Meet Double Chocolate Chip Cookies: chewy, fudgy, and chocolatey cookies! These have the greatest flavor, are made with ingredients you already have laying around, and are sure to impress any crowd!
Why You NEED These
Fudgy: These cookies are chewy, rich, and so moist. No cakey cookies here! These are soft as ever!
No-Chill: This batter requires no time in the fridge or freezer and still creates the greatest texture!
Simple Ingredients: These cookies are made with easy, accessible ingredients that you likely already have in your kitchen!
Easy Preparation: Double Chocolate Chip Cookies require a mixer, two bowls, and 30 minutes total!
Chocolate Cookie Ingredients
- All Purpose Flour: Plain, simple, white all purpose flour is the way to go. Make sure to either use a kitchen scale or use a spoon to scoop your flour into your measuring cups before using a knife to level off the top.
- Unsweetened Cocoa Powder: Unsweetened cocoa powder creates that rich chocolate flavor we are looking for! Dutch or natural will work!
- Baking Soda: Baking soda gives these cookies a bit of a rise and helps with texture. Measure carefully, and do not substitute with baking powder.
- Salt: Salt brings out sweetness and adds another layer of flavor.
- Cornstarch: Cornstarch is one of the most important ingredients in these cookies, as it helps create a firmer structure and softer texture while helping to make sure the cookies do not overspread.
- Unsalted Butter: Unsalted butter in stick form will need to be at room temperature. If you need to use salted, leave out the salt in the recipe.
- Light Brown Sugar & Granulated Sugar: This combination of sugars creates the best moisture, taste, and sweetness!
- Egg: You'll need one large egg at room temperature. If you forget to leave it out ahead of time, you can leave the egg in a bowl of warm water for 5-10 minutes or run the egg under hot water for 2 minutes.
- Vanilla Extract: Pure vanilla extract completes the flavor in these cookies!
- Chocolate Chips: Any chocolate chips you'd like will be perfect for these cookies. You'll use some in the batter and some on top of the cookies for a bakery look!
These cookies are done baking when they look puffy, shiny on top, and cracked. The cookies will look soft but will firm up as they cool.
Tightly cover these cookies using cling wrap, plastic wrap, or aluminum foil OR place them in an airtight container. Keep them at room temperature for up to 4 days. You can freeze these cookies by individually wrapping them in plastic wrap, placing them in an airtight container, or storing them in a freezer bag for up to 3 months.
Expert Tips and Tricks
Butter: You will need room temperature butter for this recipe. Simply leave your butter out for 1-2 hours before baking. If you forget:
- First, cut your butter into tablespoon-sized slices (about ½ inch)
- Next, place all slices square side down on a microwave safe plate
- Heat the plate in the microwave for 10 seconds
- Immediately, remove the plate from the microwave after heating
- Flip the butter pieces over so that the other square side touches the plate
- Heat the plate for another 10 seconds
Repeat the process using 5 second intervals until the butter is cool to the touch, slightly greasy in appearance, and soft to the touch. It should not be melted whatsoever.
Flattening the Dough Balls: You'll notice that the recipe guides you to flatten the dough balls using the palm of your hand. If you do not do this, your cookies will be puffier and won't spread as much. They will still be wonderful but will not sport the same look as the cookies you see in the photo. Do not push the dough all the way down, however. Only squish until the cookies turn from being rounded to flat.... no more.
Rounding the Cookies: Looking for super round cookies? I like to use a knife or spoon to push into the outside rim of the cookies to help shape them. You'll do this right as you pull them out of the oven. If you wait any longer, the cookies will be too firm to shift in shape.
- 1 ¼ cup (175g) all purpose flour, spooned and leveled
- ⅓ cup (30g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon (9g) cornstarch
- ½ cup (110g) unsalted butter, room temperature
- ¾ cup (180g) light brown sugar
- ¼ cup (53g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon (4g) vanilla extract
- 1 ½ cups (270g) chocolate chips
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies do not stick to the pans after cooling.
- In a medium bowl, whisk properly measured all purpose flour, unsweetened cocoa powder, baking soda, salt, and cornstarch together using a fork or whisk.
- In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted a paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar together on medium speed until smooth, dark pale and shiny in color, and slightly fluffy in texture. This should take about 3 minutes of mixing.
- Add the egg and vanilla extract to the batter, mixing on medium speed. Use a spatula to scrape down the sides and the bottom of the bowl before mixing the batter further. This ensures that the ingredients are properly incorporated throughout.
- Slowly, add your dry ingredients to the batter. Mix on low speed, scraping down the sides and bottom of the bowl as needed. Do not overmix, as doing so will impact how the cookies cook and taste.
- Mix 1 cup (180g) of the chocolate chips into the batter. Scoop the batter into about 1 ½ tablespoon (40g) dough balls. Place the balls at least 2 inches apart on the baking sheets, as the cookies will spread as they bake. Use the palm of your hand to squish the dough balls flatter. Do not squish the balls all the way flat, only enough to create a flatter surface for the chocolate chips.
- Place remaining chocolate chips on the tops of the cookies, pressing them into the dough balls. Bake cookies for 9-12 minutes or until the tops look puffy, shiny, and set.
- Allow the cookies to cool for about 5 minutes on the pan before using a spatula to transfer them to a wire cooling rack or a plate to finish cooling. Cookies will be soft but will firm up and gain structure as they cool.
- Store cookies at room temperature tightly covered or in an airtight container for up to 4 days.
Keywords: Double Chocolate Cookies, Chocolate Chip Cookies, Homemade Chocolate Cookies, No Chill Cookies