Double Chocolate Chip Cookies

These double chocolate chip cookies are soft, chewy and fudgy. Using both cocoa powder and chocolate chips results in a decadent cookie for chocolate lovers!

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Unsalted butter: I always use unsalted butter in baking as brands differ in the amount of salt added. Remember to soften butter to room temperature!
• Sugar: Both granulated sugar and brown sugar add to the soft texture of the cookie while giving it crispy edges.
• Cocoa powder: Ensure you are using 100% unsweetened cocoa powder (I like to sub 1/4 cup special dark cocoa powder) and not Dutch-processed cocoa powder which has been neutralized. It won’t have the acid to react with the baking soda which is needed to help the cookies recipe.
• Chocolate chips: I used semi-sweet chocolate chips, but you can use milk chocolate chips or dark chocolate chips.

How to Make Double Chocolate Chip Cookies

In the bowl of a stand mixer, use the paddle attachment to cream the butter, sugar, and brown sugar on medium speed. Add the eggs and vanilla and mix until smooth.

Grab a separate bowl to whisk together the flour, cocoa, baking soda, baking powder, and salt. Stir in the chocolate chips, then gradually add the dry ingredients to the wet ingredients while mixing on low speed. Scrape down the sides of the bowl to make sure it’s well blended.

Use a large cookie scoop to scoop out the dough onto the two baking sheets. Chill the dough for 15 minutes. Bake for 8-10 minutes in a preheated 350°F oven until the edges are slightly crispy.

Baking Tips

• Avoid flat cookies: Ensure you are measuring your and sugar correctly. Also, be sure to line your baking sheet because as the butter melts in cookies it produces grease which can lead to overspreading. I use a silicone mat or parchment paper.
• Amount of cookies in a batch: If you’re using a medium cookie scoop, which is about 2 Tablespoons, you’ll end up with 36 cookies. Sometimes I like to make them bigger and use a large cookie scoop, which will give you 24 larger cookies.
• Room temperature ingredients. Butter and eggs at room temperature will incorporate more evenly with the rest of the ingredients .
• Add pinch of espresso powder. This will enhance the chocolate flavor for the best chocolate chocolate chip cookies!
• Toss in some chocolate chunks: Now you have my favorite triple chocolate chip cookies.

Storage

• Store: Keep cookies in an airtight container in the refrigerator for up to 3 days. Always wait until they are completely cooled to cover them.
• Freeze: You can also freeze double chocolate cookies for up to 3 months.
• Freeze cookie dough: Make dough balls, arrange on a baking sheet and flash freeze. Once solid, transfer them to a freezer-safe bag. Freeze up to 3 months and bake as needed adding 1 minute to total baking time.

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Double Chocolate Chip Cookies

5 from 9 votes

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Author: Jamielyn Nye

These double chocolate chip cookies are soft, chewy and fudgy. Using both cocoa powder and chocolate chips results in a decadent cookie for chocolate lovers!

Prep Time: 20 minutes mins

Cook Time: 10 minutes mins

Chill Time: 15 minutes mins

Total Time: 45 minutes mins

Servings: 36

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Ingredients 

• ▢ 1 cup (2 sticks, or 226 grams) unsalted butter , at room temperature
• ▢ 1 ½ cups (300 grams) granulated sugar
• ▢ ½ cup (75 grams) light brown sugar , packed
• ▢ 2 large eggs
• ▢ 2 ½ teaspoons vanilla extract
• ▢ 2 cups (270 grams) all-purpose flour
• ▢ ¾ cup (70 grams) unsweetened cocoa powder (I like to sub 1/4 cup special dark cocoa powder)
• ▢ 1 ½ teaspoons baking soda
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 teaspoon fine sea salt
• ▢ 1 ½ cups semi-sweet chocolate chips , or milk chocolate chips
• ▢ Flaky sea salt , optional

Instructions

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment, cream together the 1 cup butter, 1 1/2 cups granulated sugar, and 1/2 cup brown sugar on medium speed. Add in 2 eggs and 2 1/2 teaspoons vanilla and mix until smooth.
• Make cookie dough. In a separate bowl, whisk together 2 cups flour, 3/4 cup cocoa, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder and 1 teaspoon salt. Stir in 1 1/2 cups chocolate chips. Gradually add the flour mixture into the wet ingredients and mix on low speed just until combined.
• Using a large cookie scoop (or about 2 Tablespoons), spoon dough onto the baking sheet. Press extra chocolate chips on top, if desired. Chill 15 minutes.
• Bake 8 to 10 minutes, or until the edges are slightly crisp but still soft in the middle. Let set on the pan 2 minutes before transferring to a wire rack to cool completely. Sprinkle the tops with flaky sea salt, if desired.

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Notes

Size: I prefer to use a large cookie scoop, but it will only make 24 cookies. The medium scoop will make 36 cookies. 

Storage: Store in a covered container at room temperature up to 3 days. 

Nutrition

Serving: 1g | Calories: 205kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 118mg | Potassium: 159mg | Fiber: 3g | Sugar: 16g | Vitamin A: 183IU | Calcium: 26mg | Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert

Cuisine: American

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