Double chocolate chip cookies are my not-so-secret obsession, and I just have to share my favorite recipe with you! There’s something magical about baking these at home, the rich chocolate aroma fills the kitchen, and biting into a gooey, chocolate-packed cookie instantly makes any day better. Ever since I was little, double chocolate chip cookies have meant comfort, happiness, and the kind of treat you want to share with everyone you love.
Table of Contents
What Is a Double Chocolate Chip Cookie?
Let’s get real, double chocolate chip cookies are basically a chocolate lover’s dream. You get a chocolate-infused dough (thank you, cocoa powder) and even more chocolate chips folded in for good measure. It’s double the chocolate and double the fun. Whether you like your cookies with crisp edges or prefer them super soft and gooey in the center, these treats have you covered. And, honestly, nothing beats the way your whole house smells when you pull a batch out of the oven.
If you want to play around with other unique cookie flavors, you might love these matcha ube cookies or go for something nostalgic like chocolate thumbprint cookies.
Why You’ll Love This Double Chocolate Chip Cookie Recipe
Let me tell you, there are a million reasons why these double chocolate chip cookies are my go-to treat:
- Ultimate Chocolate Flavor: There’s cocoa powder in the dough and tons of chocolate chips, so every bite is pure chocolate bliss.
- Chewy, Fudgy Texture: You get a soft, almost brownie-like center with crisp edges.
- Pantry Staples: No fancy ingredients here, just basic baking supplies you already have.
- Quick and Easy: You can mix, bake, and eat these cookies in less than 30 minutes!
- Endlessly Customizable: Toss in some walnuts, swap in white chocolate, or sprinkle a little sea salt on top for a bakery-style finish.
Plus, if you’re obsessed with brownies, check out these easy avocado brownies for a secretly healthier twist!
How to Make Double Chocolate Chip Cookies
Quick Overview
You’ll have a tray of fresh double chocolate chip cookies on the table in under half an hour. It’s just mix, scoop, and bake!
Ingredients Overview
- 1 cup unsalted butter (softened): Substitute plant-based butter for a vegan option.
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs: Try flax eggs for vegan cookies.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour: Your favorite gluten-free blend works, too.
- 2/3 cup unsweetened cocoa powder: Dutch-processed cocoa = extra deep flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 cups semisweet chocolate chips: Use dark, milk, or white chips, or mix it up!
If you want to experiment with different chocolate types, get all the details on cocoa powder and chocolate to find your favorite.
Step-by-Step Instructions
- Cream Butter & Sugars: Beat the softened butter, granulated sugar, and brown sugar until fluffy.
- Add Wet Ingredients: Mix in eggs (one at a time), then vanilla, until everything is smooth.
- Mix Dry Ingredients: In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients, stirring until a dough forms.
- Add Chocolate Chips: Gently fold in chocolate chips (and any nuts or fun add-ins!).
- Shape Cookies: Drop spoonfuls of dough onto a parchment-lined baking sheet, about 2 inches apart.
- Bake: Bake at 350°F (175°C) for 9–11 minutes, until edges look set but centers are soft.
- Cool & Enjoy: Let them cool for 5 minutes on the tray, then transfer to a rack. Dig in while warm for melty chocolate goodness!
Curious about getting perfect edges or troubleshooting spread? I swear by these tips for perfect cookie edges.
Helpful Tips & Customizations
- Chill for Thicker Cookies: Pop the dough in the fridge for 15–20 minutes for bakery-style cookies.
- Mix-In Magic: Walnuts, pecans, or even chickpea brownies style swaps add fun texture.
- Don’t Overbake: Pull them out when centers look slightly underdone.
- Go Gluten-Free: Use your favorite gluten-free blend, these cookies are still incredible.
- Cocoa Choice: Learn about Dutch-process cocoa for a more intense chocolate base.
Need ideas for storing leftovers? Here’s a handy guide on how to store and freeze baked goods.
Serving Suggestions
A big glass of milk is the classic move, but these double chocolate chip cookies are also epic with a scoop of vanilla ice cream or next to a mug of hot coffee. I love stacking them high on a cute plate for parties, or tucking a couple into lunchboxes for a surprise treat. If you want a no-bake dessert for the side, try no-bake banana split dessert for a fruity, creamy pairing.
Looking for more cookie adventures? These crumbl red velvet cookies are always a hit!
FAQs About Double Chocolate Chip Cookies
How do you make double chocolate chip cookies chewy?
The secret is plenty of brown sugar, the right amount of butter, and slightly underbaking so the centers stay gooey.
What’s the difference between double chocolate chip cookies and regular chocolate chip cookies?
Double chocolate chip cookies have chocolate in the dough plus chocolate chips, while classic chocolate chip cookies use a plain dough.
Can you use cocoa powder or melted chocolate in double chocolate chip cookies?
Yes! Cocoa powder gives deep chocolate flavor. For extra fudginess, a little melted chocolate can be mixed in.
How do you keep double chocolate chip cookies from spreading too much?
Chilling the dough, using parchment paper, and not overmixing the butter and sugar all help.
See more in how to get perfect cookie edges.
Need help with substitutions? How to substitute eggs in baking has you covered!
Conclusion
So, who’s ready for the best batch of double chocolate chip cookies ever? I hope this recipe brings as much joy to your kitchen as it does to mine. Share them with friends, gift a few to neighbors, or keep them all to yourself (no judgment here!). For even more dessert inspiration, check out gooey pecan pie brownies, moist brownies, or browse all my dessert recipes.
Join me on Pinterest for daily baking inspo and don’t miss out on new recipes and fun!
Double Chocolate Chip Cookies
Equipment
- Mixing Bowl Large
- Electric mixer Hand or stand
- Baking sheet Lined with parchment
- Wire rack For cooling
- Measuring cups and spoons
- Spatula For folding in chocolate
Ingredients
- 1 cup unsalted butter softened, or plant-based for vegan
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs or flax eggs for vegan
- 2 tsp vanilla extract
- 2 cups all-purpose flour gluten-free blend for GF version
- 2/3 cup unsweetened cocoa Dutch-processed for richer flavor
- 1 tsp baking soda
- 1/2 tsp salt
- 1.5 cups semisweet chocolate chips or mix of dark/milk/white chips
Instructions
- Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add eggs one at a time, then vanilla extract, mixing until creamy.
- In another bowl, whisk flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet, mixing just until combined.
- Fold in chocolate chips (and optional nuts or mix-ins).
- Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing 2 inches apart.
- Bake at 350°F (175°C) for 9–11 minutes, until edges look set but centers are soft.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Add-ins like chopped walnuts or pecans are delicious.
For bakery-style, sprinkle with sea salt before baking.
Store in an airtight container for up to 1 week or freeze for up to 3 months.
