Double Chocolate Cookies
These bakery style Double Chocolate Cookies are richly flavorful, decadent, and ultra chewy. Easy to make and the dough freezes beautifully. Perfect for the chocolate lovers in your life.
Servings: 35 approximately
Ingredients
- 1 cup butter, room temperature
- 1 cup brown sugar, tightly packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup cocoa powder, unsweetened
- 1 ½ cup all purpose flour
- 1 cup cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 1 ½ cups dark chocolate chips, I use 53% to 60% cacao
- Optional: coarse ugar, for sprinkling on while cookies are hot
Instructions
- In a large bowl, or bowl of stand mixer, use paddle attachment of mixer to cream together the butter and both sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs, mixing to incorporate.
- Reduce to low speed and add the unsweetened cocoa, both flours, cornstarch, baking soda, and salt. Mix just until dough is combined; dough will seem dry at first, but it will come together to form a dough. Stop mixing as soon as dough starts coming together.
- Use rubber spatula to fold in the chocolate chips. Using clean hands, form dough into a ball and tightly cover with cling wrap. Chill at least 1 hour, up to overnight.
- When ready to bake, preheat oven to 350F with rack on lower middle position. Line baking sheets with silicone or parchment paper.
- Form 1.5 inch dough balls out of the dough and place 2 inches apart on lined cookie sheets. Bake 8 minutes or just until cookies are set on the edges; center may still look slightly underdone, which is fine. Don't over-bake.
- Remove cookies from oven and sprinkle coarse sugar on top of hot cookies, if desired. Cool on baking sheets until at least lukewarm before transferring to racks to fully cool.
Notes
- Use room-temperature butter and eggs so the dough mixes evenly and creates a smooth, creamy base.
- Creaming the butter and sugars for the full 3 minutes, until light and fluffy, helps the cookies bake up soft and thick.
- Measure flour accurately by spooning it into the cup and leveling it off to avoid dense cookies.
- Don’t skip chilling the dough. It helps the cookies hold their shape and enhances the chocolate flavor.
- Choose high-quality cocoa powder and chocolate chips for a deeper, richer flavor.
- Bake just until the edges are set and the centers still look slightly soft. They’ll set while cooling.
- Freeze extra dough balls for easy, fresh-baked cookies later. Bake straight from frozen and add 1–2 minutes to the bake time.
- This recipe is part of our Chocolate Recipes Collection.
Nutrition (per serving)
Serving: 1serving | Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 87mg | Potassium: 85mg | Fiber: 1g | Sugar: 12g | Vitamin A: 178IU | Vitamin C: 0.04mg | Calcium: 37mg | Iron: 1mg