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 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 may already have everything on hand to make these cookies too!
These chocolate cookies start out with some of your usual dry ingredients, all-purpose flour, baking soda, salt. One thing to keep in mind is that 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.
And of course, the star of the dry ingredients is the 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.
For the wet ingredients, you’ll cream together some 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!
Baking Tips For Double Chocolate Chip Cookies
- 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.
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) 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, 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 (this will make the dough much easier to work with).
- Preheat oven to 350°F degrees. 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 at 350°F 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 finish cooling.
Even more cookie recipes to try!