, allow them to cool completely on pan and they will finish cooking but still be soft)
- If desired, gently press additional chocolate chips into the tops of cookies shortly after removing from the oven.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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Diane
Made these cookies today …added a layer on 1/2 of the cookie melted chocolate because I have a son who enjoys chocolate more than most … after a day of skiing I hope he enjoys !!!
Thanks !
Sam
I am so glad everyone enjoyed them so much, Diane! 🙂
Kimberly
Thoughts on making with milk chocolate instead of semisweet? Love all your recipes, by the way. This is my go-to sweet treat blog!
Sam
That should work fine here. It’s just a matter of taste preference. 🙂
Bruce
Excellent cookies, Sam. Intense chocolate flavor, and very chewy. My scoop is 2 Tbl, so my cookies are really big. They spread exactly the right amount. I only had espresso powder, so I was concerned that it would be too strong. It wasn’t.
The printed recipe and the video don’t agree. The video says to put 1 3/4 cups of chips into the batter, but the printed recipe says 1 1/2. It also doesn’t offer the option of using all the chips in the dough. The recipe should say 2 cups chocolate chips, divided. Then have instructions as in the video.
Sam
I’m so glad you enjoyed the cookies! Thanks for noting the differences in the video and post. Sometimes they get missed when filming. 🙂
Megen
Hi Sam,
These look so good! I can’t wait to make them.
If you were to cut this recipe in half, would you only use one egg or one egg yolk?
Thank you!
Sam
Hi Megan! I would just use one egg. I hope you love the cookies. 🙂
Stephon Reeder
Hey Sam? Have you tried to make the cookies without the chocolate chips. If so how did they turn out. I would love to try them but I’m trying to cut down on sugar.
Sam
Hi Stephon! I haven’t made them without the chocolate chips but the cookies should still turn out. 🙂
Cindy
Another hit! My daughter and I wanted something chocolatey (we’ve made many batches of your best over one pot brownies :)) and these were perfect! I love soft and chewy cookies so these really hit the spot. Another great recipe!
Sam
I am so glad everyone enjoyed them so much, Cindy! 🙂
Bonnie Pearson
These cookies are killer good! Especially with vanilla ice cream 🙂 We are baking them now and are very excited to be eating them again soon! Thanks so much for the recipe. You are a recipe genius 🙂
Sugar Spun Run
Thank you so much, Bonnie! I am so glad that you enjoyed them! 🙂
alison b prescott
wow! just like the pictures!
great recipe-thanks!
Sam
I am so glad you enjoyed the cookies, Alison! 😊😂
Patricia
Hi there. I’m excited to say I had the pleasure of baking these cookies today. They were soft and chewy and most of all super chocolatey. I will definitely bake these again. Thanks for sharing your recipes.
Sugar Spun Run
I am so glad that you enjoyed them and they turned out so well, Patricia! Thanks for commenting. 🙂
Jennifer E Webb
Sam-
Luke is such a beautiful baby boy and growing fast! So sweet! Thanks for sharing a picture of him with us!
Love- Jennifer Webb
Sugar Spun Run
Thank you so much, Jennifer!
Ni
Hi can we use Dutch processed cocoa here?
Sam
If that’s all you have on hand I think it could work here. 🙂
Fred Mohn
hello sam,,, i hate you!! i am a 3rd degree chocoholic and you are an enabler!!! LOL,,, i live alone and dont want to have 32 of your enablers sitting around just calling my name to come and visit the cookie jar,,,, i was wondering if i could take half the batter, roll it up into balls and freeze it?? and when i relapse, i can take them from the freezer and ?????,,,,, any ideas, suggestions, etc. btw, if you keep this up, i will track you down!!
Sugar Spun Run
Hello, fellow chocolate lover! lol. Yes, you can easily freeze the cookie dough and bake it when you need that sweet tooth fix. Please keep in mind that if you are baking the frozen dough they might need a few extra minutes in the oven. Since you love chocolate, you may also want to try my Texas Sheet Cake. Y-U-M!!!!!!! Happy Baking. Thanks for following my blog, I appreciate it, Fred! 🙂
Christina
Made these last night to go with our other Christmas cookies. They are so delicious. We did chill the dough for 45ish minutes, and they came out soft and puffy. Thanks for another amazing recipe!
Sugar Spun Run
I am so glad that you enjoyed the chocolate chip cookies, Christina! 🙂
Lory
Absolutely delicious! Definitely a keeper. I was looking for this kind of recipe and found it. Thank you!
Sam
Thank you so much, Lory! I am so glad you enjoyed the cookies. 🙂
Austin Jackson
Very delicious cookie! One of my daughter’s picked this recipe and we really enjoyed them! I use a lot of your recipes! They have all be really good!
Sugar Spun Run
Thank you so much, Austin, for trying my recipes. I am so happy to hear that you have enjoyed them. Your daughter has great taste, this one is one of my favorite cookie recipes. I am so glad that your family enjoyed them. 🙂
Lisa
Had a request from a friend to bake these and they didn’t disappoint! So very good, chewy and full of chocolate!
Thank you for the great recipe!
Sugar Spun Run
I am so glad that you and your friend enjoyed the double chocolate chip cookies, Lisa! Thanks so much for commenting. 🙂