This post contains affiliate links. Please see our disclosure policy.
Double Chocolate Chip Cookies are a chocolate lover’s dream! Thick & chewy cookies are full of rich chocolate flavor and are studded with melty chocolate chips. These taste just like classic chocolate chip cookies, but with a chocolate twist!
Why you’ll love Double Chocolate Chip Cookies:
- Easy Recipe – This recipe comes together in one bowl, by hand or with a mixer, and take almost no time to whip up!
- Rich Chocolate Flavor – These cookies have a rich chocolate flavor, achieved with just cocoa powder (no melted chocolate needed!) and chocolate chips.
- Thick & Chewy Cookies – These cookies are thick and chewy, with crisp edges and fudgy centers.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Eggs – Use large eggs.
- Cocoa Powder – I used natural cocoa powder here, not dutch process. I plan to test these with dutch process soon and report back! (The two kinds react differently with different leaveners. But, since this recipe uses both baking soda & baking powder, they should work interchangeably.)
- Sugars – A combination of brown sugar and white sugar ensures the perfect ratio of spread & chewiness!
- Vanilla extract – Use real vanilla extract for best results.
- Chocolate Chips – I prefer semi-sweet chocolate chips so the cookies aren’t too sweet.
Recipe Substitutions & Variations:
- Gluten-free – I haven’t made these cookies gluten-free, but a number of readers have reported success using a cup-for-cup gluten-free flour in my cookie recipes which mostly share the same base recipe.
- Dairy-free – Use your favorite, trusted, dairy-free butter and chocolate chips to easily make this recipe dairy-free!
- Chocolate – Feel free to mix it up with the chocolate chips! Use any mix of dark, semi-sweet, or milk chocolate chips. You can even add in some white chocolate chips or m&ms for a fun twist!
How to Make Double Chocolate Chip Cookies:
Step 1: Make Cookie Dough. In a large bowl, whisk together melted butter, cocoa powder, sugars, eggs, and vanilla. Stir in the flour, baking soda, baking powder, salt, and espresso powder.
Step 2: Scoop & Chill the Dough. Scoop balls of dough that are 80 to 85 grams in size. Chill in the fridge at least 2 hours or in the freezer at least 30 minutes.
Step 3: Bake Cookies. Place cookie dough balls on a lined baking sheet and bake at 350 degrees F for 8-10 minutes.
Serving + Storing Double Chocolate Chip Cookies:
Let the baked cookies cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Dig in while they’re still warm & gooey from the oven, with a glass of milk!
Once cookies have cooled completely, store them in an airtight container at room temperature for 3-4 days. Make my Chocolate White Chocolate Chip Cookies or my Chocolate Tiramisu Cookies next.
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
Yes, you can do either!
Yes! Place cookie dough balls on a lined baking sheet and freeze until solid, about 30 minutes. Transfer to a freezer-safe bag and freeze for up to 2 months. Bake from frozen, adding 1-2 minutes to the bake time as needed.
Yes! Press the dough into a metal or ceramic (glass is a poor option for baking!) 9×13 pan lined with parchment paper. Bake at 350 degrees F for 14-18 minutes. The bars will be set at the edges and look just a tad underdone in the center. A toothpick will come out clean at the edges and pull out some moist crumbs in the center. The bars will set up to the perfect chewy consistency as they cool. Do not over bake!
