Description

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!

Ingredients

Scale

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)

Instructions

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!

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.