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    You are here: Home / Desserts / Cookies / Double Chocolate Chip Cookies

    Double Chocolate Chip Cookies

    March 3, 2017 By Sam 67 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    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!

    Double Chocolate Chip Cookies || Sugar Spun Run

    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?

    Double Chocolate Chip Cookies || Sugar Spun Run

    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.

    Double Chocolate Chip Cookies || Sugar Spun Run

    Still not super puffy, 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!

    Double Chocolate Chip Cookies || Sugar Spun Run

    Double Chocolate Chip Cookies || Sugar Spun Run

    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 stacked on each other

    Double Chocolate Chip Cookies

    Double chocolate chip cookies -- Soft, cocoa-based cookies studded with melty dark chocolate chip pieces.
    5 from 23 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Total Time: 30 minutes
    Servings: 25 cookies
    Calories: 171kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter melted and cooled at least 10-15 minutes (226g)
    • 1 ¼ cup brown sugar packed (250g)
    • ½ cup sugar (100g)
    • 1 egg + 1 egg yolk room temperature
    • 1 ½ teaspoons vanilla extract
    • 2 ¼ cups all-purpose flour (263g)
    • ½ cup natural cocoa powder (50g)
    • 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 semisweet or dark chocolate chips (255g) plus additional for topping, if desired
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    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.
    • Add egg and egg yolk, stir well.
    • Stir in vanilla extract.  Set aside.
    • In a separate, medium-sized bowl, whisk together dry ingredients (flour, cocoa powder, cornstarch, baking powder, salt, baking soda, and instant coffee grounds.
    • Gradually add dry ingredients to wet, stirring well until ingredients are well incorporated.
    • Stir in 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

    *NOTE:  I made these cookies multiple times and never needed to chill the dough.  However, if your cookies come out too flat/paper thin, try chilling the dough 15-30 minutes before baking

    Nutrition

    Serving: 1cookie | Calories: 171kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 99mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 236IU | Calcium: 23mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Double Chocolate Chip Cookies || Sugar Spun Run

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    Reader Interactions

    Comments

    1. Marie-Claude Albert

      October 24, 2021 at 7:12 pm

      5 stars
      These turned out great! I used black cocoa instead of regular cocoa so that they would look black (for Halloween cookies)

      Reply
      • Emily @ Sugar Spun Run

        October 25, 2021 at 1:31 pm

        Great idea, Marie! We’re so happy you loved them ❤️ Happy Halloween!

        Reply
    2. Bell

      February 06, 2021 at 2:47 pm

      5 stars
      Love these!! Can this recipe be made a week in advance?

      Reply
      • Sam

        February 07, 2021 at 9:57 pm

        I think it should be fine. You would want to make sure the dough is covered tightly so it doesn’t dry out in the refrigerator. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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