You will fall in love with this Double Chocolate Chip Cookie Recipe that bakes supremely soft and thick in the center, chewy on the edges. They only need 30 minutes of chill time!
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.
Recipe: Taste and Texture
- Super soft, thick and Fudgy
- Decadent and rich
- Chewy on the edges
- Loaded with a ton of melty chocolate chips
Chocolate Cookies Ingredients:
Butter: I like to use unsalted butter at room temp, that way you can easily control the amount of salt in your cookie dough.
Cream Cheese: Cream Cheese is the star of today’s cookie recipe. It helps in making cookies unbelievably soft and and immensely flavorsome. Remember to use brick style cream cheese and not spread.
Sugars: We will use a combination of brown and granulated sugars to get perfect textured cookies that are both soft and chewy.
Espresso Powder: I add instant espresso powder to enhance the flavor profile of these cookies. It is optional, but highly recommended.
Cornstarch: Adding 2 tsp of cornstarch in the cookies will help them get a softer texture.
Cocoa: Unsweetened natural cocoa powder works best here.
How to make double chocolate chip cookies:
- Beat butter and sugars together.
- Next beat in softened cream cheese. Then beat egg in.
- Next add and mix vanilla and espresso.
- Sift all the dry ingredients together over wet and fold.
- Chill dough for 30 minutes minimum and bake!
How do you know when chocolate 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 add cream cheese to your cookies. I promise, you will experience the softest cookies on earth. Cookies that stay soft for days!
How do I keep my chocolate chip cookies from getting flat?
- Make sure to chill this cookie dough for at least 30 minutes. If you are not pressed on time chill it for a few hours before baking.
- Measure the flour correctly. Too less flour can cause these cookies to spread and bake flat.
Why are my chocolate chip cookies fluffy?
- 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: To avoid spoiling the whole batch of cookies, I sometimes test by baking just one cookie and make sure they will bake right!
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 when ready to enjoy.
You see, cookies don’t take that long to bake and nothing beats fresh and warm cookies straight out of oven!
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!
Double Chocolate Chip Cookie Recipe
- Hand beater/ Stand Mixer
- 1/2 Cup Butter (unsalted, softened to room temperature)
- 2 oz Cream Cheese (Brick style, softened to room temperature)
- 3/4 Cup Brown Sugar (Packed, both light or dark works)
- 1/4 Cup Granulated Sugar
- 1 large Egg (at room temperature)
- 1 tsp Instant Espresso
- 2 tsp Pure Vanilla Extract
- 1 3/4 Cups All Purpose Flour (measured correctly)
- 2 tsp Cornstarch
- 1/2 Cup Unsweetened Cocoa
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 12 oz Semi Sweet Chocolate Chips
- In the bowl or a stand mixer, or using a hand beater beat butter and both sugars, till light and fluffy. This should take about 1-2 minutes
- Now add softened cream cheese and continue to beat till it appears pale and fluffy. About 2 minutes. Next add in egg and beat again. Add vanilla and espresso powder and give it a quick whirl too.
- 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 5 hours in the fridge.
- When ready to bake, preheat oven to 350 deg F and line 2 baking sheets with silicon mat or parchment paper. Drop about 2 Tbsps 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 in the 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.
- Double 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.
- Always begin with room temperature butter, egg and cream cheese to bake perfect cookies.
- Take extra care not to over measure your flour. Or else the cookies will bake tough and over thick (in a bad way).
- 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!
- 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.