Nothing satisfies my chocolate cravings better than these Double Chocolate Chip Cookies. These cookies are thick, fudgy, chewy, and every chocolate lover’s dream come true. Serve them with milk or by themselves - either way, they’ll surely be gobbled up within minutes.
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It might be an understatement to say that I love chocolate. Like these Double Choc Chip Cookies, some of my favorite recipes have been born out of my cravings for chocolate like my Chocolate Chip Blondies and Death by Chocolate Ice Cream Sandwich Cake recipes. They are both overflowing with chocolate goodness that I think is just right! There can never be enough chocolate in this world. And if you’re just like me, I’m sure you’ll love these Chocolate Chocolate Chip Cookies.
When I was creating this ultimate Double Chocolate Chip Cookies, I didn’t expect them to turn out this good. I used semi-sweet chocolate chips for this recipe, but you can also use milk chocolate or dark chocolate if you prefer. Adding the instant coffee to the mixture really helped bring out a richer flavor from the chocolate, but if you’re not a fan of coffee, feel free to skip it.
How to Make these Double Chocolate Chip Cookies
Prep - Preheat oven to 350.
Melt half of the chocolate - Melt butter in a saucepan. Once butter is completely melted, add half of your chocolate chips and stir constantly until the chocolate is melted.
Create chocolate mixture - Remove the saucepan from heat and stir in the milk, vanilla, instant coffee, and cocoa powder.
Combine sugar and eggs - In a large bowl, beat together sugar and eggs until combined (about 1-2 minutes).
Add chocolate mixture - Stir in the chocolate mixture and beat until combined (about 1-2 minutes).
Combine the dry ingredients - In a medium-sized bowl, mix together flour, baking soda, and salt. Add half of this to your chocolate mixture and beat until combined, then add the second half of your flour mixture.
Add chocolate chips - Stir in the second half of your chocolate chips.
Bake - On a baking sheet lined with parchment paper, scoop out 2 tablespoons of dough, allowing room for the dough to spread. Bake for 7-8 minutes.
Serve - Allow cookies to cool before moving them to a cooling rack.
Tips and Variations
- Storage - Store in an airtight container in a cool, dry place for up to a week.
- Reheating – If reheating from the freezer, let them come to room temperature on their own. Wrap them in a lightly moistened paper towel and then heat in the microwave for 15-30 seconds.
- Use salted butter - Salted butter works great! However, if you choose to use salted butter be sure to forgo the salt in the recipe. This will prevent your cookies from having an overly salty taste.
- Leave space for the cookies to spread - These cookies have a tendency to spread a little bit in the oven. Leave a few inches of space between cookies to avoid them merging in the oven.
Common Questions about these Double Chocolate Chip Cookies
Can I store this dough in the fridge if I don’t want to make them all at once?
Yes! This dough will keep in the fridge for 7-10 days if put in an airtight container. However, you can also store pre-portioned scoops of dough in the freezer and back them individually in the oven at 350 for 10-15 minutes if you are looking for a decadent treat!
I don’t drink coffee, is instant coffee a necessity?
If you don’t drink coffee or don’t have any on hand, this recipe tastes great without it. However, the coffee brings out a richer flavor in the chocolate. You can also use coffee substitutes like Postum or Pero. These coffee substitutes bring out the same rich chocolate flavor as instant coffee.
I only have wheat flour; can I substitute the white flour?
Unfortunately, wheat flour does not work well with this recipe. It causes the dough to become gritty and makes it hard to work with.
Other Cookie Recipes You’ll Love
- Peanut Butter Chocolate Chip Cookies
- Delicious Hot Cocoa Cookies
- Gluten-Free Hazelnut Honey Cookies
- No-Bake Oatmeal Cookies
Double Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter
- 2 cups semi-sweet chocolate chips divided in half
- ¾ cup cocoa powder
- ¼ cup milk
- 1 ½ teaspoons vanilla extract
- 2 tablespoons instant coffee
- 2 eggs
- 1 cup white sugar
- ⅓ cups brown sugar
- 2 cups white flour
- 2 ½ teaspoons baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350.
- Melt butter in a saucepan. Once butter is completely melted, add half of your chocolate chips and stir constantly until the chocolate is melted.
- Remove saucepan from heat and stir in the milk, vanilla, instant coffee, and cocoa powder.
- In a large bowl, beat together sugar and eggs until combined (about 1-2 minutes).
- Stir in the chocolate mixture and beat until combined (about 1-2 minutes).
- In a medium-sized bowl, mix together flour, baking soda, and salt. Add half of this to your chocolate mixture and beat until combined, then add the second half of your flour mixture.
- Stir in the second half of your chocolate chips.
- On a baking sheet lined with parchment paper, scoop out 2 tablespoons of dough, allowing room for the dough to spread.
- Bake for 7-8 minutes.
- Allow cookies to cool before moving them to a cooling rack.
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