Double Chocolate Cookies
*This post may contain Amazon Associate Affiliate links. Read more »
These Double Chocolate Cookies are rich and addictive made with cocoa powder and semi-sweet chocolate chips! Not too thick or thin, these cookies are easy to make in one mixing bowl! Thanks to the addition of cornstarch in cookies, they boast a tender and soft crumb that melts in your mouth.
Double Chocolate Cookies Recipe
The cocoa powder in these dark chocolate cookies adds a rich flavor, while the semi-sweet chocolate chips provide bursts of sweetness in every bite.
The cornstarch not only softens the cookies but also gives them a slight chewiness that makes them hard to resist.
This recipe is straightforward and foolproof. With just one bowl and pantry-friendly ingredients, you can whip up a batch of these decadent cookies in no time!
Best Chocolate Cookie Recipes
- Double Chocolate Oatmeal Cookies – Rich chocolate flavor and chewy oats come together for a satisfying, hearty cookie!
- Bakery Style Dark Chocolate Cookies – Packed with intense chocolate flavor and a soft, chewy texture. Ideal for chocolate lovers!
- Chocolate Meltaway Cookies – Buttery and rich, these cookies melt in your mouth. Perfect for any occasion!
- Easy Chocolate Cookies – Simple ingredients and delicious results make these cookies a quick, tasty cookie!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating these chocolate cookies!
Must Have Tools
For making this recipe, it’s essential to have these Amazon affiliate tools at your disposal.
How can I ensure my cookies are the same size?
Using a cookie scoop or a food scale to measure out your dough will help ensure that all your cookies are the same size. This consistency helps them bake evenly and finish at the same time.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Butter Temperature: Ensure the melted butter is only slightly warm when mixing with the sugar. If it’s too hot, it can cook the egg when added, affecting the texture of your cookies.
- Chilling is Crucial: Don’t skip chilling the dough; this step is key to preventing the cookies from spreading too much and helps intensify the flavors.
- Do Not Flatten Balls: Keep them tall, in a cylinder shape, and they’ll spread down and out during baking in the oven.
- Shiny Chocolate Chips On Top: Add extra chocolate chips on top of each cookie immediately after removing them from the oven. This will allow the chips to warm up and melt slightly, making them shiny for a while.
Why did my cookies not flatten?
If your cookies didn’t flatten, it could be due to the dough being too chilled or the oven not being hot enough. Ensure to chill your dough for the 1 hour and double check your oven temperature is accurate.
How to store double chocolate cookies
Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.
For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Double Chocolate Cookies
Ingredients
- 150 g unsalted butter, melted
- 1/2 cup granulated sugar
- 2/3 cup packed light brown sugar, how to measure brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 cup (125g / 4.4 oz.) all-purpose flour, scoop & leveled
- 1/2 cup unsweetened natural cocoa powder
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet / dark chocolate chips, plus extra for topping
Instructions
- Melt Butter: Place butter in a small saucepan and melt over low heat, stirring occasionally. Alternatively, melt it in the microwave in 30-second bursts. Once melted, pour the butter into a large mixing bowl and let it cool for 10-15 minutes until it's slightly warm to the touch, not hot.
- Prepare Wet Mixture: To the cooled melted butter, add both sugars and whisk for 20 seconds. Then add the egg and vanilla, whisking until well combined, about 15 seconds.
- Incorporate Dry Ingredients: Sift in the flour, cocoa, and baking soda. Add the salt. Mix with a spatula or wooden spoon until a thick dough forms.
- Add Chocolate Chips: Gently fold in the chocolate chips.
- Chill & Preheat Oven: Refrigerate the dough for 1 hour. With 30 minutes of chill time remaining, preheat your oven to 400ºF (200ºC). Line a large baking sheet with parchment paper and set aside.
- Form Cookies: Scoop 45g / 1.5 oz (or 3 level tablespoons) of dough and roll into tall, cylindrical balls. Place them on the lined baking sheet, spaced 4 inches / 10cm apart. Do not flatten the balls.
- Bake: Bake for 10-12 minutes until edges are set but centers are soft. Immediately after removing from the oven, place a few extra chocolate chips on top of each cookie so they melt slightly and turn shiny. Allow to cool on the sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Store: Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 1 week.
- Freeze: For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Nutrition
