Double Chocolate Chip Cookies are the ultimate treat for chocolate lovers. These cookies are packed with rich cocoa powder and loaded with gooey chocolate chips, making each bite soft, chewy, and deeply chocolatey. If you love the idea of a cookie that’s full of chocolate from start to finish, this recipe is just what you need.
I always find these cookies perfect for sharing, especially when they’re still warm from the oven. One tip I like to follow is to chill the dough a bit before baking—it helps keep the cookies chewy in the center while getting those edges just right. Plus, the chocolate chips melt beautifully, creating little pockets of melty goodness.
Serving these cookies with a cold glass of milk or a cup of coffee is my favorite way to enjoy them. They’re great for a casual snack, a sweet pick-me-up during the afternoon, or even as a simple dessert after dinner. Everyone I know can’t resist reaching for just one more!
Key Ingredients & Substitutions
Butter: Using unsalted butter gives you control over the salt level. If you’re in a pinch, salted butter works too—just skip adding extra salt. Softening the butter helps it blend better for a creamy dough.
Cocoa Powder: Unsweetened cocoa powder adds deep chocolate flavor without extra sugar. Dutch-processed cocoa is smoother and less acidic if you want a milder taste. Regular natural cocoa works perfectly here.
Sugars: A mix of granulated and brown sugar helps balance sweetness and moisture. Brown sugar adds chewiness and a slight caramel note. You can swap half of the brown sugar with coconut sugar for a different flavor.
Chocolate Chips: Semisweet chocolate chips give just the right sweetness. Feel free to use dark chocolate chips for a richer bite, or milk chocolate for a sweeter treat. You can also mix chopped chocolate chunks for variety.
How Do I Get Soft and Chewy Cookies Instead of Hard Ones?
Soft, chewy cookies come down to a few simple tricks:
- Don’t overbake: Take cookies out when edges are set but centers still look slightly underdone—they’ll firm up as they cool.
- Use room temperature butter and eggs: This helps everything mix smoothly and traps air for fluffiness.
- Chill the dough: Letting the dough rest in the fridge for 30 minutes or more helps develop flavor and stops cookies from spreading too much.
- Measure flour correctly: Too much flour can make cookies dry. Scoop lightly or spoon in and level for accuracy.
Following these tips helped me get the perfect soft center with just a slight crisp edge every time.
Equipment You’ll Need
- Mixing bowls – I use a large one for wet ingredients and a medium one for dry ingredients to keep things organized.
- Electric mixer or hand whisk – makes creaming butter and sugars smooth and easy.
- Measuring cups and spoons – helps get your ingredients just right for perfect cookies.
- Baking sheets – sturdy, flat sheets help cookies bake evenly without spreading too much.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Cooling racks – lets cookies cool evenly so they stay soft and don’t get soggy.
Flavor Variations & Add-Ins
- Try white chocolate chips instead of semisweet for a sweeter twist that balances the cocoa.
- Add a handful of chopped nuts like walnuts or pecans for crunch and extra texture.
- Stir in a teaspoon of espresso powder to deepen the chocolate flavor without adding coffee taste.
- Mix in some dried cherries or raspberries for a bit of fruity tartness with each bite.
Double Chocolate Chip Cookies Recipe
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
Time Estimate
This recipe takes about 15 minutes to prepare and around 10 minutes to bake. You’ll also want to allow about 5 minutes for cooling before serving. If you choose to chill the dough for firmer cookies, add about 30 minutes to an hour for chilling time.
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.
2. Mix Wet Ingredients
In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes light and fluffy. Then, add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
3. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well blended.
4. Make the Dough
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to keep your cookies tender. Fold in the semisweet chocolate chips evenly throughout the dough.
5. Bake the Cookies
Drop rounded tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 9 to 11 minutes. The cookies should have set edges but still look slightly soft in the center.
6. Cool and Enjoy
Let the cookies cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely. Serve with a glass of milk or your favorite beverage and enjoy the rich, chocolatey treat!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter rather than frozen. If your butter is frozen, let it sit at room temperature for about 30-60 minutes until soft for easier mixing and a better cookie texture.
Can I Substitute the All-Purpose Flour?
You can try using whole wheat flour for a nuttier flavor, but it may make the cookies denser. For gluten-free options, use a 1-to-1 gluten-free baking flour blend and keep an eye on baking time.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft longer, add a slice of bread to the container—it helps maintain moisture.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the refrigerator for up to 24 hours before baking. Chilling helps deepen the flavors and prevents cookies from spreading too much while baking.
