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.
Ashley
I had this recipe printed since 2016 and finally baked them! Although in 2016 it said to roll the dough first then chill-boy what a sticky chocolate mess. I should’ve known to chill first. It only stated in 3T balls so that is what I did as well. They took 12-14 min because I couldn’t tell if the tops were getting done. I left them in round balls. 2018 said to make them pointy and also to flatten. which one!? confusing but the balls turned out perfect. I made a double batch and it made 36. I ended up doing semi and dark chocolate bc I needed another bag of chips! Doing a double batch was really hard on the mixer but I’d do again. They taste like thick brownies-delicious! I did not use cling wrap and they didn’t spread all that much. Thanks for the recipe!
Kimberly
I’ve made these over and over the last couple of years or so. I figured it was about time I left a review! These cookies are amazing, soft, and perfect for the chocolate lover. I started making them as a newlywed, and they definitely brought more joy to our marriage. I shared these cookies with my inlaws, and they demanded I share the recipe with them. Our friends love it when we bring these cookies to get-togethers, too! Food brings the family together, and these cookies definitely add their own magic.
I’m so grateful for this recipe–and will continue making these for years to come!!!
Tom able
Are you sure you mean the rounds should be 2-3 tablespoons in size? That’s a pretty big cookie. I mean I know the Americans are known for being fat, it is this the correct measure.
Fiona
They are definitely very big if you make them that size. I often will make them about 1 – 1.5 tablespoons in size when I’m wanting smaller cookies. At that size they’ll bake for around 8 minutes
Michelle
These were gewey and delicious! Followed the exact recipe and used a 2 Tbsp scoop and cooked for 10 minutes. Everyone loved them. I am going to make them again these cookies are making it into my repeat recipe folder!!!
Angelina
I just made these, because I was having a major chocolate craving. They were absolutely delicious!!! Will make again, and again, and again!
Jennifer
These look absolutely amazing. Two questions though. Can you recommend a Dutch processed cocoa powder and the chocolate Chips you used were they semi-sweet, milk chocolate or other? Thank you in advance, I can’t wait to make these.
Fiona
For Dutch-process cocoa – it just kind of depends where you live. If you’re in the US, Hershey’s Special Dark is Dutch-process. In Canada, Fry’s is Dutch-Process or in Australia Plaistowe is Dutch-process. I typically use dark chocolate chips or semi-sweet in this recipe. But it’s totally up to you and what you prefer.
Julia
Just made these and they are so delicious!! I’ve already eaten four!
jessica
i was wondering if i could use unsweetened cocoa powder for this recipe?
Fiona
yup!
Elaine
Made this recipe yesterday and it turned out GREAT – the cookie was so fudgy, brownie-like, moist and literally melts in your mouth. I added in both milk and dark chocolate chunks to the batter and it went well. Highly recommend this recipe! Thanks Fiona!
Julie
I only have salted butter, is that ok to use? I made these once before and they were gone in minutes but I had unsalted butter that time.
Fiona
That would be fine – just leave out the salt from the recipe