Double Chocolate Chip Cookies

There’s nothing quite like biting into a soft, chewy, and decadently rich double chocolate chip cookie. These cookies are for true chocolate lovers—loaded with gooey chocolate chips and a deep cocoa flavor that makes every bite feel indulgent. Whether you’re baking for a holiday, a family gathering, or simply to satisfy a chocolate craving, these cookies are the perfect treat.

I still remember the first time I made double chocolate chip cookies. It was a cold winter afternoon, and I was craving something warm, cozy, and full of chocolate. I wanted a cookie that was both crispy at the edges and soft in the center, with an almost brownie-like texture. After a few trials (and many happy taste testers), I finally landed on the perfect combination of ingredients that made these cookies irresistible.

Now, they’ve become a household favorite. My family requests them for birthdays, bake sales, and weekend treats. And let me tell you, there is nothing better than dunking one of these rich, chocolate-packed cookies into a glass of milk.

If you’re looking for the ultimate chocolate cookie, this is the one. Let’s dive in!

Why You’ll Love This Recipe

• Double the chocolate, double the fun – These cookies are loaded with cocoa powder and chocolate chips, making them ultra-rich and chocolaty.
• Soft, chewy, and slightly crispy – They have that perfect texture combination: slightly crisp edges with a soft, fudgy center.
• Quick and easy – You don’t need fancy ingredients or special techniques. Just mix, scoop, and bake!
• Perfect for any occasion – Whether it’s a holiday, a bake sale, or just a regular Tuesday, these cookies are always a hit.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups chocolate chips (semi-sweet, dark, or milk chocolate)

How to Make Double Chocolate Chip Cookies

Step 1: Prep Your Ingredients

Start by gathering all your ingredients and preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step is important because it helps create that soft and chewy texture. Use an electric mixer for the best results.

Step 3: Add the Wet Ingredients

Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, mix in the vanilla extract for extra flavor.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps evenly distribute the leavening agent and ensures a smooth dough.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough instead of soft and chewy.

Step 6: Fold in the Chocolate Chips

Gently fold in the chocolate chips using a spatula or wooden spoon. The more chocolate, the better! You can even mix different types of chocolate chips for a more complex flavor.

Step 7: Scoop and Bake

Using a cookie scoop or a spoon, drop tablespoon-sized portions of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread slightly.

Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still look slightly soft. The cookies will continue to firm up as they cool.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Or, if you’re impatient like me, grab one while it’s still warm and enjoy that melty chocolate goodness!

Helpful Tips

• Use room temperature butter – It creams better with the sugar, resulting in a smoother dough and better texture.
• Don’t overmix the dough – Overmixing can lead to tough cookies. Stir until just combined.
• Chill the dough for thicker cookies – If you like thicker cookies, refrigerate the dough for 30 minutes before baking.
• Mix up the chocolate chips – Try using a mix of milk, dark, or even white chocolate chips for extra decadence.
• Add a sprinkle of sea salt – A little flaky sea salt on top enhances the chocolate flavor and balances the sweetness.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: About 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Use high-quality cocoa powder – Since cocoa powder is a key ingredient, using a high-quality brand will give you a richer, deeper chocolate flavor.
• Soft vs. crispy cookies – If you prefer chewier cookies, slightly underbake them and let them finish cooking on the baking sheet. For crispier cookies, bake them a minute or two longer.
• Mix-ins for extra flavor – Try adding nuts (like walnuts or pecans), peanut butter chips, or even caramel bits for a fun twist.
• Make them extra gooey – Press a few extra chocolate chips onto the tops of the cookies right after baking for that bakery-style look and extra melty goodness.
• For uniform cookies – Use a cookie scoop to ensure all your cookies are the same size, which helps them bake evenly.
• If your dough is too sticky – Chill it in the refrigerator for about 30 minutes before scooping. This makes it easier to handle and helps prevent the cookies from spreading too much.
• Let cookies cool on the baking sheet – Allowing them to cool for a few minutes before transferring to a wire rack helps them set properly without falling apart.

Storage Instructions

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
• Freezer: You can freeze the cookie dough for up to 3 months. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When ready to bake, just add an extra minute or two to the baking time.
• Baked Cookies: If you’ve already baked them, freeze them in a single layer before transferring them to a container. When you’re ready to eat, let them thaw at room temperature or warm them in the microwave for 10-15 seconds.

Frequently Asked Questions

Can I use cocoa powder instead of chocolate chips?

Cocoa powder provides the deep chocolate flavor, but chocolate chips add extra melty richness. If you don’t have chocolate chips, you can still make these cookies—they just won’t be as gooey.

Can I make these cookies without eggs?

Yes! You can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a substitute. The texture may be slightly different, but they’ll still be delicious.

Why did my cookies turn out flat?

This could be due to butter that’s too warm or not chilling the dough. If your cookies are spreading too much, try chilling the dough before baking.

Can I make them gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend, and they should turn out great.

Related Recipes

If you loved these double chocolate chip cookies, here are a few more sweet treats you’ll enjoy:

• Homemade Chocolate-Covered Strawberries
• Chocolate Chip Cheesecake Cookies
• Decadent Buckeye Brownie Cookies – A Chocolate and Peanut Butter Lover’s Dream
• Classic Chocolate Chip Cookies – Chewy, Gooey & Totally Irresistible!

Final Thoughts

These double chocolate chip cookies are everything a chocolate lover dreams of—rich, fudgy, and filled with melty chocolate chips. Whether you enjoy them warm from the oven, paired with a cold glass of milk, or as a late-night treat, they’re bound to satisfy any sweet tooth.

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