Double Chocolate Chip Cookies

You will fall in love with this thick and not overly sweet Double Chocolate Chip Cookies Recipe that bakes supremely soft and fudgy in the centers and chewy on the edges. These need only need 30 minutes of chilling time!

If you love Chocolate Desserts, then I am sure you will adore these Small Batch Chocolate Cupcakes Recipe! Try my Cream Cheese Chocolate Cookies next! Find all Cookie Recipes from Greedy Eats at one place.

Chocolate Chip cookies are my favorite kind of cookies, bet they are yours too! These melted Butter Chocolate Chip Cookies are the love of my life, no kidding! Close second are these thick Chocolate Chip Cookies.

Do you know what is the biggest challenge when creating chocolate flavored Cookies? How to keep the cookies flavorful yet soft. What kind of cocoa to use? What kind of chocolate to use.

We have covered all these topics today and created best textured cookies that you are sure to fall for!

Lets talk about cocoa powder first. I have used dutch processed cocoa for my cookie dough. Reason? I personally find cookies made with natural unsweetened cocoa taste a bit bitter. Or you can say those taste chocolatey but not in a good way. May be that's just me.

If you prefer, you can easily replace dutch processed with natural cocoa powder here. Since there is baking soda in this cookie dough, natural cocoa reacts beautifully with it.

Now the other issue is, cocoa powder tends to dry the baked goods out. How do you compensate for it? I found cream cheese to be my rescuer and believe you, it is a wonderful one!

Taste and Texture of these Cookies:

When you use two kinds of chocolates in a cookie dough, both taste and texture are sure to rise at least two levels? No?

We are also adding one more ingredient that makes super soft cookies, that is cream cheese. I simply love this chocolate dough and I like to use it as a base for so many other chocolate cookies. There is a reason for it.

This dough hands down produces the best Soft Cookies ever!!

So every bite of todays cookie is-

Ridiculously Soft, Thick and Fudgy in the centers

Super decadent and oh-so-rich, not a dry crumb in sight

Chewy on the edges

Loaded with a ton of melty chocolate chips throughout, yet not too sweet

Cookie dough Ingredients and substitutions:

The ingredient list is mostly pantry staple, but I am mentioning a few substitutes based on what you have handy. Amounts of these ingredients are mentioned in the recipe card.

Butter:

I like to use unsalted butter at room temperature, that way you can easily control the amount of salt in your cookie dough. In case you forget to take butter out of fridge prior to making the dough, cut butter in small cubes. heat a glass bowl filled with water in microwave, till the water gets hot. Empty the bowl and invert in on cubed butter. This way butter will quickly come at room temperature.

Cream Cheese:

Cream Cheese is the star of today's cookie recipe. It helps in making cookies unbelievably soft and and immensely flavorful. Remember to use brick style cream cheese and not cream cheese spread.

Sugar:

We will use a combination of brown and granulated sugars to get perfect textured cookies that are both soft and chewy. In case you don't have brown sugar at home, you can make your own with granulated sugar and molasses. Simply add a tablespoon of molasses to white granulated sugar and mix them together well by rubbing with your fingers. There you have your light brown sugar.

Espresso Powder:

I add instant espresso powder to enhance the flavor profile of these cookies. It is optional, but highly recommended. You wont taste any coffee in the baked cookies, just the chocolate flavor will deepen. 

Cornstarch:

Adding just a bit of cornstarch in the cookies will help them get a softer texture and your cookies will bake thick.

Cocoa:

Unsweetened natural cocoa powder works best here. But you could also swap it for Dutch processed cocoa too. Some of the cocoa brand that I like to use are Hershey's, Valrhona and Ghiradelli.

Overview: To make chocolate cookie dough

We will begin by beating butter and both the sugars together till the mixture gets light and fluffy. Beat in softened cream cheese next. Make sure the cream cheese is very soft to touch, cold cheese can lead to lump formation in the cookie dough. Butter and cheese can even split if your cheese is cold. Then beat one room temperature egg, vanilla and espresso in.

