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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°.
These are so good and I also added a tablespoon of corn syrup as mentioned to make them gooier which worked out so great. I’ve made these twice and the only thing is both times I do not get 24 cookies out of it. I get more like 18 – which is fine really but would much rather have more, ha!!
Way too cakey. I’d go 1/4 – 1/2 cup of flour less next time. Did not need to chill either.
These were a huge hit! Love them so much and baked two minutes less than recipe for softer gooey cookie! Thanks so much!!
I used your recipe as my 1st recipe for making double chocolate chip cookies! They have not disappointed! We are now in our 3rd batch! They taste like brownies.they are fabulous! This will be my keeper recipe! My 5 yr old loves them. I cannot keep her away from the cookie dough. She is a chocolate monster. The extra melted chocolate chips on top are the best!! Don’t skip this part.
These were exactly what I was looking for in terms of taste and texture. And the recipe was so easy that my toddler was able to help out!
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