Double chocolate chip cookies are the perfect indulgence for chocoholics and cookie lovers alike. They’re thick, chewy, and fully loaded with melty chocolate chips in every bite.
Whether you’re hosting a get-together, need a sweet pick-me-up, or simply want to treat yourself, these cookies are sure to hit the spot.
Plus, they’re super easy to make, so you don’t need to be a baking pro to whip up a batch.
Why You’ll Love These Double Chocolate Chip Cookies
Chocolate Overload: This recipe packs a double punch of chocolate flavor thanks to the cocoa powder and chocolate chips, ensuring every bite is a chocolate lover’s dream come true.
Crowd-Pleasing: The rich, fudgy texture and intense chocolate flavor make these cookies a real crowd-pleaser.
Versatile: These cookies can be enjoyed on their own or paired with a glass of cold milk, a scoop of ice cream, or even used as a base for ice cream sandwiches or cookie cakes.
Ingredients
- Unsalted Butter: Contributes a tender, crumbly texture and subtle sweetness to the cookies.
- White and Brown Sugar: White sugar adds crispness, while brown sugar provides a deeper, caramel-like flavor.
- Large Eggs: Acts as a binder, adding moisture and structure to the cookies.
- Vanilla Extract: Enhances the overall flavor profile with warmth and sweetness.
- All-Purpose Flour: The foundation for the cookies’ texture and structure and helps bind the ingredients together.
- Unsweetened Cocoa Powder: Provides an intense, rich chocolate flavor and dark color.
- Baking Soda: Helps the cookies spread and gives them a light, tender crumb.
- Salt and Sea Salt (optional): Balances the sweetness and enhances the flavors of the other ingredients.
- Espresso Powder (optional): Enriches the chocolate flavor.
- Milk: Ensures the dough is just the right thickness.
- Semi-Sweet Chocolate Chips: Adds bursts of sweetness and creamy texture to balance out the deep cocoa flavor.
How to Make Double Chocolate Chip Cookies
How do you improve on the classic chocolate chip cookie? Add more chocolate, of course!
This recipe gives you that same chewy, gooey finish of everyone’s favorite cookie. But it also packs an extra wallop of decadent flavor.
And yes, it really is easy to make!
1. CREAM: Beat the butter and sugars with an electric mixer until light and fluffy. Add the eggs, then the vanilla, and blend well.
2. WHISK: Whisk the dry ingredients so they’re evenly distributed.
3. COMBINE: Stir the dry into the wet, then stir in the chocolate chips and enough milk so it’s thick but scoopable.
4. CHILL: Cover and chill the dough for at least 3 hours or overnight.
5. PREP: Let the dough soften for 10-20 minutes while the oven preheats to 350°F. Line baking sheets with parchment paper.
6. SCOOP: Portion the dough into balls and place on the baking sheets 3 inches apart. Press the extra chocolate chips on top and sprinkle with sea salt (optional).
7. BAKE: Bake for 12-15 minutes or until the edges are set and centers are slightly soft.
8. COOL: Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Tips For the Best Double Chocolate Chip Cookies
These babies are packed with rich, velvety chocolate and a hint of sweetness that will leave you craving more.
The best part? They’re ridiculously easy to make, and the end result is well worth the minimal effort.
Just read these tips, then get mixing!
- Use quality chocolate. Choose high-quality chocolate chips and cocoa for the best flavor and texture.
- Don’t overmix. Mix the dough just until the ingredients are combined to prevent tough cookies.
- Chill the dough. Chill the dough for at least 3 hours to allow the flavors to meld and the cookies to retain their shape.
- Use room temperature ingredients. Ensure all ingredients, including eggs and butter, are at room temperature for better mixing and texture.
- Baking time. If you prefer a chewier cookie, bake for 10-12 minutes. For a crisper cookie, bake for 13-16 minutes.
- Leave space. Leave about 3 inches of space between each cookie to allow for spreading during baking.
- Variations. Mix in nuts (walnuts or pecans) for added texture and flavor. Or try white chocolate chips for a bit of creamy sweetness.
How to Store
With the perfect blend of crispy edges and chewy centers, these chocolate cookies are the epitome of comfort food.
And since they store well, you might as well make double!
To Make Ahead: Prepare the dough up to the point of baking, then refrigerate it for up to 3 days or freeze it for up to 3 months (after chilling). Bake chilled cookies as instructed. Bake cookies from frozen, plus an extra 3-5 minutes in the oven.
To Store: Store cooled cookies in an airtight container at room temperature for up to a week.
To Freeze: Freeze cooled cookies in a single layer on a baking sheet. When solid, transfer them to a freezer-safe bag or container and store them for up to 3 months.
More Ultra Chocolatey Treats You’ll Adore
Chocolate Truffle Cake
Double Chocolate Banana Bread
Chocolate Sandwich Cookies
Triple Chocolate Muffins
Double Chocolate Chip Cookies
24
servings15
minutes15
minutes268
kcalThese double chocolate chip cookies are the perfect indulgence for chocoholics and cookie lovers alike. They’re thick, chewy, and loaded with melty chocolate chips.
Ingredients
1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups (240g) all-purpose flour
1 cup natural unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder, optional
2 tablespoons milk + more as needed (no more than 1/4 cup total)
2 cup semi-sweet chocolate chips, divided
Sea salt for garnish, optional
Instructions
- In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Scrape the bottom and sides of the bowl, then blend again until combined.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, salt, and espresso powder, if using.
- Gradually add the dry ingredients to the wet ingredients and mix until almost combined. Stir in 2 tablespoons of milk and 1 1/2 cups of chocolate chips. If the dough is very thick, add more milk, as needed. It should be thick but scoopable.
- Cover and chill the dough for at least 3 hours (or overnight) to allow the flavors to meld.
- Let the dough soften at room temperature for 10-20 minutes, then preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop the dough into 2-3 tablespoon-sized balls and place on the prepared baking sheet, leaving about 3 inches of space between each cookie. Press the remaining chocolate chips onto the tops and sprinkle with sea salt, if using.
- Bake for 12-15 minutes or until the edges are set and the centers are slightly soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Use high-quality chocolate for the best flavor.
- Chill the dough to ensure the cookies retain their shape and bake evenly. It also maximizes the chocolate flavor.
- Check the cookies after 10 minutes to avoid overbaking.
These are incredible! I almost always change a few things in a recipe to suit me, but this recipe was perfect as is. I will be making these again way sooner than my waistline would prefer. 🤣
These really are amazing, Kristin. I agree. I’m not a HUGE chocoholic, but I get in moods where I really, really crave it. These are kind of my go-to recipe for those moods.
Hi, I tried this but added too much milk on account of what is written in the ingredients. the ingredients section mentions 1/4 cup of milk and in the actual recipe it’s just a few tbspoons. Please change it, it’s confusing
So sorry for the confusion, Luna!
I have adjusted the recipe to make the milk amount clearer for the reader.