The BEST Chocolate Chocolate Chip Cookies
If there’s something better than chocolate cookies topped with cream cheese frosting and chocolate sprinkles, I want to know about it. These double chocolate chip cookies are slightly chewy around the edges with super soft with tender, pillowy centers. There’s plenty of chocolate chips in every bite. The dough base is adapted from my Frosted Holiday Sprinkles Cookies. It’s one of my favorite bases and I chocolate-ified it. I used McCormick Pure Vanilla Extract in the cookies. It enhances the flavor of the cookies and I can’t imagine baking without it. It’s always my go-to vanilla because it delivers consistently great results every time. ‘Tis the season for gifts from the kitchen and I’ll be using lots of it throughout the holiday baking season. The tangy cream cheese frosting is the perfect contrast to the rich, dark cookies and the sprinkles on top add a perfect amount of texture. Put the double chocolate cookies on your holiday baking list or make them anytime you’re craving something rich, decadent, and chocolaty.
What’s in the Double Chocolate Cookies?
To make the chocolate chocolate chip cookies, you’ll need:
Unsalted butter Granulated sugar Light brown sugar Egg Cream McCormick Pure Vanilla Extract All-purpose flour Unsweetened cocoa powder Instant espresso granules Baking soda Salt Semi-sweet chocolate chips
And for the cream cheese frosting for the cookies, you’ll need:
Cream cheese Confectioners’ sugar Unsalted butter Salt Chocolate sprinkles or chocolate shavings
How to Make Frosted Double Chocolate Cookies
The cookie dough comes together like your typical cookie recipe — cream together the butter and sugars, add the wet ingredients, then the dry. Scoop the dough into balls and chill for at least 3 hours prior to baking. Do NOT skip this step! Once the double chocolate chip cookies have been baked, let them cool completely before topping with the cream cheese frosting and sprinkles.
How to Store Frosted Cookies
Baked and frosted double chocolate cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. I’m comfortable storing items with cream cheese frosting at room temperature, but if you’re not, store in the fridge. Just note that cookies will be more prone to drying out in the fridge.
Tips for the Best Double Chocolate Chip Cookies
There are two tablespoons of cream in the dough, which makes the cookies creamy but also makes for a very soft dough so it must be chilled before baking. The cream also helps combat dryness, which chocolate cookies are often plagued by because of the drying effects of cocoa powder. Just don’t over bake them! There’s one teaspoon of instant espresso granules in the dough, which doesn’t make the cookies taste like coffee and instead enhances and rounds out the chocolate flavor.
More Chocolate Cookie Recipes:
ALL OF MY CHOCOLATE COOKIES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Hot Chocolate Cookies — Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows! Best ‘hot chocolate’ you’ll ever have!
Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies — Cream cheese keeps them super soft! Say hello to one amazing chocolate cookie!
Soft and Chewy Nutella White Chocolate Chip Cookies – Thick, rich, chocolaty cookies that are so soft you won’t be able to resist them!
Chocolate Crinkle Cookies — Soft, ultra fudgy and there’s NO butter and NO mixer needed! So easy and the crinkles make them irresistible!
Quadruple Chocolate Soft Fudgy Pudding Cookies — For true chocolate lovers, these super soft cookies are loaded with chocolate!
Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies – Rich, soft chocolate cookies with chocolate chunks and peanut butter chips
Andes Mint Cookies — Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!
Caramel-Stuffed Quadruple Chocolate Cookies – Soft and chewy cookies with four kinds of chocolate and so much gooey caramel!
Post is brought to you by McCormick. The recipe, images, text, and opinions expressed are my own.
