Double chocolate chip cookies are extra soft and oozing with chocolate chips. These cookies are thick, chewy, gooey and taste somewhere in between a brownie and a cookie. 
**This recipe was originally posted July 2015, and updated January 8, 2020 with new photos & recipe tips**
If you’re looking for the ultimate chocolate cookie recipe – then look no further. These double chocolate cookies have a rich chocolate taste, are filled with chocolate chips and melt in your mouth because they’re so soft. No dry cookie crumbs here. Just thick, puffy, pillowy soft cookies oozing with chocolate chips. They’re super fudgy, and taste delicious with a cold glass of milk.
Double Chocolate Chip Cookie Recipe
What’s even better about this recipe is that it’s super easy to make AND you don’t need any fancy ingredients. A lot of double chocolate cookie recipes call for melted dark chocolate in the batter – which, while delicious – can be a bit hard on the wallet and often means an extra trip to the grocery store.
Instead, this recipe uses cocoa powder for the rich chocolate taste. So when the chocolate craving hits – you won’t need to leave the house.
Making the Dough
- To get started, you’ll whisk together the dry ingredients: flour, cocoa powder, baking soda and salt. This ensures that they’re evenly mixed throughout the batter and that there are no lumps in the cocoa.
- 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. And since brown sugar has more moisture than white sugar, it adds chewiness to the 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 stir in the chocolate chips.
Chilling & Baking the Cookies
To make the cookies thick and pillowy soft you’ll need to chill the dough. Chilling is ABSOLUTELY mandatory because the batter is very sticky. If you don’t chill the cookie dough, your cookies can spread flat and end up crispy, thin and potentially burnt instead of thick and chewy. You’ll cover the bowl with plastic wrap, and then pop it in the fridge for at least 3 hours (or overnight).
I use a cookie scoop to form the dough into balls about 3 tablespoons each for very large, bakery-style cookies (I usually get 14). If you prefer a bit more… manageable shall we say…. size, then you can form them into balls about 1.5 tablespoons in size and you’ll end up with about 28-30 cookies. Large cookies will bake for 11-13 minutes 350F, whereas small cookies will bake for 8-10 minutes. I ALWAYS underbake these cookies slightly.
Pro Tip: If the dough seems super hard when you take it out of the fridge (this can happen if it’s in the fridge overnight or if your fridge is especially cold), let the bowl sit on the counter for 10-20 minutes before forming the dough into balls. Alternatively, you can also form the dough into balls, place them on a cookie sheet, and then chill in the fridge for 3 hours before baking.
Baking Tips & Tricks
- Use Dutch-process cocoa powder for extra rich cookies
- You can easily double the recipe if you need an extra big batch.
- Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake cookies from frozen – they’ll need 1-2 minutes longer.
The truth is, these double chocolate chip cookies are too good to pass up. Buttery, ultra chocolatey, oozing with chocolate chips and probably the softest cookies you’ll ever eat.
Chocolate aficionados – it’s time to get baking.
How to Make Double Chocolate Chip Cookies – 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
Ingredients
- 1 cup all-purpose flour spooned and leveled
- ⅔ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons unsalted butter softened (1 stick plus 2 tablespoons)
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla
- 1 cup chocolate chips
Instructions
- Whisk together the flour, cocoa, baking soda, and salt.
- In a large bowl beat together the butter and sugars until fluffy.
- Add the egg and vanilla and continue mixing until combined. Turn off the mixer and scrape down the sides of the bowl.
- Slowly mix in the dry ingredients on low speed until incorporated.
- Turn off the electric mixer and stir in the chocolate chips. I usually reserve about ¼ cup of chocolate chips for sprinkling on top.
- Cover the bowl with cling film 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 for 10-15 minutes to warm up slightly.
- Form dough into balls 3 tablespoons in size and place 3 inches apart on baking sheets. (Or form into balls of 1 - 1.5 tablespoons in size and place 2 inches apart).
- Bake cookies for 11-13 minutes until the tops are just set (or 8-10 minutes for smaller cookies). 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.
Did you use dutch processed cocoa powder for this recipe?
I typically do – but either works
Absolutely LOVE this recipe. My partner especially loves them frozen 🙂
I am going to make them for an upcoming trip and one of my friends on the trip has celiacs – do you have a recomendation for how to alter the cookies to be gluten free? I have some almond flour, but i’m not sure what ratio/conversion would be best!
I’m a celiac and just made these today! I came by to thank Fiona and saw your comment. I used Cup4Cup and they turned out wonderfully.
(and thank you Fiona! Such an awesome recipe, you’re a life saver!)
can i reduce the sugar ?
I wouldn’t try reducing the sugar by more than 1/4 cup – otherwise, the cookies may be too bitter.
Can icing sugar be used instead of granulated?
I think icing sugar would be too powdery and could make the cookies dry. A better substitution if you’re really in a pinch would be to substitute the granulated sugar for brown sugar.
Fantastic, I followed all your tips and baked it for 8 minutes and it came out well. Thanks!!
Super gooey and rich. Great chocolate taste. Yum! Thank you! Baked for 9 min and they came out perfect! Definitely saving this recipe
I’ve made these so many times over the last four years, and they’re always a favorite! Intense chocolate flavours and absolutely delicious! Thank you for the recipe!
Fabulous, chocolatey, gooey. However they don’t keep. Are dry on the second day, even when stored properly.
So, you mut eat them the first day.
I made these today, following recipe to a T and overall a good cookie. I found that after keeping the dough in fridge overnight, they needed more than 30 mins to warm up to get to the right texture to roll. I also found that the cookie was a bit powdery tasting and not quite as chewy as I was hoping for. Next time I may roll and just chill dough in fridge for 30 mins before baking. I also might try an extra egg next time or reducing the dry flour and cocoa just a squeak. This batch will work for some ice cream cookie sandwiches, so will dress them up that way!