Double Chocolate Chip Cookies
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These double chocolate chip cookies are extra soft and oozing with chocolate chips. They’re thick, chewy, gooey and taste somewhere in between a brownie and a cookie. Get your milk ready – because these cookies are for true chocolate lovers.
**This recipe was originally posted July 2015, and updated September 4, 2025 with new photos & recipe tips**
If you’re looking for the ultimate chocolate cookie recipe – then look no further. These double chocolate chip cookies have a rich chocolate flavor and are filled with chocolate chips. They’re incredibly soft, and verge on gooey in the middle. No dry cookie crumbs here. Just thick, puffy, pillowy soft cookies oozing with chocolate chips.
The dough definitely requires chilling in this recipe to ensure thick, super soft cookies – so make sure to allocate enough time.
A Note from Fiona
Why you’ll love these Chocolate Cookies!
Out of all the recipes on my blog, I make these double chocolate cookies the most. I love the fudgy texture and the rich chocolate flavor. To my friends and family, these cookies are my signature recipe because I always bring them to events and get togethers. This recipe also holds a special place in my heart because it was the first recipe on my blog to see success. It showed me that people enjoy my recipes as much as I do. I hope they become a new favorite for you too!
Ingredients
- All-Purpose (AKA plain) Flour. Be sure to measure the flour properly – otherwise the cookies will get too dry and puffy. For the most accurate results, use a weigh scale. Otherwise, whisk first – then spoon into a dry measuring cup and level off the top.
- Do not simply scoop the flour from the bag into your measuring cup! Otherwise, it will be too dense and you’ll end up with too much flour.
- Cocoa Powder. I use Dutch process (sometimes called dark, or specialty dark cocoa) for a richer flavor.
- Cornstarch (AKA cornflour in Australia and the UK). This makes the cookies extra soft. If you don’t have any on hand, you can omit if needed.
- Baking Soda. To give the cookies a little lift.
- Salt. To balance out the flavor. If using salted butter, you can omit the salt.
- Unsalted Butter. The butter should be softened, but not starting to melt. Take it out of the fridge about 15-30 minutes before getting started and cut into cubes.
- Brown Sugar and Granulated (White) Sugar. The brown sugar adds moisture and chewiness to the cookies.
- Egg. For tenderness and binding.
- Vanilla. For added flavor.
- Chocolate Chips. I like to use dark chocolate chips for this recipe, but semi sweet or white chocolate chips work too.
Method – with Photos
What’s even better about this recipe is that it’s super easy to make AND you don’t need any fancy ingredients. I’m going to take you through each step – along with recipe tips and photos to help ensure success. Of course, you can scroll down the recipe if you’ve made these before.
- To get started, you’ll whisk together the dry ingredients: flour, cocoa powder, cornstarch, baking soda and salt. This ensures that they’re evenly mixed throughout the batter and that there are no lumps in the cocoa.
- If your cocoa powder is lumpy – then I recommend sifting it first.
- In a separate bowl – you’ll cream together the butter, brown sugar and white sugar. Beating together the butter and sugars add air to the batter – giving your cookies the best, cookie-like texture.
- Then you’ll beat in the egg and vanilla extract.
- With the mixer on low speed, carefully mix dry ingredients into the butter mixture. I typically do a few strokes by hand first, to avoid the dry ingredients going everywhere when you turn the mixer on.
- Then you’ll gently stir the chocolate chips into the dough. The dough will be very thick and sticky – which is to be expected.
- Then cover the bowl with plastic and place the cookie dough in the fridge to chill for at least 3 hours or up to 48 hours. Chilling is absolutely mandatory for thick, pillowy soft cookies.
- Then when you’re ready to bake the dough, you’ll preheat the oven to 350F (180C) and line your cookie sheets with parchment paper or baking mats.
- I always line my cookie sheets for this recipe because it prevents the cookie bottoms from overbrowning and getting too crunchy.
- If your dough has been in the fridge overnight, I recommend taking it out of the fridge and letting it sit on the counter for about 10-15 minutes so that it’s easier to work with.
- Scoop your dough into balls – I highly recommend using a cookie scoop, because the dough can be sticky and messy.
- Form the dough into balls with about 1 1/2 tablespoons of dough each (this is the size of my medium cookie scoop) and place the dough balls about 1.5 inches apart.
- For larger cookies, form the dough into balls with about 3 tablespoons of dough each and about place 2 inches (5 cm) apart.
- The cookies will bake 1 sheet at a time in the middle of your preheated oven. The cookies will bake for about 8-11 minutes, or about 12-14 minutes if you made large cookie dough balls.
