Description
These double chocolate chip cookies are extra soft, thick, chewy, and gooey, tasting like a mix between a brownie and a cookie. They are perfect for true chocolate lovers.
Ingredients
Scale
- 1 cup all-purpose flour (125 grams)
- 2/3 cup cocoa powder (60 grams)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter (140 grams)
- 3/4 cup packed brown sugar (158 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 1/2 teaspoons vanilla
- 1 1/4 cup chocolate chips (225 grams), divided
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat together softened butter and sugars until fluffy.
- Add egg and vanilla to the butter mixture and mix until combined.
- With the mixer on low speed, slowly mix the dry ingredients into the butter mixture until incorporated.
- Stir in 1 cup of chocolate chips. Reserve the remaining 1/4 cup for topping.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 3 hours or up to 48 hours.
- Preheat oven to 350F (180C). Line two cookie sheets with parchment paper or silicone baking mats.
- Let the dough sit at room temperature for about 15 minutes to slightly warm up if chilled overnight.
- Form the dough into balls of 1 to 1.5 tablespoons for smaller cookies, or about 3 tablespoons for larger cookies. Place dough balls about 1.5 inches apart for smaller cookies and 2.5 inches apart for larger cookies on the prepared baking sheets.
- Bake for 8-11 minutes for smaller cookies, or 12-14 minutes for larger cookies, until the tops are just set.
- Remove from oven and let cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Optionally, dot the tops of the cookies with the reserved chocolate chips while they are still warm from the oven.
Notes
- For best results, measure flour by weight or by spooning it into a dry measuring cup and leveling it off. Do not scoop directly from the bag.
- Dutch-process cocoa powder is recommended for a richer flavor.
- Cornstarch helps make the cookies extra soft. It can be omitted if necessary.
- Chilling the dough is mandatory for thick, soft cookies.
- Lining cookie sheets prevents the bottoms from overbrowning.
- Bake cookies one sheet at a time in the middle of the oven.
- Slightly underbaking the cookies will result in a softer texture.
- Cookie dough balls can be frozen for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
- Store baked cookies in an airtight container at room temperature for up to 4 days.
- Baked and cooled cookies can be frozen for 2-3 months in an airtight container with parchment paper between layers. Thaw in the fridge.
Nutrition
- Serving Size: 1 cookie (approx. 3 tablespoons of dough)
- Calories: 182 kcal
- Sugar: 17 g
- Sodium: 64 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg
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