These Cookies ‘n Cream Double Chocolate Chip Cookies are a chocolate lover’s dream! Loaded with cocoa powder, chocolate chips, and cookies ‘n cream chocolate pieces, they’re chewy, indulgent, and so good you won’t be able to eat just one. Even better, they come together in minutes and are great to make ahead of time!
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Why You’ll Love These Double Chocolate Chip Cookies
The ultimate chocolate lover’s dessert, these double chocolate cookies are guaranteed to become your new favorite treat! Seriously, cookie recipes don’t get any softer, chewier, or more decadent than these. Not to mention, they’re super easy to make and bake in less than 15 minutes! Served warm, one batch is never enough. As if you needed any more convincing, these double chocolate chip cookies:
- Feature chocolate pieces in every bite.
- Come together with pantry staples.
- Can be made in advance for holidays, bake sales, and more.
- Are so easy even the kids can get involved in the kitchen and help!
Ingredients You’ll Need
Inspired by our popular Double Chocolate Chunk Cookies, this recipe uses many of the same ingredients. However, we took the chocolate flavor and bulked it up even further with tasty mix-ins. Here’s everything you’ll need:
- Butter – Unsalted butter works best.
- Sugar – A combination of light brown sugar and granulated white sugar creates the softest, chewiest, most delicious double chocolate chip cookies you’ll ever taste.
- Eggs – These add structure to the cookies, helping them keep their shape.
- Vanilla Extract – Used to enhance the rest of the ingredients. For the best cookies, use pure vanilla extract and not imitation vanilla.
- Cocoa Powder – Make sure you use unsweetened cocoa powder. Otherwise, your cookies will taste too sweet. We like Penzey’s cocoa powder, but use whatever you like best.
- Flour – Cake flour and all-purpose flour make your cookies, lighter, fluffier, and more tender than standard recipes.
- Cornstarch – Enhances the tenderness of your cookies.
- Baking Soda – Fresh baking soda helps create extra fluffy cookies
- Salt – A sprinkle of salt enhances the rest of the ingredients to an extra chocolatey taste.
- Mix-Ins – Dark chocolate chips, semi-sweet chocolate chips, and chopped Hershey’s Cookies ‘n Cream chocolate bars make for the most irresistible chocolate cookies ever.
How to Make Cookies ‘n Cream Double Chocolate Cookies
These cookies take a little bit of prep work, but they come together quickly and bake in no time. Just follow the steps below!
- Preheat the oven.
- Using a stand mixer, cream the butter and sugars together until they’re light and fluffy.
- Then, add the eggs one at a time, mixing well in between. Stir in the vanilla.
- Next, add the cocoa powder, flours, cornstarch, baking soda, and salt, and beat until just combined.
- Stir in the chocolate.
- Chill the dough in the fridge for 15 minutes.
- Measure out ¾ cup of the dough, and roll it into a large ball.
- Stuff the Hershey’s chocolate in the center, making sure it is completely covered with the dough.
- Top with extra chocolate chips, and place the dough on a lined baking sheet.
- Repeat until all of the dough has been used, leaving space between each cookie on the sheet.
- Bake until the top of the cookies look dry and have set.
- Cool on the baking sheet for 15-20 minutes before transferring them to a wire rack to cool.
- Serve right away, and enjoy!
The Secret to Moist Cookies
Using brown sugar in addition to granulated sugar helps lock in the moisture of these cookies. However, if you want to take their texture to the next level, you also try replacing the egg whites with more yolks instead to prevent them from drying out. To do so, use 4 egg yolks instead of 2 whole eggs.
For the absolute best cookies, definitely make sure to check out our top baking tips below!
Use Room Temperature Eggs. This will allow for super easy mixing.
Chill the Butter. It will be harder to mix into the dough, but chilled cold butter will melt into the dough as it bakes, creating layers of buttery goodness.
