Double Chocolate Chip Cookies

Hello December!!! Some Double Chocolate Chip Cookies to start the season. These cookies are super moist and chewy from the inside and a little crunchy on the outside, also these are eggless.

Also try: Oats Brownie Cookies, Chocolate Chip Oatmeal Cookies, Nankhatai, Jeera Biscuits or Butter Jam Cookies.

Course: Breakfast, Dessert or Snack

Cuisine: Global Cuisine

Time: Preparation – 15 mins, Baking – 12 mins, Total – 27 mins.

Servings: yields about 15-16 medium cookies.


  1. All-Purpose Flour – 3/4 cup
  2. Chocolate Chips – 1/2 cup + for topping
  3. Unsweetened Cocoa Powder – 1/4 cup
  4. Sugar – 1/4 cup
  5. Brown Sugar – 1/4 cup
  6. Butter – 1/4 cup (softened)
  7. Baking Soda – 1/2 tsp
  8. Vanilla Extract – 1 tsp
  9. Milk – 2 tbsp
  10. Salt – 1/4 tsp.

PS: 1 Cup = 250 ML.

How to make Double Chocolate Chip Cookies:

  1. Pre-heat the oven to 350 F or 180 C. Line two baking sheets with parchment paper and keep aside
  2. Take a large mixing bowl and add sugar, brown sugar & butter. Cream the butter and sugar until light and fluffy, using a hand mixer or a whisk
  3. Add vanilla extract and milk. Mix again until combined well
  4. Sift in the flour, cocoa powder, baking soda and salt to the bowl. Mix with a spoon until combined well and no flour is visible
  5. Fold in the chocolate chips
  6. Scoop the dough into 15-16 equal portions using a cookie scoop or your hands, and place them on the baking sheets. About 7-8 on each sheet and press some more chocolate chips on the top 
  7. Bake for 10-12 mins. Let the cookies sit on baking sheet for 10 mins then transfer them to a cooling rack to cool down completely
  8. Your Double Chocolate Chip Cookies are ready!


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