Soft Batch Double Chocolate Cookies. Rich, fudgy, soft batch double chocolate cookies oozing with chocolate chips – Chocolate lovers rejoice!

Double Chocolate Chip Cookies

Rich, fudgy, soft batch double chocolate chip cookies oozing with chocolate chips - Chocolate lovers rejoice!
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies, Chocolate Recipes
Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 2 hours
Total Time 25 minutes
Servings 18 Cookies
Calories 180kcal
Author Fiona Dowling


  • 1 cup all-purpose flour , spooned and leveled
  • 2/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter , softened (1 stick plus 2 tablespoons)
  • 3/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg , room temperature
  • 1 1/2 teaspoons vanilla
  • 1 1/4 cup chocolate chips


  • Whisk together the flour, cocoa, baking soda, and salt. 
  • In a large bowl beat together the butter and sugars together.
  • 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 1/4 cup of chocolate chips for sprinkling on top.
  • Cover with cling film and chill in the refrigerator for at least 2 hours or up to 48.
  • When ready to bake, preheat the oven to 350F degrees. Take the dough out of the fridge for 10-15 minutes to warm up slightly. 
  • Form dough into balls 2-3 tablespoons in size and flatten slightly. Place 2 inches apart on a baking sheet lined with parchment paper or a silicone baking mat.
  • Bake cookies for 10-12 minutes until the tops are just set. Remove from oven and let cool on the tray for 5 minutes before transferring to a wire rack to continue cooling.


Dough balls can be frozen in a ziploc bag. When ready to bake, bake from frozen. 


Calories: 180kcal