Double the rich chocolate flavor of a chocolate chip cookie with these Double Chocolate Chip Cookies that are soft, gooey, and so very chocolaty. With the addition of creamy, dark chocolate incorporated into the batter, this easy recipe takes chocolate chip cookies to another level.
As I am always searching for great chocolate chip cookie recipes, I thought that a double chocolate one must be doubly delicious. I was happily right about that.
These cookies are fabulous! Everything you want in a regular chocolate chip cookie—gooey middles stuffed with chocolate chips and crispy edges, but with the addition of extra chocolate flavor in the cookie dough itself.
I have to warn you though, do not over bake these cookies or they will turn hard. Not that I minded, as I ate the majority of these cookies right out of the oven!
Why you’ll love this Double Chocolate Chip Cookies
Double chocolate goodness in every cookie
Easy recipe using pantry staples
Perfect for munching on at home or serving at picnics, luncheons, parties, and BBQs
Preheat oven to 350 and line two baking sheets with parchment paper or Silphat baking liners.
Put chopped chocolate in top of double boiler and melt. Set aside to cool.
In small bowl, mix flour, baking powder and salt until blended.
In the bowl of an electric mixer, beat together butter, both sugars and beat until light and fluffy on medium speed.
Beat in melted chocolate.
Add the egg and vanilla and mix until just blended.
Add flour mixture and stir until blended.
Add chocolate chips.
Drop by spoonfulls onto baking sheets and bake for 13-15 minutes.
Cool briefly on pans and then remove to cool on wire racks.
Tips & Variations
Switch out the chips. Try peanut butter, white chocolate, or chocolate mint flavored chips.
Add nuts. Some chopped toasted pecans, almonds, walnuts or shredded coconut will add a little crunch and deepen the flavor.
Dress them up. A drizzle of melted chocolate or white chocolate on top will dress these cookies up if you want to serve them at a more upscale luncheon or event.
Make dozens of tiny cookies. These double chocolate chip cookies are rich enough to make little bite-sized cookies for serving on a dessert tray. (They’ll cook faster when small, so don’t over bake!).
Storage
Double chocolate chip cookies will keep unrefrigerated in a cool place for 2-3 days when covered. Refrigerate for up to one week.
After baking, let cool to room temperature and they can be frozen for up to 3 months when wrapped in plastic wrap or aluminum foil and sealed in an airtight container.
