Soft chocolate cookies filled with chocolate chips in every bite. These Double Chocolate Chip Cookies are the perfect dessert for chocolate lovers!
Are you a chocolate chip cookie lover? I’m a huge fan of them, but I think the only thing better than a chocolate chip cookie is these double chocolate chip cookies!
Not only are these double chocolate cookies extra chocolatey, but they’re also soft on the inside and filled with melty chocolate chips in every single bite. You can even swap out the chocolate chips for peanut butter chips, chopped walnuts, or your favorite mix-in.
The best part? The cookie dough only takes about 10-15 minutes to prepare and you probably already have everything on hand to make these cookies too!
Ingredients You Will Need
As promised, this chocolate chocolate chip cookie recipe delivers tons of chocolate flavor. Here’s what we’ll be using to make these cookies:
- All-purpose flour: These cookies are pretty thick, so it’s important to make sure to spoon your flour into the measuring cup and level it off with the back of a knife. If you end up with too much flour, in these cookies they may not spread very well.
- Unsweetened cocoa powder: For these cookies, I always use unsweetened natural cocoa powder. There’s only 1/3 cup of cocoa powder in these cookies, but it’s plenty to really get a rich, deep chocolate flavor.
- Baking soda: Helps these double chocolate cookies rise.
- Salt: Balances out the sweetness of the dough and enhances the chocolate flavor.
- Unsalted butter: Helps the cookies spread and gives them that melt-in-your-mouth flavor.
- Light Brown sugar: Adds a little moisture to these cookies and also provides some flavor.
- Granulated sugar: Sweetens the cookie dough and helps the cookies spread.
- Egg: Binds everything together. It’s best to use room temperature eggs when baking.
- Vanilla extract: Pure vanilla extract works best in this double chocolate chip cookie recipe.
- Semi-sweet chocolate chips: Can be replaced with milk or dark chocolate chips, if desired.
How to Make Double Chocolate Chip Cookies
To make these cookies, you’ll start out by whisking together the flour, unsweetened cocoa powder, baking soda, and salt. Once they’re well combined, set them aside and mix together the wet ingredients.
For the wet ingredients, you’ll cream together the unsalted butter, brown sugar (for flavor and moisture), and granulated sugar. Then, mix in an egg and vanilla extract. Once the wet ingredients are well combined, you’ll slowly mix in the dry ingredients and then your favorite mix-ins.
Once you’ve made the cookie dough, you will need to let it chill. Chocolate cookie dough can be pretty sticky so chilling the dough will help make it easier to work with and it will create a thicker cookie too.
Once the cookie dough is thoroughly chilled, bake the cookies, let them cool, and enjoy!
Do I Have to Chill the Cookie Dough?
Yes, you must chill the cookie dough for at least 1 hour before scooping it out. Chilling the dough makes it easier to work with and prevents the double chocolate chip cookies from spreading too much in the oven.
Can I Freeze This Cookie Dough?
Yes! The cookie dough balls may be frozen for up to 3 months. Bake from frozen for an additional 1-2 minutes.
Can I Freeze The Baked Cookies?
Yes, the baked double chocolate cookies will also freeze well for up to 3 months. Simply thaw to room temperature before serving.
- Make sure to chill the cookie dough for at least one hour. This will make it much easier to scoop the cookie dough and the cookies will bake up thicker too!
- You can swap out the semi-sweet chocolate chips for peanut butter chips, white chocolate chips, or any other mix-in that you prefer.
- Be sure to cream together the butter and sugars for 1 to 2 minutes. This incorporates air into the cookie dough and makes for lighter, softer cookies.
More Easy Cookie Recipes to Try!
- Peanut Butter Cookies
- Oatmeal Raisin Cookies
- Soft & Chewy Oatmeal Chocolate Chip Cookies
- Brownie Cookies
Double Chocolate Chip Cookies
- 1 and 1/3 cups (165 grams) all-purpose flour (spooned & leveled)
- 1/3 cup (30 grams) unsweetened natural cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter , softened to room temperature
- 1/2 cup (100 grams) light brown sugar , lightly packed
- 1/2 cup (100 grams) granulated sugar
- 1 large egg , room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (190 grams) semi-sweet chocolate chips
- In a large mixing bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
- Using a handheld mixer, or stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the egg and vanilla extract.
- Slowly add the dry ingredients and mix until just combined, stopping to scrape down the sides of the bowl as needed. Mix in the chocolate chips on low speed until just combined.
- Cover the cookie dough and refrigerate for at least 1 hour.
- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or a silicone mat. Remove the dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop it onto the prepared baking sheets.
- Bake for 8-10 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.