Double chocolate chip cookies are the ultimate treat for chocolate lovers who can’t get enough of that rich, cocoa-packed flavor. These aren’t your ordinary cookies. They feature a deep chocolate dough loaded with melty chocolate chunks, creating an irresistible combination that’s both fudgy and satisfying.
I still remember the first time I bit into one of these beauties at a friend’s baking party. The contrast between the soft, gooey center and the slightly crisp edges was pure perfection. Since then, this double chocolate chip cookies recipe has become my go-to whenever I need something special.
What makes these the best Double Chocolate Chip Cookies? It’s simple. You get chocolate in every single bite. The cocoa powder creates a rich, dark dough while the chocolate chunks add bursts of sweetness throughout. Unlike regular cookies where chocolate is just a mix-in, these cookies put chocolate front and center.
Table of Contents
Ingredients For Double Chocolate Chip Cookies
Creating the perfect Double Chocolate Chip Cookies starts with quality ingredients. Here’s everything you’ll need for this choco chip cookies recipe:
Wet Ingredients:
• ½ pound unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 extra-large eggs, at room temperature
Dry Ingredients:
• ⅔ cup good unsweetened cocoa powder (Dutch-process recommended)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
Mix-ins:
• 1 ½ pounds semisweet chocolate chunks or chips
The key ingredient here is the cocoa powder. Using high-quality Dutch-process cocoa gives you that deep, dark color and smooth chocolate flavor. Don’t skimp on this ingredient. It’s what transforms regular cookies into something extraordinary.
The butter must be at room temperature. This means soft enough to press with your finger but not melted or greasy. Room temperature butter creams properly with the sugar, creating the right texture.
Extra-large eggs add moisture and richness. If you only have large eggs, the recipe will still work, but your cookies might be slightly denser.
For the chocolate chunks, choose something you’d enjoy eating on its own. The quality of your chocolate directly impacts the final result. Semisweet is classic, but you can experiment with dark, milk, or even a combination.
Instructions
Follow these steps carefully to create your Double Chocolate Chip Cookies recipe masterpiece. The technique matters just as much as the ingredients.
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
Step 2: Cream the Butter and Sugars
In a large mixing bowl or stand mixer with the paddle attachment, cream the room temperature butter with both sugars on medium speed. Beat for 3 to 4 minutes until the mixture is light and fluffy. This step is crucial. It incorporates air into the dough, giving you that perfect texture.
Step 3: Add the Wet Ingredients
Add the vanilla extract first, then the eggs one at a time. Mix well after each egg addition. Scrape down the sides of the bowl to ensure everything combines evenly. Add the cocoa powder and mix until just combined. The dough will look rich and dark.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and kosher salt. Sifting isn’t required, but it helps prevent lumps.
Step 5: Finish the Dough
With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix only until the flour disappears. Overmixing creates tough cookies, so stop as soon as you don’t see any white streaks. Fold in the chocolate chunks using a spatula or wooden spoon.
Step 6: Scoop and Shape
Drop rounded tablespoons of dough onto your prepared baking sheets. Leave about 2 inches between each cookie. Dampen your hands slightly with water and gently flatten each dough ball. This helps them bake evenly.
Step 7: Bake to Perfection
Bake for exactly 15 minutes. The cookies will look soft and slightly underdone. This is exactly what you want for gooey chocolate cookies. Don’t second-guess yourself here.
Step 8: Cool Properly
Remove the baking sheets from the oven. Let the cookies sit on the hot pan for 5 minutes. They’ll continue cooking from the residual heat. Then transfer them to a wire rack to cool completely.
Pro Tips and Variations
Want to take your Double Chocolate Chip Cookies to the next level? These tips come from years of baking experience and testing different techniques.
The Secret to Perfect Texture
The 15-minute baking time is non-negotiable. Even if your cookies look underbaked, trust the process. They firm up as they cool, creating that perfect chewy center with slightly crisp edges. This is what separates good cookies from the best chocolate cookies recipe results.
Chilling the Dough
If your kitchen is warm or your butter was too soft, chill the scooped dough for 30 minutes before baking. This prevents excessive spreading and helps maintain that thick, bakery-style shape.
Make-Ahead Magic
Scoop the dough into balls and freeze them on a parchment-lined tray. Once solid, transfer to a freezer bag. Bake directly from frozen, adding 2 to 3 minutes to the baking time. This is perfect for fresh-baked cookies whenever a craving hits.
Chocolate Variations
Try these extreme cookie recipes variations:
- Mix dark and milk chocolate chunks for complex flavor
- Add white chocolate chips for contrast
- Use chopped chocolate bars instead of chips for irregular melty pockets
- Throw in a handful of espresso chips for mocha cookies
Size Adjustments
For jumbo cookies, use a larger scoop and bake for 17 to 18 minutes. For smaller cookies, reduce baking time to 12 minutes. Watch them carefully.
Extra Add-Ins
Fold in ½ cup of chopped nuts (walnuts or pecans work great), a pinch of cinnamon, or a tablespoon of instant espresso powder to the dry ingredients for depth.
