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Chocolate Glazed Double Chocolate Chip Cookies

Indulge in these rich and gooey Chocolate Glazed Double Chocolate Chip Cookies, perfect for any chocolate lover!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs at room temperature
  • 2 tablespoons whole milk
  • 2 teaspoons vanilla extract
  • 1 cup dark chocolate chips
  • 8 ounces semi-sweet chocolate chopped
  • 1 tablespoon canola or coconut oil
  • Sprinkles, pistachios, or sea salt for decorating, optional

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies come off easily.
  • In a microwave-safe bowl, combine the 1 cup of semi-sweet chocolate chips and 2 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring after each, until melted and smooth. Allow it to cool slightly.
  • In another bowl, whisk together 1 cup + 3 tablespoons of all-purpose flour, 3 tablespoons of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
  • In a large mixing bowl, combine 1/2 cup of granulated sugar and 1/4 cup + 2 tablespoons of packed light brown sugar. Add the 2 large eggs, 2 tablespoons of whole milk, and 2 teaspoons of vanilla extract. Whisk until well combined. Slowly pour in the cooled chocolate mixture and mix until smooth.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the 1 cup of dark chocolate chips.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • In a microwave-safe bowl, combine the 8 ounces of chopped semi-sweet chocolate and 1 tablespoon of canola or coconut oil. Microwave in 30-second intervals, stirring after each, until melted and smooth.
  • Once the cookies are completely cooled, dip the tops in the chocolate glaze or use a spoon to drizzle it over the cookies. If desired, sprinkle with sprinkles, chopped pistachios, or a pinch of sea salt for an extra touch.

Equipment

  • Mixing bowls
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Cooling rack

Notes

  • Ensure eggs are at room temperature for better incorporation.
  • Don't overmix the dough once the dry ingredients are added; a few lumps are okay.
  • For extra fudginess, slightly underbake the cookies.