Measure the Dough. To ensure your cookies are equally portioned, use a measuring cup or food scale to portion out the dough.
Line the Baking Sheet. Place
Use Soft Brown Sugar. For the best cookies, you’ll want to use fresh brown sugar that is still soft and moist. If yours has hardened, don’t worry! You can easily soften it with this method.
Cool Completely. Trust us, we know it’s almost impossible to wait. However, if you don’t your cookies will crumble and fall apart.
Don’t Overmix! You want the ingredients to be just combined. Continuing to mix will develop the gluten strands further resulting in tough, chewy cookies.
Honestly, we’ve never had to store these cookies as they’re always eaten right away. Yet, if you do have leftovers, they can easily be stored for later once they’ve fully cooled.
Room Temperature: Keep in an airtight container or sealable bag for up to 3 days.
Fridge: Store in an airtight container for up to 1 week.
Freezer: Freeze both the dough and unbaked cookies! For the dough, form the balls, and place them on the baking sheet. Then, transfer them to the freezer for 30-60 minutes or until they harden. Transfer the dough to a sealable bag, and store them in the freezer for up to 3 months. Or, go ahead and bake your cookies, let them cool, and freeze them for up to 3 months. To eat, thaw them in the fridge overnight, and bake as usual. Or, eat right away!
What makes cookies crispy vs chewy?
Cookies that contain brown sugar will be softer than cookies that don’t.
Do I have to use a stand mixer?
No! If you don’t have a stand mixer, a hand mixer will work just as well. Just be sure to keep an eye on the dough, and be careful not to overmix.
How do I know when my double chocolate chip cookies are done?
They’re difficult to see in the oven because they’re so dark. However, you’ll know your double chocolate cookies are done baking when the top looks slightly dry and has set. If you’re unsure give your cookies a very gentle tap to ensure the top is no longer soft and gooey.
More Cookie Recipes to Enjoy
Arguably the best dessert, you can never have too many cookies in your life! Try some of these chocolate-filled recipes, too.
- These S’mores Cookies have all the flavor of smore’s in a convenient handheld cookie. No campfire required!
- Loaded with peanut butter and chocolate in every bite, these Reese’s Peanut Butter Cup Cookies are a candy lover’s dream.
- Thick and chewy, this Monster Cookie Recipe is loaded with flavor that will satisfy all your cravings with every bite.
- Crisp on the outside, soft on the inside, and bursting with chocolate, these Soft-Baked M&M Cookies are so easy to make.
Cookies ‘n Cream Double Chocolate Chip Cookies
- 1 cup unsalted cold butter cut into small cubes
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder we used Penzeys Cocoa Powder
- 1 cup cake flour
- 1-1/2 cup all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips we used Ghirardelli
- 1/2 cup semi sweet chocolate chips
- 3 Hersheys Cookies ‘n Cream candy bars cut into squares
- Preheat oven to 400 F. Line a baking sheet with parchment paper, and set it aside.
- In the mixing bowl of a stand mixer, cream together the butter and sugars on high for 3-4 minutes or until light and fluffy. Add the eggs one at a time, mixing well in between. Then, add the vanilla extract.
- Add the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt. Beat until just combined, making sure not to over-mix! Fold in half the chocolate chips.
- Place the dough in the fridge for 15 minutes to chill.
- Measure out 3/4 cup of dough, and roll it into a ball. (The cookies will be large!) Stuff a piece of the Hershey's bar in the center of the dough, making sure it is completely covered. Top the dough with more chocolate chips, and place it on a lined baking sheet. Repeat until all of the dough has been used, leaving approximately 2 inches between each ball of dough on the baking sheet.
- Bake the cookies for 10-11 minutes, or until the top is dry and almost set. Remove from the oven, and cool on the baking sheet for 15-20 minutes. Then, transfer the cookies to a cooling rack to cool completely.
Nutrition information is automatically calculated, so should only be used as an approximation.