- I always slightly underbake my cookies – meaning I take them out of the oven when the tops look just set. This creates softer cookies.
- If you find your cookie dough balls aren’t flattening down as much as you’d like as the cookies bake, then press the dough balls down slightly before baking.
- I always place a few extra chocolate chips on top of each cookie when they’re fresh out of the oven.
Recipe Tip
Never place unbaked cookie dough balls on a warm cookie sheet. The warm cookie sheet causes the cookie dough to melt before the cookies even go into the oven. This means that the cookies will spread even more as they bake and you won’t end up with thick cookies.
Freezing
Cookie dough balls can be frozen for up to 3 months. Make the dough and form into balls. Then place the cookie dough balls in a freezer bag, remove excess air, and freeze. When ready to bake, preheat the oven and line the cookie sheets as directed. Bake from frozen. The cookies will likely need 1-2 extra minutes.
These cookies are really, REALLY good. Intense chocolate flavor, but not overpowering. They came out perfect the first time. Definitely will be making these a lot.
Recipe Video
If you love these double chocolate chip cookies – check out these other chocolate cookie favorites!
- Candy Cane Double Chocolate Cookies
- Dark Chocolate Peanut Butter Cookies
- M&M Double Chocolate Chip Cookies
- or these Cake Mix Chocolate Cookies if you’re in a rush!
PS – Make sure to follow Just So Tasty on Pinterest & Facebook so we can make more chocolate treats together!
Double Chocolate Chip Cookies
Equipment
- Cookie Sheets
Ingredients
- 1 cup all-purpose flour (125 grams) , spooned and leveled
- 2/3 cup cocoa powder (60 grams)
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cornstarch, AKA cornflour in the UK and Australia
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter (140 grams) , softened (1 stick plus 2 tablespoons)
- 3/4 cup packed brown sugar (158 grams), light or dark
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1 1/2 teaspoons vanilla
- 1 1/4 cup chocolate chips (about 225 grams), divided
Instructions
- Whisk together the flour, cocoa, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl beat together the butter and sugars until fluffy.
- Add the egg and vanilla into the butter mixture and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.
- Slowly mix the dry ingredients into the butter mixture on low speed until incorporated.
- Turn off the electric mixer and stir in 1 cup chocolate chips. I reserve the extra 1/4 cup for dotting on the tops of the cookies.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 3 hours or up to 48.
- When ready to bake, preheat the oven to 350F degrees. Line 2 cookie sheets with parchment paper or silicone baking mats. Take the dough out of the fridge and set on the counter for about 15 minutes to warm up slightly if its been in the fridge overnight.
- Form into balls of 1 – 1.5 tablespoons in size and place about 1½ inches apart. Form dough into balls with about 3 tablespoons in size and place 2½ inches (about 6-7 cm) apart on baking sheets.
- Bake cookies for 8-11 minutes or 12-14 minutes for larger cookies, or until the tops are just set. Remove from oven and let cool on the tray for 10 minutes before transferring to a wire rack to continue cooling. While the cookies are fresh from the oven, optionally dot the tops of each cookie with a few extra chocolate chips.
Notes
- Cornstarch: Previously, this recipe was written without the use of cornstarch because I had many readers who would ask if it was necessary in cookie recipes. This recipe will turn out without the cornstarch, but it definitely helps to make these cookies extra soft.
- Nutrition Details: Nutrition information is based on 1 large cookie (3 tablespoons in size – with the recipe making 14 cookies total) or 2 small cookies.
- Storage: Store cookies in an airtight container for up to 4 days at room temperature.
- Freezing: Dough balls can be frozen in a freezer bag for up to 3 months. When ready to bake, preheat the oven and line cookie sheets as directed in the recipe. Bake cookie dough balls from frozen – then need 1-2 extra minutes. Baked and cooled cookies can be frozen. Place in a freezer safe container, with layers of parchment paper or wax paper in between each layer of cookies. Thaw in the fridge.
These were delicious! I had been looking for a double chocolate recipe, and this was perfect! Have you ever made them without the cocoa? I’ve been trying to find a good regular chocolate chip recipe, and I think this would work well, but I wasn’t sure how much flour to sub for the cocoa. Do you think it would be equal parts?
Oops, I’m sorry, I didn’t mean to post my comment twice! I got an error the first time, so I didn’t think it went through! 🙂
Not a problem! I’m so glad you liked the recipe. I haven’t tried subbing the cocoa for flour – so I can’t be sure if they’d still have the same texture/consistency. If you’re looking for a chocolate chip cookie recipe – I’d try these Chewy Chocolate Chip Cookies instead!
