double chocolate chip cookies

These cookies are so so good. Decadent, soft and chewy, crisp at the edges… they remind me of a very rich all-edge brownie. If you love chocolate and brownies and cookies this recipe is for you.

On to the how-to!

Start by gathering all of your ingredients and kitchen tools.

Kitchen tools you will need:

This recipe is easiest when you use a stand mixer, the dough becomes pretty dense by the end but if you have some decent hand/arm strength this one can be hand mixed too.

You will need:

  • A mixing bowl
  • Measuring tools
  • A fork, stand mixer, or hand mixer
  • A cookie scoop (looks like a smaller ice cream scoop) or large spoon
  • A cookie sheet

Ingredients you will need:

  • 1 cup butter at room temperature
  • 2 cups granulated sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2-1/4 cups all purpose flour
  • 1 tsp baking soda
  • ¾ cup unsweetened cocoa
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips

This recipe, like others than require room temperature butter, tend to irritate me as I almost always forget to leave the butter out to warm up. Creaming butter doesn’t work very well on hard cold butter or melted butter so try to remember to set your butter on the counter to come to room temperature well before you actually want to begin.

Once you have everything (and your butter is at room temperature), start by creaming the butter and sugar together.

double chocolate cookies

Then add the eggs and vanilla. Make sure all is well mixed before adding the dry ingredients.

double chocolate cookies

Once the wet is well mixed, add all of the dry – flour, baking soda, cocoa, and salt.

double chocolate cookies

Mix these all in well. As you mix, the dough will form. It should hold together easily but stay dry enough for you to roll into a ball without sticking too much to your hands or utensils. The ready dough tends to remind me of playdough.

Last add the chocolate chips and mix those in.

double chocolate cookies

Once the dough is ready to bake, I like to use a cookie scoop to portion them out onto the cookie (cooking) sheet. This way all of them are uniform in shape and size. Of course they can be shaped by hand using a spoon (or two). Whatever method works best for you. Make the balls about an inch around and place on your prepared cookie sheet. Since these do not spread much you can fit 12 together on a sheet (3 rows of 4 cookies).

double chocolate cookies

double chocolate cookies

double chocolate cookies

Pop the sheet in the preheated oven and set your timer. They should bake for around 9 minutes a batch. The cookie itself will not change color – they are already dark brown, so you need to watch them pretty closely and pull them out when the centers appear just set with a bit of gloss still in it.

At that point pull the cookies out and let them set for a minute or two before taking them off of the cookie sheet and transferring them to a cooling rack or sheet of parchment paper to cool down.

double chocolate cookies

Once totally cooled down, PIG OUT! No, I mean store them in an air-tight container.

double chocolate cookies

… and let us know what you think in the comments below!

double chocolate chip cookies

Kim’s Double Chocolate Dream Cookies

Kim Ralph
These cookies are truly divine. Everyone from the youngest kid to the oldest adult simply love these. They are gooey, soft, chewy, and just the right amount of crisp. They remind me of an all-edges brownie. The best thing about this recipe is that it does not require chilling prior to baking.
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Prep Time 15 mins
Cook Time 9 mins
Total Time 24 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 175 kcal

Equipment

  • A mixing bowl
  • Measuring tools
  • A fork, stand mixer, or hand mixer
  • A cookie scoop (looks like a smaller ice cream scoop) or large spoon
  • A cookie (or cooking) sheet

Ingredients
  

  • 1 cup butter at room temperature
  • 2 cups granulated sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs
  • 2-1/4 cups all purpose flour
  • 1 tsp baking soda
  • 3/4 cup unsweetened cocoa
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Preheat oven to 350F degrees.
  • Either grease a cookie sheet or line it with parchment paper (whichever you prefer – I tend to just give the sheet a light spray with a cooking spray)
  • With either a stand mixer or electric hand mixer – cream together the butter and sugar until smooth.
  • Add the eggs and vanilla, beat until well combined.
  • Add the flour, baking soda, cocoa, and salt and mix until the dough starts to form.
  • Carefully stir in the chocolate chips.
  • Using a small cookie scoop or spoon, roll the dough into cookie balls approximately 1” in diameter.
  • Bake for 8-9 minutes until the center is just set – there should be a bit of gloss in the center when you pull them out. They will set as they cool.

Notes

Since the dough is rather dark you do need to keep a close eye on the cookies as they bake. You will not see a noticeable browning of the edges – watch the centers.
Also, keep in mind that these cookies do not spread much.
These are also FREAKING AMAZING around the winter holiday season with some crushed peppermint added to them.

Nutrition

Serving: 1cookieCalories: 175kcalCarbohydrates: 24gProtein: 1gFat: 8gSaturated Fat: 4gCholesterol: 24mgSodium: 150mgPotassium: 40mgFiber: 1gSugar: 17g
Keyword Double Chocolate Chip Cookies
Tried this recipe?Let us know how it was!

CREDIT: Kim Ralph