To all these ingredients, sift the dry ingredients in and fold to form cookie dough.

Chilling the Dough: Chill the dough for 30 minutes minimum and bake your cookies! If you are not in a hurry to bake cookies, allow the cookie dough to rest for 3-4 hours or up to 2 days in refrigerator.

Which Chocolate Chips to use:

You can make these cookies with white chocolate chips, peanut butter chips and butterscotch chips or even M&Ms for a fun twist on the classic.

In case you don't have any chocolate chips at home, high quality chocolate bars can also be substituted here. Just chop the bars, ad add them to your dough. Some of the brands I like to use are Hershey's chocolate, ChocoLove, Ghiradelli, Guittard or even Lindt.

Why didn't my chocolate chip cookies flatten?

Don't over measure your flour. I can't stress this tip enough! Either use a kitchen scale to measure it or fluff your flour and use scoop and sweep method.

Make sure you have not over chilled your dough. Like if you have chilled the dough for 1 or 2 days, you might want to allow dough to come to room temp for a few minutes before baking.

Quick Tip:

For Better Cookie Spread try Pan Banging Method:  We need to bake our cookies for 10-11 minutes. But around 8-9 mins mark, if you notice the cookies aren't spreading as much, remove them from oven. Then, lightly bang the baking sheet on the counter top or a flat surface 2-3 times. Now put them back in the oven and bake for a few more minutes till the cookies are baked.

This helps cookies to deflate as the air escapes cookies and it aids in better and even spread. Also, your cookies won't turn out cakey with this approach, try it!

To avoid spoiling the whole batch of cookies, I always test by baking just one cookie and make sure they will bake right!

Secret to moist cookies:

Cream Cheese: Addition of cream cheese will keep your cookies moist. However. you can also try adding an extra yolk to your cookie dough.

Egg Yolk: Adding an extra yolk will make your cookies moister and enhance the over all cookie flavor because of the extra fat in the yolk as compared to whites.

Brown Sugar: Adding more brown sugar than granulated helps cookie bake moist and oh so chewy!

Is it better to freeze cookie dough or baked cookies?

Well you can freeze them both. But I prefer to freeze cookie dough balls and bake them straight out of oven when ready to enjoy. No need to thaw.

You see, cookies don't take that long to bake and nothing beats fresh and warm cookies straight out of oven!

Best Cookie Baking Tips:

• Always measure flour and coca correctly. This thing alone can make or break the texture of your cookies. I highly suggest using a kitchen scale to measure ingredients. This way you take guesswork out o picture.
• Sifting dry ingredients help get rid of any lumps that flour or cocoa might have. Don't skip this step.
• Room temperature ingredients definitely make a difference. I am talking specifically about butter, egg and cream cheese here. You can keep cold egg in warm water for about 5 minutes to bring it to room temperature quickly.
• Always use a cookie scoop to make cookie dough mounds. This way you will be sure to get even sized cookies and it is super convenient too. I used a small cookie scoop here.
• Make use of parchment paper or silicone mats on the cookie sheet. This way your cookies won't stick to the bottom of sheet and will be less likely to burn at the base.

How to keep cookies from getting flat?

Make sure to chill this cookie dough for at least 30 minutes. If you are not pressed on time, you can also chill it for a few hours before baking.

Measure the flour correctly. Too less flour can cause these cookies to spread and bake flat.

How do you know when cookies are done?

Cookies when baked will appear puffy and pale and set on the edges. Don't be tempted to over bake them, they will set further while cooling on the tray.

How do you keep chocolate cookies soft?

My number one trick is to replace some of the butter with cream cheese in the cookie dough. I promise, you will experience the softest cookies on earth. Cookies that bake soft and stay soft for days!

More Chocolate Desserts:

Easy Chocolate Cake

Fudgy S'mores Brownies

Mini Chocolate Cupcakes Recipe

Chocolate Cupcake Cones

If you liked this recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!

