Double Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1¼ cups all-purpose flour
02 -
¾ cup cocoa powder
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1 teaspoon baking soda
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½ teaspoon baking powder
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2 tablespoons cornstarch
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½ cup salted butter, softened
07 -
¾ cup granulated sugar
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¾ cup light brown sugar, packed
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2 large eggs, room temperature
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2 teaspoons vanilla extract
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2 tablespoons heavy cream
12 -
¾ cup semi-sweet chocolate chips, plus more for topping if desired
# Instructions:
01 -
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and cornstarch. Set aside.
02 -
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed).
03 -
Add vanilla extract and eggs to the butter mixture and beat until combined. Scrape down sides of bowl with a rubber spatula.
04 -
With mixer on low, gradually add half the dry ingredients to the butter mixture. Beat until combined. Add half the heavy cream and mix. Add remaining dry mixture and remaining cream.
05 -
Beat in chocolate chips just until combined.
06 -
Cover dough with plastic wrap and refrigerate for 1 hour.
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Preheat oven to 350°F and line baking sheets with parchment paper.
08 -
Use a 1½ tablespoon cookie scoop to make balls from the chilled dough. Roll between palms for smooth cookies. Space 2 inches apart on prepared sheets.
09 -
Bake for 9 minutes. Remove from oven and immediately sprinkle additional chocolate chips on top if desired.
10 -
Transfer cookies to a cooling rack and allow to cool completely.
# Notes:
01 -
Chilling the dough improves texture and prevents cookies from spreading too much.
02 -
Monitor baking time closely as oven temperatures may vary.
03 -
For crispier cookies, bake 1-2 minutes longer; for softer cookies, reduce baking time.
04 -
To revive dry stored cookies, place a piece of bread in the container.
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Dough can be chilled for up to 2 days before baking for even better flavor.