These were delicious! I had been liking for a double chocolate chip recipe and yours sounded perfect (and it was)! Any recommendations for making them without the cocoa? I’m not sure if I should replace the cocoa with the same amount of flour or less, didn’t know if you had tried this already. Thank you!
I’m so glad you liked the recipe. I haven’t tried subbing the cocoa for flour – so I can’t be sure if they’d still have the same texture/consistency. If you’re looking for a chocolate chip cookie recipe that’s also super chewy and soft – I’d try these Chewy Chocolate Chip Cookies instead: https://www.justsotasty.com/chocolate-chip-cookies/
These were great! So good that I’m adding them to my recipe box! Thanks for a new family favorite!
Yay! I’m so glad you love them
These are awesome! I am making a cookie of the month for an elderly gentleman who goes to my church who loves chocolate. These will make his day ?
That’s such a nice thing to do! Thanks for trying the recipe & I’m so glad you like them!
Hi do I need to form the cookies into balls before I place in the refrigerator. Can I just put the dough in refrigerator and make the balls right before I bake them
I recommend forming the cookie balls first before refrigerating for the thickest cookies. If you end up refrigerating first & forming the balls right before baking just be careful that the dough doesn’t warm up too much before baking. I hope you like the recipe!
I made these for xmas and they are amazing ! They were moist, tasty and rich. I think when making them, its essential to use a good brand of chocolate powder.
Definitely adding this recipe to my collection!
Thanks so much Tara! Merry Christmas!
Planning to tempt some chocoholic friends with these beauties, but I’d like a smaller cookie, 2 Tbs in size. How long should I bake them @ that size? I really favor a soft & chewy cookie, & this gem appears to fit that criteria.
Hi Pam,
For a smaller cookie they should take about 8-10 minutes to bake depending on your oven. The tops should be almost set when you take them out, and since they’re a softer cookie I’d recommend letting them cool for at least 10 minutes on your cookie tray first before transferring them to a wire rack. I hope your chocoholic friends like them!
I made these according to directions but the dough was very loose and they didn’t form balls but mounds. What did I do wrong? Does it maybe take more flour. I let them sit in the fridge and they baked together in a thin flat mess. A tasty mess but nowhere near cookie like.
Hi Jen,
I’m really sorry to hear that these didn’t work out for you. My initial thoughts would be either that the ratio of flour & cocoa to wet ingredients was slightly off (an extra large egg could be the culprit) – which would be solved by using a little less butter or a little more flour like you said. Or the problem could have been too many chocolate chips. When there’s too many chocolate chips, it makes it hard for the cookies to form balls and stick together causing them spread too much. The dough is definitely sticky when you form the balls before putting it into the fridge. I’d also only take the dough out of the fridge right before you pop them into the oven. Again, I’m really sorry and I hope this helps. I’m glad they were tasty though!
-Fiona
I love the taste but they flatten out when cooked. Thoughts?
Lynn
Fiona – I made these cookies this morning. I just ate one (half of one really) that fell off my spatula and was damaged. Handy, right? So I said to Mike, do you want the other half? Of course being the chocoholic that he is he said, sure. Before he popped it in his mouth he asked if they’re good. I did not say anything but just stood there, surely with a satiated look on my face. When finished his half he said and I quote …. Wow!! Wow!! Wow!! Where did you get that recipe. I told him it was from your blog. And again I quote him, Wow, that’s really good!! Now, Fi, you’ll remember that “Uncle Mike” is not much one for words, or excitement, so, maybe I should only have used one “!”. But he was certainly impressed – as was I. Last evening was spent with one of Mike’s sisters and her husband – part of the evening was spent discussing your blog and how delicious your recipes look. Later today I will be sharing 8 cookies with their family of 4. I’m sure I’ll get a, “hey, where are the other 10?!?!” (they not knowing there are now only 9 unaccounted for).
Thank you so very much – absolutely divine!
Keep up the great work – I love easy-peasy – terribly-tasty cookies!!!!!!!!
Auntie K
I made a half batch of these delicious cookies and they turned out perfectly. Only problem was that they were gone in one night! Love your recipes, it will be hard to pace myself…
I’m so glad you liked them. I’m always looking for people to donate cookies to – otherwise I eat the whole batch myself!
You can totally donate them to me ??????
😉
I ran out of eggs is the one egg essential?
Is a cooking substitute okay?
I haven’t tried this recipe using a substitute for eggs, so I’m not sure of the results. You could try using 3 tablespoons of mashed banana instead or flax egg.