Double Chocolate Chip Cookies

Double chocolate chip cookies are a dream come true for chocolate lovers. Soft and chewy in the center with slightly crispy edges, these cookies deliver rich cocoa flavor with every bite, intensified by the abundance of semi-sweet chocolate chips melted throughout the dough. They're essentially the best part of a brownie packaged into the convenience of a cookie. Whether served warm with a cold glass of milk or tucked into a lunchbox for a sweet surprise, these indulgent cookies are bound to become a go-to favorite. With no complicated techniques or hard-to-find ingredients, this recipe is easy enough for a beginner and rewarding for any home baker looking to satisfy a serious chocolate craving.

Ingredients

• 1 ¼ cups all-purpose flour

• ¾ cup cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 2 tablespoons cornstarch

• ½ cup salted butter, softened

• ¾ cup granulated sugar

• ¾ cup packed light brown sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2 tablespoons heavy cream

• ¾ cup semi-sweet chocolate chips, plus extra for topping (optional)
  
  

Directions

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch. Set aside.

2. In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).

3. Add vanilla extract and eggs one at a time, beating well after each addition and scraping down the sides of the bowl.

4. With mixer on low speed, gradually add half of the dry mixture to the wet ingredients and mix just until incorporated.

5. Pour in one tablespoon of heavy cream and stir to combine.

6. Add remaining dry ingredients and rest of the cream, mixing until dough forms and ingredients are well blended.

7. Fold in chocolate chips until evenly distributed.

8. Cover bowl with plastic wrap and refrigerate dough for at least one hour.

9. Preheat oven to 350°F. Line two baking sheets with parchment paper.

10. Use a cookie scoop to portion dough into balls, rolling gently to form smooth shapes. Place dough balls on sheets, spacing about two inches apart.

11. Bake cookies for 9 minutes.

12. Optionally press extra chocolate chips into tops of warm cookies for a bakery-style finish.

13. Let cookies cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.

14. For a fresh-baked experience, warm cookies in microwave for 10–15 seconds before serving.
    
    

Nutrients (per cookie, based on 20 cookies)

• Calories: 210 kcal

• Carbohydrates: 28 g

• Protein: 2 g

• Fat: 10 g

• Saturated Fat: 6 g

• Cholesterol: 30 mg

• Sodium: 85 mg

• Potassium: 80 mg

• Fiber: 2 g

• Sugar: 18 g

• Calcium: 20 mg

• Iron: 1 mg