Double Chocolate Chip Cookies
User Reviews
5
Double Chocolate Chip Cookies
Description
This cookie recipe combines melted cooled butter with brown and granulated sugars, then incorporates eggs and vanilla extract. The dry ingredients—flour, natural cocoa powder, cornstarch, baking powder, salt, baking soda, and optional instant coffee grounds—are whisked and gradually mixed into the wet ingredients. Semisweet chocolate chips are folded in, and dough portions are shaped egg-shaped on parchment-lined sheets to help maintain thickness.
Baked at 350°F for about 10 minutes, the cookies may seem slightly underbaked in the center upon removal; this is intentional to maintain softness after cooling. Pressing extra chocolate chips on top before baking adds visual appeal and extra chocolate.
The optional instant coffee grounds enrich the chocolate flavor without imparting coffee taste, creating a deeper profile. The result is a soft, rich cookie with tender texture and pronounced chocolate notes.
Ingredients
- 1 cup butter melted and cooled at least 10-15 minutes, unsalted
- 1 ¼ cup brown sugar packed
- ½ cup sugar
- 1 egg room temperature, egg and 1 egg yolk
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ cup cocoa powder natural
- 2 teaspoons cornstarch (cornflour in UK)
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon instant coffee grounds optional
- 1 ½ cup semisweet chocolate chips plus additional for topping, if desired, or dark chocolate chips
Instructions
- Preheat oven to 350F (177C) and line cookie sheets with parchment paper. Set aside.
- In a large bowl, combine your melted, cooled butter, and sugars. Stir until well-combined.
- Add egg and egg yolk, stir well.
- Stir in vanilla extract. Set aside.
- In a separate, medium-sized bowl, whisk together dry ingredients (flour, cocoa powder, cornstarch, baking powder, salt, baking soda, and instant coffee grounds.
- Gradually add dry ingredients to wet, stirring well until ingredients are well incorporated.
- Stir in chocolate chips.
- Drop cookie dough by rounded 1 ½ Tbsp-sized scoops onto cookie sheet. Use your fingers to gently form the dough so that it is slightly higher than it is wide (think egg-shaped rather than round).
- Bake on 350F (177C) for 10 minutes (cookies should still seem slightly underbaked in centers, this is OK, allow them to cool completely on pan and they will finish cooking but still be soft)
- If desired, gently press additional chocolate chips into the tops of cookies shortly after removing from the oven.
Notes
- Chilling the dough is not required for this recipe, but if cookies spread too thin during baking, chilling for 15 to 30 minutes can help maintain thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 171kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 26mg | 9% |
| Sodium | 99mg | 4% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 236IU | 5% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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