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.
Have you ever tried the FAMOUS Levain Bakery Dark Chocolate Chocolate Chip Cookies?
Well, our big fat double chocolate chip cookies were inspired by them although we made a few modifications.
To start, theirs weigh about 6 ounces (almost half a pound each) while ours are 4.5 ounces each.
Another difference is the flavor. Ours is less dark or slightly sweeter.
Of course, homemade cookies cost way less than any Levain Bakery cookies.
A pack of 4 with shipment to Texas would cost me about $46 ($27 for the cookies and $19 for the cheapest delivery method).
On the other hand, our double chocolate cookies cost about less than $1 per cookie.
But both cookies are crisp outside and soft and gooey inside. No need to say how delicious they are!
I hope you enjoy them as much as my family did!
Double Chocolate Chip Cookies
Here are a few things to know about our easy cookies:
- Flavor: They deliver BIG in flavor! We used unsweetened cocoa powder to balance the sugars, and also equal parts of milk and bittersweet chocolate chips. This means they are neither too sweet nor too dark.
- Size: They are big, chubby cookies! We are talking about 4.5-ounce cookies (a little more than ¼ of a pound).
- Texture: They have crisp edges with a soft, gooey center. You can enjoy them either slightly warm or at room temp. Our cookies are mounded high, weighted, and baked at a high temperature, allowing the outside of the cookie to crisp up while the center is still soft. It creates puddles of melted chocolate in the cookie dough. Who doesn’t like to bite into yummy gooeyness, right?
- Versatile recipe: You can vary this easy cookie recipe by simply replacing chocolate chips with mint chips (making double chocolate mint cookies instead), peanut butter chips or a mix of these with chocolate chips (for chocolate peanut butter chip cookies), chocolate chunks (for double chocolate chunk cookies), or just by using different types of chocolate chips such as dark chocolate chips and white chocolate chips. You can even add espresso powder to enrich their flavor!
Reasons to Make these Chocolate Chocolate Chip Cookies at Home
- Cost: Making our own cookies at home saved us a ton of money. Each cost less than $1 against what we had to spend per cookie ($6.75, price of 2022, not including shipping) at the Levain Bakery.
- Location: We don’t live in NYC, where most Levain bakeries are located. Making our own at home is not only more convenient but it is also less costly.
- Shipping: It won’t cost the same to send their cookies to different locations. The shipping cost is calculated according to your zip code. To have them delivered in San Antonio, Texas I would have to pay about $19 for the cheapest delivery method available (expedite), and they wouldn’t get fast here.
Ingredients and Substitutions
You’ll need these simple ingredients to make our double chocolate chip cookies:
- Unsalted butter: Make sure it is chilled and cut into small chunks. Because I am using semi-sweet chocolate chips, I prefer to not use salted butter. The amount of salt also may vary according to the brand and you want to have complete control of the flavor. Also, choose good-quality butter such as Irish butter that has more dairy than water compared to American butter.
- Light brown sugar: It will add a caramel-like flavor to these baked goodies.
- Granulated white sugar: It will sweeten these cookies!
- Eggs: Use large eggs that are chilled!
- Cake flour: If you don’t have or cannot find it outside the United States, here is how you can easily substitute all-purpose flour for cake flour: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and then add 2 tablespoons of cornstarch. Then sift them together!
- All-purpose flour: Make sure to measure well and sift it before adding it to the dough.
- Cocoa powder: Use 100% unsweetened natural cocoa powder for a rich chocolate flavor that will balance the amount of sugar in the dough.
- Baking soda: It is necessary for this recipe because we are using both brown sugar and natural cocoa powder which are acidic ingredients. Baking soda is alkaline and will neutralize some or all of that acid. This double chocolate chip cookie recipe doesn’t call for baking powder!
- Salt: I used sea salt called.
- Chocolate chips: I used equal amounts of milk chocolate chips and bittersweet chocolate chips for a more balanced flavor but you replace one type with dark chocolate chips if you prefer. The most important is they are good-quality so the chocolate will stay melted for longer after baking the cookies. The same applies to these Bakery-Style Chocolate Chip Muffins!
NOTE: If you prefer, you can add pure vanilla extract to the dough, although it’s not needed! There is no cream cheese or oat flour in this recipe!
How to Make Double Chocolate Chip Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, and the sugars together on medium speed (about 4 minutes). SEE PIC. 1 Add eggs, one at a time, beating after each addition just until combined. SEE PIC. 2
- In a separate bowl, whisk cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt together in a bowl. Set aside.
- Add the dry ingredients to the cookie batter, beating until the dough just comes together. SEE PIC. 3
- Fold in all the chocolate chips with a rubber spatula. SEE PIC. 4
- Place large cookie mounds on a kitchen scale. Each must weigh about 4.5 oz or 127.5 g). SEE PIC. 5
- Distribute the cookie mounds between 2 parchment paper-lined baking sheets. SEE PIC. 6
- Cover and freeze the dough for at least one hour before baking so the cookies won’t spread much when baking.
