Why You’ll Love This Recipe

Ultimate chocolate fix — The dough combines rich cocoa powder and semi‑sweet chips to satisfy deep chocolate cravings.
Chewy and soft — Thanks to cornstarch and chilled dough, these cookies stay thick, soft, and gooey in the center.
Perfect texture control — Bake for 9 minutes for gooey centers or leave in for a couple more to crisp up.
Flexible & shareable — Add nuts, espresso, or sea salt to customize; dough can be frozen and baked later.

Double Chocolate Chip Cookies

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1¼ cups all‑purpose flour
¾ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
2 tablespoons cornstarch
½ cup salted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons heavy cream
¾ cup semi‑sweet chocolate chips (plus more for topping, if desired)

directions

Preheat oven to 350 °F and line baking sheets with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch.
Cream together butter and both sugars until light and fluffy (about 2 minutes).
Mix in vanilla extract and eggs until just combined.
Gradually add the dry ingredients and heavy cream in two stages, mixing gently.
Fold in chocolate chips.
Cover and refrigerate dough for at least 1 hour (up to 2 days).
Scoop dough using a 1½‑tablespoon scoop, roll into balls, and place on baking sheet with 2-inch spacing.
Bake for 9 minutes for gooey centers or up to 11 minutes for crispier cookies.
Press additional chocolate chips on top if desired and cool on a wire rack.

Servings and timing

Yield: Makes about 20 cookies
Prep time: 15 minutes
Chill dough: 1 hour (or up to 2 days)
Bake time: 9 minutes per batch
Total time: Approximately 1 hour 24 minutes

Variations

Swap chips: Try dark, milk, or white chocolate chips.
Add-ins: Mix in chopped pecans, walnuts, or toffee.
Boost flavor: Add ½ tsp sea salt on top before baking and/or 1 tsp instant espresso to the dough.
Extra chocolatey: Use dark cocoa powder for deeper flavor.

storage/reheating

Counter: Store cooled cookies in an airtight container for 3–5 days. Add a slice of bread to maintain softness.
Freezer: Freeze baked cookies in a single layer, then transfer to a bag or container; keep up to 3 months.
Dough option: Freeze dough balls; bake directly from frozen with 2–3 minutes added to bake time.
Reheat: Microwave cookies for 10–15 seconds to refresh gooey texture.

FAQs

What if I don’t have heavy cream?

You can use milk or coffee creamer with a splash of water as a substitute.

Can I use unsalted butter?

Yes, just add about ½ teaspoon of salt to the dry ingredients.

What’s the purpose of cornstarch?

Cornstarch helps create a soft, tender, and slightly cake-like texture.

Why chill the dough?

Chilling prevents excessive spreading and helps the cookies bake thick and chewy.

Can I freeze the dough?

Yes, shape into balls, freeze, and bake directly from the freezer with a few extra minutes.

How do I make bigger “monster” cookies?

Use 2–4 inch dough balls and increase the spacing on your baking sheet.

How can I make them crispier?

Bake 1–2 minutes longer for a crisp edge and slightly firmer texture.

Can I add nuts or toffee?

Yes, feel free to include chopped nuts or toffee bits for extra crunch and flavor.

What’s the best scoop size?

A 1½‑tablespoon cookie scoop works great for even portions and uniform baking.

How do I prevent dryness over time?

Store cookies with a slice of bread in the container to retain moisture.

Conclusion

These double chocolate chip cookies offer a fudgy, rich, and deeply chocolatey experience perfect for any occasion. With simple ingredients, flexible variations, and smart storage tips, they’re sure to become a go-to favorite for both bake sales and late-night cravings. Enjoy the warm, melty bliss—your chocolate-loving self will thank you!