Double Chocolate Chip Cookies Recipe: Who doesn’t love cookies? Especially when they’re oozing with gooey, melted chocolate and have that perfect crispy edge with a chewy center. Double chocolate chip cookies are the ultimate indulgence for chocolate lovers. Think of them as chocolate chip cookies on steroids—richer, bolder, and more decadent. They’re the kind of treat that makes you want to skip dinner and dive headfirst into dessert.
Whether you’re baking for your family, prepping for a holiday cookie swap, or just looking to satisfy your sweet tooth on a random Tuesday night, this recipe is the one you’ll keep coming back to. It’s straightforward, beginner-friendly, and doesn’t require any fancy techniques. Plus, with the step-by-step guide coming up, even someone who’s never turned on an oven before will feel like a cookie pro.
Benefits of Homemade Cookies
Sure, you can grab a pack of cookies at the store, but they never hit the same way homemade ones do. Making cookies from scratch gives you complete control over what goes into them. Want them sweeter? Go for it. Prefer dark chocolate over milk? Make the switch.
Here are a few reasons homemade cookies are always the better choice:
- Healthier Ingredients: You decide what goes into them. Want organic cane sugar or dairy-free butter? Done. No hidden preservatives or artificial flavors.
- Fresh Out of the Oven: Nothing beats the smell and taste of freshly baked cookies. Store-bought just can’t compete.
- Customizable: Add a pinch of sea salt on top, throw in some chopped nuts, or even a dash of espresso powder for an extra flavor kick.
- Bonding Experience: Baking is also a great way to spend quality time with family or friends. It’s interactive, creative, and—bonus—you get cookies at the end.
What Makes These Double Chocolate Chip Cookies Special
This isn’t just any double chocolate chip cookie recipe. It’s one that guarantees soft, chewy centers with rich, fudgy flavor in every bite. Here’s what sets it apart:
- Double the Chocolate: We’re using cocoa powder in the dough plus plenty of chocolate chips (dark and semi-sweet). It’s a chocolate explosion.
- Chewy Texture: Thanks to brown sugar and just the right amount of butter, these cookies stay moist and chewy for days.
- Perfectly Balanced Sweetness: They’re sweet, but not cloying. A pinch of salt and optional espresso powder enhances the chocolate flavor without overwhelming it.
Each bite gives you that crackly top and gooey center that bakery cookies boast—but made right in your own kitchen.
Ingredients You’ll Need
To make the best double chocolate chip cookies, gather the following:
Dry Ingredients
- 1 1/4 cups (160g) all-purpose flour – the structure of your cookies.
- 1/2 cup (45g) unsweetened cocoa powder – for rich chocolate flavor.
- 1/2 tsp baking soda – helps cookies rise slightly.
- 1/4 tsp salt – balances sweetness and enhances flavor.
Wet Ingredients
- 1/2 cup (115g) unsalted butter, softened – brings richness and chewiness.
- 1/2 cup (100g) granulated sugar – sweetness and crisp edges.
- 1/2 cup (100g) brown sugar (light or dark) – moisture and chewiness.
- 1 large egg – binds ingredients and adds moisture.
- 1 tsp vanilla extract – flavor enhancer.
Chocolate
- 1 cup (170g) semi-sweet or dark chocolate chips – your classic melt-in-the-mouth moment.
- Optional: 1/2 cup (85g) white or milk chocolate chunks – adds layers of texture.
Optional Add-ins
- 1 tsp instant espresso powder – intensifies chocolate flavor.
- 1/2 cup chopped nuts – for crunch, if desired.
Make sure everything is at room temperature before you begin for best results.
Kitchen Equipment Required
Before you dive into baking, make sure you’ve got the right tools. Here’s what you’ll need:
Must-Have Tools
- Mixing bowls (large and medium)
- Electric mixer (hand or stand mixer)
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
Nice-to-Have Tools
- Cooling rack
- Sifter (for cocoa powder)
- Offset spatula (for lifting cookies cleanly)
These tools not only make your life easier but also help ensure your cookies come out perfectly every time.
Prepping Your Workspace
Getting everything ready before you bake helps everything go smoothly. Here’s what to do:
- Clean and Clear Countertops: Give yourself enough space to work.
- Preheat Your Oven to 350°F (175°C): This ensures it’s ready once the dough is.
- Measure Ingredients Ahead of Time: Baking is chemistry. Accurate measurements are key.
- Line Baking Sheets: Use parchment or a silicone mat to prevent sticking.
