This post may contain affiliate links. For more information, read my disclosure policy.
If you’re a chocolate lover like I am you’re going to love these Double Chocolate Chip Cookies! I turned my most popular recipe for chocolate chip cookies into a chocolate cookie with chocolate chips! Every time I make these for a party they disappear fast; you’ll be a cookie hero with your family whenever you make them.
BEST Double Chocolate Chip Cookie Recipe
These cookies are just so easy to make, store, gift and eat. I love all sorts of cookie flavors, but chocolate chip is one of my favorites. Really, these Double Chocolate Cookies are my most favorite – they’re better than Subway – because they have all the chocolate in them! They’re chewy on the outside, soft on the inside and taste better than any other chocolate cookie you’ve ever had.
Because I use melted butter you can stir these in a large bowl by hand (but you can use a stand mixer if you want)! They’re easy with simple ingredients and DOUBLE the chocolate. Rest assured, everyone will love these – and they even freeze well too!
Ingredients Needed
- Butter: Start with melted butter – this makes it mix up easier! I know most cookies start with room temperature butter but my best recipes use melted.
- Sugar: Both granulated sugar and light brown sugar are used – be sure to pack your brown sugar.
- Cocoa Powder: You can use regular unsweetened natural cocoa powder, special dark, or Dutch process cocoa powder.
- Egg: The yolk adds chew and moisture from the fat, the white adds structure.
- Flour, Salt, Baking Soda: Typical dry ingredients for cookies. Be sure to measure your flour correctly.
- Chocolate Chips: Use your favorite brand! Trader Joe’s are my favorite brand of chocolate chip. You cause semi-sweet chocolate chips, chocolate chunks or even butterscotch chips.
How to make Double Chocolate Chip Cookies
- Stir melted butter with granulated sugar and brown sugar.
- Mix in egg, cocoa, baking soda, and salt.
- Slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a cookie sheet with a silicone baking mat or parchment paper. Using a cookie scoop, scoop 2 tablespoon balls of dough onto the baking sheet. Chill the dough for at least 30 minutes.
- Bake chilled cookies 2-inches apart on baking sheets until they just lose their glossy sheen. Cool on cookie sheet at least 10 minutes before moving to a rack.
Expert Tips
- Chilling the dough for this recipe is super important. Without chilling the dough, they will flatten too much in the oven.
- As soon as the cookies come out of the oven, add a few chocolate chips on top. They’ll melt and make them extra chocolatey, gooey and look perfect.
- You’ll know they’re done as soon as they aren’t glossy.
- Use any kind of add-ins you like – dark chocolate chips, white chocolate, or even M&Ms!
FAQs
Store cookies in an airtight bag for up to 3 days.
You can also freeze them for up to a month or freeze the dough balls (before baking) for easy cookies anytime.
Double Chocolate Chip Cookies
Ingredients
- ½ cup (113g) unsalted butter, melted
- ⅓ cup (67g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup (20g) unsweetened cocoa powder not dutch process
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups (165g) all-purpose flour
- 1 ½ cups (255g) chocolate chips (semi-sweet or milk)
Instructions
- Note: This dough requires chilling.
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). You can also just use a wooden spoon to mix these! Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in cocoa, baking soda, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1-2 hours.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
- For the gooey chocolate chip look, top the just baked cookies with a few chocolate chips!
- Baking tip: be sure to rotate your pans partway through baking for best results. If you have two pans in the oven switch them, and rotate them 180°.
I made these cookies and they are delicious and easy…
Melting the butter is key….I did not chill my dough and they came out fine…they did not spread so i made my cookie the size I wanted and flattened it…Also, I had Dutch processed cocoa and therefore subst. the 1/2 tsp bkng soda for 1 tsp baking powder…(read that this is what you need to do for different cocoa)
I’ll never go back to regular chocolate chip cookies after tasting these. Literally the best cookie I’ve ever had!! I unfortunately didn’t read the part where I can flatten the dough before baking ( I was in a rush to eat them ) and it came out fluffy. It didn’t change the taste at all and it didn’t like bad but I like a flatter looking cookie 😜 Recipe was perfect, just follow it to the T.
Just made a batch of these today.
As other bakers, my dough was also pretty dry and sticky. I added a tsp-tbsp of water to the dough and it helped it immensely.
All measurements to the T. The only difference being I did not melt the butter before hand, in-fact it was a semi-cold stick of butter. I wonder if the other bakers who also had dryer dough did not melt their butter.
By 8 minutes, my cookies did not start to flatten, so I took a fork and pressed a little bit to help. That was enough to get them into a more cookie shape.
I added a few chocolate chips to the top of the freshly baked cookies, immediately upon taking them out of the oven. This made them look sooooo delicious.
Taste wise – they are a little cakey. I “may have” used more chocolate chips then recommended and this helped the taste a bit. All in all, I’m not a huge fan of these cookies (just personal taste), I definitely feel like something is missing in the taste – just not sure what it is. I think next time, instead of chocolate chips, I may use a flavoured choco chip like peppermint, or throw in some crushed candy canes.
Melted butter is the key to this recipe.
These are perfect. Have made them several times, and add 1/4 cup light corn syrup, and half the cane sugar that is called for. I used the corn syrup to make them chewier. I chilled the dough for one and 1/2 hours in the bowl instead of rolling it into balls (because I’m lazy). Sometimes, I use both white and semi-sweet chocolate chips. I spoon the flour into the measuring cup, fluffing it first, to avoid too much flour.
Just made these and they turned out amazing! I added mini marshmallows for a chewy hot chocolate feel and it is one of the best chocolate cookies I’ve ever made!
Featured In
Rate This Recipe
Recipe Ratings without Comment