These double chocolate chip cookies are rich and chewy and make the ultimate treat for any chocolate lover! They combine chocolate cookie dough with semi-sweet chocolate chips for double the indulgence! Go ahead and make a bunch and store some in the freezer so you can enjoy them whenever the craving strikes!
Best Double Chocolate Chip Cookies
If you're a chocoholic, then I am about to introduce you to your new favorite treat. These double chocolate chip cookies use dark chocolate cocoa powder to make them extra rich and then have gooey chocolate chips packed inside of them!
You really can't go wrong with these completely effortless cookies, either. You don't need to mess with chilling the dough or rolling them out!
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🥘 Double Chocolate Chip Cookies Ingredients
There are no fancy or hard-to-find ingredients here. These cookies use your typical cookie-baking pantry staples!
- Flour - 1¼ cups of all-purpose flour, spooned and leveled.
- Cocoa - ½ cup of unsweetened dark cocoa powder (such as Hershey's) or Dutch-processed cocoa. You could use regular unsweetened cocoa powder as well, but they won't be as rich.
- Espresso Powder (optional) - ½ tablespoon of espresso powder to deepen the chocolate flavor.
- Cornstarch - 1 teaspoon of cornstarch.
- Baking Soda - ½ teaspoon of baking soda.
- Salt - ¼ teaspoon of salt.
- Butter - ½ cup (1 stick) of unsalted butter that is softened, at room temperature.
- Sugar - ¾ cup of granulated sugar.
- Brown Sugar - ¼ cup of light brown sugar, packed.
- Egg - 1 large egg at room temperature.
- Vanilla - 1 teaspoon of vanilla extract.
- Chocolate Chips - 1 cup of semi-sweet chocolate chips (or your preferred kind).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Double Chocolate Chip Cookies
With no chilling, rolling, or cutting required, these cookies are perfect for even a beginner baker! All you need to get started is a baking sheet, your measuring utensils, a cookie scoop, your stand mixer, and a silicone spatula.
This recipe will yield about 18 cookies, depending on how large you make them.
- Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and line one or two baking sheets with some parchment paper.
- Combine dry ingredients. In a medium-sized mixing bowl, whisk together 1¼ cups (165 grams) of all-purpose flour, ½ cup (43 grams) of unsweetened dark cocoa powder, the optional ½ tablespoon (2.5 grams) of espresso powder, 1 teaspoon (2 grams) of cornstarch, ½ teaspoon (2 grams) of baking soda, and ¼ teaspoon (1.5 grams) of salt. Then, set it aside.
- Cream. In the bowl of your stand mixer (or using a hand mixer), beat ½ cup (113.5 grams) of butter, ¾ cup (150 grams) of sugar, and ¼ cup (55 grams) of light brown sugar at medium-high speed for 3 minutes, or until the combination is smooth and creamy.
- Add. Add 1 large egg (50 grams) and 1 teaspoon (5 milliliters) of vanilla extract and mix for another minute.
- Combine. Turn the mixer to low speed and add the dry ingredients, mixing until the flour is almost fully incorporated. Stop the mixer and use a silicone spatula to fold in 1 cup (180 grams) of semi-sweet chocolate chips, stopping once all of the flour has been distributed.
- Portion. Portion your cookie dough into 2 tablespoon-sized scoops and roll them into a smooth ball. Place them onto your prepared cookie sheet, leaving about 3 inches of space in between each one, and lightly press each one down slightly with your fingers.
- Bake. Bake in the preheated oven at 350°F (175°C/Gas Mark 4) for 8-10 minutes, or until the cookies have puffed up and the edges are set.
- Cool. Remove the cookies from the oven and let them cool on the pan for 5 minutes before moving them to a wire cooling wrack.
🍴 What To Serve With Cookies
These indulgent cookies are definitely milk's best friend! You can also enjoy them alongside a root beer float or a chocolate martini! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Using a cookie scoop is a simple way to ensure that all of your cookies are uniform and the same size, which helps them to bake evenly.
- Adding the optional espresso powder will emphasize the chocolate flavor of the cookies (and they won't taste like coffee).
- I used semi-sweet chocolate chips, but you can certainly use your favorite kind! Try them with milk chocolate, dark chocolate, white chocolate, or even peanut butter chips!
🥡 Storing
Store your double chocolate chip cookies at room temperature in either a sealed container or a zip-top bag for up to 1 week.
