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Double Chocolate Chip Cookies
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Double the chocolate means double the fun. These double chocolate chip cookies are made with a fudgy chocolate cookie dough and are absolutely loaded with chocolate chips!
Double Chocolate Chip Cookies
I want to start by apologizing. I’m truly so sorry that it’s taken me this long to make a double chocolate chip cookie. I hope you’ll forgive me. But, I’m pretty sure you’ll forgive me upon first bite of these super fudgy double chocolate chip cookies. They have a chewy edgy, gooey center, and are absolutely loaded chocolate chips for double the chocolate.
And I think we can all agree that double chocolate > single chocolate.
Ingredients for the best double chocolate chip cookies
You’ll need mainly pantry staples to whip up these double chocolate chip cookies, but I always like to put together your shopping list for you to make your life a little easier. You’ll need these 10 ingredients, 1 bowl, and about 20 minutes to make these fudgy chocolate cookies. Here’s your shopping list!
- Butter
- Brown Sugar
- Eggs
- Vanilla Extract
- Cocoa Powder
- Espresso Powder
- Flour
- Baking Soda
- Salt
- Chocolate Chips
What kind of chocolate should you use to make these fudgy chocolate cookies?
When it comes to chocolate baking, your ingredients can really make or break your cookies. I know it’s not what you want to hear, because high quality cocoa and chocolate chips or bars can be a little pricey, but believe me it’s SO worth it. For cocoa powder we really love Rodelle Dutch Processed Cocoa, Hershey’s Special Dark, Ghiaradelli, or another high quality dutch processed brand. For chocolate, I like to splurge on Guittard, Lindt, Ghiaradelli, Endangered Species, ChocoLove, or any other high quality chocolate. If you can’t find high quality chips, you can always get a good bar of chocolate and chop it up into chunks! I actually prefer it sometimes because it will give you big ol’ pools of chocolate instead!
Tips for perfect double chocolate chip cookies
Cookies are one of the more straight forward baked goods to make, but that a few tips are always helpful in my opinion! You would certainly get by without these, but if you’re looking to really guarantee PERFECT chocolate cookies every time, make sure you follow these!
- Use good chocolate: I know I just gave my whole schpeel on this, but I’ll just repeat it one more time to make sure it really stuck! Your chocolate will truly make or break these double chocolate chip cookies, so get the good stuff!
- Don’t over mix the dough: Overmixing your dough will cause it to develop more gluten which can lead to a tough, bready cookie. Only mix the dough until it’s just combined and no streaks of flour remain!
- Under bake them slightly: All the best cookies are underbaked and these fudgy chocolate cookies are no exception. You’ll want them to be ever so slightly underbaked when they come out of the oven so that they cool to perfectly gooey centers with chewy edges.
Happy baking, sweet friends!
XXX
Print
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21mins
- Yield: 12 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Double Chocolate Chip Cookies
Double the chocolate means double the fun. These double chocolate chip cookies are made with a fudgy chocolate cookie dough and are absolutely loaded with chocolate chips so every mouthful is better than the last!
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21mins
- Yield: 12 cookies
- Category: dessert
- Method: oven
- Cuisine: american
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1 egg, room temperature
- 2 teaspoons vanilla extract.
- 1/3 cup cocoa powder
- 1 teaspoon espresso powder
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Place the softened butter and brown sugar in a stand mixer fit with the paddle attachment. Beat on medium high speed until fluffy, about 2 minutes.
- Scrape down the sides of the bowl and add the egg and vanilla extract. Mix until combined.
- Scrape down the bowl and add the cocoa powder, espresso powder, flour, baking soda and salt. Mix on low speed, gradually increasing to medium. Mix until just combined and no streaks of flour remain.
- Fold in chocolate chips until evenly distributed.
- Use a 2 ounce cookie scoop to drop the cookie dough onto your prepared cookie sheet 2 inches apart.
- Bake at 350°F for 11 minutes or until the edges are set but the centers are still gooey. Allow to cool for 10 minutes on the baking sheet until set. Enjoy!
These were delicious and the coffee added a slight smokiness and really lifted the chocolate flavour. Thanks for a great recipe!
I made this recipe with half coconut sugar and half brown sugar (I used half brown sugar because I was worried the texture would fail) and they turned out great! A little less sweet than what they would have been normally, just because of the coconut sugar, but still great!
Absolutely amazing as always!! Adding this to one of my many favourites of all your recipes!! Thank you for making these amazing recipes!