Crispy on the outside edges and moist and chewy on the inside, Double Chocolate Chip Cookies offer up a double dose of chocolate. The perfect cookies to enjoy with a tall glass of milk.
It's all about the chocolate today 🙂 These Double Chocolate Chip Cookies are the bomb! Seriously, they are that good.
With just a few simple steps to this recipe, it makes them an easy go-to recipe that you can have ready in no time.
I love how this recipe uses cocoa powder instead of melted chocolate because it means less mess and no melting chocolate on the stovetop.
The flavour is very much like a chocolate brownie and the dark chocolate chips are sooooo good in this cookie. Once you get past that deliciousness, try peanut butter chips in the next batch!!
They stay moist and chewy for days in a covered container - if they last that long! Enjoy this recipe - it's a winner!
Ingredients & notes
- use large eggs at room temperature and butter should be softened at room temperature.
- the creamy sour cream adds moisture to these cookies. I like to use the 14% milk fat sour cream, however you can also use lighter sour cream.
- let's talk about chocolate chips 🙂 I like to use dark chocolate chips in this recipe but you can use ANY flavour! Peanut butter chips, white chocolate chips, milk chocolate chips. This is a really good base cookie dough that you can adjust flavours in so easily.
Step-by-step photos and expert tips
- This is your typical cookie recipe where both sugars are creamed together with the butter until light and fully.
- The recipe calls for sour cream which adds moisture. It is added in after the butter and sugars are creamed together and stirred until combined.
- Next, all of the dry ingredients are mixed in a separate bowl, then gradually added to the butter mixture.
- Finally, add in those delicious chocolate chips. I like to keep a few aside to press into the tops of the cookies before baking.
- Use a parchment paper-lined or greased baking sheet and drop the cookie dough by heaping tablespoonfuls. Leave a few inches between cookies as they will spread a little.
- Cookies are baked in a 350°F oven for 10 minutes. They will appear soft and undercooked - that is when you want to take them out and let them sit on the cookie sheet for three to four more minutes.
- Transfer to wire rack and cool.
- Depending on what size you make, this recipe will make 28 large cookies or 36 smaller cookies.