• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Cookies & Bars

    Angela @ BakeItWithLove.com · Leave a Comment

    Double Chocolate Chip Cookies

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email
    Jump to Recipe
    Pin image with text of double chocolate chip cookies.

    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!

    Square image of double chocolate chip cookies.
    These double chocolate chip cookies are a simple no-chill recipe that even a beginner can master!
    Jump to:
    • Best Double Chocolate Chip Cookies
    • 🥘 Double Chocolate Chip Cookies Ingredients
    • 🔪 How To Make Double Chocolate Chip Cookies
    • 🍴 What To Serve With Cookies
    • 💭 Angela's Tips & Recipe Notes
    • 🥡 Storing
    • ❓ FAQ
    • 🍫 More Chocolate Desserts
    • 📋 Recipe
    • 💬 Comments

    🥘 Double Chocolate Chip Cookies Ingredients

    There are no fancy or hard-to-find ingredients here. These cookies use your typical cookie-baking pantry staples!

    Tall image of double chocolate chip cookie ingredients.
    • 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!*

    * indicates required

    🔪 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.

    Process image 1 showing combining dry ingredients.
    Process image 2 showing butter and sugars in a mixing bowl.
    Process image 3 showing creamed butter and sugars with egg.
    Process image 4 showing creamed butter and sugars with egg with added dry ingredients.
    Process image 5 showing added chocolate chips.
    Process image 6 showing dough rolled into balls on a baking sheet.
    Process image 7 showing baked cookies on a baking sheet.
    1. Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and line one or two baking sheets with some parchment paper.
    2. 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.
    3. 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.
    4. Add. Add 1 large egg (50 grams) and 1 teaspoon (5 milliliters) of vanilla extract and mix for another minute.
    5. 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.
    6. 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.
    7. 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.
    8. 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

    Tall image of root beer float.
    Tall image of the Baileys Godiva chocolate martini with broken chocolate squares in background.

    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 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!
    Wide image of double chocolate chip cookies.

    🥡 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. 

    >>>>See all of my recipes HERE<<<<

    ❓ FAQ

    What Does Double Chocolate Chip Mean?

    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.

    How Do I Make Soft And Chewy Cookies?

    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.

    What Kind Of Chocolate Chips Should I Use For Double Chocolate Chip Cookies?

    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!

    The best chocolate desserts collection pin featuring a collage of 13 of the recipe images.

    🍫 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.

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Wide image of double chocolate chip cookies.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 3 reviews

    Double Chocolate Chip Cookies

    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!
    Author | Angela
    Servings: 18 cookies
    Calories: 189kcal
    Prep 5 minutes minutes
    Cooking 8 minutes minutes
    Total Time 13 minutes minutes
    Pin Recipe Share on Facebook

    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
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    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.
      1¼ cups all-purpose flour, ½ cup unsweetened dark cocoa powder, ½ tablespoon espresso powder, 1 teaspoon cornstarch, ½ teaspoon baking soda, ¼ teaspoon salt
    • 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.
      ½ cup butter, ¾ cup sugar, ¼ cup light brown sugar
    • Add 1 large egg and 1 teaspoon vanilla extract and mix for another minute.
      1 large egg, 1 teaspoon vanilla extract
    • 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.
      1 cup semi-sweet chocolate chips
    • 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.

    Equipment You May Need

    KitchenAid Professional 600 Stand Mixer
    Measuring Spoons
    Baking Sheet
    Silicone Spatula Set

    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. 

    Nutrition

    Calories: 189kcal (9%) | Carbohydrates: 25g (8%) | Protein: 2g (4%) | Fat: 10g (15%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg (8%) | Sodium: 110mg (5%) | Potassium: 117mg (3%) | Fiber: 2g (8%) | Sugar: 15g (17%) | Vitamin A: 178IU (4%) | Calcium: 16mg (2%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best double chocolate chip cookies, double chocolate chip cookies, double chocolate chip cookies ingredients, double chocolate chip cookies recipe, how to make double chocolate chip cookies
    Course Chocolate, Cookies & Bars Recipes, Dessert, Dessert Recipes
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Shepherd's Pie vs Cottage Pie
    Banana Cinnamon Muffins »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email

    Reader Interactions

    Comments

    No Comments

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing new, fun, and creative recipes as well as great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to make sure that cooks of any experience level can be successful. Enjoy!

    More about me →

    Fall Favorites

    • Square image of sour cream blueberry pie.
      Sour Cream Blueberry Pie
    • Square image of ginger molasses cookies on a white plate.
      Ginger Molasses Cookies
    • Square slice of sweet potato coffee cake on a light background with several other squares nearby.
      Sweet Potato Coffee Cake
    • Square image of copycat creacker barrel fried apples.
      Cracker Barrel Fried Apples
    • Square image showing maple candied yams in a white baking dish.
      Maple Candied Yams
    • Square image of sweet potato pie.
      Sweet Potato Pie
    • Square image of butternut squash risotto.
      Butternut Squash Risotto
    • Square image of pumpkin fudge poke cake slice on a white plate.
      Pumpkin Fudge Poke Cake

    Halloween Treats

    • Square image of Halloween peanut butter spider cookies
      Halloween Peanut Butter Spider Cookies
    • Square image of Halloween brownies.
      Halloween Brownies
    • Square image of Reese's Pieces Halloween bars.
      Halloween Reese's Pieces Bars
    • Square image of Halloween puff pastry mummies.
      Halloween Baked Cheese Mummy
    • Square image of Halloween crescent roll witch hats.
      Halloween Crescent Roll Witches Hats
    • Square split image showing different Halloween cocktails.
      Halloween Cocktails
    • Square image of chocolate dirt cake cookies.
      Dirt Cake Cookies
    • Square image of Reese's pieces bar.
      Reese's Pieces Bars
    As Seen On block with logos from the companies Angela has worked with including Mashed, Vice Munchies, Lake Country Journal, Delish, Yummly, and more.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement
    • Subscribe
    • Oven Conversions

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Freezing
    • Reheating
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love