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Indulge in the ultimate Double Chocolate Chip Cookies recipe! These rich, fudgy cookies combine cocoa powder and chocolate chips for the perfect chocolatey treat. Easy to make and impossible to resist!

A white plate of double chocolate chip cookies sits on a blue striped cloth, with two glasses of milk in the background. The cookies are dark and studded with chocolate chips.


 

🍪 These cookies deliver an incredible chocolate flavor with both unsweetened cocoa powder in the dough and milk chocolate chips throughout. Every bite is a perfect balance of rich cocoa flavor and sweet chocolate chunks!

Table of Contents

My 2 Best Tips For Making Double Chocolate Chip Cookies

Don’t Skip the Creaming Process: Cream the butter and sugars for the full 2-3 minutes until the mixture is light and fluffy. This step incorporates air into the dough, resulting in cookies with better texture and rise. Under-creaming leads to dense, flat cookies.

Bake Cookies Just Right: To get the perfect cookie texture we’re looking for, set the timer and check the cookies starting at 11 minutes. You want the edges to be set but the centers to be still a bit soft. Cooling the cookies for 5 minutes on the baking sheet after removing from the oven will help them finish the cooking process.

Melissa in her kitchen smiling in front of the starting ingredients for the chicken the quinoa salad and skillet chicken on the wood block in front of her

🩷 Melissa

With basic staples, you can create bakery-quality cookies at home with this chocolate chocolate chip cookies recipe without any special equipment or hard-to-find ingredients!

One of the secret to these amazing cookies is the perfect baking time of 11-13 minutes. They come out with set edges but soft centers that continue to firm up as they cool, creating that perfect chewy texture everyone craves.

You can easily customize these cookies by using different types of chocolate chips, adding espresso powder for deeper flavor, or pressing extra chips on top for a bakery-style appearance.

A white plate of double chocolate chip cookies sits on a blue striped cloth, with two glasses of milk in the background. The cookies are dark and studded with chocolate chips.
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Double Chocolate Chip Cookies

By: Melissa Griffiths
Indulge in the ultimate Double Chocolate Chip Cookies recipe! These rich, fudgy cookies combine cocoa powder and chocolate chips for the perfect chocolatey treat. Easy to make and impossible to resist!
Prep: 12 minutes
Cook: 13 minutes
Cooling Time: 5 minutes
Total: 30 minutes
Servings: 16 large cookies
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Ingredients 

  • ½ cup butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup milk chocolate chips

Instructions 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
  • Add the egg and vanilla extract, and beat until fully combined.
  • Add the flour, cocoa powder, baking soda, and salt. Mix until combined.
  • Gently fold in the chocolate chips.
  • Scoop 3-tablespoon portions of dough (about the size of a large cookie scoop) onto the prepared baking sheet, spacing them a few inches apart.
  • Bake for 11–13 minutes, or until the edges are set but the centers still look slightly soft.
  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Recipe Variations & Substitutions:
  • For extra pretty cookies, press a few extra chocolate chips into the tops of the cookies before baking.
  • Want a deeper flavor? Try using dark chocolate chips or adding a pinch of espresso powder to the dough.
  • Use any chocolate chips you like or have on hand! Dark chocolate chips will give your cookies a more intense chocolate flavor and less sweetness. Semi-sweet chocolate chips work wonderfully, too.
Don’t Overbake: The cookies will continue to firm up as they cool. They need 5 minutes on the baking sheet and then they can be moved to a rack to finish cooling.
Cookie Size: If you make smaller cookies, adjust the baking time accordingly. Start at 9 minutes for smaller cookies.
Storing Cookies: Store completely cooled cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the baked cookies for up to 3 months. Place parchment paper between layers to prevent sticking.

Nutrition

Serving: 1large cookie, Calories: 199kcal, Carbohydrates: 28g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 157mg, Potassium: 110mg, Fiber: 2g, Sugar: 19g, Vitamin A: 192IU, Calcium: 23mg, Iron: 1mg
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How To Make Double Chocolate Chip Cookies

A mixing bowl with cookie dough being creamed by an electric mixer. In the background, flour on a plate and a packet of baking powder are visible on the counter.

Step 1: Preheat your oven and line a baking sheet with parchment paper. In a large bowl, cream together the butter and both sugars until light and fluffy.

A metal mixing bowl containing dark brown chocolate cookie dough, with a stand mixer attachment partially visible and a bag of sugar in the background.

Step 2: Add the egg and vanilla extract, and beat until fully combined. Then add the flour, cocoa powder, baking soda, and salt and mix well. Gently fold in the chocolate chips.

A baking sheet with twelve chocolate cookies topped with chocolate chips, arranged in rows of three on a silicone mat, sits on a white surface with a striped kitchen towel partially underneath.

Step 3: Scoop 3-tablespoon portions of dough (about the size of a large cookie scoop) onto the prepared baking sheet, spacing them a few inches apart.

A white plate filled with chocolate chocolate-chip cookies sits on a blue and white cloth, with two glasses of milk in the background on a wooden surface.

Step 4: Bake for 11–13 minutes, or until the edges are set but the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Recipe FAQs

How do I know when the cookies are done baking?

The cookies are perfect when the edges are set but the centers still look slightly soft and underbaked. They’ll continue to cook on the hot baking sheet after removal from the oven.

Can I make the cookie dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. You can also scoop the dough into portions and freeze them for up to 3 months. Frozen dough balls can be baked directly from the freezer with an extra 1-2 minutes of baking time.

Why are my cookies spreading too much during baking?

Excessive spreading usually happens when the butter is too warm or melted. Make sure your butter is at room temperature but not melted. Also, ensure your baking sheet isn’t too hot when you place the dough on it — use multiple cookie sheets and let the pans cool enough in between that the dough will not start spreading when placed on the pans.

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