We’ve made it to Friday, and I don’t know about you, but I am ready to celebrate with some chocolate! I made several batches of these double chocolate chip cookies last week and shared the few that I didn’t eat by myself with my co-workers. They were a huge hit and I think I’m going to create a Facebook video of them just so I have an excuse to make them again this weekend. Let’s dig right in, shall we?
We begin this cookie dough with my favorite method of using melted, slightly cooled butter. Using melted butter rather than simply softened has never failed to give me the richest, butteriest, softest cookies. Just be sure to allow your butter to cool for at least ten minutes before stirring in additional ingredients — if it is too warm, you may melt your sugars and you’ll just have a runny mess on your hands. Because our butter is melted, these cookies are thinner and less… puffy… than a cookie made with creamed butter and sugar. Rather than add more flour, which can dilute the buttery flavor and rich chocolate goodness, we add a small amount of cornstarch for structure.
Still not super puffy, thick cookies, but they have a good structure with a soft texture, and I have a feeling that once you sink your teeth into these melt-y, eternally chewy, rich, buttery double chocolate chip cookies, you’ll understand exactly what a significant impact melted butter has on the final result. I like to add a small amount of instant coffee to these double chocolate chip cookies to help bring out their rich chocolate flavor even further. It’s a minimal addition that can give the flavor of your cookies a great boost, without making them taste like coffee!
As with my “worst” chocolate chip cookies, I like to top these off with additional chocolate chips as soon as they come out of the oven. the chocolate chips will soften in the warm cookies and then re-solidify on top. Extra chocolate, and extra scrumptious-looking cookies. It’s a win-win 😉 Enjoy!
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