Double Chocolate Chip Cookies

Soft & Chewy Double Chocolate Chip Cookies. Made with semi sweet chocolate chips and cocoa powder. These cookies take only 20 minutes to make start to finish!

Double Chocolate Chip Cookies

Thank you Morton Salt for sponsoring this post. All opinions and text are my own.

These Double Chocolate Chip Cookies are super rich, ultra fudgey, and chewy. If you are a chocolate lover you will absolutely love these cookies.

I tested this recipe a couple ways. With more flour =  (thicker cookie) and more brown sugar = (chewier cookie). I ended up with the perfect combination. I also slightly under baked the cookies to get the nice fudgey texture inside.

To increase the chocolate flavor even more I added in some coffee granules. Coffee helps to accentuate the cocoa powder in the cookies.

 

the-best-double-chocolate-cookies

How to make Double Chocolate Chip Cookies

  • Preheat oven: To 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
  • Cream butter: In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes. Add in the vanilla and egg and mix to combine.
  • Combine dry ingredients: In a medium bowl whisk together flour, baking soda, salt, coffee granules and cocoa powder.
  • Make batter: Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix. Fold in the chocolate chips.
  • Bake: Portion out cookies into rounded tablespoons and place on the prepared baking sheet. Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don’t worry they will continue to cook as they cool.
  • Cool: Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
  • Serve: These cookies are best served warm with a tall glass of milk!

easy-chocolate-cookies

How to store cookies

  • Baked Cookies can be stored in an airtight container at room temperature for 3-5 days or can be frozen for up to 3-4 months.
  • Cookie Dough can be stored in the refrigerator for up to 4 days.
  • You can freeze cookie dough by rolling out cookie dough balls then placing them on a cookie sheet. Place in the freezer until frozen then transfer to a ziplock bag and store for up to 4 months! When you are ready to eat the cookies thaw them in the refrigerator or let them sit at room temperature when the oven is preheating.
Easy Chocolate Chip Cookies | chefsavvy.com

Here are more delicious cookie recipes to try!

Double Chocolate Chip Cookies

4.24 from 17 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 -20 cookies
Soft & Chewy Double Chocolate Chip Cookies. Made with semi sweet chocolate chips and cocoa powder. These cookies take only 20 minutes to make start to finish!

Ingredients

  • 1 stick unsalted butter 1/2 cup softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon instant coffee granules
  • 1/3 cup unsweetened cocoa powder
  • 1 cup semi sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
  2. In a stand mixer with the paddle attachment cream butter and both sugars until light and fluffy, about 3 minutes.
  3. Add in the vanilla and egg and mix to combine.
  4. In a medium bowl whisk together flour, baking soda, salt, coffee granules and cocoa powder.
  5. Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix.
  6. Fold in the chocolate chips.
  7. Portion out cookies into rounded tablespoons and place on the prepared baking sheet.
  8. Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don't worry they will continue to cook as they cool.
  9. Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely.
  10. Store cookies in an airtight container at room temperature for about 3 days and in the freezer for up to 3-4 months.
Nutrition Facts
Double Chocolate Chip Cookies
Amount Per Serving
Calories 155 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 96mg4%
Potassium 128mg4%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 17g19%
Protein 2g4%
Vitamin A 20IU0%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Baking, Chocolate, Double Chocolate Chip Cookies, Easy Desserts

 

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Comments - page 2/2

  • Julie

    I made these for my grandkids. I switched the choc chips for mini m&m’s and they loved them.

  • Chelsea McKitrick

    These are great! followed the exact recipe, I made the dough balls fairly big and didnt press down on them at all and the turned out great and not flat at all!

  • Julie

    I’ve been on a quest to find the best double chocolate chip cookie, and I think I’ve found it! These turned out amazing!! (I left out the coffee). I don’t think I’ll ever try another double chocolate chip cookie recipe again. Thank you!

  • Raeanne

    Great recipe, I would add a half a cup of flour more so that they don’t spread. I followed the recipe to the t and my cookies spread way too much.

  • Demelza

    Delicious cookies! They could definitely use a little time in the fridge before rolling, but mine came out great anyway. Thanks!

  • Amy

    These turned out so well! It does not need more flour than the recipe calls for. In fact, I probably used less flour than intended because I ALWAYS measure flour in weight, rather than scoop and level, which is probably what’s intended.

    I recommend not using butter that is too soft, as I have found that it causes cookies to spread too much. I barely softened mine and just made sure so whip it with th sugar in a stand mixer until it was nice and fluffy. The only thing I changed was leaving out the coffee. I used a portion scoop and got really consistent, chewy cookies. I will be making this again and modifying it for regular chocolate chip cookies. Thanks for the great recipe!

  • Kirstin

    These were delicious. I didn’t have instant coffee, but I did have some cold brew that I had made. So I added that and then added some extra cocoa powder and flour until the dough firmed up just a little bit, but was still sticky.

    Planning on trying these again with some instant coffee next time.

  • MMS

    Hallo Kelly,
    Dankeschön für das tolle Rezept, die Kekse sind wunderbar aufgegangen und halten auch ihren fluffigen Zustand.
    Der Geschmack ist fantastisch, haben noch etwas Rum dazu gegeben, das hat dem ganzen nochmal eine ganz besondere Note gegeben
    Nochmal danke,
    Dein Vater Tochter Duo.

    • Nathan

      Hallo,

      Vielen Dank für Ihren netten Kommentar. Viel Spaß mit dem Rezept! Haben Sie einen guten Tag!

      Nathan
      @chefsavvy