Double Chocolate Chip Cookies
If you’re craving a dessert that’s deeply chocolatey, irresistibly soft, chewy, and guaranteed to impress, double chocolate chip cookies are the answer. These chocolate chocolate chip cookies combine a rich cocoa-based dough with melty chocolate chips for a dessert that truly doubles down on flavor. No chill time required — just make and bake these double chocolate cookies. They’re also freezer friendly for a great make-ahead dessert.
Love chocolate cookies? Try my chocolate M&M cookies, chocolate thumbprint cookies, double chocolate crinkle cookies, and frosted chocolate sugar cookies.
The Ultimate Chocolate Chocolate Chip Cookies
Double chocolate chip cookies are chocolate cookies made with cocoa powder and chocolate chips. Unlike classic chocolate chip cookies, which rely on vanilla dough, these cookies deliver chocolate in every bite—hence the name double chocolate cookies. They’re:
- Packed with chocolate flavor
- Slightly crisp on the edges
- Soft and fudgy in the center
No wonder chocolate chocolate chip cookies are a favorite for chocolate lovers everywhere. We love to sprinkle a little flaky sea salt on top to balance some of the richness, but it’s not required.
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Why You’ll Love These Double Chocolate Cookies
- Maximum chocolate flavor – cocoa + chocolate chips
- Easy to make – simple pantry ingredients (+ no melting chocolate or butter)
- Perfect texture – soft, chewy, and bakery-style
- Great for any occasion – holidays, parties, or late-night cravings
These double chocolate chip cookies are especially popular during the holidays, but honestly, they’re perfect year-round.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
Jump
- Unsalted Butter – To control the amount of salt in the recipe.
- Granulated Sugar – For sweetness and helps the cookies spread.
- Light Brown Sugar – For added sweetness, and a rich flavor.
- Eggs – To bind and add structure to the cookies.
- Vanilla Extract – To enhance the flavors.
- All-Purpose Flour – Make sure to stir, spoon, and level when measuring with cups or use a scale to weigh it. It’s important to use the proper amount of flour for baking.
- Cocoa Powder – I use Hershey’s Special Dark Cocoa. Either unsweetened natural or Dutch-process cocoa is fine here.
- Baking Soda – To make the cookies rise and spread.
- Salt – To enhance the flavors.
- Chocolate Chips – I use semi-sweet, but milk chocolate is also fine.
How to Make Double Chocolate Chip Cookies
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and both sugars. Add the eggs, and vanilla. Mix and scrape bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until incorporated.
- Set aside ½ cup of the chocolate chips, for topping the cookies. Add the rest of the chocolate chips to the mixing bowl. Mix gently on low speed until just combined, about 30 seconds.
- Scoop cookie dough balls using a #30 scoop (about 2 Tbsp each) and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press chocolate chips into the tops of the cookie dough balls (about 5-6 per cookie) maintaining a round shape.
- Bake at 350˚F for 10-11 minutes. For thicker cookies, press edges inward with a cookie spatula or swirl with a round cookie cutter while still warm. Sprinkle with flaky sea salt, if desired. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely.
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Storing and Freezing
- TO STORE: Store cookies in an airtight container at room temperature for up to 5 days.
- TO FREEZE: Mix in all of the chocolate chips. Scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer safe zip-top bag and freeze for up to 3 months. NOTE: You will need to bake cookies roughly 3-5 minutes longer, if baking from frozen.
- TO FREEZE BAKED COOKIES: Freeze cookies in single layers divided by parchment paper, wrapped well or in a freezer bag, for up to 3-4 weeks. Thaw at room temperature.
Recipe Notes
- Use room temperature butter. This is colder than you think. The butter should be cold, and give a little when touched. Melted butter, or butter that is too soft, will make the cookies spread too thin. You can refrigerate the dough if your butter is too soft to help combat this.
- For thick cookies: Shape the cookie dough balls tall and round. Press the edges of the cookies inward just after the tray comes out of the oven. I like to do this with a serving spatula (affiliate) or swirl around the cookies with a round cookie cutter (affiliate).
- To chill or not to chill the dough? I always bake these cookies right away, but I push around the edges with a round cookie cutter to make them slightly thicker. For the thickest cookies, refrigerate cookie dough balls for 30-60 minutes before baking.
- Use a stand mixer. This cookie dough is THICK, so please be careful not to break your electric hand mixer. A stand mixer is preferred.
Double Chocolate Chip Cookies
Soft, fudgy and rich double chocolate chip cookies with a chocolate cookie base and chocolate chips throughout.
Yields cookies
Ingredients
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, gently packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 ½ cups (313 g) all-purpose flour, (stir, spoon & level)
- ¾ cup (60 g) cocoa powder, (I use Hershey's Special Dark Cocoa)
- 1 tsp baking soda
- ½ tsp salt
- 12 oz (340 g) semi-sweet chocolate chips, (about 2 cups)
- flaky sea salt, optional (for sprinkling on top)
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with a silicone baking mat or parchment paper. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and both sugars. Add the eggs, and vanilla. Mix and scrape bowl.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until incorporated.
- Set aside ½ cup of the chocolate chips, for topping the cookies. Add the rest of the chocolate chips to the mixing bowl. Mix gently on low speed until just combined, about 30 seconds.
- Scoop cookie dough balls using a #30 scoop (about 2 Tbsp each) and place onto the prepared baking sheet about 3-inches apart. (8 cookies per tray.) Generously press chocolate chips into the tops of the cookie dough balls (about 5-6 per cookie) maintaining a round shape.
- Bake at 350˚F for 10-11 minutes. For thicker cookies, press edges inward with a cookie spatula or swirl with a round cookie cutter while still warm. Sprinkle with flaky sea salt, if desired. Allow to cool for 1-2 minutes on the tray, then transfer to a wire rack to cool completely.
Notes
- Use room temperature butter. This is colder than you think. The butter should be cold, and give a little when touched. Melted butter, or butter that is too soft, will make the cookies spread too thin. You can refrigerate the dough to help combat this.
- For thick cookies: Shape the cookie dough balls tall and round. Press the edges of the cookies inward just after the tray comes out of the oven. I like to do this with a serving spatula or swirl around the cookies with a round cookie cutter. For the thickest cookies, refrigerate cookie dough balls for 30-60 minutes before baking.
- FYI: This cookie dough is THICK. Use a stand mixer over an electric hand mixer when possible.
- TO STORE: Store cookies in an airtight container at room temperature for up to 5 days.
- TO FREEZE: Mix in all of the chocolate chips. Scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer safe zip-top bag and freeze for up to 3 months. NOTE: You will need to bake cookies roughly 3-5 minutes longer, if baking from frozen.
- TO FREEZE BAKED COOKIES: Freeze cookies in single layers divided by parchment paper, wrapped well or in a freezer bag, for up to 3-4 weeks. Thaw at room temperature.
Nutrition
Serving: 1 cookie | Calories: 207kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 79mg | Potassium: 117mg | Fiber: 2g | Sugar: 17g | Vitamin A: 198IU | Calcium: 20mg | Iron: 2mg
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