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A close up shot of double chocolate chip cookies with freeze-dried raspberries sprinkled on top.
5 from 5 votes

Double Chocolate Chip Cookies Recipe

Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
Resting Time: 2 hours
Total Time: 2 hours 23 minutes
Servings: 42 cookies
Calories: 139kcal
Author: Ai Willis
These double chocolate chip cookies are thick and soft with a fudgy, chewy, and super chocolatey center. It's the best chocolate cookie recipe that can also be made both gluten and dairy-free.
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Ingredients

Instructions

  • In the bowl of a stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  • Add a large egg and beat until combined. Beat in honey and vanilla extract. Scrape the sides and bottom of the bowl with a spatula.
  • In a bowl, whisk together all-purpose flour, cocoa powder, salt, baking soda, and baking powder. Add this to the creamed butter a little at a time and beat after each addition.
  • Scrape the sides and bottom of the bowl with a spatula and mix in the chocolate chips. Cover the bowl and let it chill in the fridge for a minimum of 2 hours.
  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Take a cookie scoop (about a heaped tablespoon size) and scoop out the cookie dough onto the parchment paper leaving a 2-inch gap between the dough.
  • Bake for 7-9 minutes. Immediately after they come out of the oven, take a large round cookie cutter, enclose the flattened cookie and swirl it around until it forms a perfect circle. Let the cookies cool for 5 minutes on the pan before taking them onto a wire rack.
  • Optional: Drizzle on some melted chocolate and sprinkle on some freeze-dried raspberries!

Notes

Gluten-free: Swap the all-purpose flour for gluten-free measure for measure flour. Make sure that your blend includes xanthan gum.
Dairy-free: Swap out the butter for vegan butter. If your butter has a fat content that's lower than 8g per 10g (2 teaspoons) of butter, use ⅔ cup butter and ⅓ cup either shortening or refined coconut oil.
Storing: The cookies can be kept in an airtight container at room temperature for up to 4 days.
Freezing: Put cookies in an airtight container or freezer bag and keep them in the freezer for up to 3 months.
Freezing cookie dough: Use a cookie scoop to portion out the cookie dough onto a baking sheet, and put the whole baking sheet into the freezer. Once the dough is frozen enough that you can easily pick up the dough with your hands, stick them in an airtight container or freezer bag to store for up to 2 months.
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Nutrition

Serving: 1cookie | Calories: 139kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Sodium: 64mg | Sugar: 13g