Our Double Chocolate Chip Cookies are rich and chocolatey and have a moist, tender texture with melty chocolate in every bite. Even better, they bake in 15 minutes; no chilling is needed.
Chewy Double Chocolate Chip Cookies
Our soft and chewy Double Chocolate Chip Cookie recipe takes under 30 minutes from start to finish; with plenty of cocoa powder and loads of chocolate chips, they’re just as indulgent as they look.
These chocolate chocolate chip cookies taste rich and fudgy with a hint of salt so that they’re not overly sweet, and depending on how long you bake them, their texture can range from soft and chewy to slightly crunchy with melted morsels.
These cookies are a dream come true for those seeking a soft-baked batch of cookies that bake in under 15 minutes – perfect for pairing with a tall glass of milk and decadent enough to serve any die-hard cookie connoisseur.
Why We Love Double Chocolate Cookie Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Rich and fudge-like with chewy centers, slightly crisp edges, and melty chocolate in both the middle and on top.
- No need to freeze the dough before baking!
- Perfect for parties, potlucks, cookie platters, and especially pleasing to any chocoholic.
Double Chocolate Chip Cookies Ingredients
- Flour: I used all-purpose flour for my cookies but you could use gluten-free flour to make this a GF recipe.
- Unsweetened cocoa powder: I used Hershey’s natural unsweetened cocoa powder, but any brand will work if you use natural 100% cocoa powder and not Dutch process cocoa powder.
- Salt
- Baking soda
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- Semi-sweet chocolate chips
Substitutions and Additions
- Choose Your Chocolate: Feel free to chop up 3 (4-ounce) semi-sweet chocolate baking bars to make chocolate chunks instead of chocolate chips.
- Change The Chip: While I love the combination of semi-sweet chocolate chips and unsweetened cocoa powder, feel free to use your favorite flavors. Try making your cookies with milk chocolate chips, dark chocolate chips, mint chocolate chips, peanut butter chips, butterscotch morsels, or white chocolate chips.
Recommended Tools
- Cookie sheets
- Parchment paper
- Small or medium mixing bowl
- Whisk
- Large mixing bowl
- Electric mixer
- Cookie scoop: I used an OXO Medium (1 1/2 tablespoons) cookie scoop.
How to Make Double Chocolate Chip Cookies
- Make The Dry Mixture: Whisk together the flour, cocoa powder, salt, and baking soda.
- Make The Wet Mixture: Cream together the butter and sugars until fluffy. Add the egg and vanilla and mix until smooth.
- Create The Cookie Dough: Mix the dry ingredients to the wet ingredients until the dough is thick and slightly sticky. Fold in the chocolate chips.
- Bake The Dough Balls: Scoop out dough balls, roll them until smooth, and press chocolate chips on top of each. Bake at 350 degrees Fahrenheit, one cookie sheet at a time, for 12-15 minutes.
- Serve: Cool for about 10 minutes and serve warm or room temperature. Enjoy!
Tips For Making The Best Double Chocolate Chip Cookies
- I do not recommend using dark brown sugar for this recipe. It has more molasses and may spread the cookies out too much when baking.
- You can use salted butter instead of unsalted butter, but you should omit half of the added salt.
- Using a cookie scoop of a different size may result in a different number of cookies. I used a 1 1/2 tablespoon cookie scoop and yielded 28 cookies.
- These cookies are delicious when served warm or at room temperature.
How to Store Double Chocolate Chip Cookies
- To Store: Store the cookies in an airtight container on the counter for up to 4 days or in the fridge for up to 7 days. Warm up or bring to room temperature before serving.
- To Freeze: Store the cookies in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter.
How To Freeze Raw Cookie Dough
I love freezing these cookie dough balls so I can bake a batch of homemade cookies whenever the craving hits! To freeze, place the raw dough balls on a lined cookie sheet and then transfer it to the freezer until the dough is frozen. You can store the frozen dough balls in a freezer-safe bag for up to 3 months in the freezer. Bake the cookie dough straight from frozen, add an extra minute to the bake time.
More Easy Cookie Recipes
More Easy Dessert Recipes
- No Bake Oreo Dessert
- Cookies And Cream Poke Cake
- Caramel Apple Dump Cake
- Apple Cider Doughnut Cake
- Rolo Cookies
- Golden Oreo Dessert
- Cosmic Brownie Cookies
- Birthday Cake Pudding Cookies
Double Chocolate Chip Cookies
Serves — 28
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Ingredients
- 1¼ cups flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 tablespoons unsalted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1½ cups semi-sweet chocolate chips plus extra for the tops
Instructions
- Preheat the oven to 350°, and line three baking sheets with parchment paper.
- Combine the flour, cocoa powder, salt, and baking soda in a small bowl and use a whisk to mix everything. Set aside.
- In a separate large mixing bowl, cream together the butter, brown sugar, and sugar with an electric mixer until fluffy. Add the egg and vanilla and mix until smooth.
- Add the dry ingredients and continue mixing until the cookie dough is thick and slightly sticky.
- Fold in the chocolate chips, then use a 1 1/2 tablespoon cookie scoop to scoop out balls of dough, roll them in your hands until smooth, and place them about 2 inches apart on the parchment-lined baking sheets. (I was able to fit 12 cookies on each sheet.) Press 3 or 4 more chocolate chips on top of each dough ball.
- Bake the cookies, one cookie sheet at a time, for 12-15 minutes, then let them cool for about 10 minutes. Serve warm or continue cooling them to room temperature.
Jenn’s Notes
Storage:
- To Store: Store the cookies in an airtight container on the counter for up to 4 days or in the fridge for up to 7 days. Warm up or bring to room temperature before serving.
- To Freeze: Store the cookies in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter.
- I do not recommend using dark brown sugar for this recipe. It has more molasses and may spread the cookies out too much when they are baking.
- You can use salted butter instead of unsalted butter, but you should omit half of the added salt.
- Using a cookie scoop of a different size may result in a different number of cookies. I used a 1 1/2 tablespoon cookie scoop and yielded 28 cookies.
- These cookies are delicious when served warm or at room temperature.
Nutrition Info
Calories: 153kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 66mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Vitamin A: 163IU | Calcium: 14mg | Iron: 1mg
