Indulge in the ultimate chocolate lovers' dream with these decadent cookies. Packed with rich flavors, these double chocolate chip cookies with white chocolate chips are sure to please the chocolate lovers in your life!
This chocolate cookie is filled with two types of chocolate chips, semi-sweet and white chocolate, and are soft, almost brownie like. To take it up a notch, a hint of espresso powder is added to the cookie dough, enhancing the rich chocolate taste.
This is an easy cookie recipe that's really perfect all year long; especially over the holiday season!
The espresso powder enhances the richness and depth of the chocolate flavors in the dough, creating a more complex and satisfying taste. However, it's important to note that the coffee flavor will not overpower the cookies.
Looking for more Christmas Cookies? Try my Slice and Bake Swirl Cookies, Peppermint Blossom Cookies, and even my Chewy Gingersnap Cookies.
Table of Contents
👩🍳Recipe Notes
- Use a cookie scoop to drop the dough onto your baking trays about 2 inches apart.
- The dough will NOT spread, so if you prefer a pretty, round and flatter cookie then roll it in your hands and press it down before baking.
- Otherwise, the cookies will have more of a drop appearance.
- Top with a few extra chocolate chips for a pretty look if you want.
Try my exclusive Christmas Cookie Digital Cookbook Bundle! Indulge in the ultimate holiday baking experience and get two cookbooks for the price of one!
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📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡Substitutions and Variations
- Add ½ cup chopped walnuts or pecans to the cookie dough batter.
- Use chocolate chunks or milk chocolate chips for a different flavor.
📌Quick Tip: The instant coffee espresso granules help bring out the richness in the chocolate and enhances the flavor of the cookie.
Ferrara Instant Espresso Coffee
Step-by-Step Instructions
- Step 1: Combine the melted butter, brown sugar, granulated sugar, in a bowl.
- Step 2: Then add in the eggs and vanilla and beat until creamy.
- Step 3: Add the espresso powder and mix well.
- Step 4: Combine the flour, cocoa powder, baking soda and salt and add to the wet ingredients. Mix well combined.
- Step 5: Make sure the ingredients are well combined.
- Step 6: Stir in the chocolate chips and white chocolate chips.
- Step 7: Make sure both chocolate chips are well-incorporated with the cookie dough.
Baking Instructions
- Step 8: Use a cookie scoop to portion the dough out onto baking trays about 2 inches apart.
- Step 9: Then flatten the cookies using the bottom of a juice glass. Bake at 350°F for 8-10 minutes, making sure you don’t over bake. The first sheet took 9 minutes and the second only took 8 minutes for me. Cool for a few minutes before moving to a cooling rack.
Before You Begin!
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🍶Storage Tips
- Once the cookies are baked and cooled, they can be stored in an air-tight container at room temperature for 3-5 days.
- Use Parchment Baking Sheets between the layers of cookies in the air-tight container to keep them from sticking to each other.
❄️Freezing Tips
- Place scoops of the cookie dough on a parchment lined baking sheet. Then place the baking sheet in the freezer to flash freeze for about 30 minutes.
- Next, place the frozen cookie dough balls in a container or plastic bag until ready to bake.
- Cookie dough balls can be frozen for up to three months.
- You can do the same freezer tips for baked cookies as well.
- For more tips, read my post on How to Freeze Cookie Dough.
➡️Top Recipe Tip
- Use a cookie scoop to evenly portion out the dough. Not sure which size cookie scoop to use? Grab my FREE Cookie Scoop Cheat Sheet!
- Add additional chocolate chips to the tops of the dough balls before baking to make them pretty. You'll need approximately an additional ¼ cup of chocolate chips.
💡Recipe FAQ
Simply click the plus sign to read more about the questions you see below. If YOU have a question regarding this recipe, please let me know in the comment section.
Semi-sweet is often used in cookies to balance out the sweetness of the cookie. If you prefer a sweeter flavor, use the milk chocolate chips.
🌟Try these recipes next...
These cookie recipes will be great for hosting a cookie exchange, giving away as gifts, or just baking for your own family.
- Cream Cheese Spritz Cookies - Made with a rich cream cheese base, these melt-in-your-mouth treats are perfect for any occasion. With their beautiful shapes and festive decorations, these cookies are sure to impress both family and friends.
- Cranberry Pecan Filled Cookies - These cookies boast a tender texture with a hint of crunch, making them a delightful indulgence for any occasion.
- Christmas Chocolate Chip Kiss Cookies - Nestled in each soft and chewy chocolate chip cookie is a sweet surprise - a Hershey's Kiss candy in the center. With every bite, you'll experience the perfect combination of rich chocolate and buttery goodness.
📖 Recipe Card
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Double Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup 1 stick unsalted butter, melted
- ½ cup light brown sugar
- ½ cup granulated sugar
- ¾ teaspoon baking powder
- 1 ½ teaspoons espresso powder
- ½ teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
- ⅔ cup unsweetened cocoa powder
- 1 ¾ cup all purpose flour
- ¾ cup semi sweet mini chocolate chips
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350° F. Lightly spray a cookie sheet with baking spray and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment combine together the melted butter, brown sugar, granulated sugar.
- Add in the eggs and vanilla and beat until creamy.
- Add the espresso powder to the mixture and mix well.
- Combine the flour, baking soda, salt and cocoa powder in a separate bowl and slowly add it to the butter/sugar mixture. Beat until combined.
- Stir in the chocolate chips and white chocolate chips.
- Using a cookie scoop, drop the dough onto your cookie sheet about 2 inches apart. The dough will NOT spread so if you prefer a pretty, round and flatter cookie then roll it in your hands and press it down before baking. Otherwise, the cookies will have more of a drop appearance.
- Top with a few extra chocolate chips for a pretty look (optional)
- Bake for 8-10 minutes, making sure you don’t over bake.
- Cool for a few minutes before moving to a cooling rack.
Notes
- If you do choose to add a few extra chocolate chips to the tops of the cookies before baking to make them look pretty, you'll need an additional ¼ cup of chocolate chips.
- Once the cookies are baked and cooled, they can be stored in an air-tight container at room temperature for 3-5 days.
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