When chocolate cravings strike, nothing satisfies quite like Double Chocolate Chip Cookies. Imagine biting into a soft, chewy cookie bursting with gooey chocolate chips, each mouthful rich with cocoa flavor and melty pockets of chocolate. This cookie recipe brings together the best of both worlds: a deep, fudgy dough and plenty of chips, creating an irresistible treat for any occasion—especially when you want to share a little joy with friends and family.

Double Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of these cookies comes from a handful of baking staples that play a big role in both flavor and texture. Each ingredient is a building block to creating the ultimate Double Chocolate Chip Cookies experience—don’t skip the details!

Unsalted Butter, softened: The backbone of any good cookie dough; gives richness and keeps cookies tender. Let it come to room temperature for easiest mixing.
Granulated Sugar: Adds sweetness and helps the edges become slightly crisp while baking.
Brown Sugar, packed: Introduces moisture and a hint of caramel flavor that pairs beautifully with cocoa.
Large Eggs: These bind it all together and provide structure and lift.
Vanilla Extract: Rounds out the chocolate notes and adds a comforting aroma.
All-Purpose Flour: The core ingredient, giving cookies their shape and soft bite.
Unsweetened Cocoa Powder: The secret to that brownie-like, double chocolate punch. Use a good quality cocoa for best results.
Baking Soda: Ensures the cookies rise and spread just enough in the oven.
Salt: A little goes a long way in balancing flavors and intensifying sweetness.
Semisweet Chocolate Chips: The star “chip” in Double Chocolate Chip Cookies. Their melty pools of chocolate are pure bliss.
Milk or White Chocolate Chips (optional): Add a pop of creamy contrast to the deep cocoa flavor, if you like extra chocolate surprises.

How to Make Double Chocolate Chip Cookies

Step 1: Prep Your Oven and Pans

Start by setting the stage for cookie greatness—preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This keeps your Double Chocolate Chip Cookies from sticking and helps them bake evenly, with golden edges and soft centers every time.

Step 2: Cream Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and packed brown sugar until the mixture looks light and fluffy. This step is key! Creaming introduces air, ensuring your cookies are the perfect blend of chewy and tender.

Step 3: Add Eggs and Vanilla

Beat in the eggs, one at a time, followed by the vanilla extract. This ensures both are evenly incorporated. The eggs provide lift, and the vanilla offsets the richness of the chocolate for a balanced bite.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Whisking helps distribute the cocoa and baking soda so every cookie bakes up flavorful and evenly.

Step 5: Combine Wet and Dry

Slowly add the dry mixture to the wet, mixing gently until just combined. Overmixing can lead to tough cookies, so fold only until you don’t see flour streaks. The dough will be rich and dark—that’s the double chocolate magic!

Step 6: Fold in the Chocolate Chips

Gently stir in the semisweet chocolate chips and, if you’d like, the optional milk or white chocolate chips. Every bite should have a mix of gooey, melty chips for maximum chocolatey goodness.

Step 7: Scoop and Bake

Scoop the dough into rounded tablespoons, spacing them about 2 inches apart on your prepared baking sheets. Bake for 9 to 11 minutes—just until the edges are set and the centers are still soft. Don’t overbake; the magic of Double Chocolate Chip Cookies is their fudgy center.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. This helps them set without losing their gooey bite. Get ready for the heavenly aroma to fill your kitchen!

How to Serve Double Chocolate Chip Cookies

Garnishes

For an extra special touch, sprinkle a pinch of flaky sea salt over the cookies right out of the oven. The salt brings the chocolate flavor to life and gives every bite a delicious complexity. Or, give them a dusting of powdered sugar for a pretty finish that hints at bakery magic.

Side Dishes

These cookies shine solo, but pairing them is pure joy. Serve alongside a tall glass of cold milk, or with a scoop of vanilla ice cream for a decadent dessert. Coffee or a rich hot chocolate also pairs beautifully, turning a simple treat into a cozy, indulgent moment.

Creative Ways to Present

Stack the cookies high and tie with a ribbon for adorable edible gifts, or arrange them on a platter lined with wax paper for a bake sale or party. Crumble a cookie over ice cream, or make Double Chocolate Chip Cookie ice cream sandwiches for a crowd-pleaser everyone will love.

Make Ahead and Storage

Storing Leftovers

Keep your Double Chocolate Chip Cookies fresh by storing them in an airtight container at room temperature. They’ll stay chewy and delicious for up to five days—if they last that long! For the best texture, let them cool completely before storing.

Freezing

You can freeze baked cookies or unbaked dough. To freeze baked cookies, cool them completely before sealing in a freezer bag for up to three months. For make-ahead magic, scoop cookie dough balls onto a tray, freeze, then transfer to a bag. Bake straight from the freezer, adding an extra minute or two in the oven.

Reheating

If you like your cookies warm and gooey, pop a stored or thawed cookie in the microwave for 10–15 seconds. That melty chocolate comes back to life, and suddenly, it’s like a fresh batch all over again!

FAQs

Can I make Double Chocolate Chip Cookies without eggs?

Yes! You can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit) or a commercial egg replacer. The cookies might be slightly less chewy but will still turn out delicious and fudgy.

Why are my cookies coming out flat?

This usually happens if the butter is too warm or if the dough is not chilled before baking. Try chilling the dough for 30 minutes to help the cookies hold their shape and bake up thick and chewy.

Can I add nuts to Double Chocolate Chip Cookies?

Absolutely. Chopped walnuts or pecans bring crunch and a nutty flavor that plays well with rich chocolate. Add up to 3/4 cup of your favorite nuts in step 6 for variation.

What kind of cocoa powder should I use?

A good-quality unsweetened cocoa powder, either natural or Dutch-processed, works well. Dutch-processed gives a bit deeper color and a mellow chocolate flavor for extra decadence.

How do I make the cookies extra gooey?

For gooey Double Chocolate Chip Cookies, bake them until just set at the edges; the centers should still look slightly soft when you take them out of the oven. They’ll firm up as they cool, giving you that dreamy, melted center.

Final Thoughts

There’s just something magical about pulling a batch of Double Chocolate Chip Cookies from the oven—the melty chips, rich cocoa aroma, and soft centers are pure comfort. I hope you’ll bake these and experience the same joy they bring to my kitchen. Trust me, they’re too good not to share, so gather your favorite people and treat them (and yourself!) to this chocolatey classic.

Double Chocolate Chip Cookies Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these decadent Double Chocolate Chip Cookies that are rich, chewy, and full of melty chocolate goodness. Perfect for satisfying your sweet tooth!

Ingredients

Scale

Dry Ingredients:

2 1/4 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt

Wet Ingredients:

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract

Add-ins:

1 1/2 cups semisweet chocolate chips
1/2 cup milk or white chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream the butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Add chocolate chips: Fold in the semisweet and optional chocolate chips.
Bake: Scoop the dough onto baking sheets and bake for 9–11 minutes until set but centers are slightly soft.
Cool: Let cool on the baking sheet before transferring to a wire rack to cool completely.