Double Chocolate Chip Cookies Recipe
Double Chocolate Chip Cookies are a chocolate lover’s dream come true! These cookies are rich, soft, and fudgy, packed full of chocolate chips and cocoa powder for an extra chocolate…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Double Chocolate Chip Cookies are a chocolate lover’s dream come true! These cookies are rich, soft, and fudgy, packed full of chocolate chips and cocoa powder for an extra chocolate punch. The perfect balance of chewy and gooey makes them incredibly satisfying with every bite.
I love making these when I need a quick treat that feels special but is easy to whip up. The best part is seeing the chocolate chips melt just slightly as the cookies cool, making them irresistibly melty. I always keep a little bowl of extra chips nearby to sprinkle on top before baking—it makes the cookies look even more inviting!
My favorite way to enjoy these cookies is with a cold glass of milk or a warm cup of coffee. They’re perfect for sharing with friends, or just sneaking one (or two) when you need a little comfort. Once you try this recipe, I’m sure you’ll keep it close for all your chocolate cravings.
Key Ingredients & Substitutions
Butter: Using unsalted, softened butter helps control the salt and creates tender cookies. If you’re out, margarine can work, but cookies won’t be as rich.
Sugars: The mix of granulated and brown sugar gives the cookies chewiness and depth. Brown sugar adds moisture and a slight caramel note, which you don’t want to skip.
Cocoa Powder: Unsweetened cocoa powder brings that deep chocolate flavor. Dutch-processed cocoa can be used instead for a smoother, less acidic taste.
Chocolate Chips: Semisweet chips balance sweetness and bitterness. You can swap for dark or milk chocolate chips, or even chunks for bigger melty bites.
Flour & Leavening: Plain all-purpose flour keeps the cookies soft and chewy. Baking soda helps them spread a bit and lift, but don’t replace it with baking powder here, or cookies may turn cakey.
How Can I Get Soft Yet Chewy Double Chocolate Chip Cookies?
Balancing soft and chewy starts with the mixing and baking time:
- Cream butter and sugars well to trap air; this gives the cookies lift and a nice texture.
- Don’t overmix once you add the dry ingredients to prevent tough cookies.
- Bake just until edges set but centers look slightly soft—cookies keep firming as they cool.
- Cool on baking sheet for a few minutes to finish setting without losing moisture.
- Adding extra chocolate chips on top before baking helps keep melty chocolate visible and gooey.
With these tips, you’ll end up with soft, chewy cookies full of chocolate flavor—just like pictured!
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a smaller one for dry keeps things organized.
- Electric mixer or sturdy whisk – makes creaming butter and sugar quicker and fluffier.
- Measuring cups and spoons – for precise ingredient amounts so cookies bake perfectly.
- Baking sheets – use rimmed sheets with parchment paper to prevent sticking and burning.
- Scoop or spoon – helps portion cookies evenly for consistent size and bake time.
- Wire cooling rack – allows cookies to cool evenly so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Try adding chopped walnuts or pecans for a crunchy contrast that pairs well with chocolate.
- Swap semisweet chips for white chocolate chips to add a creamy sweetness.
- Mix in a teaspoon of instant espresso powder to boost the chocolate flavor without tasting like coffee.
- For a festive twist, fold in dried cherries or cranberries for a bite of tartness.
How to Make Double Chocolate Chip Cookies?
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips (plus extra for topping)
- Flaky sea salt (optional, for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake each batch. You’ll want to set aside a few extra minutes to let the cookies cool after baking. Overall, you can have warm, melty double chocolate chip cookies ready to enjoy in under 30 minutes total!
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep the cookies from sticking and help with easy cleanup.
2. Mix the Dough:
In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Overmixing can make the cookies dense.
4. Add the Chocolate Chips:
Fold the chocolate chips evenly into the dough so each cookie has plenty of melty chocolate goodness.
5. Bake the Cookies:
Scoop rounded tablespoons of dough onto the lined baking sheets, spacing them about 2 inches apart. Press a few extra chocolate chips on top for an irresistible look. If you like, sprinkle a pinch of flaky sea salt on each cookie to enhance the chocolate flavor. Bake for 10-12 minutes, until the edges are set but the centers look slightly soft.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes—this helps them set without losing their chewy center. Afterward, transfer the cookies to a wire rack to cool fully or enjoy them warm with a cold glass of milk or your favorite warm drink!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for these cookies so it creams properly with the sugars. If your butter is frozen, let it sit at room temperature for about 30-60 minutes until soft but not melted.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Substitute the Flour with Gluten-Free Flour?
Yes! A 1:1 gluten-free flour blend works well in this recipe. Just make sure it includes xanthan gum for structure. The texture might be slightly different but still delicious.
What’s the Best Way to Make Cookies Extra Chewy?
To get a chewier texture, use more brown sugar than granulated sugar and avoid overbaking. Taking the cookies out when edges are set but centers are still soft is key. They firm up as they cool.