These Double Chocolate Chip Cookies are the ultimate treat for chocolate lovers! Soft and chewy with a rich chocolate dough that’s packed full of melty chocolate chips, they’re like little bites of chocolate heaven. The double dose of chocolate makes every bite satisfyingly rich and delicious.
I love making these cookies because the whole kitchen smells amazing while they bake, and it’s hard to resist sneaking a few warm from the oven. If you like your cookies extra gooey, I recommend pulling them out just as the edges set but the centers are still soft — that’s my favorite way to enjoy them!
These cookies are perfect for sharing at gatherings, or just to keep around for when you need a quick, comforting chocolate fix. I’ve found that they pair really well with a cold glass of milk or a hot cup of coffee. Honestly, once you try this recipe, it might just become your go-to for comforting, chocolatey good times.
Key Ingredients & Substitutions
- Butter
- Unsalted butter gives the best flavor and texture. If you don’t have unsalted, salted butter will work—just skip adding extra salt in the recipe.
- Sugars
- Using both granulated and brown sugar balances sweetness and moisture. Brown sugar adds chewiness and depth, but you can use all brown sugar for softer cookies.
- Cocoa Powder
- Unsweetened cocoa powder is a must for rich chocolate flavor. Natural or Dutch-process cocoa both work but expect slight flavor differences.
- Chocolate Chips/Chunks
- I love mixing chunks and chips for texture. Use semi-sweet, dark, or milk chocolate chips based on your preference. You could swap for vegan or sugar-free chips too.
- Flour and Leavening
- All-purpose flour keeps the cookies tender but structured. Baking soda lifts them just right; don’t skip it unless you want dense cookies.
How Do I Get Soft Edges with a Slightly Chewy Center?
Here’s how to get cookies that are crispy on the outside but soft and chewy inside:
- Don’t overbake! Remove them from the oven as soon as the edges look set but the centers still appear soft.
- Let cookies cool on the baking sheet for 5 minutes before moving them; this lets residual heat finish the baking gently.
- Use brown sugar to add moisture and chewiness.
- Press extra chocolate chunks on top right before baking for melty pockets that stay gooey.
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a medium one for dry ingredients make mixing easier and neater.
- Electric hand mixer or stand mixer – helps cream butter and sugars smoothly, saving your arm from tiring.
- Baking sheets – flat and sturdy ones ensure even baking and nice cookie shape.
- Parchment paper or silicone baking mats – prevent cookies from sticking and make clean-up simple.
- Scoop or spoon – for evenly sized cookies, which helps them bake uniformly.
- Wire cooling rack – lets cookies cool evenly so they don’t get soggy on the bottom.
Flavor Variations & Add-Ins
- Add chopped nuts like walnuts or pecans for a crunchy contrast to the soft cookies.
- Mix in white chocolate chips for a sweeter, creamy bite that balances the cocoa.
- Try stirring in dried cherries or cranberries to add a tart, fruity twist.
- Swap half the cocoa powder for instant espresso powder to give a subtle coffee note that enhances chocolate flavor.
How to Make Double Chocolate Chip Cookies
Ingredients You’ll Need:
For the Dough:
- 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 semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 9-11 minutes to bake each batch. Add a few extra minutes for cooling before you dig in. So, around 30-40 minutes total from start to finish for a lovely batch of cookies to enjoy!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. This stops your cookies from sticking and helps with easy cleanup.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mix is light and fluffy. Then add the eggs one at a time, mixing well after each. Stir in the vanilla extract to add lovely flavor.
3. Prepare the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This makes sure all the dry ingredients are evenly mixed before combining.
4. Combine Dough:
Gradually add the dry ingredients into the wet mixture, mixing just until everything comes together. Be careful not to overmix! Fold in most of the chocolate chips or chunks, saving some to put on top later.
5. Shape and Bake:
Using a tablespoon or cookie scoop, place scoops of dough about 2 inches apart on the prepared baking sheets. Press a few chocolate chips or chunks on top of each to make your cookies look extra inviting. If you like, sprinkle each cookie with a pinch of flaky sea salt for a flavor boost.
Bake in the preheated oven for 9 to 11 minutes, until the edges look set but the center is still soft. This keeps your cookies fudgy and delicious.
6. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes so they can firm up a bit, then move them to a wire rack to cool completely. Now they’re ready to enjoy with a glass of milk or your favorite drink!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to get a smooth, creamy dough. If your butter is frozen, let it sit at room temperature for about 30-60 minutes until soft before starting.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. Just thaw at room temperature before enjoying.
Can I Substitute Different Types of Chocolate?
Absolutely! You can use dark chocolate, milk chocolate, or white chocolate chips depending on your taste. Just keep the amount the same to maintain texture and flavor balance.
Is It Okay to Make the Dough Ahead of Time?
Yes! You can refrigerate the cookie dough for up to 48 hours or freeze it for longer. Just let refrigerated dough sit at room temperature for 10-15 minutes before scooping, and bake as usual.