There’s something truly magical about biting into a rich, fudgy double chocolate chip cookie. The deep cocoa flavor, combined with melty chocolate chips in every bite, makes these cookies an irresistible treat. Whether you’re baking for a special occasion, indulging in a cozy night in, or simply craving chocolate, this recipe will satisfy your sweet tooth.

I remember the first time I made these cookies—it was a chilly winter evening, and the warm, chocolatey aroma filled the kitchen. With a glass of milk in hand, I took my first bite and knew this recipe was a keeper. Since then, it’s been my go-to for bake sales, holiday cookie trays, and spontaneous chocolate cravings.

These double chocolate chip cookies are soft, chewy, and packed with an intense chocolate flavor. They’re like a cross between a brownie and a cookie, with crisp edges and a gooey center. Best of all, they’re easy to make and require simple ingredients you probably already have in your pantry.

Why You’ll Love This Recipe

• Double the chocolate, double the joy – The combination of cocoa powder and chocolate chips creates an ultra-rich flavor.
• Easy to make – No complicated techniques required, just mix, scoop, and bake!
• Soft and chewy – Perfectly baked cookies with a slightly crisp edge and a melt-in-your-mouth center.
• Great for any occasion – These cookies are perfect for parties, lunchbox treats, or just an afternoon pick-me-up.
• Freezer-friendly – Make a big batch and freeze the dough for fresh-baked cookies anytime.

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips (semi-sweet or dark chocolate)

How to Make Double Chocolate Chip Cookies

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step is key to achieving that perfect chewy texture. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes.

Step 3: Add the Eggs and Vanilla

Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, sweet aroma.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of ingredients so your cookies bake evenly.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough instead of soft and chewy.

Step 6: Stir in the Chocolate Chips

Fold in the chocolate chips with a spatula or wooden spoon, ensuring they’re evenly distributed throughout the dough.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If you can resist, wait until they’re fully cooled before taking a bite—otherwise, enjoy the melty, gooey goodness straight from the oven!

Helpful Tips for the Best Cookies

• Use room temperature ingredients – This ensures smooth mixing and better consistency.
• Measure your flour correctly – Spoon and level the flour rather than scooping it directly, which can lead to too much flour and dry cookies.
• Chill the dough if needed – If your kitchen is warm or your dough seems sticky, refrigerate it for 30 minutes before baking to prevent spreading.
• Don’t overbake – The cookies will continue to set as they cool, so take them out when the centers still look slightly soft.
• Use high-quality cocoa powder – This makes a big difference in flavor. Dutch-processed cocoa powder gives a richer taste.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–27 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Dough Consistency – If your dough seems too soft or sticky, chill it in the refrigerator for 30 minutes before baking. This helps prevent the cookies from spreading too much.
• Butter Matters – Using unsalted butter allows you to control the salt in the recipe. If you only have salted butter, reduce the added salt to ¼ teaspoon.
• Baking Sheets – If you’re baking multiple batches, let the baking sheets cool between batches. Placing dough on a hot baking sheet can cause cookies to spread too much.
• Make It Extra Decadent – For an even richer cookie, press a few extra chocolate chips onto the tops of the dough balls before baking.
• Soft vs. Crunchy – If you prefer softer cookies, bake for the shorter time (10 minutes). For a slightly crispier edge, bake closer to 12 minutes.
• Storing for Maximum Freshness – Store cookies in an airtight container with a slice of bread to keep them soft longer. The bread absorbs excess air and prevents the cookies from drying out.
• Reheating Cookies – If your cookies have been sitting for a while and you want to bring back that fresh-from-the-oven taste, microwave them for about 10 seconds for a warm, gooey texture.

Storage Instructions

• Room temperature – Store in an airtight container for up to 5 days. To keep them soft, place a slice of bread in the container—it helps retain moisture.
• Freezer (Baked Cookies) – Once cooled, freeze in a sealed container for up to 3 months.
• Freezer (Cookie Dough) – Scoop dough onto a baking sheet and freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time.

Frequently Asked Questions

Can I use milk chocolate instead of semi-sweet chocolate chips?

Absolutely! If you prefer a sweeter cookie, milk chocolate chips work great. You can also mix different types of chocolate for extra flavor.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure your cocoa powder and chocolate chips are also gluten-free.

Why did my cookies turn out flat?

Flat cookies can result from too-warm butter or skipping the chilling step. If your kitchen is warm, chill the dough before baking to help them hold their shape.

Can I add nuts or other mix-ins?

Of course! Chopped walnuts, pecans, or even white chocolate chips make delicious additions.

Related Recipes

If you loved these double chocolate chip cookies, here are a few other treats you might enjoy:

• Decadent Buckeye Brownie Cookies – A Chocolate and Peanut Butter Lover’s Dream
• Classic Chocolate Chip Cookies – Chewy, Gooey & Totally Irresistible!
• Double Chocolate Chip Cookies
• Homemade Reese’s Cups – A Chocolate Lover’s Dream

Final Thoughts

These double chocolate chip cookies are the ultimate indulgence for chocolate lovers. They’re rich, soft, and loaded with gooey chocolate chips, making them perfect for any occasion. Whether you enjoy them fresh from the oven, dunked in milk, or as a late-night snack, this recipe is sure to become a favorite in your home.

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