At first glance, these chewy double chocolate chip cookies reveal their enticing appearance. The deep, dark brown color hints at the intense chocolate flavor that awaits your mouth. As you hold one in your hand, you can feel its slight firmness on the edges, giving way to a soft and tender center.
With the first bite, your teeth sink into the irresistible chewiness of the cookie. The outer layer offers a slight crunch, quickly giving way to a moist and fudgy interior. The combination of textures creates a delightful contrast that keeps you coming back for more.
Using exclusively brown sugar (instead of granulated sugar) gives these cookies an extra chewy texture and a unique caramel flavor. This recipe calls for melted butter which makes the dough slicker than you might be used to. To achieve the double chocolate aspect, I chose to melt chocolate over a double broiler instead of adding cocoa powder. All of this adds up to a thick, fudgy consistency that you’ll want to chill prior to baking.
Get ready… the get addicted to these Chewy Double Chocolate Chip Cookies!
Chewy Double Chocolate Chip Cookies
Course: DessertsCuisine: AmericanDifficulty: Easy8
servings15
minutes20
minutes35
minutesChewy double chocolate chip cookies are rich, decadent treats that combine the flavors of chocolate and chewy cookie dough
Ingredients
2 1/2 cups 2 1/2 all-purpose flour
1 1/2 teaspoon 1 1/2 baking soda
1/2 teaspoon 1/2 salt
1 teaspoon 1 cornstarch
1 cup 1 butter, melted
1 cup 1 dark brown sugar
1 large 1 egg + 1 egg yolk
2 teaspoons 2 vanilla extract
4 ounces 4 chocolate chunks
1 cup 1 semi-sweet chocolate chips
1 teaspoon 1 vegetable oil
Directions
- Combine the flour, baking soda, salt, and cornstarch. Set aside.
- Using a whisk or electric beater, mix together the melted butter and brown sugar until smooth and no lumps of sugar remain. Mix in the egg, egg yolk, and vanilla extract until well combined. Set aside.
- Combine 4 ounces of chocolate and 1 teaspoon of vegetable oil over a double boiler. Stir until the chocolate is completely melted and set aside to cool, about 5 minutes.
The vegetable oil will keep the chocolate soft as it cools. Otherwise, it may harden too much to be able to properly mix in with the rest of the dough ingredients. - In a large bowl, combine the dry ingredients, melted butter/ sugar mixture, chocolate chips, and melted chocolate. Mix until thoroughly combined. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the batter to set.
- Preheat the oven to 350°. Prepare a large baking sheet by lining it with parchment paper.
- Using a cookie scoop or spoon, form ~1″ balls of dough and place on the prepared baking sheet, keeping 2″ of space in between each. 10 to 12 cookies should comfortably fit on the sheet.
- Bake the cookies 10-12 minutes. Cool for 5 minutes before transferring to a wire rack of tin foil sheet to set further. The center of the cookies should be soft. They will continue to set as they cool completely.
