Perfectly soft and irresistibly chewy, these double chocolate chip cookies are some serious crowd-pleasers. (Warning: they are addictive. 🙂 )
Oh how I love this cookie recipe... They are just the perfect combo of soft, chewy, chocolatey goodness. Don't get me wrong--I LOVE straight up chocolate chip cookies more than anything too, but some days are just double chocolate days, am I right? And these easy double chocolate chip cookies are THE BEST!
Hot tip: these are amazing with a cup of coffee, or milk. 😉
Just wholesome pantry ingredients and perishables in this one.
See recipe card below for exact quantities.
To make gluten free double chocolate chip cookies
To make these cookies gluten free, I used Bob’s Red Mill 1:1 Gluten Free Flour Blend and they came out perfectly, but other blends may work just as well. Just make sure the one you choose is white or brown rice based and not bean based as the flavor may be too strong for these cookies (Bob’s also has an all-purpose flour that is garbanzo bean based–I do not recommend this one for this recipe.)
This is actually a really easy recipe. The hardest part is waiting for the batter to chill in the fridge, so plan accordingly! 🙂
To get started, prep the dry ingredients in a bowl (flour, cocoa, cornstarch, salt, baking soda) and whisk them all until incorporated.
Next, combine the room-temperature butter and both sugars in a second mixing bowl and beat together until creamy using either a stand mixer or a hand mixer. Scrape down the sides of the bowl and then add the vanilla and eggs one at a time, beating a little more after each is added.
Start adding about half of the dry mixture to the wet ingredients and mix on low for about 20 seconds. Then add the rest of the dry ingredients and continue to mix just until incorporated. Use a silicone spatula or wooden spoon to fold in the chocolate chips and chunks and chill the batter for 2 hours in the fridge.
And they're ready to bake!
Preheat the oven to 350 degrees F and line a couple of baking sheets with parchment paper (or you can just use the same one, letting it cool between batches.) Place rounded tablespoonfuls of batter onto each sheet a couple inches apart and bake for 11-12 minutes.
Remove the from the oven once the edges are just starting to set (the middle should still look soft and will continue to cook out of the oven; don’t over bake.)
Let the cookies rest on the baking sheet for 5 minutes (don't skip this step!), and then transfer the cookies to a cooling rack using a spatula and repeat for the other batch.
Once they're cooled off, enjoy! 🙂 The rest can be stored in an airtight container in the fridge for up to 5 days.
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Soft and Chewy Double Chocolate Chip Cookies
- 2 cups all-purpose flour or gluten-free flour (see notes)
- ⅔ cup cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup white sugar
- ⅔ cup packed light brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips or mini chips
- Prepare the dry ingredients: Whisk the flour, cocoa, cornstarch, salt and baking soda in a large bowl and set aside.
- Prepare the wet ingredients: Place the room temperature butter and both sugars into a second mixing bowl and beat together until creamy using either a stand mixer with a paddle attachment or a hand mixer. Scrape down the sides of the bowl and then add the vanilla and eggs one at a time while beating for at least 30 seconds after each egg is added.
- Incorporate: Add half of the dry mixture to the wet ingredients and mix on low for about 20 seconds; add the rest of the dry mixture and continue to mix just until incorporated. Use a silicone spatula or wooden spoon to fold in the chocolate chips.
- Chill: Place the batter in the refrigerator and chill for a minimum of 2 hours, or overnight. Tip: to chill the dough faster, divide into 2 separate bowls.
- Bake: Center a rack in the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper. Place rounded tablespoonfuls of batter onto each sheet at least 2 inches apart and bake for 11-12 minutes, rotating the cookie sheet once. Remove the from the oven once the edges are just starting to set (the middle should still look soft and will continue to cook out of the oven; don’t over bake.)
- Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer the cookies to a cooling rack using a spatula. Place the second cookie sheet in the oven to bake (if you’re using the same sheet, let it cool before you place the next batch on it.)
- Enjoy: Enjoy the cookies while they’re warm; there’s nothing better! The rest of the cookies can be stored in an airtight container in the fridge for up to 5 days.