Double Chocolate Chip Cookies

Chocolate cookies topped with chocolate chips on a white plate

Soft and chewy chocolate cookies loaded with double chocolate chips!

Course Dessert

Cuisine Dessert

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 212kcal

Author Allison - Celebrating Sweets

Ingredients

½ cup unsalted butter softened, but still slightly cool
⅔ cup light brown sugar make sure it's fresh and soft
⅓ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
⅓ cup unsweetened cocoa
1 cup plus 2 tablespoons all purpose flour*
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cornstarch
1 ¾ cups chocolate chips** divided

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
Using a hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugars for several minutes, until light and fluffy. Add the the egg and vanilla extract and beat to combine, scraping the sides of the bowl as necessary.
In a separate bowl, combine the cocoa, flour, baking soda, salt and cornstarch. With the mixer on low speed, slowly add the flour mixture to the butter mixture, mixing until just combined. Reserve ¼ cup chocolate chips for topping the dough balls. Stir in the remaining chocolate chips.
Scoop the dough into 2 tablespoon portions and place a couple inches apart on prepared cookie sheets***. Make sure the dough balls are mounded fairly high (not flattened). Press some of the reserved chocolate chips onto the tops of each dough ball (this will make the chips more visible). Bake for 8-10 minutes, until the edges are just beginning to set and the center is still underdone. They will look under baked and too soft to pick up, but the cookies will set as they cool. Place the baking sheets on wire racks to cool completely. See note about shaping the cookies as soon as they come out of the oven.

Video

Notes

*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and level it off with the back of a knife.

**I like to use a combination of two different types of chocolate chips. For the batch pictured I used dark chocolate and milk chocolate. You need 1-¾ cups total.

***For thicker cookies place the cookie dough in the refrigerator for 30 minutes before baking. As long as your butter was not too soft/warm when you started, you shouldn't have to chill the dough.

Adjust cook time up or down based on the size of your dough balls. Be careful not to overbake.

How to get perfectly round cookies

Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.

Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.

Nutrition