These Double Chocolate Chip Cookies are a decadent treat that will satisfy every chocolate lover’s craving. With a rich, fudgy center and a slightly crisp edge, each bite is a perfect balance of textures. The combination of cocoa powder and melty chocolate chips creates an indulgent flavor that’s impossible to resist. Ready in just 30 minutes, they’re an effortless way to bring a touch of luxury to your day.
Warm from the oven, these cookies are soft, gooey, and utterly irresistible, making them ideal for sharing or savoring solo. Packed with deep chocolate flavor and a hint of sweetness, they’re a comforting treat that feels both nostalgic and indulgent. Whether for a quick dessert or a thoughtful gift, these cookies are sure to delight with every bite.
Everything You Need for Double Chocolate Chip Cookies
- 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, enhances chocolate flavor)
- 1 ½ cups (255 g) semisweet or dark chocolate chips (plus additional for topping, if desired)
Step-by-Step Guide to Perfect Double Chocolate Chip Cookies
- Preheat your oven to 350°F (177°C). Line cookie sheets with parchment paper and set aside.
- In a large bowl, combine the melted, cooled butter with the brown sugar and sugar. Stir until well-combined.
- Add the egg and egg yolk, stirring well to incorporate. Then, stir in the vanilla extract and set the mixture aside.
- In a separate, medium-sized bowl, whisk together the dry ingredients: flour, cocoa powder, cornstarch, baking powder, salt, baking soda, and instant coffee grounds.
- Gradually add the dry ingredients to the wet ingredients, stirring well until everything is fully incorporated.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Drop the dough by rounded 1 ½ Tbsp-sized scoops onto the prepared cookie sheet. Use your fingers to gently shape the dough so it’s slightly higher than it is wide (think egg-shaped rather than round).
- Bake at 350°F (177°C) for 10 minutes. The cookies should still seem slightly underbaked in the centers—this is okay! Let them cool completely on the pan, where they’ll finish cooking but remain soft.
- If desired, gently press additional chocolate chips into the tops of the cookies shortly after removing them from the oven.
How to Store and Keep Your Cookies Fresh
Once your Double Chocolate Chip Cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months—just place them in a freezer-safe bag or container. To enjoy, let them thaw at room temperature or warm them in the microwave for 10-15 seconds for that fresh-baked feel.
Creative Serving Suggestions
Take your cookies to the next level by serving them warm with a scoop of vanilla ice cream for an indulgent dessert. For a fun twist, crumble them over a bowl of chocolate mousse or use them as a base for a cookie sundae. Pair them with a glass of cold milk or a hot cup of coffee for the ultimate treat.
Easy Recipe Variations to Try
Switch up the flavor by using white chocolate chips or a mix of milk and dark chocolate chips. For a nutty crunch, add ½ cup of chopped walnuts or pecans to the dough. If you’re feeling adventurous, sprinkle a pinch of sea salt on top of the cookies before baking for a sweet-and-salty combo.
Time-Saving Tips for Busy Bakers
To save time, prepare the cookie dough ahead of time and refrigerate it in a covered bowl for up to 2 days. When ready to bake, simply scoop and bake as directed. You can also freeze the dough in pre-portioned balls on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the cooking time.
Why the Coffee Grounds Make a Difference
The optional instant coffee grounds in this recipe enhance the chocolate flavor without making the cookies taste like coffee. If you’re not a coffee fan, you can leave it out, but it’s a small addition that adds depth and richness to the cookies. Trust us, it’s worth a try!
Double Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and cooled at least 10-15 minutes
- 1 1/4 cup brown sugar packed
- 1/2 cup sugar
- 1 egg + 1 egg yolk room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup natural cocoa powder
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon instant coffee grounds optional
- 1 1/2 cup 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.
- 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.