- Twenty (20) minutes before taking the cookie mounds out of the freezer, preheat the oven to 400° F (200° C).
- Bake the cookies for 10-12 minutes, or until tops are set and the center is slightly under-baked.
- 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!
Pro Tips for Double Chocolate Chip Cookie Recipe
- Use chilled butter and eggs.
- Measure well all your ingredients!
- Use good-quality chocolate chips so they will stay melted for longer after baking.
- Make sure to use a kitchen scale to weigh the cookie balls so each will have a uniform weight/size and bake evenly. Each must weigh about 4.5 ounces.
- Do not flatten the tops of the cookie dough balls!
- Freeze the cookie dough balls before baking so they won’t spread much while baking. These cookies are thick and chubby.
- For getting crisp edges, don’t smooth the cookie balls when forming them.
- Make sure to preheat the oven for at least 20 minutes before baking our double chocolate chip cookies.
- Use gloves to form the cookie balls because they may be sticky.
- The baking time may vary depending on your oven.
- Bake the 12 cookies in two cookie sheets. They are big and will need some space to expand.
- Take a peek at the cookies after baking them for 10 minutes.
- Let them cool on their baking sheet for at least 5 minutes before transferring them gently to a wire rack.
- They will be crisp outside with a soft center. These are no chewy cookies!
- These are more similar to Levain cookies than Subway or Nestle cookies.
- Our cookies ate neither vegan nor gluten-free! To adapt this cookie recipe to those diets, check out these baking substitutions.
Can I freeze the raw cookie dough for baking these double chocolate cookies later?
Yes, you can, especially if you prefer to bake a few at a time. For freezing them for longer, after making the chocolate dough and freezing for one hour transfer the raw cookie balls into a large freezer-safe bag.
Store the frozen dough for up to 3 months in the freezer.
Bake the cookie dough balls straight from frozen. But make sure to add an extra minute (or two) to the baking time.
Storage
Store the baked and cool double chocolate chip cookies in a Ziploc bag or airtight container for about 2-3 days. Remove as much air as possible from the bag.
You can freeze them for up to 2 months. But after thawing, they won’t be as crisp outside anymore yet they will still be moist.
For rapid defrost, wrap each cookie in a paper towel and microwave for about 15-18 seconds.
Other chocolate cookie recipes to enjoy
- Levain Bakery Chocolate Chip Cookies
- Nutella Cookies
- Oatmeal Chocolate Chip Cookies
- Keto Shortbread Cookies with Chocolate
- Low Carb Chocolate Chip Coconut Cookies
- Brigadeiro Cookies
- Chocolate M&M's Cookies
PIN & ENJOY!
Double Chocolate Chip Cookies
Equipment
- 1 oven
- 2 cookie sheets
- 1 Mixing bowl
- 1 Rubber Spatula
Ingredients
- 1 cup unsalted butter cold, and cut into cubes (or 2 sticks)
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs chilled
- 1 cup cake flour SUBSTITUTION: For every 1 cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and then add 2 tablespoons of cornstarch. Sift them together.
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened natural cocoa powder
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup bittersweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- 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.
- In a separate bowl, whisk cake flour, all-purpose flour, cocoa powder, cornstarch, baking soda, and salt together in a bowl. Set aside.
- 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.
- 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.
- Twenty (20) minutes before taking the cookie mounds out of the freezer, preheat the oven to 400° F (200° C).
- Bake the cookies for 10-12 minutes, or until tops are set and the center is slightly under-baked.
- 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!
Recipe Video
Recipe Notes
- Use chilled butter and eggs.
- Measure well all your ingredients!
- Use good-quality chocolate chips so they will stay melted for longer after baking.
- Make sure to use a kitchen scale to weigh the cookie balls so each will have a uniform weight/size and bake evenly. Each must weigh about 4.5 ounces.
- Do not flatten the tops of the cookie dough balls!
- Freeze the cookie dough balls before baking so they won’t spread much while baking. These cookies are thick and chubby.
- For getting crisp edges, don’t smooth the cookie balls when forming them.
- Make sure to preheat the oven for at least 20 minutes before baking our double chocolate chip cookies.
- Use gloves to form the cookie balls because they may be sticky.
- The baking time may vary depending on your oven.
- Bake the 12 cookies in two cookie sheets. They are big and will need some space to expand.
- Take a peek at the cookies after baking them for 10 minutes.
- Let them cool on their baking sheet for at least 5 minutes before transferring them gently to a wire rack.
- They will be crisp outside with a soft center. These are no chewy cookies!
- These are more similar to Levain cookies than Subway or Nestle cookies.
- Our cookies ate neither vegan nor gluten-free!
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Karen (Back Road Journal) says
Doubling the chocolate means double that delicious chocolate taste that we all love.
Karen (Back Road Journal) says
Doubling the chocolate means double that delicious chocolate taste that we all love.