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4.96 from 48 votes

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!
Prep Time15 minutes
Chilling Time30 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 18 Cookies
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