Recipe

Double Chocolate Chip Cookies

You will fall in love with this Double Chocolate Chip Cookies Recipe that bakes very soft and thick. They only need 30 minutes chill time!

4.96 from 45 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: American

US Customary - Metric

Prep Time: 15 minutes minutes

Chilling Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings 18 Cookies

1x2x3x

Calories: 260kcal

Author: Neha

Equipment

• Hand beater/ Stand Mixer

Ingredients

• ▢ ½ Cup Butter (unsalted, softened to room temperature)
• ▢ 2 oz Cream Cheese (Brick style, softened to room temperature)
• ▢ ½ Cup Light Brown Sugar (Packed)
• ▢ ¼ Cup Granulated Sugar
• ▢ 1 large Egg (at room temperature)
• ▢ 1 teaspoon Instant Espresso Powder
• ▢ 2 teaspoon Pure Vanilla Extract
• ▢ 1 ¾ Cups All Purpose Flour (measured correctly)
• ▢ 2 teaspoon Cornstarch
• ▢ ½ Cup Unsweetened Cocoa (Dutch Processed)
• ▢ 1 teaspoon Baking Soda
• ▢ ¼ teaspoon Salt
• ▢ 12 oz Milk Chocolate Chips

US Customary - Metric

Instructions

• In the bowl of a stand mixer, or using a hand beater beat butter and both sugars on med-high speed, till light and fluffy. This should take about 1-2 minutes.
  ½ Cup Butter, ½ Cup Light Brown Sugar, ¼ Cup Granulated Sugar
• Now add softened cream cheese and continue to beat till the mixture appears pale and fluffy. About 2 minutes. Next add in egg and beat again till it gets combined. Add vanilla and espresso powder and give it a quick whirl too.
  2 oz Cream Cheese, 1 large Egg, 1 teaspoon Instant Espresso Powder, 2 teaspoon Pure Vanilla Extract
• Now sift all the dry ingredients (Flour, cornstarch, cocoa, baking soda and salt) over wet. And slowly mix them all in to form dough. Add in chocolate chips. Chill the dough in refrigerator for a minimum of 30 minutes or up to 3-4 hours in the fridge.
  1 ¾ Cups All Purpose Flour, 2 teaspoon Cornstarch, ½ Cup Unsweetened Cocoa, 1 teaspoon Baking Soda, ¼ teaspoon Salt, 12 oz Milk Chocolate Chips
• When ready to bake, preheat oven to 350 deg F and line 2 baking sheets with silicone mat or parchment paper. Drop about 2 Tablespoons mounds of cookie dough on sheets and place them around 2 inches apart.
• Bake for 10-11 minutes. When done, the cookies will appear just set on corners and puffy in the middle. Allow to cool for 4-5 minutes on baking tray and then transfer to wire rack to complete cooling.

Notes

How to Store Chocolate Cookies:

• These Chocolate Cookies will stay fresh covered in an air tight container for 4-5 days.
• You can freeze baked or unbaked dough balls in the freezer for about 2 months. When ready to bake, allow dough balls to stand for an hour on the counter top and bake then.

For Better Cookie Spread try Pan Banging Method:  We need to bake our chocolate cookies for 10-11 minutes. But around 8-9 mins mark, if you notice the cookies aren't spreading as much, remove them from oven. Then, lightly bang the baking sheet on the counter top or a flat surface 2-3 times. Now put them back in the oven and bake for a few more minutes.

Success Tips to bake perfect Cookies every time:

1. Always begin with room temperature butter, egg and cream cheese to bake perfect cookies.
2. Take extra care not to over measure your flour. Or else the cookies will bake tough and over thick (in a bad way)!
3. You can skip coffee powder if you want. But adding it enhances the chocolate flavor. You won't taste coffee in the baked cookies at all!
4. Chill chocolate cookie dough for at least 30 minutes prior to shaping and baking. If you are not in a hurry, try chilling the dough for a few hours, to ensure perfectly thick and flavorful cookies. 

Nutrition

Serving: 1Cookie | Calories: 260kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Sodium: 151mg | Sugar: 21g

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