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!
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?
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.
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!
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 😉
Double Chocolate Chip Cookies
- 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
- 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.
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.
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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.
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. 🙂
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!!
Thank you so much, Selah! I really appreciate the positive feedback. I am glad you enjoyed them! ☺️
Your welcome! Anything to make you improve!!
“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?
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! 🙂