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, thick cookies, 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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