Double Chocolate Chip Cookies are a chocolate lover’s dream. They have a deep, rich chocolate flavor and remind me of a fudgy, decadent brownie.
I often get asked how I get my cookies the perfect size and thickness, so I’ll let you in on a little secret. I always use a scoop to place my cookie dough on my cookie sheets. Not only is it much faster and easier, it also makes it easy to make cookies the same size and shape.
Double Chocolate Chip Cookies
These cookies are basically a brownie in cookie form. I recommend eating them with a tall glass of milk because they are rich and very decadent. Double chocolate chip cookies are a great cookie to make a large batch and then freeze some when that sweet tooth hits or you need some for a gathering. I love having cookies at the ready in the freezer.
I love a cookie recipe that can made quickly and require no difficult steps. Double chocolate chip cookies are as easy as they come and they don’t require any chill time. You will be in chocolate paradise in no time flat.
- Bittersweet Chocolate
- Cocoa Powder
- Baking powder
- Unsalted butter
- Whole milk
- This is a very simple cookie dough! It’s made by melting the chocolate and then adding it in to the cookie dough.
- You’ll also be using cocoa powder! This makes a thick brownie like cookies.
- Scoop out and bake like you would any other cookie and enjoy warm or at room temperature.
Frequently Asked Questions
I use unsalted butter because then I can control the amount of salt that is going into the cookies. Every brand of butter has a different amount of salt so unsalted butter takes the guess work out.
I like to bake with eggs that are room temperature. Eggs at room temp will incorporate into batter easier and it is worth the extra step. If you are in a hurry, put your egg into a warm glass of water to speed up the process.
Freezing raw cookie is the best. When freezing cookie dough, use a cookie scoop and place the individual cookies on a lined cookie sheet. Freeze the raw cookie dough. Once frozen, remove from the pan and place the frozen cookie balls into an airtight container to be used later.
- Homemade Nutter Butter Cookies
- Double Chocolate Muffins
- Chocolate Covered Marshmallow Cookies
- Homemade Milano Cookies
If you’ve tried this Double Chocolate Chip Cookies recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Double Chocolate Chip Cookies
- 8 ounces bittersweet baking chocolate
- 1 cup plus 1 tablespoon all-purpose flour
- ½ cup plus 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ cup unsalted butter at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅓ cup whole milk
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Melt the chocolate in the top of a double boiler or in a stainless steel bowl set over simmering water. Be sure that the water does not touch the bottom of the bowl. When the chocolate is melted, remove from the heat.
- Stir together the flour, cocoa powder, and baking powder. Set aside. Using a standard mixer with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the sugar and mix until the mixture is completely smooth and soft. Add the eggs, one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.
- Beat in the salt and the vanilla, and then add the melted chocolate and beat on low speed until incorporated. Add the milk and beat until combined. Finally, add the flour mixture and beat on low speed until incorporated.
- Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes. They will get firmer as they cool.
- Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for several days.
- We used 8 oz. (2 boxes) of Baker’s 56% semi-sweet chocolate. Other baking chocolate can also be used. If using a higher % cacao then the final taste will be more bitter and less sweet. However, I wouldn’t go lower than 40% as you want this fudgy, creamy texture.
- Making sure the butter is at room temperature and not melted. It will make a difference in the final texture. It will lead to a fluffier, airier cookie. If the butter is melted it is like mixing oil.
- This recipe can be done in a stand-up mixer or a bowl and whisk by hand. If making the dough in a bowl and whisking by hand, I would suggest using a hand mixer for creaming the butter, sugar, and eggs. When adding the flour to the wet mixture, I would use a mixing spoon or a Danish Dough whisk. The main reason is you won’t over-mix the dough and a hand mixer might have a hard time mixing as the dough is a little thick.
- You are done mixing when the dough looks like a thick paste like for a brownie.
- When the dough is all incorporated, I used a USA pan, which requires no greasing. However, you can use a silicone mat or parchment paper.
- Leave enough space between each cookie as they will expand.
- I used a Good Grip Cookie scoop medium (1 ½ tablespoons) which led to 30 cookies.
- Don’t overcook the cookies, 7 to 8 minutes is perfect. The edges are set, the dough starts to crack and the middle will be soft when touched.
- Leave the cookies in the pan for 3 to 4 minutes then transfer them to a cooling rack. They will finish cooking.
Double Chocolate Chip Cookies are simply irresistible. They taste like your favorite brownie but in a cookie. Rich, fudgy and delicious-these cookies will satisfy all of your chocolate cravings!