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!
H! I don’t have corn starch what can i do to substitute?
Thank you! But also these are cookies is it the same effect?
Whoops, sorry Javeria! The cookies won’t be quite as soft/tender and may spread more without the cornstarch, I would substitute with flour.
In a pinch, I successfully substituted dry pudding mix in the same amount as listed for cornstarch. Apparently dry pudding mix is mostly made of cornstarch and sugar. Good luck!
These are the best double chocolate chip cookies I have ever tasted!!
It was so easy and my family has just about ate the whole batch tonight!
I will definitely make these again and I will even add them to my list of cookies to make for Christmas.
Thank you so much, Missy! I am so glad you enjoyed the cookies so much! 🙂
I make your worst chocolate chip cookies alllll the time so I knew these would be good! They turned out delicious, but I had to flatten them myself because they stayed in balls. Did I use too much flour?
Hi Danielle! Most likely if they didn’t spread much then it is because too much flour was used. I recommend stirring the flour then gently spooning it into a measuring cup and leveling it off or using a kitchen scale. I hope that helps!
What can I say…I really love your recipes!!!
Today I made this recipe and these cookies are the best chocolate chip cookies I ‘ve ever had!So delicious, so chewy!Heavenly taste!
I am so glad you enjoyed the cookies so much, Mary! 🙂
trying now… but how many should I expect to get
It should make about 2 dozen cookies. 🙂
I made 3 batches of this last night. Hands down the BEST cookie recipe I have ever, ever used! Thank you thank you!
Thank you so much, Barb! I am so glad you enjoyed them. 🙂
Hi there!
I cannot find a better word for this little morsels of heaven other then phenomenal! I have tried and tried to find an outstanding cookie to be known for and these are the ones that will hit my family like a bomb! I am planning to make these for a monthly dance my siblings and I go to. I’m excited for there is nothing there that will taste like these!!! I am still young, but I don’t think I will ever taste a cookie as good as these!! Thank you for developing this incredible recipe, Sam!!
Sweetly,
Selah
Thank you so much, Selah! I really appreciate the positive feedback. I am glad you enjoyed them! ☺️
Your welcome! Anything to make you improve!!
Sweetly,
Selah
“These are the best homemade cookies I’ve ever had!” proclaimed my boyfriend’s teenage son with a mouthful of cookie. These were absolutely delicious and the texture was perfect. I omitted the instant coffee because I didn’t have any but the flavor was still spot on. This recipe will be made again an again!
Woohoo, I am THRILLED to hear this! Thank you for commenting, Mari!
Hey Sam! I want to try these cookies but we don’t have packed brown sugar where I live. What can I substitute that with? And would I get the same results?
Thank you!
Hey Emma! It’s just regular brown sugar, the “packed” is just for US readers who use measuring cups and is to let them know that they should tightly pack it into the measuring cup to measure it properly. I hope that helps!
I just made these, but added a couple things! I added chopped pecans and caramel pieces with the chocolate chips! I call them my turtle cookies! They are amazing!
That sounds AMAZING, I need to make my own turtle cookies now!
Hi! Was just wondering what kind of cocoa powder does this recipe call for? Is it unsweetened natural cocoa powder (so not dutch )process)? Or, is it just regular sweetened cocoa powder? I’m new to baking and I want to be just sure!
Hi Sadaf! It calls for natural unsweetened cocoa powder. I hope you love the cookies!! 🙂
Best cookies ever! I have made these twice and both times came out perfect with the same result. Very hard with other cookie recipes I have tried; sometimes they come out great, and sometimes not so much. A question for you though. Do you use melted butter in all of your chocolate chip cookie recipes or just the double chocolate chip recipe? Do you have a recipe for regular chocolate chip cookies that you would like to share? I must say, after making these and falling in love with these, it will be very hard to match up, but I do like a regular chocolate chip cookie from time to time, as well as my daughter. Thanks so much for sharing this recipe!
I’m so glad you enjoyed the cookies, MJ! And I don’t use melted butter in *all* of my cookies, but I do in very many of them. You have got to check out my “Worst” chocolate chip cookies, they use melted butter and are one of my most popular recipes, I think you will love them! Here is the recipe: sugarspunrun.com/worst-chocolate-chip-cookies/
Sam, I made these cookies over the weekend. I followed the recipe to the letter and they turned out so good. Its Monday morning and they are all gone! You can taste the butter flavor thru the chocolate. Texture and chocolate flavor were outstanding. One if not the best cookie recipes I have made. So easy and wonderful. We all enjoyed them weigh to much:) Thank you for all your hard work in perfecting your recipes!!
Kelly, I am so thrilled to hear that you enjoyed the cookies so much! I am glad that you appreciate the effort that goes into developing the recipes, and thank you so much for coming back and commenting to let me know how they turned out. Have a wonderful day!! 🙂
I’m trying these next , yum.
Once again, this post comes at the perfect time. I was planning on making some chocolate chip cookies this week (and maybe finally trying the maple syrup I picked up a while ago to spice up the cookies). But this looks too perfect not to try out immediately.
Haha, I’m glad that the timing worked out so well! I hope you like them! 🙂