If you find yourself addicted to chocolate, as most of us are, you need to add these Double Chocolate Chip Cookies to your recipe list. They are the perfect indulgent treat to enjoy at any time. The cocoa and semi-sweet chocolate chips offer amazing chocolate flavor without feeling overly sweet.
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These double chocolate cookies are great for bake sales, special occasions, or whenever you want! Whenever I bring a plate of these to even a simple gathering, there's never any left. If you really want to take it up a notch, enjoy one with a cold glass of milk!
If you love chocolate chip cookies, you will enjoy Costco chocolate chunk cookies and lazy cake mix cookie bars.
Why You'll Love This Recipe
- They're a chocolate lover's dream: You get so much chocolate in every bite! From the rich chocolate cookie base with cocoa to the chocolate chips. It's amazing!
- You can make them in advance: I like that you can prepare the cookie dough ahead of time and keep it in the refrigerator. This makes it easy to bake them whenever you want.
- It's easy to make: This is a simple double chocolate cookie recipe. It doesn't require much effort to make the dough, and then all you have to do is let the oven bake them to perfection so you can devour them.
Ingredients
The essential ingredients for this double chocolate cookie recipe are listed below. It consists of common baking staples plus plenty of chocolate!
- Butter: I use cold butter in this cookie recipe. It keeps the cookies perfectly thick and soft, and prevents the dough from spreading too much in the oven. I use unsalted butter, but if you use salted butter, omit the extra salt.
- Sugar: A combination of granulated sugar and brown sugar adds the perfect amount of sweetness and chewy texture to these chocolate cookies.
- Cocoa powder: I like Dutch process cocoa because it's less acidic and richer than natural cocoa powder. So, I highly recommend it for these cookies.
- Chocolate chips: To add even more chocolate, I fold in semi-sweet chocolate chips and sprinkle some on top of each cookie. You may use milk or dark chocolate instead, but I like how the semi-sweet is the perfect balance.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mint: Fold in chopped Andes mints to complement the chocolate. Add a splash of mint extract to enhance the flavor if you prefer.
- Cherry: Add some dried cherries to the cookie dough to give this recipe a Black Forest feel.
- Nutella: Swirl in some Nutella to add more chocolate flavor and notes of warm hazelnut, taking it over the top.
How to Make Double Chocolate Cookies
Here are the instructions to make the best chocolate cookies ever. Make sure that you preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Step 1: Cream the butter and sugar. Combine the cold butter, white sugar, and brown sugar in the bowl of a stand mixer. Mix until creamy.
Step 2: Add egg and vanilla. Then, mix in the egg and vanilla extract until the mixture is smooth.
Step 3: Stir in the dry ingredients. Pour in all of the dry ingredients and mix until a soft dough forms.
Step 4: Fold in chocolate chips. Next, gently fold in the chocolate chips, but reserve a few to add on top.
Step 5: Form cookies and add more chips. Divide the dough into 12 balls and put them on the baking sheet with some space between them. Lightly press a few extra chocolate chips on the top of each one.
Step 6: Bake and serve. Bake the cookies for about 10-12 minutes, or until the outside is baked. Then, let them cool on the pan for about 5 minutes before putting them on a cooling rack. Then, enjoy every bite!
Recipe Tips
- Refrigerate the cookie dough if desired: If you like, you may pop the cookie dough in the refrigerator for about 30 minutes or a couple of hours. Then, you can pull it out, let it warm up for about 10 minutes, and then form and bake those amazing double chocolate cookies.
- Don't overbake the cookies: These cookies are meant to be soft in the middle. They have a fudgy texture similar to a brownie, so if you overbake them, they become dry and crumbly.
- Use quality cocoa powder: A high-quality cocoa powder makes a huge difference in the flavor of the cookies. I like Hershey's or Ghirardelli, but you can use another brand that you really enjoy instead.
- Storing: Store these cookies in an airtight container at room temperature for up to 5 days. You may also put them in the refrigerator. Freeze the cookies for up to 3 months.
If you love recipes like these chocolate chip cookies, you may also enjoy these dark chocolate cookies with sea salt.
Serving Suggestions
- A warm cookie and a scoop of ice cream are a dream. Try your favorite store-bought vanilla or a homemade flavor like Reese's Peanut Butter Cup ice cream or strawberry banana ice cream.
- Go super decadent and enjoy a sweet, cold drink with your cookies, like this Nutella milkshake. Or, if you prefer an indulgent hot drink, try this hot chocolate truffles recipe.
Recipe FAQs
Of course. I like to use a stand mixer because I find it beats the cold butter easier and better than a hand mixer, but it's still doable!
Yes! Form the double chocolate cookies and place them on a sheet pan in the freezer. Once they are firm, transfer them to a Ziploc bag with parchment to keep them from sticking together.
Absolutely. Add an additional 2-3 minutes to the baking time to start, and then see if more is needed (ovens may vary).
More Delicious Chocolate Chip Recipes
Do you like chocolate chip recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Easy Double Chocolate Chip Cookies
Equipment
- 2 baking sheets
- Stand mixer with flat beater attachment
Ingredients
- ½ cup butter cold, cubed
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 ½ cups chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350°F/180°c. Line 2 baking sheets with parchment paper and set aside.
- Add the cold butter, brown sugar and granulated sugar to the bowl of a stand mixer. Beat on a medium speed using a flat beater attachment for around 3 minutes, or until creamy.
- Add the egg and vanilla extract to the stand mixer bowl, and beat on a low-medium speed for 1 minute, or until combined, scraping the sides of the bowl as necessary.
- Add the all-purpose flour, cocoa powder, baking soda and salt to the stand mixer, and mix on a low speed until a dough forms and no white streaks of flour remain.
- Fold in the chocolate chips.
- Divide the dough into 12 portions. Roll roughly into balls, and place on the prepared baking sheets, leaving a space between each dough ball. Press extra chocolate chips on top of the dough balls, if using.
- Bake the cookies for 10-12 minutes, or until the outside of the cookies are baked, but the cookies are still soft. Allow to cool on the baking sheets for 5 minutes, before transferring to a cooling rack to cool completely.
Notes
- Store extra chocolate chip cookies in an airtight container and keep them on the counter for up to 5 days.
- Be careful not to overbake the cookies, as you want them to be soft and fudgy in the middle.
- Use a high-quality cocoa powder to get the best-tasting result possible.
Nutrition
This post was originally published, 5/20/22. It's been updated with new content and images.
Blittle1956 says
When listing the ingredients, you say baking soda twice and baking powder once; which is correct?
Karin and Ken says
I apologize for the confusion! Baking soda is correct answer. I can’t thank you enough for taking the time to let me know. I have updated the recipe. Enjoy! All the best. Karin