The Room Temperature Rule
Never skip bringing butter and eggs to room temperature. Set them out 30 minutes before baking. Room temperature ingredients blend smoothly, creating a better texture.
Serving Suggestions
These ultimate Double Chocolate Chip Cookies are incredible on their own, but here are some serving ideas that take them to another level.
Classic Pairings
Serve warm with a cold glass of milk. The temperature contrast is perfect. The milk cuts through the richness while the cookie softens slightly as you dunk it.
A hot cup of coffee or espresso complements the chocolate beautifully. The slight bitterness of coffee balances the sweetness.
Ice Cream Sandwiches
Let the cookies cool completely. Place a scoop of vanilla, mint, or even coffee ice cream between two cookies. Gently press together and roll the edges in mini chocolate chips or sprinkles. Wrap in plastic wrap and freeze for at least an hour.
Dessert Plating
Serve a warm cookie on a plate with a scoop of vanilla ice cream and a drizzle of chocolate or caramel sauce. Add a sprinkle of flaky sea salt for a fancy touch.
Gift Packaging
Stack cooled cookies in a clear cellophane bag tied with ribbon. These make thoughtful gifts for teachers, neighbors, or anyone who appreciates homemade treats.
Party Presentation
Arrange cookies on a tiered stand. Add fresh berries or mint leaves for color. These reverse Double Chocolate Chip Cookies (where chocolate is the base instead of the chips) always get compliments at gatherings.
Portion Control
The recipe makes about 40 cookies. If you’re baking Double Chocolate Chip Cookies for two or a small family, freeze half the dough for later. You’ll thank yourself when you want fresh cookies without the full baking process.
Conclusion
This double chocolate cookies recipe delivers everything you want in a cookie: rich chocolate flavor, perfect chewy texture, and that irresistible combination of cocoa dough and melty chocolate chips. The recipe is straightforward enough for beginners but produces results that taste professional.
The beauty of these Double Chocolate Chip Cookies chocolate treats is their versatility. Bake them for holidays, weeknight desserts, bake sales, or whenever you need a reliable crowd-pleaser. They freeze beautifully, both as dough and as baked cookies, making them practical for busy schedules.
Remember the key tips: use quality cocoa powder, don’t overbake, and let them cool on the pan. These three things make the difference between good cookies and exceptional ones.
Start with this base recipe, then experiment with the variations. Add your favorite mix-ins, adjust the size, or try different types of chocolate. Once you master the technique, these cookies become your signature dessert.
The best part? You probably have most ingredients in your pantry right now. No special trips to fancy grocery stores needed. Just simple, quality ingredients combined the right way.
So preheat that oven, grab your mixing bowl, and get ready to bake the best double chocolate chip cookies you’ve ever tasted. Your kitchen is about to smell amazing.
FAQs
Why are my cookies spreading too flat?
Flat cookies usually happen when the butter is too soft or melted. Make sure your butter is at room temperature but still holds its shape. If your kitchen is warm, chill the dough for 30 minutes before baking. Also, check that your baking soda is fresh, as old leavening agents can cause spreading issues.
Can I make jumbo chocolate chip cookies with this recipe?
Absolutely. Use a larger cookie scoop (about 3 tablespoons of dough) and space them further apart on the baking sheet. Increase baking time to 17 to 18 minutes. The centers will still be soft, but the cookies will hold together as they cool.
How do I store these cookies to keep them fresh?
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven.
Can I make chocolate chip pan cookies instead of individual cookies?
Yes. Press the entire dough into a parchment-lined 9×13-inch baking pan. Bake at 350°F for 25 to 30 minutes until the edges are set but the center looks slightly underdone. Cool completely in the pan before cutting into squares.
Why do extra-large eggs matter in this recipe?
Extra-large eggs provide more moisture and fat, creating a richer, more tender cookie. If you only have large eggs, the recipe still works, but your cookies might be slightly denser. Don’t substitute with more eggs, just use what you have.
My cookies look underdone after 15 minutes. Should I bake longer?
No. These cookies are supposed to look soft and slightly underbaked when you remove them. The residual heat from the baking sheet continues cooking them as they cool. This technique creates that perfect gooey center. If you bake them until they look done in the oven, they’ll be dry and hard once cooled.
Can I use natural cocoa powder instead of Dutch-process?
You can, but the flavor and color will be different. Dutch-process cocoa is less acidic and produces a darker, smoother chocolate flavor. Natural cocoa powder works in a pinch but gives a lighter color and more acidic taste.
Double Chocolate Chip Cookies
Ingredients
Method
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy using an electric mixer.
- Add the egg and vanilla extract, and beat until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms.
- Fold in chocolate chips and chocolate chunks using a spatula.
- Cover the dough and chill for 30 minutes for thicker, chewier cookies.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop tablespoon-sized portions of dough onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 9–11 minutes or until the edges are set but centers still look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Total Fat: 9g
Saturated Fat: 5.5g
Cholesterol: 25mg
Sodium: 85mg
Total Carbohydrates: 21g
Dietary Fiber: 1g
Sugars: 15g
Protein: 2g
