Double Chocolate Chip Cookies
These Double Chocolate Chip Cookies are BIG and chubby with crisp tops and gooey centers, full of puddles of melted chocolate chips. They make one of those easy desserts to satisfy the cravings of chocolate lovers.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter (cold, and cut into cubes (or 2 sticks))
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (chilled)
- 1 cup cake flour
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened natural cocoa powder
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup bittersweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, and the sugars together on medium speed (about 4 minutes). Add eggs, one at a time, beating after each addition just until combined.
- 2
In a separate bowl, whisk cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt together in a bowl. Set aside.
- 3
Add the dry ingredients to the cookie batter, beating until the dough just comes together. Fold in all the chocolate chips with a rubber spatula.
- 4
Place large cookie mounds on a kitchen scale. Each must weigh about 4.5 oz or 127.5 g). Distribute the cookie mounds between 2 parchment paper-lined baking sheets. Cover and freeze the dough for at least one hour before baking so the cookies won’t spread much when baking.
- 5
Twenty (20) minutes before taking the cookie mounds out of the freezer, preheat the oven to 400° F (200° C).
- 6
Bake the cookies for 10-12 minutes, or until tops are set and the center is slightly under-baked.
- 7
Let our double chocolate chip cookies cool on the baking sheets for 5 minutes, then gently transfer them to cool on wire racks. You can enjoy them while they are slightly warm or at room temperature!