Double Chocolate Chip Cookies. Soft chocolate cookies filled with chocolate chips in every bite. These Double Chocolate Chip Cookies are the perfect dessert for chocolate lovers! Not only are these double chocolate cookies extra chocolatey, but they're also soft on the inside and filled with melty chocolate chips in every. cups chocolate chips.

These double chocolate chip cookies can be made ahead of time and frozen for later too. The Ultimate Double Chocolate Chip Cookie of course! Betty Crocker's Heart Healthy Cookbook shares a recipe! You can cook Double Chocolate Chip Cookies using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Double Chocolate Chip Cookies

You need 1 cup of unsalted butter, melted and cooled slightly.
Prepare 1 1/4 cup of brown sugar.
It's 1/2 cup of granulated sugar.
Prepare 1 of large egg, at room temperature.
Prepare 1 of large egg yolk, at room temperature.
Prepare 1 1/2 tsp. of vanilla extract.
Prepare 2 1/4 cup of all purpose flour.
You need 1/2 cup of cocoa powder.
Prepare 2 tsp. of cornstarch.
Prepare 1 tsp. of baking powder.
It's 3/4 tsp. of salt.
You need 1/2 tsp. of baking soda.
You need 1 1/2 cup of semi-sweet chocolate chips + additional for topping.

You can afford your daily chocolate fix with this delicious cookie! For the cookie lovers and chocoholics in your house - these rich, chewy cookies will not disappoint! Be sure to make plenty as they're sure to disappear! These Double Chocolate Chip Cookies are Vegan, Gluten Free, and Nut Free, so everyone can enjoy them, whether it be an afternoon snack or evening The good news is, this Double Chocolate Chip Cookie recipe is absolutely delicious.

Double Chocolate Chip Cookies instructions

In a large bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, baking soda and salt. Set this aside. In the large bowl of a stand mixer fitted with a paddle attachment, beat the butter and both sugars together until smooth, then add the egg, egg yolk and vanilla and beat until combined, scraping down the sides of the bowl as needed..
Add the dry ingredients to the wet and mix on low speed until combined, scraping down the sides of the bowl as needed. Lastly, beat in the chocolate chips just until they are incorporated into the dough. Cover the dough tightly with plastic wrap and chill it in the fridge for at least 30 minutes..
Preheat the oven to 350°F. Line a few large baking sheets with parchment paper or silicone baking mats. Roll the dough into balls, about 1 tbsp of dough per ball and place on the trays about 1 inch or so apart..
Bake for 8-10 minutes. The centers will still look very underbaked with the edges set and that's how you want them to be. If you'd like, immediately press additional chocolate chips gently into the tops of the cookies. Let them cool for about 10 minutes on the baking tray, them remove them to a wire rack to cool completely..

The bad news is, it's going to be a hard one to top. Take cookies out and let them cool on a wire rack, cutting board or even a plate for at least a few minutes before eating. then EAT!!! Rich, fudgy, soft batch double chocolate chip cookies oozing with chocolate chips. These cookies are thick, chewy, gooey and taste somewhere in between a brownie and a cookie. As a recipe developer, this drives me crazy!