Soft & Chewy Double Chocolate Chip Cookies with Vanilla Glaze

The cutest addition to any holiday table!!

Thick. Fudgy. Melty. These double-chocolate cookies get a sweet, glossy vanilla glaze on top that makes them look bakery-level and taste even better the next day.

It's my first year ever making a Christmas cookie box and I have been testing soooo many recipes!! I am so excited about these superrrrr chocolate-y chip cookies!! I love classic holiday cookies that are filled with color, but oh my goodness, there is nothing better than some chocolate so you know I had to add these into my 2025 cookie boxes.

Ingredients

Cookies

• 1 cup unsalted butter, room temperature

• 1 cup granulated sugar

• 1 cup brown sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2 cups (240 g) all-purpose flour

• 1 cup natural unsweetened cocoa powder

• 2 teaspoons baking soda

• 1 teaspoon salt

• 1 teaspoon espresso powder (optional)

• 2 tablespoons milk, plus more as needed

• 2 cups mini semi-sweet chocolate chips, divided

Vanilla Glaze

• 1 1/2 cups powdered sugar

• 2–3 tablespoons milk

• 1 tablespoon corn syrup

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions

Prepare the Dough

1. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until smooth and creamy, 2–3 minutes.

2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder

4. Gradually add the dry ingredients to the wet mixture and mix until nearly combined.

5. Add 2 tablespoons of milk and 1 1/2 cups of the chocolate chips. If the dough is very stiff, add additional milk 1 teaspoon at a time until the dough is thick but scoopable.

6. Cover the bowl and chill the dough for at least 3 hours or overnight.

Bake the Cookies

1. Remove the dough from the refrigerator and let it soften for 10–20 minutes.

2. Preheat the oven to 350°F . Line two baking sheets with parchment paper.

3. Scoop the dough into 2–3 tablespoon portions and place them on the prepared baking sheets, spacing them 3 inches apart.

4. Press the remaining chocolate chips onto the tops of the dough balls.

5. Bake for 12–15 minutes, or until the edges are set and the centers appear slightly soft.

6. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the Vanilla Glaze

1. In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, corn syrup, vanilla, and salt.

2. Adjust consistency as needed:

   • Add more milk for a thinner drizzle

   • Add more powdered sugar for a thicker glaze

3. Drizzle the glaze over fully cooled cookies. Allow 10–15 minutes for the glaze to set.

A Recipe by Madeline May

Soft and Chewy Double Chocolate Chip Cookies with Vanilla Glaze

Dessert • Cookies • Chocolate

Prep

20 mins

Chill

3 hours

Bake

12–15 mins

Yield

About 18 cookies

Category

Dessert

Difficulty

Easy

Soft, chewy double chocolate chip cookies with rich cocoa, plenty of mini chocolate chips, and a sweet vanilla glaze drizzled over the top.

Ingredients

Cookies

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups (240 g) all-purpose flour
• 1 cup natural unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder, optional
• 2 tablespoons milk, plus more as needed
• 2 cups mini semisweet chocolate chips, divided

Vanilla Glaze

• 1 1/2 cups powdered sugar
• 2–3 tablespoons milk
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Cream the butter and sugars Beat the butter, granulated sugar, and brown sugar together in a large mixing bowl until smooth and creamy, about 2–3 minutes.
2. Add the wet ingredients Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Mix the dry ingredients In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder, if using.
4. Finish the dough Gradually add the dry ingredients to the wet mixture and mix until nearly combined. Add 2 tablespoons milk and 1 1/2 cups of the chocolate chips. If the dough is very stiff, add more milk 1 teaspoon at a time until it is thick but scoopable.
5. Chill the dough Cover the bowl and refrigerate the dough for at least 3 hours or overnight.
6. Prepare to bake Remove the dough from the refrigerator and let it soften for 10–20 minutes. Preheat the oven to 350°F and line two baking sheets with parchment paper.
7. Shape and bake Scoop the dough into 2–3 tablespoon portions and arrange them 3 inches apart on the prepared baking sheets. Press the remaining chocolate chips onto the tops. Bake for 12–15 minutes, until the edges are set and the centers still look slightly soft.
8. Cool Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
9. Make the vanilla glaze Whisk together the powdered sugar, 2 tablespoons milk, corn syrup, vanilla, and salt until smooth. Add more milk for a thinner drizzle or more powdered sugar for a thicker glaze.
10. Glaze the cookies Drizzle the glaze over the fully cooled cookies and let it set for 10–15 minutes before serving.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 4 days. Separate layers with parchment paper to protect the glaze.

Make Ahead

The dough can be refrigerated overnight or frozen in pre-scooped portions for up to 2 months. Bake frozen dough balls with an extra 1–2 minutes of baking time.

A Note from Madeline May

For the softest, chewiest cookies, remove them from the oven while the centers still look slightly underbaked. They will continue setting as they cool.

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A Recipe by Madeline May • madelinemayco.com

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