Double Chocolate Chip Cookies

a Double Chocolate Chip Cookie leaning against a stack of cookies

Double Chocolate Chip Cookies

Susannah Brinkley Henry

Heavenly tasting double chocolate cookies are rich, fudgy and oh-so chocolaty! With crispy edges and a melty, chewy middle, these cookies are very easy to make. They are so decadent and chocolaty that you won't be able to eat just one.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 15

Total Time 40

Servings cookies

Calories 367kcal

Author Susannah Brinkley Henry

Ingredients

2 cups all-purpose flour
½ cup cocoa powder
1¼ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter softened
½ cup dark brown sugar
½ cup granulated sugar
1 whole egg
1 egg yolk
2 teaspoons vanilla extract
2¼ cup semi-sweet mini chocolate chips divided

US Customary - Metric

Instructions

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
In a large bowl, beat together the softened butter, dark brown sugar and granulated sugar using an electric hand mixer on medium speed until the mixture turns smooth and creamy, about 2-3 minutes.
Add the egg, egg yolk and vanilla extract and beat until fully incorporated.
Add the dry ingredients to the wet ingredients in three separate and equal additions. Beat after each addition until just incorporated.
Fold 1¼ cup mini chocolate chips using a silicone spatula.
Chill the dough for at least 2 hours, preferably overnight in the fridge. Take the dough out of the fridge and let it sit for some time at room temperature before baking.
Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
Scoop the cookies onto your prepared baking tray using a cookie scoop.
Fill a bowl with the remaining chocolate chips and dip the top of the cookie balls into it to add even more chocolate in the cookies! Place the balls back into the prepared tray; make sure they are about 3 inches apart from one another.
Bake in preheated oven for 15-16 minutes or until the edges appear set.
Let the cookies cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely.
Store in an airtight container for up to 3 days at room temperature or for up to 3 to 4 days when stored in the fridge.

Notes

Baked cookies can also be frozen for around a month.

You can also freeze the pre-scooped dough to cook from frozen later. They will need 3-5 more minutes in the oven.

Feel free to use a gluten-free 1:1 flour in lieu of all-purpose flour to make these cookies gluten-free.

This recipe calls for semi-sweet chocolate chips, but if you’d like a sweeter cookie you can use milk chocolate chips. For a dark chocolate chip cookie, use dark chocolate chips.

You can use regular chocolate chips for the cookies, but don’t skimp on rolling them in mini chocolate chips because it adds more sweet chocolatey goodness!

Nutrition

Find more recipes at feastandwest.com