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Double Chocolate Chip Cookies are the answer every single time my kids ask for “the really chocolatey ones,” and they come together fast enough that I can have a warm batch ready before the after-school crankiness sets in. If you love our soft chocolate chip cookie bars, these are the deep, fudgy, cocoa-loaded cousin you have been craving.
Think brownie meets cookie: thick, chewy edges, a soft fudgy center, and melty chocolate chips in every bite.
Double Chocolate Chip Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 11 minutes
- ⏳ Total Time: 26 minutes
- 🍽️ Serving: 24 cookies
- ⚡ Calories: 210kcal
- 🌶️ Flavor Profile: Rich, fudgy, deeply chocolate
- ✋ Difficulty: Easy, as simple as our soft chocolate chip cookie bars
Quick Answer
Cream room temperature butter with granulated and brown sugar until fluffy, then beat in the egg and vanilla. Whisk together flour, cocoa powder, baking soda, and salt, mix it into the wet ingredients, and fold in semi-sweet chocolate chips. Scoop into balls, top with extra chips, and bake at 350 degrees Fahrenheit for about 11 minutes until the edges are set but the centers are still soft.
Jump to:
- Double Chocolate Chip Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Double Chocolate Chip Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Double Chocolate Chip Cookies FAQs
- Other Recommended Cookie Recipes
- Double Chocolate Chip Cookies
Why This Recipe Works
Click to see the technique science
- Two sugars build the chew. Brown sugar adds moisture and a soft, fudgy middle while granulated sugar keeps the edges crisp.
- Good cocoa powder does the heavy lifting. A full three-quarter cup of quality cocoa gives these cookies a deep, almost brownie-like chocolate flavor without any fuss.
- Room temperature butter creams properly. Soft butter whips with the sugars to trap air, which is what makes the cookies thick instead of flat.
- Chocolate chips on top look bakery-perfect. Pressing a few extra chips onto each dough ball before baking gives you that pretty, melty top every time.
- No chilling required. The dough is thick enough to scoop and bake right away, so you get warm cookies in under 30 minutes.
Why You’ll Love This Recipe
- They taste like a fudgy brownie and a chewy cookie had a baby, with melty chocolate in every bite.
- Everything mixes in two bowls and bakes in about 11 minutes, so you get warm cookies fast.
- They are a guaranteed crowd-pleaser next to a tall glass of milk, just like our soft chocolate chip cookie bars.
Key Ingredients
Here is what gives these double chocolate chip cookies their rich, fudgy texture. A few simple pantry staples do all the work.
- Unsalted butter: Use it at room temperature so it creams smoothly with the sugars and traps air for thick cookies.
- Granulated and brown sugar: The combo gives you crisp edges plus a soft, chewy center.
- Cocoa powder: Good quality cocoa is what makes these taste deeply chocolatey, so do not skimp here.
- Semi-sweet chocolate chips: Folded into the dough and pressed on top for that melty, bakery-style finish.
- All-purpose flour and baking soda: Just enough structure and lift to keep the cookies thick without going cakey.
See recipe card for exact quantities.
Variations and Substitutions
These double chocolate chip cookies are easy to make your own. Here are a few favorite twists.
- Make them extra gooey: Swap in chocolate chunks or a chopped chocolate bar for bigger melty pools.
- Add a salty crunch: Sprinkle flaky sea salt on top right out of the oven.
- Mix up the chips: Try white chocolate, peanut butter, or mint chips for a fun change.
- Go nutty: Fold in a half cup of toasted pecans or walnuts.
- Turn them into bars: Press the dough into a pan and bake like our soft chocolate chip cookie bars.
How to Make Double Chocolate Chip Cookies
- In a large bowl, cream the room temperature butter with the granulated and brown sugar until smooth and fluffy.
- Beat in the egg and vanilla, then whisk together the flour, cocoa powder, baking soda, and salt and gradually mix it in.
- Fold the semi-sweet chocolate chips into the thick, fudgy dough until evenly distributed.
- Scoop into balls, press a few extra chips on top, and bake at 350 degrees Fahrenheit for about 11 minutes until the edges are set.
Recipe Tips & Tricks
- Do not overbake. Pull them when the edges look set but the centers still look soft. They firm up as they cool.
