If you’re a serious chocolate lover, these double chocolate chip cookies are for you! Not only are they packed with LOTS of chocolate chips, these are STUFFED chocolate chip cookies. You’ll love the creamy ganache center!
Do you have enough chocolate in your life, darlings? I feel like this is a serious question we should reflect on rather often. Because a shortage of chocolate is a very sad state of things indeed. Which is why I love these double chocolate chip cookies so much… absolutely no shortage of chocolate here!
I mean, it’s practically impossible since you have chocolate cookie dough, with chocolate chips, and then we STUFF THE COOKIES with more chocolate! It all works together beautifully though, promise. You know I’m not a fan of super sweet desserts, and these aren’t overwhelmingly sweet at all. Just a perfect double chocolate cookie to add to your chocolate chip cookie recipe file.
One thing I do like about these cookies is that they have some room for flexibility and customization. For example, if you don’t want to make the chocolate ganache, you can substitute your favorite chocolate spread, like Nutella. But I totally recommend making the ganache, even if it’s new to you. I promise that ganache making is very easy if you don’t rush the process, and you’ll feel like a culinary genius!
You can also completely skip the filling if you’d like. When we have time in life, it’s fun to get really creative with recipes. But life has it’s busy seasons too, and sometimes a classic drop cookie is all we can handle. I have a few recipes for not stuffed chocolate chip cookies too:
- Funfetti chocolate chip cookies
- Brown butter chocolate chip cookies
- Salted caramel chocolate chip cookies
- Mint double chocolate chip cookies
Second, you don’t have to use all the different kinds of chocolate chips. I do, because I’m extra. We all know this and are okay with it. But sometimes, you just won’t have a ton of different chocolate chips in the house, so use what you have. I’ve used just white chocolate chips, just milk, or just semisweet or dark chocolate chips, and every cookie batch has tasted delicious!
Isn’t that ganache center just gorgeous though? I seriously lose my train of thought every time I see the pictures! Clearly it’s time for another batch.
SPEAKING OF… you can make these cookies in advance to bake on demand! Darlings, if you aren’t baking a double batch for your favorite chocolate loving friends, freeze some! Did you know you can freeze chocolate chip cookies before baking? It’s true, and one of my favorite time saving tips for holiday (or whenever prep). I almost always double my batches of cookies so I have enough to share and some for the freezer.
The frozen chocolate chip cookies can be baked when needed to make a lovely homemade gift or weeknight dessert. These double chocolate chip cookies freeze very well, even with the ganache filling, promise. Just bake them from frozen and add a few minutes to the bake time. Instructions are in the recipe card.
I hope you love this recipe for double chocolate chip cookies, darlings! Happy baking!
- 3 oz bitterweet chocolate, chopped
- 3 oz heavy cream
- 2/3 c granulated sugar
- 1/2 c unpacked light brown sugar
- 16 tbsp unsalted butter (2 sticks)
- 1 egg
- 1/4 c unsweetened cocoa powder
- 2 1/4 c unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 c white chocolate chips
- 1/3 c milk chocolate chips
- 1/3 c semisweet chocolate chips
- 1/3 c dark chocolate chips
Making the Ganache
- At least two hours before baking the cookies, make the ganache using either the microwave method (step 2), or the double boiler method (step 3).
- To make ganache in the microwave, place the chopped chocolate and heavy cream in a microwave-safe bowl. Heat for 60 seconds at 50% power, then stir. Continue heating for 20 second intervals at 50% power, stirring after each, until the chocolate has completely melted and the ganache is shiny and smooth. Refrigerate at least two hours to firm.
- To make ganache in the double boiler, place the heavy cream and chopped chocolate over a pot of simmering water. Stir occasionally to ensure even melting of the chocolate. Remove from the heat when the chocolate is melted and the ganache is shiny and smooth. Refrigerate at least two hours to firm.
To make the cookies
- Cream the butter and sugars together in a stand mixer until light and fluffy.
- Sift together the cocoa powder, baking soda, baking powder, salt, and flour in a separate bowl.
- Add the egg to the mixer bowl and stir to incorporate.
- Working in three batches, add the dry ingredients to the wet. Once all the dry ingredients have been added, stir in the chocolate chips.
- Scoop the cookie dough into mounds about two tablespoons big, break each ball in half, flatten slightly, fill with 1/2-1 tsp ganache, and press the two halves together again to seal.
- Place the cookies on a parchment lined baking sheet and refrigerate while you pre-heat your oven (about 10 minutes). If you are baking later, you may also choose to freeze at this time. Preheat your oven to 375 F.
- Bake refrigerated cookies 10-12 minutes until the edges are slightly golden and the middle looks barely set. Remove from the oven and allow to set on the sheet 5 minutes before moving to a wire rack to cool completely. If baking from frozen, bake for 13-15 minutes.