25 Minute Double Chocolate Chip Cookies
This recipe for double chocolate chip cookies makes classic chocolate chip cookies even better! Made with natural cocoa powder and a whole lot of semi sweet dark chocolate chips, they are rich and indulgent. With chewy centers and crisp edges, these cookies are the best because there is no chill time required and they can be ready in less than 30 minutes!
What’s better than chocolate chip cookies? Double chocolate chip cookies!
Being a professional pastry chef, I’ve learned that you don’t always have to do anything complicated to make dessert even better. A great example is this easy recipe for chocolate chip cookies with double the chocolate!
This simple recipe takes the classic chocolate chip cookie and cranks up the chocolate factor with the addition of rich cocoa powder and an abundance of semi-sweet dark chocolate chips, creating a double dose of chocolatey goodness in every bite.
Like my small batch chocolate chip cookies, oatmeal chocolate chip cookies and mini chocolate chip cookies, this recipe starts with melted butter to create a super chewy cookie. With an extra chocolatey flavor from the cocoa, they are have a deep rich chocolate flavor like a good double chocolate chip cookie should have.
My favorite part? They are done in less than 30 minutes. I truly cannot stand waiting for 2 hours to chill a cookie. It’s such a bummer when I realize I have to chill a recipe because I want my cookies now, not in 2 hours!
That’s why I love making these! Ready to stuff my face in less than a half hour.
INGREDIENTS You need
- Butter – Provides moisture and richness to the cookie dough, contributing to its tender texture.
- Brown and White Sugar – Sweetens the cookies, with brown sugar adding a caramel-like flavor and white sugar providing sweetness and a bit of crispness.
- Egg Yolks – Add richness and tenderness to the cookies, while discarding the egg whites prevents excessive spreading.
- Vanilla Extract – Enhances the overall flavor profile with its sweet, aromatic notes.
- All-Purpose Flour – Serves as the primary dry ingredient, binding the dough and providing structure.
- Cocoa Powder – Intensifies the chocolate flavor and gives the cookies their deep, dark color.
- Baking Powder and Baking Soda – Act as leavening agents, helping the cookies rise and become tender.
- Semi-Sweet Dark Chocolate Chips – Infuses the cookies with pockets of melty chocolate goodness.
Feel free to use other kinds of chocolate chips- throw in some milk or white chocolate while you are at it.
Using melted butter
This recipe calls for melted butter instead of softened butter because it creates extra moisture which adds to the chewiness of the cookie. Instead of whipping a soft butter which would create air, I wanted to keep these cookies moist and dense for ultimate gooeyness.
Which Cocoa Powder to use
The best cocoa powder for cookies is typically unsweetened, natural cocoa powder. Some of the top brands known for high-quality cocoa powder include Ghirardelli, Valrhona, and Hershey’s Special Dark.
HOW TO MAKE DOUBLE CHOCOLATE CHIP COOKIES
Prepare for baking: Preheat the oven to 350° F. Line two cookie baking sheets with parchment paper. Set aside.
Mix the wet ingredients: Melt the butter in a microwave safe bowl. Add both the brown and white sugar. Whisk until smooth. Add the egg yolks and vanilla extract and mix until combined.
Add the dry ingredients: To the wet ingredients, add the flour, cocoa powder, baking powder, baking soda, and salt. Stir gently until the dough comes together without overworking.
Scoop the cookies: Use a three tablespoon cookie scoop (or two tablespoons) and scoop each cookie onto the prepared cookie sheets. Press the leftover chocolate chips on top. Space them 1.5 inches apart.
Bake the cookies: Place in the oven and bake for 12-14 minutes or until the bottom of the cookies are golden brown.
Round out the cookies: Immediately after baking, while the cookies are soft, place a cookie cutter or cup that is larger than the cookie and move your hand in a fast circular motion to round the cookies into perfect circles. Let cool completely. Enjoy!
Even cookie dough balls
My favorite way to scoop out cookie dough is with an ice cream scoop that has a release. Doing it this ways ensures that each cookie is evenly portioned and the same size for baking.
It’s important to keep the cookie dough balls the same size so that they bake evenly.
If you don’t have an ice cream scoop you can measure out the dough using 2-3 tablespoons per cookie.
STORAGE AND FREEZING
Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate them, but bring them to room temperature before enjoying for the best texture and flavor.
Freezing: Place cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to an airtight container or a freezer-safe bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months. Thaw at room temperature or gently warm them in the oven for a few minutes before serving.
MORE CHOCOLATE CHIP COOKIE RECIPES
- Salted Caramel Chocolate Chip Cookies
- Dairy Free Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Skillet Chocolate Chip Cookie
25 Minute Double Chocolate Chip Cookies
- ½ cup unsalted butter, + 2 tbsp, melted
- ⅔ cup brown sugar, packed
- 2 tbsp white sugar
- 2 egg yolks whites, discarded
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/4 cup cocoa powder
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup semi sweet dark chocolate chips
- Preheat the oven to 350° F and line 2 cookie sheets with parchment paper.
- In a medium sized microwave safe bowl melt the 1/2 cup + 2 tbsp butter. Add the 2/3 cup brown sugar and 2 tbsp white sugar and mix till smooth.
- Add the 2 egg yolks and 1 tsp vanilla extract and mix again.
- Add in the 1 1/2 cups flour, 1/4 cup cocoa powder,1/4 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp kosher salt and stir till dough forms.
- Stir in the 1 cup chocolate chips. Leave out a handful of chocolate on the side and add the rest into the batter. Mix until evenly combined.
- Scoop out the dough using a 3 tbsp cookie scoop, or using two tablespoons for one cookie dough ball. Press the leftover chocolate pieces all over the tops of each cookie.
- Place on a cookie sheet leaving 1.5 inch space between each one and bake for 12-14 minutes or until the bottom of the cookie is golden brown.
- To make perfectly round cookies- immediately after baking place a cookie cutter or bowl that is larger than the cookie and move your hand in a fast circular motion to round the cookies into perfect circles.