Double Chocolate Chip Cookies

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 171kcal

Author Sam Merritt

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 unsalted butter, 1 ¼ cup brown sugar, ½ cup 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 all-purpose flour, ½ cup 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 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.

Video

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