- Soften Butter: Leave it out for 30-60 minutes or microwave for 10 seconds at a time (don’t melt it!).
A little prep now saves you from a messy, chaotic kitchen later.
Step-by-Step Guide to Making Double Chocolate Chip Cookies
Let’s get into the fun part—baking! Follow these steps carefully for the best results.
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). It’s best to do this first so it’s hot when you’re ready to bake.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2–3 minutes. This step adds air to your dough and helps with texture.
Step 3: Add Egg and Vanilla
Crack in your egg and add vanilla extract. Mix until well combined. This gives moisture and depth of flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. If using espresso powder, add it here. Make sure everything is evenly distributed.
Step 5: Mix Dry and Wet Ingredients
Slowly add the dry mix to the wet ingredients. Don’t overmix—just enough for the flour to disappear into the dough. Overmixing leads to tough cookies.
Step 6: Fold in Chocolate Chips
Use a spatula to gently fold in your chocolate chips and any add-ins. You want those chips spread evenly for maximum chocolate in every bite.
Step 7: Scoop and Shape the Dough
Use a cookie scoop or spoon to portion out dough balls. About 1.5 tablespoons each is ideal. Place them 2 inches apart on the baking sheet.
Step 8: Bake
Slide your tray into the oven and bake for 10–12 minutes. Edges should be set, but the center will still look soft—that’s perfect!
Step 9: Cool Before Serving
Let cookies sit on the baking tray for 5 minutes, then move them to a cooling rack. They’ll firm up as they cool, and you’ll get that soft, chewy center.
Baking Tips for Perfect Cookies
Getting cookies just right can feel like a science (because it kind of is). Here are some pro baking tips to ensure your double chocolate chip cookies come out exactly how you want them—soft in the center, crisp on the edges, and packed with flavor.
- Use Room Temperature Ingredients: Cold butter and eggs can lead to uneven mixing. Let them sit out for 30–60 minutes before baking.
- Don’t Overmix: Once you add the flour mixture, stir until just combined. Overmixing develops too much gluten and makes cookies tough.
- Chill the Dough (Optional but Recommended): Want thicker cookies with better flavor? Chill your dough for 30 minutes to an hour. It helps control spreading and intensifies the chocolate taste.
- Use a Cookie Scoop: For evenly sized cookies that bake uniformly, a cookie scoop is a game changer.
- Rotate the Pan Midway: Every oven has hot spots. Rotate the baking sheet halfway through baking for even browning.
- Test Bake One Cookie First: Not sure about your oven or dough consistency? Bake one cookie as a test to see how it spreads and adjust from there.
These little tweaks can make a big difference between good cookies and great ones.
How to Make Cookies Extra Chewy or Crispy
Everyone has their cookie preference—some like them ultra-chewy while others crave that satisfying crunch. Here’s how you can tweak this recipe based on your texture goals:
For Chewy Cookies:
- Use more brown sugar than white sugar. Brown sugar holds more moisture.
- Underbake slightly—remove the cookies from the oven when they look just set.
- Chill the dough longer, up to 24 hours. This enhances chewiness.
- Swap in bread flour for a portion of the all-purpose flour for a chewier bite.
For Crispy Cookies:
- Use more granulated sugar than brown sugar.
- Flatten your dough balls slightly before baking to encourage spreading.
- Bake a minute or two longer until the edges are golden brown.
- Use melted butter instead of softened butter for a crispier texture.
The best part? You can bake half chewy and half crispy by splitting your dough and changing just the baking time. Win-win.
Substitution Options
Whether you’re baking for someone with dietary restrictions or just ran out of a key ingredient, don’t worry. There are plenty of swaps that still result in delicious cookies.
Egg-Free Options:
- Flax Egg: Mix 1 tbsp ground flaxseed with 3 tbsp water. Let it sit for 5 minutes.
- Applesauce: 1/4 cup unsweetened applesauce = 1 egg.
- Mashed banana: Also works but adds a mild banana flavor.
Dairy-Free Options:
- Use plant-based butter (like Earth Balance or Miyoko’s).
- Swap chocolate chips for dairy-free versions (Enjoy Life or Hu brands).
Gluten-Free Options:
- Use 1-to-1 gluten-free flour blend (like Bob’s Red Mill or King Arthur).
- Add 1/2 tsp xanthan gum if your blend doesn’t already include it.
No Cocoa Powder?
- Melt 2 oz unsweetened baking chocolate and reduce butter by 1 tbsp.
