If there is one thing better than a chocolate chip cookie, it's a double chocolate chip cookie. These cookies... you guys... are so good. I can eat about 5 in one sitting. They have crisp edges, a gooey, melty center and are just PACKED with chocolate. This is a recipe you will want to save - I promise.
Double chocolate chip cookies
This recipe has been adapted from my One Bowl Chocolate Brownie M&M Cookies recipe and oh my gosh, they are just as good. These cookies are rich in chocolate flavor and are more and more indulgent with every bite. They are made with melted butter to give that classic chewy cookie, they are chilled for an hour so the flavors really stand out, and they have an entire cup of chocolate in it. Need I say more?
If you need to run to the grocery store, here is your shopping list:
- Unsalted butter: good quality butter is key for a perfect cookie with crisp edges and a gooey center. I like to use unsalted butter in my baked goods so I can control exactly how much salt goes into my recipe. But if salted butter is all you have, that works too!
- Brown sugar: brown sugar is my favorite in cookies, especially when we chill the dough. Chilling the dough allows the flavors to realllllly pop. The brown sugar will give these cookies a caramel-y toffee-like flavor. It is so delish.
- Granulated sugar: in addition to brown sugar, I like to use a bit of granulated sugar as well.
- Egg: we use one room temperature egg to bind the ingredients together and make a thick, chewy cookie.
- Vanilla extract: vanilla extract is needed in a cookie, EVEN a chocolate one. Vanilla extract just enhances the flavors of the cookie.
- All purpose flour: all purpose flour is my flour of choice for these cookies. It gives them the most perfect crumb.
- Unsweetened cocoa powder: cocoa powder is a must - I like using regular unsweetened cocoa powder. NOT dutch processed.
- Baking soda: baking soda gives the cookie a beautiful rise - it reacts with the cocoa powder in this recipe.
- Salt: all cookies need a bit of salt to offset the sweetness! I also love to top these cookies with flaky salt because who doesn't love a sweet/salty combination?!
- Chocolate chips/chopped chocolate: DUH. I like using chopped chocolate because the larger pieces make those delicious puddles of chocolate.
Other recipes you may like
I hope you guys love these double chocolate chip cookies! Here are some other recipes you may like:
- Brownie Marbled Chocolate Chip Cookies
- Chocolate Stuffed Sandwich Cookies
- The Best Gluten Free Chocolate Chip Cookies
Double Chocolate Chip Cookies
- ¾ cup (170 grams) unsalted butter melted
- ¾ cup (150 grams) brown sugar
- ½ cup (100 grams) granulated sugar
- 1 egg room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups (188 grams) all purpose flour
- ½ cup (40 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (180 grams) chopped chocolate/chocolate chips
- Melt your butter over the stove or in the microwave in 30 second increments. Set aside to cool for 5 minutes.
- In a medium sized bowl, whisk together the brown sugar and granulated sugar. Add the melted butter and whisk together until combined.
- Add the egg and vanilla extract and whisk until combine.
- Add the flour, cocoa powder, baking soda and salt and fold together until combined.
- Add the chocolate chips and fold together until evenly incorporated.
- Cover the bowl with plastic wrap/tin foil and place in the fridge to chill for about an hour. When the dough has 10 minutes left to chill, preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Measure the dough out and roll into balls (about 60 grams or 3 tablespoons per dough ball) and place on the baking sheet with 2-3 inches in between each cookie. Bake in the oven for 14-16 minutes until edges are set.
- Let cool for 5 minutes on your baking sheet, then transfer to a wire rack to cool completely, or enjoy warm! Happy baking!
Tried this recipe? Make sure to rate and review and tag @sturbridgebakery on Instagram!
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