If you love chocolate, this is the cookie for you. These double chocolate chip cookies are soft, thick, and packed with double the chocolate flavor.
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If you love chocolate chip cookies, but wish they were somehow more chocolatey, these double chocolate cookies are for you!
We start by making a chocolate cookie dough using dark chocolate cocoa powder. After the dough is made, add milk chocolate chips to the batter to give the cookies twice the chocolate flavor.
The melted chocolate chips inside the rich chocolate cookie is simply heavenly. These cookies really are every chocolate lover’s dream!
Chewy Double Chocolate Chip Cookie Recipe
I am definitely a chocoholic and I truly believe that more chocolate is always needed. This was my thinking when I started creating these cookies. I wanted to get as much chocolate flavor as possible into every bite!
I also am a huge fan of chewy cookies, so I tried to create a soft cookie that will stay moist and tender for days. This recipe definitely checks all of those boxes! The cookies are loaded with different types of chocolate, extra soft, and actually quite easy to make. It’s almost too good to be true!
See recipe card below this post for ingredient quantities and full instructions.
- Butter – Make sure the butter is room temperature so it blends into the cookie dough easily.
- Brown sugar – I use light brown sugar but Muscovado sugar also works well.
- Egg – Here’s the best way to crack an egg.
- All-purpose flour – I have replaced the flour in this recipe with gluten-free baking mix and it works great.
- Baking soda
- Chocolate chips – Milk chocolate chips or semisweet chocolate chips are my favorite. Chocolate chunks will also be delicious and give you even bigger melted bits of chocolate inside the cookies.
- Cocoa powder – Look for high quality cocoa powder. Premium cocoa powder will have between 22 and 24% fat. The higher the fat content, the better the cocoa powder.
Variations and Substitutions
You’ll love these double chocolate chip cookies as-is, but here are a few ideas to make the recipe your own!
- Add ½ cup chopped walnuts to the batter when you add the chocolate chips. Double chocolate walnut cookies are quite delicious.
- Use half dark chocolate chips and half white chocolate chips to make triple chocolate chip cookies.
- Replace the vanilla extract with almond extract for a subtle nutty flavor.
- Sprinkle a little sea salt on top of the cookies before they bake. The little bit of salt really enhances the chocolate flavor.
- Replace the chocolate chips with M&M’s for a fun and colorful twist on this double chocolate chip cookie recipe.
How to Make Double Chocolate Chip Cookies
- Prepare: Preheat your oven to 350ºF and line a baking sheet with parchment paper.
- Beat the butter: Beat the butter and sugars until light and fluffy, then add the eggs and vanilla and mix on low speed until combined.
- Add the dry ingredients: Whisk the dry ingredients together in a separate bowl, then add them to the bowl with the butter. Blend on low speed until a smooth dough forms.
- Add the chocolate: Stir in the chocolate chips by hand. Your batter will be a little sticky, but that is okay.
- Chill the cookie dough: Place the cookie dough in the fridge for an hour or in the freezer for 15 minutes. This will help it set and be easier to scoop and roll.
- Scoop the dough: Scoop the cookie dough into balls about 2 tablespoons in size. Roll the balls between your hands, then place them on the prepared cookie tray. Do not press down on the cookie balls! Keep them round.
- Bake: Bake the cookies for 10 minutes, then let them cool on the cookie tray for another 10 minutes before moving them to a wire baking rack.
You can make this cookie dough, scoop it, roll it, and freeze it for up to 3 months. Anytime you want a freshly baked double chocolate chip cookie, take a dough ball out of the freezer and pop it right in the oven!
How to Store Double Chocolate Chip Cookies
Place the baked double chocolate chip cookies in an airtight container once they have cooled. Store the cookies at room temperature for up to a week.
You can also freeze the baked cookies in a zippered freezer bag for about 3 months. Thaw the frozen baked cookies at room temperature for an hour or just pop one in the microwave for 15 seconds, then enjoy!
Brown sugar helps make cookies chewier, and also underbaking cookies will help keep them chewy. Chilling the cookie dough before baking helps retain moisture in the cookies as well, keeping the center of the cookie colder as it bakes.
A double chocolate cookie is one made with chocolate cookie dough as well as chocolate chips.
Baking soda is best to make chewy, moist cookies while baking powder will make cookies that are fluffier and more cake like. I tend to use baking soda for a better cookie texture.
Double Chocolate Chip Cookies
- 1 1/2 cups butter softened
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semisweet or milk chocolate chips
- 3/4 cup cocoa powder
- Preheat the oven to 350ºF.
- In a large bowl, combine butter and sugars. Beat on low with an electric hand mixer or in the bowl of a stand mixer until smooth and creamy. Add the egg and vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and gradually add (in batches) to wet ingredients. Beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined; a few lumps here and there are fine.
- Stir in the chocolate chips. The batter will be sticky. Freeze the batter for 15-30 minutes to an hour or at least 1 hour in the fridge. The batter should resemble playdough after freezing/chilling.
- Scoop 2- 2 ½ tablespoonfuls of batter, rolling it into about 2 inch balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens). I like to add chocolate chips on top after baking for decoration purposes, but this is optional. After baking, the cookies will have a soft center inside. Once they cool down they will set and the texture inside remains soft, chewy, and buttery.
- Let the cookies stay on the pan for 5-10 minutes before transferring to a wire rack.