Double Chocolate Chip Cookies

Any chocolate lover will adore these Double Chocolate Chip Cookies. With a one-two punch of chocolate in the dough and from two kinds of melty chocolate chips.

half of a Double Chocolate Chip Cookie on a stack of whole cookies

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Double Chocolate Chip Cookies recipe

Calling my fellow chocolate lovers! These Double Chocolate Chip Cookies are absolutely heavenly.

Crispy on the edges and soft in the middle, these chocolate cookies are filled with melty, decadent chocolate chips and rolled in more mini chocolate chips before baking.

In other words, these chewy cookies are absolutely packed with chocolate in every single bite. When enjoyed warm from the oven, they have a melty, gooey center with a deep chocolate flavor that is just begging for a glass of milk.

a hand picking up a Double Chocolate Chip Cookie from a stack

Why you’ll love this recipe

Here’s why this recipe is the best:

  • Chocolate, chocolate and more chocolate! If you like chocolate, you’ll love these cookies.
  • They are easy to make and require very little hands-on time.
  • These cookies are perfect for sharing with friends and family or serving at parties.
Double Chocolate Chip Cookie ingredients in glass bowls

Ingredients

Here’s what you will need to make these scrumptious chocolate cookies:

  • Unsalted butter
  • Dark brown sugar (affiliate link) You can use light brown sugar instead. However, the cookies won’t be as moist, chewy, and flavorful comparatively. You could also use this substitute for dark brown sugar if you don’t have it on hand.
  • Granulated white sugar
  • Unsweetened cocoa powder — Dutch-process cocoa powder will yield the best results, but you can use regular cocoa powder.
  • Vanilla extract — Use the best vanilla extract you can find. I love this bourbon vanilla extract from Nielsen-Massey.
  • Eggs
  • All-purpose flour
  • Salt
  • Baking soda
  • Semi-sweet mini chocolate chips

How to make Chewy Double Chocolate Chip Cookies

Making these chocolate chocolate chip cookies is so very simple! Here’s how to make this easy recipe step-by-step:

flour and cocoa powder in a glass bowl

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

butter and sugar in a bowl

In a large bowl, beat together the softened butter, dark brown sugar and granulated sugar using a hand mixer on medium speed until the mixture turns smooth and creamy, about 2-3 minutes. (You can also use a stand mixer fitted with the paddle attachment.)

eggs and vanilla in a bowl

Add the egg, egg yolk and vanilla extract to the butter mixture and beat until fully incorporated.

mixing the ingredients together

Add the dry ingredients to the wet ingredients in three separate and equal additions. Beat after each addition until just incorporated.

Double Chocolate Chip Cookie dough in a glass bowl

Fold in the chocolate chips using a silicone spatula.

Chill the dough for at least 2 hours, preferably overnight in the fridge. Take the dough out of the fridge and let it sit for some time at room temperature before baking.

balls of chocolate cookie dough

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

Scoop the cookies onto your prepared baking tray using an ice cream scoop or cookie scoop. Now, fill a bowl with chocolate chips and dip the top of the cookie balls into it to get even more chocolate in the cookies!

Place the dough balls back into the prepared tray; make sure they are about 3 inches apart from one another.

Bake in preheated oven for around 15-16 minutes or until the edges appear set.

a silver tray of fresh-baked Double Chocolate Chip Cookies

Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.

a hand picking up a Double Chocolate Chip Cookie from a stack

Storage tips

These Double Chocolate Cookies will remain fresh for about 1-2 days when stored in an airtight container at room temperature or for 3-4 days when stored in the fridge.

Baked cookies can also be frozen for around a month.

You can also freeze the pre-scooped chocolate dough to cook from frozen later. They will need 3-5 more minutes in the oven. (My friend Erin calls these “emergency cookies,” which you can bake whenever you need cookies. She has a great guide to freezing cookie dough.)

a Double Chocolate Chip Cookie leaning against a stack of cookies

Tips & tricks for the best cookies

Always use the most quality ingredients you can afford. A quality vanilla extract and Dutch-process cocoa powder will go a long way.

You can adjust the amount of chocolate chips to your liking. You can use chocolate chunks or regular chocolate chips for the cookies. However, don’t skimp on rolling them in the mini chocolate chips because doing so adds more sweet chocolatey goodness!

You can chill the dough for just 1 hour if you’re in a hurry. But if you have the time, then chill it overnight to develop the best flavors.

double chocolate chip cookies on a white background

Variations and substitutions

Make them gluten-free. Feel free to use a gluten-free 1:1 flour in lieu of all-purpose flour to make these cookies gluten-free. (I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.)

Bake sweeter cookies. This recipe calls for semi-sweet chocolate chips, but if you’d like a sweeter cookie you can use milk chocolate chips.

Make dark chocolate cookies. For a dark chocolate chip cookie, use dark chocolate chips.

Use other types of chips. Add peanut butter chips or white chocolate chips if you’d like.

Make them sweet and salty. Sprinkle the tops with flecks of sea salt for a sweet-and-salty treat! (My husband thinks this is the perfect cookie.)

Make them spicy. Add cinnamon and chili powder to make Mexican chocolate chip cookies.

a Double Chocolate Chip Cookie leaning against a stack of cookies

Double Chocolate Chip Cookies

Yield: 18 cookies
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Heavenly tasting double chocolate cookies are rich, fudgy and oh-so chocolaty! With crispy edges and a melty, chewy middle, these cookies are very easy to make. They are so decadent and chocolaty that you won't be able to eat just one.

Ingredients

  • 2 cups (240 g) all-purpose flour
  • ½ cup cocoa powder
  • 1¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • ½ cup (100 g) dark brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2¼ cup semi-sweet mini chocolate chips, divided

Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  2. In a large bowl, beat together the softened butter, dark brown sugar and granulated sugar using an electric hand mixer on medium speed until the mixture turns smooth and creamy, about 2-3 minutes.
  3. Add the egg, egg yolk and vanilla extract and beat until fully incorporated.
  4. Add the dry ingredients to the wet ingredients in three separate and equal additions. Beat after each addition until just incorporated.
  5. Fold 1¼ cup mini chocolate chips using a silicone spatula.
  6. Chill the dough for at least 2 hours, preferably overnight in the fridge. Take the dough out of the fridge and let it sit for some time at room temperature before baking.
  7. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat.
  8. Scoop the cookies onto your prepared baking tray using a cookie scoop.
  9. Fill a bowl with the remaining chocolate chips and dip the top of the cookie balls into it to add even more chocolate in the cookies! Place the balls back into the prepared tray; make sure they are about 3 inches apart from one another.
  10. Bake in preheated oven for 15-16 minutes or until the edges appear set.
  11. Let the cookies cool on the baking tray for a few minutes before transferring them to a cooling rack to cool completely.
  12. Store in an airtight container for up to 3 days at room temperature or for up to 3 to 4 days when stored in the fridge.

Notes

Baked cookies can also be frozen for around a month.

You can also freeze the pre-scooped dough to cook from frozen later. They will need 3-5 more minutes in the oven.

Feel free to use a gluten-free 1:1 flour in lieu of all-purpose flour to make these cookies gluten-free.

This recipe calls for semi-sweet chocolate chips, but if you’d like a sweeter cookie you can use milk chocolate chips. For a dark chocolate chip cookie, use dark chocolate chips.

You can use regular chocolate chips for the cookies, but don’t skimp on rolling them in mini chocolate chips because it adds more sweet chocolatey goodness!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 18 Serving Size: 1 cookie
Amount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 158mgCarbohydrates: 26gFiber: 2gSugar: 12gProtein: 3g

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