Soft Double Chocolate Chip Cookies
These soft double chocolate chip cookies will satisfy any chocolate craving! Tender, gooey, and full of deep chocolate flavor.
It’s Tuesday morning and here I am with another fabulous cookie recipe for you: soft double chocolate chip cookies!
It seems my back-to-school cookie goals have extended well into pumpkin season. But I don’t think I’ll be getting any complaints! Cookies always seem to be welcome, especially when they’re soft and comforting, and loaded with tons of melt-y chocolate!
More cookie goodness, ICYMI:
These soft double chocolate chip cookies will not disappoint. I have a little 7-year old cookie monster in the house, who also happens to be a hopeless chocoholic. He’s a pretty tough customer, but these got his seal of approval! In fact, he just keeps going back for more. I know I will be making these again and again, at his request!
To be honest, it’s not just him. I get mean chocolate cravings too, and they tend to be pretty frequent. These soft double chocolate chip cookies are just the thing for those times. They whip up in a hurry, with no long wait time while the dough chills. I just can’t deal with cookie recipes that want you to chill the dough. I don’t have that kind of patience!
Cream the butter and sugar until they’re really fluffy. This is how you get a super-tender cookie. After the eggs go in, just stir in the dry ingredients until combined. Be careful not to overwork the dough because that can result in a tough cookie. We don’t want tough cookies here! We are after that soft, melt-in-your mouth quality that makes you feel so warm and comforted.
Once the chocolate chips are folded in, you can scoop your dough. I use a 1.5-tablespoon scoop. I think this is pretty key- if you scoop them too small they come out puffy and round, too big and they’ll be flat. This size is just right. The Goldilocks of cookie scoops! If yours is too big or too small, you don’t necessarily have to buy a whole new scoop. Just adjust accordingly.
I hope you’re enjoying all the cookie recipes! This soft double chocolate recipe was definitely a top favorite for me, right alongside the double peanut butter one I posted last week. Be sure to check that one out too, if you haven’t already!
- Make sure the butter is softened. It should be room temperature, not cold.
- Really whip the butter and sugar together until very pale and fluffy. It should look almost white. This takes between 3 and 5 minutes.
- Don’t overwork the dough. Just mix in the dry ingredients until combined, and then turn the mixer off. Overmixing will develop glutens that may prevent the cookies from spreading properly.
- Scoop the balls of dough to 1 1/2 tablespoons. If they are larger than that, they may spread too much. If they are smaller, they may not spread at all.
This post contains affiliate sales links.
Soft Double Chocolate Chip Cookies
- 3/4 cup (170.25 g) unsalted butter, (1 1/2 sticks), softened
- 3/4 cup (165 g) light brown sugar,, lightly packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons (1.5 teaspoons) vanilla extract
- 1 3/4 cups (218.75 g) all-purpose flour
- 1/3 cup (28.67 g) unsweetened cocoa powder
- 1/4 cup (32 g) cornstarch
- 2 tablespoons dark cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon (0.75 teaspoon) kosher salt
- 12 ounces (340.2 g) semi sweet chocolate chips
- Place the butter, brown sugar and granulated sugar in a large mixing bowl and beat on medium-high speed until very pale and fluffy (3 to 5 minutes).
- Add the egg, egg yolk, and vanilla, beating until completely incorporated.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cocoa powders, cornstarch, baking soda, and salt, stirring on medium-low speed just until all the ingredients are combined (do not over-mix).
- Stir in the chocolate chips.
- Use a 1 1/2-tablespoon cookie scoop to drop balls of cookie dough onto the prepared sheets, allowing about two inches in between (for spreading).
- Bake (one sheet at a time) on the center rack of the oven for 7 to 10 minutes, or until set around the edges.
- Cool completely on the baking sheet, then transfer to an air-tight container for storage.