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.
ICC
Hi, can I use white chocolate chips instead of the usual chocolate chips? Are white chips more sweeter than the brown ones? Should I reduce the sugar for that? Thanks 🙂
Fiona
You could definitely use white chocolate chips instead. I probably wouldn’t reduce the amount of sugar, but I’d maybe reduce the amount of chocolate chips by 1/4 cup 🙂
DariAnna
Would it be ok to not add chocolate chips?
Fiona
Yup! That would be fine 🙂
Arrietty
Hi- I was wondering what cups this recipe uses, American cups, English cups or Canadian cups, so I can correctly convert them into grams.
Fiona
I use 1 cup flour = 125g and 2/3 cup cocoa powder = 60g. 🙂
Evelyn
Hello!
If I use medium sized eggs should I go for two eggs instead of one?
Fiona
I’d use one egg plus one egg yolk if you only have medium eggs. Large eggs aren’t quite twice the size 🙂
Evelyn
Thanks 🙂
Evelyn
I’m having a little trouble with rolling the dough, it’s not consistent enough. I’m afraid that if I add flour it will turn out cakier than cookied. Is there any other option to make it more consistent that won’t change the flavor?
Evelyn
Hi!
I’ve made this recipe a couple of times and it tastes wonderful, but I wanted my cookies to look thick like the ones in the picture. Lol.
Mine came out of the oven almost like that vut ended flattening down a couple of minutes later. Any tips on how I can get them to stay thick and pretty?
Jen
Hi!
I know I’m late to the party but I just wanted to say that the first time I made these cookies, they were amazing! I sent a picture to my dad (who taught me to bake) and he said that they looked professional because of they way they cracked on the top, so thanks so much!
I do have a question though that I hope you can help with.
The first time I made them, I had a lot of flour left over they just wouldn’t go into the mix – about 100g. This time, I reduced the amount but they’re not getting the right consistency. I was hoping that you had the recipe in gram measurements as well as cups – being a British woman, I have no idea what cups are or how they’re used or even why and just cannot understand them. I’ve tried converting the recipe myself but it’s left me with very floppy and runny cookies. (I have also tried altering the cooking times but to no avail).
I really hope you can help!
Jen
Fiona
Hi Jen,
I’m so glad you loved the cookies – thanks for reporting back! I measure 1 cup of all-purpose flour as 125g and 2/3 cup of cocoa as 60g (this depends a bit on the brand and sifted vs. non-sifted. If you can’t get it all of it 100% mixed in that’s ok – but definitely helps for thicker cookies! Hope this helps 🙂
Jen
Just wanted to let you know that they are now perfect! Thanks so much for helping out!
KT
So I am a mother of two under the age of 3 and a simple recipe is my best friend! I substituted whole wheat flour for the white flour and threw it all in my bread machine to mix. Then I scooped roughly 2tbs sized balls and froze them. I baked at 350 for 11 1/2 minutes and they turned out amazing. The whole wheat flour made them a bit grainy in texture but the flavor made it hard to complain 🙂 I’ve been tasked with filling the freezer with them!
Fiona
So glad you loved the cookies (and that I’m not the only one who makes cookies their best friend) 😉
Leanne
These are delish!
Mya
Made these today with milk chocolate chips and peanut butter chips and OMG they were amazing
Thanks for the recipe!
Fiona
Oh my gosh – I’m obsessed with peanut butter chips! So glad you loved the recipe 🙂
Noni
Ohh I want to make these immediately! And it’s almost midnight hahahah. One question, you said it’s possible to portion them freeze and bake later, will they (unbaked portioned ) stay good frozen for about a week? What do you think of adding toasted hazelnuts and some orange zest? Thank you !
Fiona
The unbaked portion will be good in the freezer for a week – I’ve kept them in the freezer for up to a month before. Just make sure your ziploc bag is pretty air tight. You can bake the cookie dough from frozen, they’ll just probably need an extra minute or 2. I haven’t tried with hazelnuts or orange zest – but I bet that would be super tasty 🙂