More Cookie Recipes to Love:
- Lemon Basil Cookies
- Cinnamon Roll Snickerdoodles
- Black Forest Cookies
- Blueberry Lemon Cookies
- Everything But the Kitchen Sink Cookies
- Chewy Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Double Chocolate Chip Cookies
Ingredients
For the Cookies:
- 14 and 1/2 tbsp tbsp salted butter, 206 grams
- 1/2 cup + 1 tbsp cocoa powder, 52 grams
- 3/4 cup brown sugar, packed, you can use light or dark brown sugar! 163 grams
- 3/4 cup granulated or cane sugar, 156 grams
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla
- 2 and 2/3 cups all-purpose flour, spooned & leveled, 347 grams
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 cups chocolate chips
- flaked sea salt, for topping, optional
Instructions
- Make Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the cocoa powder, then the sugars. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients (see tip below), then stir or mix in the chocolate chips last.Tip: Don't fret if the dough seems dry while mixing in the dry ingredients – this will take a bit of elbow grease, or you can use a mixer for this part. I promise the dough isn't dry and it will all incorporate!14 and 1/2 tbsp tbsp salted butter, 1/2 cup + 1 tbsp cocoa powder, 3/4 cup brown sugar, packed, 3/4 cup granulated or cane sugar, 2 large eggs, at room temperature , 1 and 1/2 tsp vanilla, 2 and 2/3 cups all-purpose flour, spooned & leveled, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 and 1/2 cups chocolate chips
- Scoop Dough Balls: Scoop the dough into balls that are 65 grams in size. Chill the dough balls in the fridge for at least 2 hours or in the freezer for up to 1 hour. If chilling in the fridge the minimum amount of time, roll in granulated sugar after the chill. Roll in sugar before if chilling longer or freezing.
- Bake: Pre-heat your oven to 365℉ (350℉ works too if your oven doesn't allow custom temperatures) and line a few cookie sheets with parchment paper or silicone baking mats while you wait. Place 5-6 cookies on each baking sheet leaving space between for spreading, and bake one at a time. Bake for 8-9 minutes. The edges will appear just set and the cookies will be a bit puffy on top but will look a tiny bit underdone.Once baked, immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. This also helps them appear thicker.
- Serve & Store: Let cookies cool on the baking sheet on a wire rack for 5-10 minutes, or until cooled just enough to handle. Dig in while they're warm and gooey! Sprinkle with flaked sea salt if desired. Store cooled, leftover cookies in an airtight container for 3-4 days.flaked sea salt
- Freezing Cookie Dough & Make-Ahead Tips: Cookie dough can be balled, frozen on a sheet pan until solid, then transferred to a freezer bag or airtight container. Freeze for 1-2 months. Bake from frozen, adding 1-2 mins to the bake time. The cookies will hardly spread, but will be done when the edges appear and feel just set. Same goes if you refrigerate the dough balls (they keep 3-4 days in the fridge). Add 1 min or so to the bake time. They will not spread much out of the fridge either.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am very excited to make these cookies! I have one question. Under the section How to Make Double Chocolate Chip Cookies, you list, espresso powder. I don’t see that anywhere in the recipe. Am I missing something?
Hi Beth! Thanks for catching that. I usually add 1/4 to 1/2 tsp of espresso powder to the cookie dough for a little extra chocolate flavor. But, this is optional! Let me know how you like the recipe!
Hi Stephanie,
Thank you so much for answering my question about using Grams. Looking forward to making these wonderful cookies now.
Thanks, Bev! I apologize that it took me a little while to get back to you. Sometimes it’s hard to keep up with replying to comments as I’m a team of just one person. 🙂 Happy baking! Let me know how you like the recipe!
Hi Stephanie,
I have written you several times and not getting any answer? It’s regarding going from grams to cups or tablespoons on these gorgeous cookies? Please answer this time? I even tried again a few days ago and nothing. My questions go back a couple months I think?
How do you switch from 80 grams to cups or tablespoons?
Your recipes all look so good and anxious to start baking them.
Thank you.
Hi Bev! My apologies, I’m a bit behind in replying to comments. I don’t measure my cookie dough by tablespoon because I find it to be a very inaccurate way to measure the dough balls, and leads to a lot of variation (some people may really pack the dough in, some may do a rounded tablespoon, some may level it off, etc.). But, according to a chart on another baker’s website, it sounds like 1 TBSP of dough = about 18 grams. So, for an 80 gram ball of dough, it would be just shy of 4 and 1/2 tablespoons of dough. I would bake a test one at that size first and see how you like it! Let me know how you like the recipe!
Sooooooo yammmy
Thanks so much for taking the time to leave a review, Lana!
I’ve made this recipe twice now, and everyone loves it! What a wonderful little combination of flavors and textures
Thanks so much, Sabrina!
These cookies are easy to make. They are soft and moist. I did add 1/2 cup of milk chocolate chips to give a little extra hint of sweetness here and there. They taste even better the next day.
So glad to hear you enjoyed this recipe, Jlynn!