Freezing Cookies
Freeze your cookies with pieces of parchment paper, separating them for up to 3 months. Thaw at room temperature when ready.
For unbaked cookies, once you have portioned your cookies into dough balls, set the baking sheet into the freezer and freeze them solid. Then, you can transfer the balls to a storage bag or container. When ready, you can bake the cookies straight from frozen, but you will need to add a few extra minutes to the baking time.
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❓ Recipe FAQs
Typically, a double chocolate chip cookie is one that has both chocolate dough and chocolate chips in it. However, you may see different varieties (or even triple chocolate) that all just refer to the type of dough and the number of types of chocolate mix-ins.
In order to achieve chewy and tender cookies, it is important that you don't overbake them. When you take them out of the oven, they should still be soft and slightly underbaked in the center. As they cool off, they will finish baking and firm up.
I used regular semi-sweet chocolate chips, but you can easily use whatever you like! Milk chocolate and white chocolate chips will be sweeter, and dark chocolate chips will be more rich. You could also use mini chocolate chips, peanut butter chips, or even butterscotch chips!
🍫 More Chocolate Desserts
- Chocolate Loaf Cake - An indulgent and simple loaf cake that is dusted with powdered sugar.
- Chocolate Peanut Butter Cookies - Peanut butter cookies have added cocoa powder for the ultimate flavor combination.
- Chocolate Crinkle Cookies - Chocolate cookies are coated in confectioners sugar before being baked.
- Chocolate Birthday Cake - A classic birthday cake that will make anyone feel extra special.
- Chocolate Pumpkin Pie - Enjoy a tasty twist on this holiday classic pie by adding in some melted chocolate chips.
- Chocolate Frosting Fudge - Simple fudge that only uses 2 ingredients to prepare.
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📖 Recipe Card
Double Chocolate Chip Cookies
Ingredients
- 1¼ cups all-purpose flour (spoon and leveled)
- ½ cup unsweetened dark cocoa powder (or Dutch-processed cocoa powder)
- ½ tablespoon espresso powder (optional)
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (unsalted, softened, at room temperature)
- ¾ cup sugar
- ¼ cup light brown sugar (packed)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 350°F (175°C/Gas Mark 4) and line one or two baking sheets with parchment paper.
- In a medium-sized bowl, whisk together 1¼ cups all-purpose flour, ½ cup unsweetened dark cocoa powder, the optional ½ tablespoon espresso powder, 1 teaspoon cornstarch, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In the bowl of your stand mixer (or using a hand mixer), beat ½ cup butter, ¾ cup sugar, and ¼ cup light brown sugar at medium-high speed for 3 minutes, or until the combination is smooth and creamy.
- Add 1 large egg and 1 teaspoon vanilla extract and mix for another minute.
- Turn the mixer to low speed and add the dry ingredients, mixing until the flour is almost fully incorporated. Stop the mixer and use a silicone spatula to fold in 1 cup semi-sweet chocolate chips, stopping once all of the flour has been distributed.
- Portion your cookie dough into 2 tablespoon-sized scoops and roll them into a smooth ball. Place them onto your prepared cookie sheet, leaving about 3 inches of space in between each one, and lightly press each one down slightly with your fingers.
- Bake in the preheated oven at 350°F (175°C/Gas Mark 4) for 8-10 minutes, or until the cookies have puffed up and the edges are set.
- Remove the cookies from the oven and let them cool on the pan for 5 minutes before transferring them to a wire cooling wrack.
Notes
- Using a cookie scoop is a simple way to ensure that all of your cookies are uniform and the same size, which helps them to bake evenly.
- Adding the optional espresso powder will emphasize the chocolate flavor of the cookies (and they won't taste like coffee).
- I used semi-sweet chocolate chips, but you can certainly use your favorite kind! Try them with milk chocolate, dark chocolate, white chocolate, or even peanut butter chips!
- To store: Store your double chocolate chip cookies at room temperature in either a sealed container or a zip-top bag for up to 1 week.
- To freeze: Freeze your cookies with pieces of parchment paper separating them for up to 3 months. Thaw at room temperature when ready.
- To freeze unbaked cookies: Once you have portioned your cookies into dough balls, set the baking sheet into the freezer and freeze them solid. Then, you can transfer the balls to a storage bag or container. When ready, you can bake the cookies straight from frozen, but you will need to add a few extra minutes to the baking time.
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