The chocolate enthusiast in your life will adore the Best Double Chocolate Chip Cookies recipe! Every bite of these fudgy cookies is better than the last because of their generous amount of chocolate chips.
Everybody loves a good chocolate chip cookie! We like to use semi-sweet chocolate chips from Costco, chocolate chunks, and white chocolate chips which adds a little something to cookies. They would be good with white or dark chocolate, chocolate chunks, or even espresso chocolate chips.
I'd love to hear your favorite versions.
Try some of our other favorite cookies, such as Root Beer Float Cookies, Soft Peanut Butter Cookies, Soft and Chewy Ginger Molasses Cookies, Chocolate No Bake Cookies, or Copycat Lofthouse Cookies.
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Ingredients for Double Chocolate Chip Cookies
- unsalted butter
- brown sugar
- granulated sugar
- eggs
- cocoa powder
- vanilla extract
- all purpose flour
- baking soda
- salt
- chocolate chips
- white chocolate chips
FAQs
Double Chocolate Chip Cookies are rich, decadent cookies made with cocoa powder and filled with chocolate chips. They have a deep chocolate flavor and a chewy texture, making them a favorite among chocolate lovers.
Yes, you can use a variety of chocolate chips such as milk chocolate, dark chocolate, white chocolate, or even a mix of all three for added flavor and texture.
Yes, you can freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
You can substitute butter with margarine or shortening, but it may slightly alter the flavor and texture of the cookies. Butter typically provides the best flavor for these cookies.
Top Tips
- Cream the butter with the brown sugar and granulated sugar for 3 minutes. Creaming the butter and sugar, get you little air pockets from the sugar cutting. This step make the cookies bake tall and not spread as much. This will also make them more thick and chewy.
- Add a pinch of espresso powder to kick these cookies up a notch.
- Because these cookies are dark in color, it is more difficult to tell if they are done. Keep an eye on the baking time and watch the edges to be more set, even if the middles are a little soft. They will set more as they rest on the cookie sheet.
- To store, place in an airtight container 3-4 days.
How to make Double Chocolate Cookies
- Preheat oven to 350 degrees. Prepare baking sheet with parchment paper or silicone mat.
- Cream butter, brown sugar, granulated sugar in large bowl or stand mixer, about 3 minutes on medium high.
- Beat in vanilla extract and eggs until combined.
- In a large bowl, whisk together dry ingredients; flour, cocoa powder, baking soda, salt.
- Slowly mix dry ingredients to the wet ingredients. Scraping down sides, as needed.
- Fold in chocolate chips until blended in well. Cover and refrigerate for 30 minutes to 1 hour.
- Using a medium cookie scoop, place cookie dough onto prepared pan.
- Bake 10-12 minutes or until cooked through. Rest 5 minutes on cookie sheet, then remove and place on wire racks to cool the rest of the way. Enjoy!
Easy Double Chocolate Chip Cookie Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- ⅔ cup cocoa powder
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees. Prepare baking sheet with parchment paper or silicone mat.
- Cream butter, brown sugar, granulated sugar in large bowl or stand mixer, about 3 minutes on medium high.
- Add vanilla extract and beat in eggs until combined.
- In a large bowl, whisk together dry ingredients; flour, cocoa powder, baking soda, salt.
- Slowly mix dry ingredients to the wet ingredients. Scraping down sides, as needed.
- Fold in chocolate chips until blended in well. Cover and refrigerate for 30 minutes to 1 hour.
- Using a medium cookie scoop, place cookie dough onto prepared pan.
- Bake 10-12 minutes or until cooked through. Rest 5 minutes on cookie sheet, then remove and place on wire racks to cool the rest of the way. Enjoy!
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