Chocolate Cookie Recipe
A good chocolate cookie is worth its weight in gold! And this double chocolate chip cookie will make you a billionaire.
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Chocolate Cookie Recipe
Not all chocolate chocolate chip cookies are created equal. And these bad boys? Well, they’re superior to all others. This chocolate cookie is extremely soft with a nice chew and pockets of ooey-gooey chocolate chips spread throughout. When it comes to flavor, the absolute chocolate-ness of this cookie is unparalleled in decadence.
While this chocolate cookie recipe calls for plain chocolate chips, it is a really good base recipe for any add-ins you may fancy. Try mixing up types of chocolate chips (white + semi-sweet are a really good combo), replacing them all together with peanut butter chips, or even chopping up candy to add in. No matter how you mix it, you’re going to love these chocolate cookies.
Ingredients in Double Chocolate Chip Cookies
- Salted butter, softened – I always use salted butter.
- Brown sugar – More brown sugar helps enhance the flavor of the chocolate and makes the cookie chewy.
- Granulated sugar – Quite a bit of vanilla extract (not a typo hah) because it enhances the chocolate flavor.
- Eggs
- vanilla extract
- All-purpose flour
- Dutch processed cocoa powder – I like to use dutch processed cocoa powder, but you can use unsweetened cocoa powder, too.
- Cornstarch – This will keep your chocolate cookies soft for days.
- baking soda
- salt
- Semi-sweet chocolate chips – I love the Ghirardelli brand of chocolate chips but feel free to use your fav. This would be absolutely delish with a mixture of milk and white chocolate, too!
How to Make Chocolate Cookies
- Preheat the oven to 350° F. Line a cookie sheet with a silicone baking mat or parchment paper and set aside.
- Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until light in color and fluffy in texture. This will take a few minutes.
- Scrape the sides and add the eggs and vanilla. Mix until well combined.
- Add the flour, cocoa powder, cornstarch, baking soda and salt. Mix until a soft dough forms.
- Lastly, add in the chocolate chips, mixing until evenly distributed.
- Use a #40 scoop to portion out the dough into equal 1 1/2 tbsp of dough.
- Roll into a ball and flatten slightly. Press some extra chocolate chips onto the tops of the cookie dough, if desired.
- Bake at 350° F for 7-9 minutes, or until the cookie no longer looks wet and glossy on top and the cookie has spread some.
- Allow the cookies to cool on the pan. Store in an airtight container for up to 4 days.
Can I change what I add into these cookies?
This ultra chocolatey cookie base is perfect for add-ins. First, I recommend a mix of semi-sweet and white chocolate chips. You could also try peanut butter chips, mint chips, or chopped up candies.
How should I store chocolate cookies?
Once cooled, store your cookies in an airtight container on the counter for up to 4 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.
Other Chocolate Cookies to Try
Chocolate Cookie Recipe
Ingredients
- 3/4 cups salted butter, softened
- 3/4 cups brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1/2 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/3 cup dutch processed cocoa powder *You can also use unsweetened cocoa powder.
- 1/2 tbsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi sweet chocolate chips
Instructions
- Preheat oven to 350° F.
- Using a stand mixer or an electric hand mixer, cream together the salted butter, brown sugar and granulated sugar until light in color and fluffy in texture.
- Scrape the sides and add the eggs and vanilla. Mix until well combined.
- Add the flour, cocoa powder, cornstarch, baking soda and salt. Mix until a soft dough forms.
- Lastly, add in the chocolate chips, mixing until evenly distributed.
- Use a #40 scoop to portion out the dough into equal 1 1/2 tbsp of dough.
- Roll into a ball and flatten slightly. Press some extra chocolate chips onto the tops of the cookie dough, if desired.
- Bake at 350° F for 7-9 minutes, or until the cookie no longer looks wet and glossy on top and the cookie has spread some.
- Allow the cookies to cool on the pan. Store in an airtight container for up to 4 days.
The recipe is so easy to follow and the cookies look yummy. I have tried as yet as I wanted to know if I could skip the eggs . Will it affect the texture of the cookies?
You could sub 1/4 cup applesauce for each egg if you can’t do the eggs.