Double Chocolate Chip Cookies
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These double chocolate chip cookies are easy cookie recipe made without a mixer. Made with cocoa powder and chocolate chips for a chocolate lover’s dream cookie!
There’s something about chocolate-on-chocolate that just speaks to my baker heart. Whenever I want a cookie that feels indulgent without being fussy, these double chocolate chip cookies are the answer. They taste like the gooey edges of a brownie — slightly crisp on the outside, soft and chocolatey in the middle, and studded with melty chocolate chips.
If you love chocolate as much as I do (and especially if the idea of a brownie cookie hybrid makes you swoon), then these are going to be your new go-to baking fix. I’ve made different versions before like these cookies and cream cookies -but there’s nothing like this classic.
Let’s walk through how to make them — with simple tips sprinkled in so you get bakery-style perfection every time.
Ingredients You’ll Need
- All-purpose flour
- Dutch-process cocoa powder – Dutch-process cocoa gives these cookies a rich chocolate flavor and deeper color, but natural cocoa works too — just note the flavor will be slightly lighter.
- Baking soda
- Salt
- Unsalted butter – If you use salted butter, reduce the added salt.
- Brown sugar – If you run out, try my homemade brown sugar recipe.
- Granulated sugar
- Eggs – Use room temperature eggs so they don’t seize up the melted butter.
- Vanilla extract
- Semi-sweet chocolate chips – If you would like a sweeter cookie use milk chocolate chips. Or try bittersweet chocolate chips or a chocolate bar chopped for a less sweet cookie.
How to Make Double Chocolate Chip Cookies
1. Start with your dry ingredients.
Whisk flour, cocoa powder, baking soda, and salt together in a bowl. For best accuracy use a kitchen scale and weigh your flour. Or if you’re using a measuring cup spoon the flour into the cup and level it off. Set this aside so it’s ready when you need it.
2. Mix your butter and sugars.
Since the butter is melted here, simply whisk it together with the brown sugar and granulated sugar. Melting the butter actually gives these cookies dense and chewy — they have the texture of fudgy, chewy brownie!
3. Add eggs and vanilla.
Whisk until everything is smooth and glossy. Make sure your eggs are room temperature so they incorporate evenly.
4. Combine wet and dry.
Stir in the flour mixture and the chocolate chips just until everything comes together. Overmixing can make the cookies dense — a few flour streaks disappearing as you fold is perfect.
5. Scoop and chill the dough.
Use about 1 ½ tablespoons per cookie. Roll into balls and place onto a parchment-lined baking sheet. Just make sure to cover well with plastic wrap so the cookie dough balls don’t dry out.
You can also just cover the bowl and refrigerate. Cover the bowl and refrigerate for at least 2 hours (or overnight). Chilling helps the cocoa hydrate and gives you thicker cookies that don’t spread too much.
If the dough feels rock-solid after chilling, let it sit at room temp a few minutes before scooping.
76. Bake.
When ready to bake, place the cookie dough balls spaced about 2 inches apart. Bake at 350°F for 10–12 minutes, until the edges are set but the centers still look soft. They’ll continue firming up as they cool.
And because I love pretty cookies, I swirl a large biscuit cutter around each cookie to make them perfectly round and press extra chocolate chips on top while they’re warm. Instant bakery upgrade! If you don’t have a biscuit cutter, try large coffee mug.
Storing Your Cookies
These cookies stay soft and chewy for days! Store them in an airtight container at room temperature for up to 4 days.
You can also freeze baked cookies or unbaked dough balls for easy baking later. I like to scoop, then freeze solid, and transfer to a freezer bag. When ready to bake just add a minute or two to the bake time if baking from frozen.
More Recipes To Try
If you’re craving more delicious cookie recipes be sure to try my strawberry cheesecake cookies! And don’t forget to grab some lemons and my make my super popular cookie, my lemon cookies with lemon icing.
And when it’s Fall, be sure to mix up my apple cider cookies! Made with apple cider and real chunks of fresh apples.
Double Chocolate Chip Cookies
Ingredients
- 2 ¾ cups (330 g) all purpose flour spooned and leveled
- ⅔ cup (56 g) Dutch process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter melted
- 1 cup (213 g) packed light brown sugar
- 1 cup (200 g) granulated white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
Instructions
- Combine the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside. 2 ¾ cups (330 g) all purpose flour ⅔ cup (56 g) Dutch process cocoa powder 1 teaspoon baking soda ½ teaspoon salt
- Combine the butter and sugars. In a second bowl whisk together melted butter granulated sugar, and brown sugar. 1 cup (2 sticks, 226 g) unsalted butter 1 cup (213 g) packed light brown sugar 1 cup (200 g) granulated white sugar
- Add eggs and vanilla. Add eggs and whisk to combine. Whisk in vanilla until evenly combined. 2 large eggs 2 teaspoons vanilla extract
- Add the dry ingredients. Stir in the flour mixture and chocolate chips and stir just until just combined. 12 ounces semi-sweet chocolate chips
- Chill the cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookie dough into 1 ½ inch ball. Place on a parchment lined baking sheet. Cover the cookie sheet with plastic wrap. Refrigerate dough for at least two hours, up to overnight.
- Preheat and prepare cookie sheets. Preheat oven to 350°F (180°C). Place chilled cookie dough balls on to a parchment lined baking sheet, spaced about 2 inches apart.
- Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes until edges are set and middles are puffy. Remove from the oven. I like to use a large drinking glass or round cookie cutter and shape the cookies to make perfectly round as soon as they come out (simply place the cup or cutter over the cookie and rotate to make the cookies perfectly round). I also like to top each warm cookie with a few additional chocolate chips for a pretty presentation. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: These cookies stay soft and chewy for days! Store them in an airtight container at room temperature for up to 4 days.
- Freezing: You can also freeze baked cookies or unbaked dough balls for easy baking later. I like to scoop, then freeze solid, and transfer to a freezer bag. When ready to bake just add a minute or two to the bake time if baking from frozen.
- Dutch-process cocoa powder – Dutch-process cocoa gives these cookies a rich chocolate flavor and deeper color, but natural cocoa works too — just note the flavor will be slightly lighter.
- Semi-sweet chocolate chips – If you would like a sweeter cookie use milk chocolate chips. Or try bittersweet chocolate chips or a chocolate bar chopped for a less sweet cookie.