- Use a cookie scoop for evenly sized cookies that bake at the same rate.
- Room temperature butter is key. If it is too cold it will not cream; too melted and the cookies spread thin.
- Press extra chips on top of each dough ball before baking for that bakery-style look.
- Let them rest on the hot tray for 5 minutes before moving so they set without falling apart.
- Measure flour correctly by spooning it into the cup and leveling, so the cookies stay soft instead of dry.
Serving Ideas and Suggestions
These double chocolate chip cookies are made for a tall, cold glass of milk. Warm one for 10 seconds in the microwave and the center turns gooey all over again.
Turn them into a showstopper dessert by sandwiching a scoop of vanilla ice cream between two cookies, or crumble one over a bowl of ice cream for an instant sundae.
They are perfect on a holiday cookie tray alongside our cream cheese cookies and a batch of soft chocolate chip cookie bars for a little variety.
Stack a few in a cellophane bag tied with ribbon for an easy homemade gift that always gets a smile.
Double Chocolate Chip Cookies FAQs
Dry cookies almost always come from too much flour. Spoon the flour into your measuring cup and level it off instead of scooping, and be careful not to overbake.
No, the dough is thick enough to scoop and bake right away. If your kitchen is very warm and the dough feels soft, a quick 15 minutes in the fridge helps them hold their shape.
Yes. Freeze the baked cookies in an airtight container for up to 3 months, or freeze scooped dough balls and bake straight from frozen, adding a minute or two to the bake time.
A good quality natural or Dutch-process cocoa both work well. Dutch-process gives a slightly darker, smoother chocolate flavor, while natural cocoa is a little more classic and tangy.
Store them in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help keep them soft and chewy.
Butter that is too warm or melted is the usual culprit. Make sure it is just softened, not greasy, and bake on a cool tray for thick, chewy results.
Looking for your next bake? Try our soft chocolate chip cookie bars for another easy chocolate fix.
Double Chocolate Chip Cookies
Ingredients
- 1 & 1/2 cups unsalted butter room temperature
- ½ cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 & 1/2 cups all-purpose flour
- ¾ cup cocoa powder good quality
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips plus more for topping
Instructions
- Line a sheet tray with parchment paper and set aside.
- In a large bowl, combine the butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy.1 & 1/2 cups unsalted butter, ½ cup granulated sugar, 1/2 cup light brown sugar
- Add the egg and vanilla. Mix on low until combined. Set aside.1 large egg, 1 teaspoon vanilla extract
- In a separate large bowl, combine dry ingredients. Whisk to combine and gradually add (in batches) to wet ingredients. Beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined, a few lumps here and there are fine.1 & 1/2 cups all-purpose flour, ¾ cup cocoa powder, 1 teaspoon baking soda, ¼ teaspoon salt
- Stir in the chocolate chips. The batter will be sticky.¾ cup semi-sweet chocolate chips
- Using a 2 tablespoon-sized cookie scoop, place portions of the dough on the prepared sheet tray close together. Place in the fridge for at least 1 hour, or best overnight.
- Preheat the oven to 350°F. Line sheet trays with parchment paper.
- Roll the cookie dough portions into balls. Arrange the cookie balls on the prepared sheet trays at least 2 inches apart. Don’t press down! Keep any cookies in the fridge that you aren’t baking.
- Bake for 10-12 minutes (the time varies due to different ovens) until the tops appear dry and set. I like to add chocolate chips on top after baking (for decoration purposes, but it is optional). After baking, the cookies will have a soft center inside. Once they cool down, they will set well, and the texture inside remains soft, chewy, and buttery.
Notes
- Cookie Sheet Matters: Always use a baking sheet lined with parchment paper or a silicone mat. This ensures cookies don’t stick and bake evenly.
- Don’t Overmix: When combining wet and dry ingredients, mix just until they’re combined. Overmixing can affect the texture of your cookies.
- Sizing is Key: Use a cookie scoop or measuring cup for consistent cookie sizes.
- Decoration Tip: Add extra chocolate chips on top after baking for a professional touch.
- Check Your Baking Soda: Always ensure it’s not expired for the best rising results.
- Best Enjoyed With: A tall glass of milk. Trust me; it’s the perfect combination. Coffee is good too!!
Nutrition
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