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Close-up of a rich, dark chocolate cookie split in half showing the gooey center and melted chocolate chips, perfect for Two Chip Chocolate Chip Cookies Gooey.

Two Chip Chocolate Chip Cookies Gooey

Make these double chocolate chip cookies for a rich, gooey treat. This recipe uses melted butter for a quick preparation.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1.125 cups unsalted butter, melted 2 sticks plus 2 tablespoons
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 0.75 cup cocoa powder, natural
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 2 cups chocolate chips, semi-sweet

Equipment

  • Sheet pan
  • Parchment paper
  • Medium mixing bowl
  • Stand mixer with paddle attachment
  • #20 cookie scoop

Method
 

  1. Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper.
  2. Melt the unsalted butter in a medium-sized mixing bowl.
  3. Add the cocoa powder and vanilla extract to the melted butter and stir until smooth and combined.
  4. Combine the butter mixture with the brown sugar and white sugar in the bowl of your stand mixer with the paddle attachment. Mix on medium speed until light and fluffy, about 2 minutes.
  5. Add the room temperature eggs while mixing on low speed. Let each egg mix in fully before adding the next.
  6. Mix again on medium speed for 1-2 minutes until the mixture is light and airy. Scrape the bowl.
  7. While mixing on low speed, add the flour, salt, baking soda, and chocolate chips.
  8. Mix the dough just enough so that it is combined.
  9. Use a #20 cookie scoop to divide the dough into 2 Tablespoon-sized cookie dough balls. Dip the top of the ball into extra chocolate chips if desired.
  10. Place the cookie dough balls onto the sheet pan about 3 inches apart.
  11. Chill your cookies in the fridge for 30 minutes.
  12. Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set.
  13. Allow the cookies to cool for 5 minutes on the baking sheet.
  14. Transfer the cookies to a cooling rack to cool completely.

Notes

Melting the butter helps create a chewier, denser cookie texture. Chilling the dough is important for preventing the cookies from spreading too much during baking.