Starting off the month strong with some of my new favorite cookies – Double Chocolate Chip Cookies. This is a beautiful adaptation on my classic soft batch chocolate chip cookies.
I actually made these for the first time last Christmas. We had a little Christmas get-together (back when we were all allowed to hang out) and made these as a little treat for everyone along with these toffee butterscotch chocolate chip cookies.
The kids devoured these – of course- and the adults devoured the toffee butterscotch ones.
The secret to these cookies staying soft and chewy for days to come is slightly underbaking them and also adding corn starch to the dough.
Preheat your oven to 350° F and line a cookie sheet with parchment paper or spray with nonstick cooking spray. I prefer the parchment paper because I can use it for all of the dough without having to respray in between batches.
Start with 1 cup – two sticks – of unsalted butter that is about room temperature. Add it to the bowl of a stand mixer, or use electric beaters, along with brown sugar and regular granulated sugar. Beat together until fluffy.
Add the vanilla extract and egg and beat again until combined.
Here’s where it differs from my regular chocolate chip cookie recipe – we’re adding the flour and replacing some of it with unsweetened cocoa powder. If we had just added the cocoa powder to the original recipe it would have made the cookies too dense and crispy.
And everyone knows I don’t like crispy cookies. Haha!
So add your flour, cocoa powder, baking soda, baking powder, salt, and corn starch and beat together to fully combine.
Pour in the chocolate chips and mix on low to incorporate into the batter. If you prefer, you can use chocolate chunks instead. Either work fine and it’s really up to your preference.
Using a cookie scoop, scoop the dough out onto a cookie sheet evenly spacing apart. I like using a cookie scoop so that all my cookies are a uniform size and shape. Plus, it just makes it easier and is not as messy as using upir hands or a tablespoon.
Bake the dough at350 F for 9-11 minutes or until the edges are just starting to look firm. I usually take my cookies out right at the 9 minutes mark. The longer you leave them in the more done and crispy they will be.
Let the cookies cool on the sheet for 1-2 minutes then remove to wire rack to cool completely and repeat with all the dough.
Serve warm with a tall glass of milk! Mmmmmm… I think I might just make another batch today!
Double Chocolate Chip Cookies
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp corn starch
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350° F and line baking sheet with parchment paper or spray with nonstick cooking spray.
- In a stand mixer, or with electric beaters, cream together butter, brown sugar, and sugar. Add vanilla and eggs and mix until combined.
- Add flour, cocoa powder, baking soda, salt, and corn starch and mix on low until thoroughly combined. Mix in chocolate chips.
- Using cookie scoop, or tablespoon, drop dough balls onto prepared cookie sheets. Bake at 350° F for 9-11 minutes, being sure not to over bake. Cookies will come out of oven looking slightly underdone in the center with slightly browning edges.
- Let cool on baking sheet for about 5 minutes then transfer to wire cooling rack to cool completely.