Cornstarch in chocolate cookies isn't random—it blocks gluten formation, creating that perfect chewy-not-cakey texture professional bakeries use.
Double Chocolate Cookies
Get ready to indulge in the ultimate treat with these irresistible double chocolate cookies! With rich cocoa and melty chocolate chips, this one-bowl wonder is super simple to whip up—no mixer required! Perfect for holiday gifting or satisfying your own sweet cravings, these cookies will have everyone asking for seconds!
Prep
15
min
Cook
13
min
Serves
24
people
Level
beginner
The Story
These American double-chocolate behemoths trace their lineage to 1930s Depression-era bakers who discovered that adding cocoa powder to existing chocolate chip recipes created a proper chocolate overload—what started as frugal stretching of precious chocolate became America's answer to France's delicate macarons, proving that sometimes more is gloriously, unapologetically more.
Regional Twist
In Portland, Oregon, they replace half the cocoa powder with locally-roasted hazelnut flour and swap milk chocolate chips for Woodblock Chocolate's single-origin Madagascar bars, creating cookies that taste like the Pacific Northwest had a proper chocolate intervention.
📝 Ingredients
Shopping List
- 125 g chocolate
- 125 g chocolate chips
- 2 pcs eggs
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- baking soda (to taste)
- 150 g brown sugar
- 225 g butter
- cocoa powder (to taste)
- cornstarch (to taste)
- 310 g flour
- salt (to taste)
- 150 g sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, mix the dry ingredients: flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- 3
In another bowl, combine the unsalted butter, white sugar, and light brown sugar until well mixed.
- 4
Add the eggs and vanilla extract to the butter mixture and mix until combined.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 6
Fold in the milk chocolate chips and semi-sweet chocolate pieces.
- 7
Scoop the dough onto a baking sheet lined with parchment paper.
- 8
Bake for about 13 minutes, until they look slightly soft in the center.
- 9
Let them cool slightly before transferring to a wire rack.
💡 Pro Tips
- ✓Cream butter and sugars for exactly 3-4 minutes at medium speed to incorporate 30-40% air volume, creating the ideal fudgy-chewy texture balance in chocolate cookies.technique3-4 minutes, 30-40% air incorporation
- ✓Use Dutch-processed cocoa powder instead of natural cocoa because its alkaline pH (7-8) creates deeper chocolate flavor and prevents the cookies from spreading too much due to reduced acidity.ingredientpH 7-8
- ✓Add 1-2 tablespoons cornstarch to your flour mixture because it reduces gluten development and creates a more tender crumb by absorbing excess moisture.technique1-2 tablespoons
- ✓Bake at 325°F instead of 350°F for 15-16 minutes to prevent the edges from setting too quickly, allowing centers to stay fudgy while edges develop proper structure.timing325°F, 15-16 minutes
- ✓Chill your dough for 30 minutes before baking because cold butter takes longer to melt, preventing excessive spreading and creating thicker cookies with better texture contrast.timing30 minutes
Share this recipe
Prep
15
min
Cook
13
min
Serves
24
people
Level
beginner
Share this recipe
Cornstarch in chocolate cookies isn't random—it blocks gluten formation, creating that perfect chewy-not-cakey texture professional bakeries use.
Double Chocolate Cookies
Get ready to indulge in the ultimate treat with these irresistible double chocolate cookies! With rich cocoa and melty chocolate chips, this one-bowl wonder is super simple to whip up—no mixer required! Perfect for holiday gifting or satisfying your own sweet cravings, these cookies will have everyone asking for seconds!
The Story
These American double-chocolate behemoths trace their lineage to 1930s Depression-era bakers who discovered that adding cocoa powder to existing chocolate chip recipes created a proper chocolate overload—what started as frugal stretching of precious chocolate became America's answer to France's delicate macarons, proving that sometimes more is gloriously, unapologetically more.
Regional Twist
In Portland, Oregon, they replace half the cocoa powder with locally-roasted hazelnut flour and swap milk chocolate chips for Woodblock Chocolate's single-origin Madagascar bars, creating cookies that taste like the Pacific Northwest had a proper chocolate intervention.
📝 Ingredients
Shopping List
- 125 g chocolate
- 125 g chocolate chips
- 2 pcs eggs
Pantry Items
Amounts also listed in instructions below
- baking powder (to taste)
- baking soda (to taste)
- 150 g brown sugar
- 225 g butter
- cocoa powder (to taste)
- cornstarch (to taste)
- 310 g flour
- salt (to taste)
- 150 g sugar
- vanilla extract (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
In a bowl, mix the dry ingredients: flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- 3
In another bowl, combine the unsalted butter, white sugar, and light brown sugar until well mixed.
- 4
Add the eggs and vanilla extract to the butter mixture and mix until combined.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- 6
Fold in the milk chocolate chips and semi-sweet chocolate pieces.
- 7
Scoop the dough onto a baking sheet lined with parchment paper.
- 8
Bake for about 13 minutes, until they look slightly soft in the center.
- 9
Let them cool slightly before transferring to a wire rack.
💡 Pro Tips
- ✓Cream butter and sugars for exactly 3-4 minutes at medium speed to incorporate 30-40% air volume, creating the ideal fudgy-chewy texture balance in chocolate cookies.technique3-4 minutes, 30-40% air incorporation
- ✓Use Dutch-processed cocoa powder instead of natural cocoa because its alkaline pH (7-8) creates deeper chocolate flavor and prevents the cookies from spreading too much due to reduced acidity.ingredientpH 7-8
- ✓Add 1-2 tablespoons cornstarch to your flour mixture because it reduces gluten development and creates a more tender crumb by absorbing excess moisture.technique1-2 tablespoons
- ✓Bake at 325°F instead of 350°F for 15-16 minutes to prevent the edges from setting too quickly, allowing centers to stay fudgy while edges develop proper structure.timing325°F, 15-16 minutes
- ✓Chill your dough for 30 minutes before baking because cold butter takes longer to melt, preventing excessive spreading and creating thicker cookies with better texture contrast.timing30 minutes