Double Chocolate Chip Cookies
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These soft and chewy double chocolate chip cookies are studded with melty chocolate chips and infused with a small amount of coffee for a rich taste. No chilling and no mixer needed! Recipe includes a how-to video!
Why I Love This Recipe
- These double chocolate chip cookies start with my favorite cookie base: melted butter. This makes for the richest, butteriest, softest cookies, and as a bonus, it means there is no need for a mixer!
- Incredible chocolatey flavor that comes from blooming the cocoa powder and adding instant coffee to the dough. Both are easy, but highly effective!
- No chilling required! You can bake the dough right after making it, which is just about the best thing ever. I have lots more no-chill cookie recipes you can try (like my chocolate snickerdoodles), if you are impatient like me 😉
- Soft and chewy texture with the perfect amount of spread, thanks to carefully selected ingredients like cornstarch and an extra egg yolk.
Quick note before we begin, this is one of my older recipes that I am updating and just slightly altering. I now add the cocoa powder straight into the butter; this helps bloom the cocoa and intensify the chocolate flavor. As a bonus, it also helps the butter to cool faster, so you can get on to making your cookies faster! Either method you use will make perfectly good cookies, but I prefer this newer method now.
What You’ll Need
Not to be confused with my double chocolate chunk cookies (which are a bit more gourmet-style), these cookies use mostly basic ingredients. They’re simple to make with an anything-but-basic taste.
- Egg + egg yolk. We are omitting the second egg white today (save it for candied pecans or meringues!), as adding it would make our cookies more cakey and dry instead of fudgy and dense.
- Cornstarch. Because we are using melted butter, these cookies are thinner 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.
- Cocoa powder. I use natural cocoa powder, but I think Dutch processed cocoa would work fine here as well. The flavor will be a bit more intense.
- Instant coffee. I like to add a small amount of instant coffee to these cookies to help further enhance their rich chocolate flavor. It’s a minimal addition that gives the cookies a great flavor boost (without making them taste like coffee). I use this in so many of my chocolate recipes, like my chocolate cake, rocky road cookies and chocolate zucchini bread.
- Chocolate chips. You can use your favorite; I like semisweet or dark chocolate. Milk chocolate and white chocolate will be sweeter, but they will still work!
SAM’S TIP: As with my “worst” chocolate chip cookies, I like to reserve a few chocolate chips for topping my cookies as soon as they come out of the oven. They will soften at first and then re-solidify. Extra chocolate and extra scrumptious-looking cookies–it’s a win-win!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Double Chocolate Chip Cookies
The dough comes together easily and quickly, and so long as none of your ingredients are too warm there’s no need for chilling the dough.
Make the Dough
Melt the butter, then immediately stir in the cocoa powder while the butter is still hot. This will simultaneously bloom the cocoa (extracting the most flavor!) and cool the butter. Even after adding the cocoa, you’ll still likely need to let the mixture sit a bit (until it’s completely cool to the touch!) before you add any other ingredients to it, though. Otherwise your sugars will melt and you’ll have a runny mess!
Stir in the sugars and eggs once the butter has cooled, then add the vanilla. Set this aside while you whisk your dry ingredients together in a separate bowl, then gradually fold them into the butter mixture. Add your chocolate chips last, reserving a few for pressing in the tops of your cookies after baking, if desired. I do all of this with a spatula or a wooden spoon; while you could use an electric mixer if you wanted, it’s not very necessary since we’re working with melted butter (no creaming needed!).
Roll & Bake the Cookies
Scoop and roll the dough. I use about 2 Tablespoons of dough per cookie. To help make them more uniform and pretty, I’ll roll the dough between my palms and then form each dough ball so that it is slightly taller than it is wide (like an egg) before placing it on the baking sheet.
Bake until the edges are set and the centers are still a bit underdone, about 10 minutes.
SAM’S TIP: If your cookies are spreading more than you’d like, your butter may have just been a bit too warm. Just cover your dough and chill it in the fridge for 15-30 minutes before making your next batch.
Frequently Asked Questions
The most likely reason for this is accidentally adding too much flour to your dough. This can be very easy to do if you measure your flour with cups instead of a kitchen scale. I have a whole post on how to measure flour that you can reference if this happens to you. You can fix this by lightly flattening the cookies before and after baking and/or adding a splash of milk (or your reserved egg white) to the batter to help thin it a bit.
Absolutely! I recommend you follow the instructions in my post on how to freeze cookie dough if you’d like to do this.
Most of the ingredients in this recipe will halve just fine (especially if you use a kitchen scale!), but the egg can get tricky. For this recipe, I recommend using just one whole egg when making a half batch.
You’ll notice that in my video below, I add the cocoa powder in with the dry ingredients. That is how I used to make these cookies (and it still works great!), but I now prefer to add the cocoa in with the melted butter instead.
Enjoy!
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
can I chill these overnight?
Sure thing! Make sure to wrap tightly when storing in the refrigerator. 🙂