Thick, chewy, soft, and gooey, these double chocolate chip cookies can be all yours in just over 1 hour using simple baking staples, real cocoa powder, and plenty of chocolate chips!
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The Best Chewy Chocolate Cookie
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, might be code for slight obsession and deep deep love, but I digress.
These double chocolate chip cookies are currently one of my new favorite cookie recipes because not only are we taking classic chocolate chip cookies up a notch with the chocolate flavor, but they result in soft, chewy cookies with fudgy centers and despite a chill time of 15 minutes they are still ready in under 1 hour!
If you’re looking for an easy way to satisfy your chocolate craving, whip up a batch of these decadent cookies. You can even double the batch and freeze some for later!
Why You’ll Love These Cookies
- Texture. These might just be brownies in cookie form, they’re so gooey and fudgy. Might we call them brownie cookies instead?
- Simple ingredients. There’s nothing complicated in this recipe. We’re using baking staples plus two kinds of chocolate. Chocolate chips and cocoa powder.
- Have fun with mix-ins. This versatile dough welcomes all kinds of mix-ins. You can swap the chocolate chips for other types of chips, nuts, or candy bits!
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, but not too warm so that the cookies spread too far.
- Granulated sugar & light brown sugar: I like to use both types in this recipe. For sweetness, but also 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. It’s important to use the right amount of flour so that the texture isn’t altered in any way. Using too much flour can make these cookies dense.
- Unsweetened cocoa powder: Be sure to use unsweetened so we can control the amount of sugar we’re adding in. Since there is already both white and brown sugar in this recipe, using sweetened cocoa powder would be too much.
- Baking soda & baking powder: This will give the cookies rise, making them nice and thick. Always make sure your leavening agents haven’t expired. Otherwise, your cookies may fall flat.
- 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.
These chocolate chocolate chip cookies can be made differently every time!
You can swap the chocolate chips for peanut butter chips, chocolate chunks, butterscotch chips, or white chocolate chips.
I like to add crushed candy cane to mine around Christmas time!
How about adding some chopped nuts or mini M&M’s and bulk them up like we do monster cookies?
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
- Mix wet ingredients. 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.
- Combine dry ingredients and form the dough. 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.
- Arrange cookie dough balls on the tray. Use a large cookie scoop to scoop out the dough onto the two baking sheets, about 2 inches apart. For the presentation, I like to press in some extra chocolate chips on top. Chill the dough for 15 minutes.
- Bake, cool, and enjoy. Bake for 8-10 minutes in a preheated 350°F oven until the edges are slightly crispy. The middle will still be soft and look under-baked but that’s ok. They will continue to set as they cool on the baking pan for 2 minutes before transferring them to a wire cooling rack.
While they’re fresh out of the oven, sprinkle sea salt on top, if desired.
- 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!
Yes, this is a great way to get a head start! Make the dough balls and arrange them on a baking sheet and stick them in the freezer. Doing a flash freeze will allow them to solidify so you can transfer them to a freezer bag so they won’t freeze stuck together. For details and extra tips, 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.
There could be a few reasons. Many times it’s because the ingredients weren’t measured correctly, usually flour or sugar, or both.
Once the sugar melts in the oven it encourages spreading, and if you’ve used too much, it’ll spread too much. Or there wasn’t enough flour added.
You also want to make sure to line your baking sheet. You’ll notice as the butter melts, cookies produce grease which will also cause your cookies to spread.
A liner like a silicone mat or parchment paper will help to prevent 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, or the residual heat will create too much moisture, making them soggy.
You can also freeze double chocolate cookies for up to 3 months.
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Double Chocolate Chip Cookies
- 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
- 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.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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