Cookies are forgiving, and this recipe is flexible. Get creative and adjust to your needs.
Storing and Preserving Cookies
You’ve baked a batch of irresistible double chocolate chip cookies—now what? If you’re lucky enough to have leftovers, storing them right keeps them fresh and tasty.
Room Temperature Storage:
- Store cookies in an airtight container at room temp.
- Add a slice of white bread to the container. It keeps cookies soft for up to a week.
- Keep away from direct sunlight or heat sources.
Freezing Cookies:
- You can freeze baked cookies or unbaked dough.
To Freeze Baked Cookies:
- Let them cool completely.
- Place in a single layer in a freezer bag or container.
- Freeze for up to 3 months. To eat, let thaw at room temp or reheat in the microwave for 10-15 seconds.
To Freeze Dough:
- Scoop into balls and place on a baking sheet.
- Freeze until solid, then transfer to a freezer-safe bag.
- Bake straight from frozen—just add 1–2 extra minutes to the baking time.
Having a stash of cookie dough in your freezer is like having a dessert safety net. You’ll thank yourself later.
Serving Suggestions
Sure, you can eat these cookies straight off the tray (we do). But if you’re feeling a little extra or planning to serve them to guests, here are some fun and fancy ways to serve your double chocolate chip cookies:
- Cookie Sandwiches: Spread ice cream or frosting between two cookies.
- Drizzle with Melted Chocolate: Elevate the look and taste.
- Crush into a Parfait: Layer with whipped cream and berries.
- Dip in Milk or Coffee: Classic and always satisfying.
- Top with Sea Salt: Just a sprinkle before baking balances the sweetness and gives a gourmet twist.
And of course, warm them up slightly for that fresh-from-the-oven feel—even days later.
Double Chocolate Chip Cookie Variations
Once you’ve mastered the base recipe, the possibilities are endless. Here are some variations to shake things up:
- Mint Chocolate: Add 1/2 tsp peppermint extract and use mint chocolate chips.
- White Chocolate Cranberry: Swap some of the chocolate chips for white chocolate and toss in dried cranberries.
- Peanut Butter Swirl: Add spoonfuls of peanut butter into the dough and swirl with a knife.
- Nutty Delight: Add chopped walnuts, almonds, or hazelnuts for crunch.
- Spicy Mocha: Add 1/4 tsp cayenne pepper and 1 tsp instant coffee for a kick.
Every variation brings something new to the table without losing the richness of that double chocolate foundation.
Troubleshooting Common Cookie Problems
Even the best bakers run into issues. If your cookies didn’t turn out quite right, here’s how to fix the most common problems:
Cookies Spread Too Much
- Dough too warm? Chill it before baking.
- Butter too soft or melted? Use room temp butter next time.
Cookies Too Dry or Crumbly
- Overbaked? Reduce baking time.
- Too much flour? Measure using the spoon-and-level method.
Cookies Too Flat
- Not enough flour or leavening.
- Chilling dough helps here too.
Cookies Didn’t Spread at All
- Oven might be too cold.
- You may have added too much flour.
Cookies Are Too Sweet
- Use bittersweet or dark chocolate chips.
- Add a pinch more salt or espresso powder to balance flavor.
One failed batch doesn’t mean the end of your cookie dreams—baking is all about practice and patience.
FAQs about Double Chocolate Chip Cookies Recipe
1. Can I make this recipe without an electric mixer?
Yes! You can mix by hand using a sturdy spoon or whisk, though it’ll take a bit more muscle to cream the butter and sugar properly.
2. How do I know when the cookies are done?
Look for set edges and a soft center. The cookies will continue to cook as they cool, so don’t wait for them to look fully baked in the oven.
3. Can I double the recipe?
Absolutely. Just make sure you have enough baking sheets and space in your fridge if chilling the dough.
4. What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder. Dutch-processed can work but may affect the rise and texture slightly.
5. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months. Just thaw or bake from frozen.
Conclusion
There you have it—a complete, foolproof guide to baking the most decadent double chocolate chip cookies. These aren’t just any cookies; they’re a chocolate lover’s dream come true. Soft, rich, gooey, and packed with flavor, they hit all the right notes. Whether you’re baking for a crowd, gifting them to friends, or hoarding them all to yourself (no judgment), this recipe will never let you down.
So roll up those sleeves, preheat that oven, and get ready to impress everyone—including yourself—with a batch of these irresistible homemade cookies.
