These double chocolate chip cookies are soft, chewy and fudgy. Using both cocoa powder and chocolate chips results in a decadent cookie that no chocolate lover can resist!
Love chocolate cookies? Try these brownie mix cookies, hot chocolate cookies and German chocolate cookies.
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The Best Cookie for Chocolate Lovers!
I, like many of you, have a fondness for chocolate. As you may or may not know by the recipes containing chocolate on my blog, like death by chocolate poke cake, homemade brownies, and these cookies and cream cookies, it’s a deep deep love!
These double chocolate chip cookies are one of my new favorite cookie recipes because we are taking chocolate chip cookies up a notch with double the chocolate flavor. Plus, despite a 15 minute chill time, they are ready in an hour!
Why You’ll Love These Cookies
- Texture. These might just be brownies in cookie form, they’re so gooey and fudgy.
- Simple ingredients. There’s nothing complicated in this recipe. We’re using baking staples plus two kinds of chocolate. Chocolate chips and cocoa powder.
Double Chocolate Chip Cookie Ingredients
Find the full printable recipe with specific measurements below.
- Unsalted butter, room temperature: Bring the butter to room temperature about 30 minutes before. You want softened butter so it’s easy enough to cream.
- Granulated sugar & light brown sugar: I like to use both types in this recipe. The packed brown sugar will help to keep the cookies moist and add extra flavor.
- Large eggs: These will help bind the cookies together.
- Vanilla extract: Adding vanilla to baked goods always enhances the flavor of the entire recipe.
- All-purpose flour: Gives the cookies their structure.
- Unsweetened cocoa powder: Be sure to use unsweetened so we can control the amount of sugar we’re adding in.
- Baking soda & baking powder: This will give the cookies rise, making them nice and thick.
- Salt: Another ingredient that helps bring out the flavor and enhances the taste of the cookies.
- Chocolate chips: You can use semi-sweet chocolate chips or milk chocolate chips, depending on how sweet you like yours. These are what put the double in double chocolate chip cookies!
- Flaked sea salt: An optional sprinkle on top for those of you that love the sweet and salty combination.
Substitutions and Variations
These chocolate chocolate chip cookies can be made differently every time!
- Chocolate chips: You can swap the chocolate chips for peanut butter chips, chocolate chunks, butterscotch chips, or white chocolate chips.
- Minty: I like to add crushed candy cane to mine around Christmas time!
- A touch of crunch. How about adding some chopped nuts or mini M&M’s and bulk them up like we do monster cookies?
- Enhance the chocolatey taste: You can even add a little espresso in there to bring out the flavor of the chocolate even more.
How to Make Double Chocolate Chip Cookies
In the bowl of a stand mixer, use the paddle attachment to cream the butter, sugar, and brown sugar on medium speed. Add the eggs and vanilla and mix until smooth.
Grab a separate bowl to whisk together the flour, cocoa, baking soda, baking powder, and salt. Stir in the chocolate chips, then gradually add the dry ingredients to the wet ingredients while mixing on low speed. Scrape down the sides of the bowl to make sure it’s well blended.
Use a large cookie scoop to scoop out the dough onto the two baking sheets. Chill the dough for 15 minutes. Bake for 8-10 minutes in a preheated 350°F oven until the edges are slightly crispy.
Expert Tips
- Use a cookie scoop if you have one! One with a trigger release just makes things so much easier. Having even-sized dough means even-sized cookies for even baking.
- Line your baking sheet with parchment paper. Even if you have a nonstick sheet, you still need to line your pan. It helps with even baking as well as preventing the cookies from spreading too far. A silicone baking mat is great too.
- Start with room temperature ingredients. When you take the butter out of the fridge, take the eggs out too. This will also help to ensure the double chocolate chip cookies bake evenly.
- Do not overmix the cookie batter! Just mix until combined and no visible flour remains.
- Avoid too much flour. Use a kitchen scale to measure it properly or use the spoon and level method so you’re not using too much of it. Brush up on how to measure flour if you need some tips!
Recipe FAQs
Yes, make the dough balls, arrange them on a baking sheet and flash freeze them. Once they are solid, transfer them to a freezer-safe bag. For more details, I have a great post on how to freeze cookie dough.
Keep them frozen for up to 3 months and then pop them in the oven when you’re ready to bake. Since they’re baked from frozen, add an extra minute of baking time.
If you’re using a medium cookie scoop, which is about 2 Tablespoons, you’ll end up with 36 cookies. Sometimes I like to make them bigger and use a large cookie scoop, which will give you 24 larger cookies.
Definitely use natural cocoa powder in this case. Sometimes they’re interchangeable, but in this case, you don’t want to use Dutch-processed cocoa powder because it’s been neutralized so it won’t have the acid to react with the baking soda. That’s what helps the cookies rise.
Many times it’s because the ingredients weren’t measured correctly, usually flour or sugar, or both. Also, be sure to line your baking sheet because as the butter melts in cookies it produces grease which can lead to overspreading. A silicone mat or parchment paper can decrease that!
Keep cookies in an airtight container in the refrigerator for up to 3 days. Always wait until they are completely cooled to cover them. You can also freeze double chocolate cookies for up to 3 months.
Want more variations on chocolate chip cookies? Don’t miss my cake mix chocolate chip cookies, peanut butter chocolate chip cookies, and brown butter chocolate chip cookies.
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Double Chocolate Chip Cookies
Video
Ingredients
- 1 cup (2 sticks, or 226 grams) unsalted butter , at room temperature
- 1 ½ cups (300 grams) granulated sugar
- ½ cup (75 grams) light brown sugar , packed
- 2 large eggs
- 2 ½ teaspoons vanilla extract
- 2 cups (270 grams) all-purpose flour
- ¾ cup (70 grams) unsweetened cocoa powder (I like to sub 1/4 cup special dark cocoa powder)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 ½ cups semi-sweet chocolate chips , or milk chocolate chips
- Flaky sea salt , optional
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar on medium speed. Add the eggs and vanilla and mix until smooth.
- In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Stir the chocolate chips. Gradually add the flour mixture into the wet ingredients and mix on low speed just until combined.
- Using a large cookie scoop (or about 2 Tablespoons), spoon dough onto the baking sheet. Press extra chocolate chips on top, if desired. Chill 15 minutes.
- Bake 8 to 10 minutes, or until the edges are slightly crisp but still soft in the middle. Let set on the pan 2 minutes before transferring to a wire rack to cool completely. Sprinkle the tops with flaky sea salt, if desired.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chocolate Chip Cookies, Chocolate Cookies, Cookies, Desserts, Kid-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
I love double chocolate anything and these double chocolate chip cookies are spot on. They are so delicious and easy to make. My new favorite cookie!
Fudgy and soft! Kids could hv ate them all in one go had I not said only 2-3 each 😂. Will be in our cookie rotation for sure!
That is perfect! So glad your kids loved the cookies so much.
Loved these! So chocolaty and soft and chew – absolutely perfect!
My kids finished an entire batch in one sitting! Everyone loved it!