Double chocolate chip cookies are a warm, gooey, and irresistible treat for chocolate lovers. This recipe yields fudgy, tender cookies loaded with cocoa and semi-sweet chips — perfect when you want rich chocolate flavor in every bite.
Double Chocolate Chip Cookies Recipe
These chewy double chocolate chip cookies capture the comforting nostalgia of a freshly baked, soft cookie. With natural cocoa powder in the dough and plenty of semi-sweet chips folded in, the chocolate intensity is spot on. They make a fantastic contribution to cookie exchanges, holiday cookie trays, or a simple after-dinner indulgence.
Making cookies from scratch is straightforward when you have a solid recipe and staple ingredients. This one produces cookies with soft centers and slightly crisp edges — ideal alongside a cold glass of milk or a cup of coffee.
Why You’ll Love this Recipe
There are plenty of reasons to keep this recipe handy:
- You can make roughly two dozen cookies quickly — under 20 minutes from start to oven — meaning fresh cookies faster than most store-bought options.
- Baking from scratch avoids preservatives and allows easy adjustments for allergies or dietary preferences.
- They’re a shareable, crowd-pleasing treat for parties, bake sales, or any gathering.
Ingredients
Most of these ingredients are pantry staples. Check your supplies before buying anything new:
- 1 cup butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt (adjust if using salted butter)
- 2 cups semi-sweet chocolate chips
Substitutions and Variations
These cookies are flexible. Use unsalted or salted butter (reduce the added salt if using salted). Substitute a 1:1 gluten-free flour blend to make them gluten-free. Light or dark brown sugar both work — dark brown yields deeper molasses notes. To vary the flavor, add espresso powder, white chocolate chips, peanut butter chips, or chopped nuts.
How to Make Double Chocolate Cookies
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or spray it lightly with cooking spray and set aside.
Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
Stir in the flour, cocoa powder, baking soda, and salt until the mixture is fully combined. Fold in the chocolate chips so they’re evenly distributed throughout the dough.
Hot Tip: You can make the dough ahead of time — cover and refrigerate for up to 24 hours. Bring it to room temperature before scooping and baking for even results.
Use a cookie scoop or two spoons to form roughly 2-tablespoon balls of dough and place them evenly spaced on the prepared sheet.
Bake for about 12 minutes, or until the edges are set and the centers still look slightly soft. Remove from the oven and allow the cookies to cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature and enjoy.
How to Store Leftover Cookies
Store baked cookies in an airtight container at room temperature for up to 5 days. Make sure they are fully cooled before storing to avoid sogginess. For longer storage, freeze baked cookies in a freezer-safe container with parchment paper between layers to prevent sticking; they keep well for up to 3 months.
Tips for Success
These practical tips help ensure consistent, delicious cookies:
- Scrape the sides and bottom of the bowl with a silicone spatula to fully incorporate all ingredients.
- A hand mixer or stand mixer makes creaming the butter and sugars easier and produces a lighter dough.
- Portion cookies to roughly tablespoon to two-tablespoon sized balls so they bake evenly; overly large cookies may not bake through properly.
- If you like flaky sea salt on top, sprinkle it on while the cookies are warm so it adheres to the melted chips.
FAQ
Crunchy cookies typically mean they were baked too long. Remove cookies when edges are set but centers still look slightly soft; they will finish setting as they cool, yielding a chewy center with crisp edges.
Yes — when using a stand mixer, the paddle attachment is ideal for creaming butter and sugar. A paddle with a silicone scraper is especially helpful for thorough mixing.
More Cookie Recipes
- M&M Cookies
- Peppermint Crinkle Cookies
- M&M Cookie Bars
- Cinnamon Cookies
The Sweetest Season: Holiday Cookie Recipes
This recipe was shared as part of an annual virtual cookie exchange celebrating holiday cookie recipes and supporting Cookies for Kids’ Cancer, a nonprofit that funds research for better childhood cancer treatments.
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Double Chocolate Cookies
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
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Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or lightly grease and set aside.
-
In a large bowl, cream together the butter and sugars until light. Beat in the egg and vanilla extract until combined.
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Add the flour, cocoa powder, baking soda, and salt. Mix until just combined, then fold in the chocolate chips.
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Use a 2-tablespoon scoop to portion dough into balls and place on the prepared baking sheet. Bake for about 12 minutes, until edges are set. Cool on the pan a few minutes, then transfer to a rack to finish cooling.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 3 months with parchment between layers.
- A handheld or stand mixer helps cream the butter and sugar thoroughly for best texture.
- Milk, white, or other flavored chips can be used in place of semi-sweet chips.
- Dough can be refrigerated for up to 24 hours before baking if desired.
Nutrition
| Carbohydrates: 30 g
| Protein: 2 g
| Fat: 13 g