My double chocolate chip cookies are loaded with two kinds of chocolate. I made the recipe so the cookies are easy, soft, chewy, and bursting with chocolate flavor!
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My Easy Double Chocolate Chip Cookies Recipe
I love a good chocolate chip cookie, but as a chocoholic, I needed a little more chocolate this time around and decided to create these double chocolate chip cookies instead.
I have a mantra that there is no such thing as too much chocolate and that is how I went into developing these cookies.
My daughter Leah caught me taking them out of the oven and proceeded to ask me if she could have a good 5 times in the 5 minutes I was letting them cool. She’s clearly patient around food.
Now, I have never seen this girl eat a warm cookie so fast in my life. She was on her last bite and with a full mouth of cookie, said, “It’s so chocolatey!”
I asked her if it was a good thing, and she told me it was amazing. She’s definitely my daughter when it comes to her love of chocolate!
I took a bite and have to agree. It’s the perfect amount of chocolate overload and hits the spot on my chocolate cravings every time.
And, if you love a good cookie recipe, try my recipes for peanut butter kiss cookies, pink sugar cookies, butterscotch cookies, white chocolate raspberry cookies, Hershey kisses cookies, and banana pudding cookies.
Double Chocolate Chip Cookie Ingredients
- Unsalted butter – salted butter works too, just half the amount of salt in my recipe
- Dark Brown sugar – light brown sugar will work too
- Granulated Sugar
- Vanilla Extract
- Egg
- All-Purpose Flour
- Cocoa Powder – I use the unsweetened cocoa powder
- Baking Soda
- Salt
- Chocolate Chips – I use semi-sweet or dark chocolate chips depending on the day
How to Make Double Chocolate Chip Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
STEP TWO: Place the butter in a microwave-safe bowl and heat in 30-second bursts until melted. Incorporate the brown sugar and granulated sugar until well combined.
STEP THREE: Add the vanilla and egg and whisk until incorporated. Next, add the flour, cocoa powder, baking soda, and salt, and mix until the dough is slightly sticky. Gently fold in the chocolate chips.
STEP FOUR: Use a cookie scoop to portion the cookie dough onto the baking sheets, leaving about 2 inches in between each double chocolate chip cookie. Bake for 7-10 minutes or until the cookies are set.
STEP FIVE: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack. Enjoy!
Tips for the Best Double Chocolate Chip Cookie Recipe
- Melt the butter but don’t overdo it. In the past, I’ve added very hot butter to cookie dough and it ended up cooking the eggs before they even hit the oven. Remember that it should be melted, but not scalding.
- Bring the eggs to room temperature. This makes mixing a lot easier! I usually take mine out of the refrigerator about 30 minutes before I get started.
- Pull the cookies out of the oven as soon as they are set. I like my cookies on the softer side, so I always remove them from the oven around the 8-minute mark when they still look slightly under baked in the middle.
- Let them cool on the baking sheet first. This is why I pull the cookies out of the oven when they’re still a little under baked! That extra time on the hot sheet lets them finish baking and set.
Variations and Substitutions for These Chocolate Cookies
- Use light brown sugar instead of dark brown sugar. I love the deep caramel flavor of dark brown sugar, but these cookies also come out great with light brown sugar.Â
- Use more chocolate chips for an extra chocolatey flavor. Double-chunk chocolate cookies are so good, so I’ll occasionally grab my favorite chocolate chocolate bar and roughly chop it. It will create little pockets of melted chocolate throughout!
- Add some flaky sea salt. Sprinkle the edges of the cookies with some flaky sea salt just before baking for a tasty salty and sweet flavor! I love adding a pinch of salt to chocolate recipes.
- Add some nuts to the batter. Sometimes I’ll also incorporate chopped almonds, pecans, walnuts, or peanuts into the dough for flavor and crunch.
- Switch up the chocolate chips. My daughter loves white chocolate, so I’ll occasionally add those for her too. Some other fun options would be butterscotch chips, peppermint chips (great for the holidays!), or peanut butter chips.
- Use espresso powder for a different flavor. Coffee highlights and enhances chocolate, and when I tried it in these cookies, I was blown away by how much richer they tasted. It also gives them a great, dark brown color!
Double Chocolate Chip Cookies FAQs
How do I know when my cookies are done?
My double chocolate chip cookies recipe is done when the edges are set, but the center looks slightly under-baked. In my oven, it took about 7-10 minutes at 350 degrees F.
What is the best way to store this double chocolate chip cookie recipe?
I store leftover double chocolate chip cookies in an airtight container at room temperature for up to 4 days… if they last that long! I’ve also frozen the baked cookies in the freezer for up to 3 months.
Can I freeze raw cookie dough?
Yes, I made my raw cookie dough freezer-friendly! Freeze the dough by forming it into a ball and placing it in an airtight container. It will stay good for up to 3 months. When ready to bake, thaw it in the fridge overnight.
More Easy Dessert Recipes
- Chess pie
- Peanut butter balls
- Fruit dip
- Pineapple upside down cake recipe
- 3 ingredient peanut butter frosting
- Jello cake
- Monkey bread
- Buckeye recipe
Easy Double Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter melted
- 1/2 cup dark brown sugar packed
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Melt the butter in a microwave-safe bowl for about 30-45 seconds until just almost melted.
- In a large mixing bowl or stand mixer, mix the butter and brown and granulated sugars until well combined.
- Add the vanilla and egg to the bowl and whisk until it is incorporated into the sugar.
- Add the flour, cocoa powder, baking soda and salt and mix until it is just combined. The dough will be slightly sticky.
- Stir in the chocolate chips.
- Use a medium cookie scoop (2 tablespoons) to scoop out the dough, placing the cookies 2 inches apart on the baking sheet.
- Bake for 7-10 minutes or until the cookies are set. They will look slightly under-baked in the middle, but the sides will be puffy and set.
- Allow to cool for 5 minutes and move to a cooling rack.
Notes
- Store leftover cookies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.
- Freeze the cookie dough by forming it into a ball and placing it in an airtight container. It will stay good for up to 3 months. When ready to bake, thaw it in the fridge overnight
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
