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.

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.

1. 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.
2. 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.

3. Then you’ll beat in the egg and vanilla extract.
4. 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.

5. Then you’ll gently stir the chocolate chips into the dough. The dough will be very thick and sticky – which is to be expected.
6. 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.

7. 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.
8. 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.

9. 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.

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.

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!

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