If you’re a chocolate lover, get ready to swoon over these Double Chocolate Chip Cookies. They’re everything you want in a cookie: rich, fudgy, and packed with gooey chocolate chips in every bite. Whether you’re baking for a special occasion or just satisfying a weeknight craving, these cookies deliver pure chocolate bliss with a chewy center and irresistibly crisp edges. This is the recipe you’ll come back to again and again when only Double Chocolate Chip Cookies will do!
Ingredients You’ll Need
Don’t be fooled by how simple these ingredients are — each one is essential for making the best Double Chocolate Chip Cookies. With a few pantry staples and a couple of special touches, you’ll create cookies that are deeply chocolatey, perfectly chewy, and truly unforgettable.
- Unsalted butter (1 cup, softened): Gives the cookies richness and a melt-in-your-mouth texture.
- Granulated sugar (3/4 cup): Adds sweetness and helps create those crisp cookie edges.
- Brown sugar, packed (3/4 cup): Brings moisture and a hint of caramel flavor for that classic chew.
- Large eggs (2): Bind everything together and add tenderness.
- Vanilla extract (1 teaspoon): Enhances the chocolate flavors and adds warmth.
- All-purpose flour (2 cups): Provides structure and balances the richness.
- Unsweetened cocoa powder (2/3 cup): Delivers that deep, chocolatey flavor that sets these cookies apart.
- Baking soda (1 teaspoon): Helps the cookies rise and become perfectly soft.
- Salt (1/2 teaspoon): Rounds out the flavors and keeps the sweetness in check.
- Semi-sweet chocolate chips (1 1/2 cups): Guarantees melty, chocolatey pockets in every cookie.
- Dark or milk chocolate chunks, optional (1/2 cup): For extra gooey bites and a blend of chocolate textures — totally worth it!
How to Make Double Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Preheat your oven to 350°F and line two baking sheets with parchment paper. This little bit of prep ensures your cookies don’t stick and makes cleanup a breeze. It also helps the cookies bake up evenly with golden, crisp edges.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is key for aerating the dough and creating that signature chewy texture in Double Chocolate Chip Cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each, then stir in the vanilla extract. The eggs help everything come together, while the vanilla adds a cozy, aromatic note that makes the chocolate flavors sing.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking first ensures an even distribution of leavening and cocoa, so every bite of your Double Chocolate Chip Cookies is full of flavor.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring until just combined. You don’t want to overmix — stop as soon as you don’t see any more streaks of flour. The dough will be thick and chocolatey, which is exactly what you want!
Step 6: Fold in the Chocolate Chips and Chunks
Gently fold in the semi-sweet chocolate chips and, if you’re feeling extra indulgent, the dark or milk chocolate chunks. These bits melt into glorious pools of chocolate, making every bite of your Double Chocolate Chip Cookies absolutely decadent.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake for 9 to 11 minutes, or until the edges are set but the centers still look a little soft — that’s the secret to irresistibly gooey centers!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This little pause helps the cookies set up with perfectly chewy centers. Once cooled, grab a glass of milk and dig in!
How to Serve Double Chocolate Chip Cookies
Garnishes
For a finishing touch, sprinkle a pinch of flaky sea salt on top just after baking for an extra pop of flavor. You can also drizzle melted white chocolate or dust a bit of powdered sugar over the cooled cookies for a pretty, bakery-style finish.
Side Dishes
Pair your Double Chocolate Chip Cookies with a cold glass of milk (classic!), a scoop of vanilla ice cream, or even a mug of hot coffee or cocoa. These cookies are also fantastic with fresh berries or a dollop of whipped cream for a fun dessert platter.
Creative Ways to Present
Stack the cookies in a tall glass jar for an eye-catching treat, or wrap them up in parchment and tie with twine for a thoughtful homemade gift. For parties, try making ice cream sandwiches or crumbling the cookies over sundaes — Double Chocolate Chip Cookies make everything more special!
Make Ahead and Storage
Storing Leftovers
Store cooled Double Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and delicious, ready for whenever your next chocolate craving strikes.
Freezing
You can freeze baked cookies or unbaked dough balls. For the dough, scoop it onto a tray, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time. For baked cookies, wrap tightly and freeze for up to 2 months — just thaw and enjoy!
Reheating
To bring back that fresh-from-the-oven magic, pop your cookies in a 300°F oven for 3-4 minutes, or microwave for 10 seconds. This revives the chocolate chips and makes the cookies taste freshly baked all over again.
FAQs
Can I add nuts to these Double Chocolate Chip Cookies?
Absolutely! Chopped walnuts, pecans, or even macadamia nuts make a wonderful addition for a crunchy twist. Just fold in about 1/2 cup with the chocolate chips.
What kind of cocoa powder is best?
Natural unsweetened cocoa powder gives a classic chocolate flavor and works beautifully in this recipe. If you prefer a darker, richer cookie, you can use Dutch-process cocoa powder — just note it may make the cookies a bit softer.
How do I make the cookies thicker?
For extra thick Double Chocolate Chip Cookies, chill the dough for at least 30 minutes before baking. This keeps the cookies from spreading too much and gives you a bakery-style, chunky cookie.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture will still be chewy and delicious, so everyone can enjoy these chocolatey treats.
Why are my cookies dry or crumbly?
This usually happens if the flour is over-measured or the cookies are overbaked. Spoon and level the flour, and always pull your Double Chocolate Chip Cookies from the oven when the centers still look a touch underdone.
Final Thoughts
There’s nothing quite like the moment you bite into a warm, homemade Double Chocolate Chip Cookie. If you’re craving a chocolate treat that’s easy, decadent, and sure to impress, give this recipe a try. I promise these cookies will win over every chocolate lover in your life!
Print
Double Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Double Chocolate Chip Cookies are rich, fudgy, and irresistibly chewy, perfect for chocolate lovers craving a decadent homemade treat. Featuring a blend of cocoa powder and semi-sweet chocolate chips, these cookies offer a deep chocolate flavor balanced with a soft, tender texture that melts in your mouth.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Mix-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup dark or milk chocolate chunks (optional)
Instructions
- Preheat and prepare pans. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the butter and sugars. In a large bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
- Add eggs and vanilla. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then mix in the vanilla extract for flavor.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute all dry components.
- Mix dry into wet ingredients. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined to avoid overworking the dough.
- Fold in chocolate chips and chunks. Gently fold in the semi-sweet chocolate chips and optional dark or milk chocolate chunks to incorporate extra melty chocolate pockets throughout the cookies.
- Scoop dough onto baking sheets. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies. Bake for 9 to 11 minutes, until the edges are set but the centers still appear slightly soft for a chewy texture.
- Cool before serving. Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before enjoying.
Notes
- For extra gooey centers, slightly underbake the cookies by reducing baking time by 1-2 minutes.
- Chill the dough for 30 minutes before baking to achieve thicker, less spread-out cookies.
- Add 1/2 teaspoon espresso powder to the dry ingredients to intensify the chocolate flavor without adding coffee taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
