Double Chocolate Chip Cookies are the best cookies on the planet for chocolate lovers. A rich chocolate cookie with chocolate chips is the thing dessert dreams are made of.
My kids and my husband are crazy about desserts. Now that my daughters are both in college, I find myself wanting to cook a little more with them being home for the summer. I think my husband and I ate charcuterie five out of seven nights per week during the last school year. The other two, we ate out!
These double chocolate chip cookies are really so good. They will be your go-to recipe when your family wants something sweet. Just keep cocoa powder and white chocolate chips in the pantry – everything else we usually have in the pantry or the fridge all the time.
Double Chocolate Chip Cookies Recipe
Ingredients
1 stick butter, softened
1 cup sugar
¼ cup packed brown sugar
1 large egg, room temperature
2 tsp vanilla extract
1 cup flour
¾ cups cocoa powder
1 tsp baking soda
Pinch salt
2 tbsp milk
1 ½ cups white chocolate chips (and set some aside to top each of your unbaked cookies)
Yields: 24 cookies
Line a baking sheet with parchment paper and set aside. Preheat your oven to 350 degrees. Gather your ingredients.
Using either a stand mixer or an electric mixer, start mixing your softened butter and both sugars. Once creamy, add egg and vanilla.
With the mixer still going on medium setting, sift flour, cocoa powder, baking soda, and salt. Mix until thoroughly combined. Add milk and mix some more.
Fold in white chocolate chips. 
Using the drop method, place cookie dough on lined baking sheet, about 1 to 2 inches apart. Top with 2-3 white chocolate chips on each ball. Bake for 8 to 12 minutes and cool on a rack.
If you’re taking the cookies to a party tie a few with string for presentation. So pretty.
Tips for Storing Double Chocolate Chip Cookies
Cookies should keep fresh in an airtight container at room temperature for 2- 3 weeks.
Freeze any leftovers for up to 3-4 weeks in an airtight container. Let cool completely before refrigerating or freezing.
During the holidays, you could decorate these double chocolate chip cookies with holly candies for a festive look.
These cookies would also be delicious with macadamia nuts!
A wood serving board makes a beautiful presentation for so many foods.
You might also like these decadent Peanut Butter Brownies or these delicious Butterfinger Brownies. Below is a printable version.
- 1 stick butter softened
- 1 cup sugar
- ¼ cup packed brown sugar
- 1 large egg room temperature
- 2 tsp vanilla extract
- 1 cup flour
- ¾ cups cocoa powder
- 1 tsp baking soda
- Pinch salt
- 2 tbsp milk
- 1 ½ cups white chocolate chips set some aside to top each of your unbaked cookie
- Yields: 24 cookies
-
Line a baking sheet with parchment paper and set aside. Preheat your oven to 350 degrees.
-
Using either a stand mixer or an electric mixer, start mixing your softened butter and both sugars. Once creamy, add egg and vanilla.
-
With the mixer still going on medium setting, sift flour, cocoa powder, baking soda, and salt. Mix until thoroughly combined. Add milk and mix some more.
-
Fold in white chocolate chips.
-
Using the drop method, place cookie dough on lined baking sheet, about 1 to 2 inches apart. Top with 2-3 white chocolate chips on each ball. Bake for 8 to 12 minutes and cool on a rack.
Tips for Storing Double Chocolate Chip Cookies Cookies should keep fresh in an airtight container at room temperature for 2- 3 weeks. Freeze any leftovers for up to 3-4 weeks in an airtight container. Let cool completely before refrigerating or freezing.
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