These double chocolate chip cookies are soft, chewy and fudgy. Using both cocoa powder and chocolate chips results in a decadent cookie that no chocolate lover can resist!
Love chocolate cookies? Try these brownie mix cookies, hot chocolate cookies and German chocolate cookies.
Why You’ll Love These Cookies
- Texture. Double chocolate chip cookies taste like homemade brownies in cookie form! They’re so gooey and fudgy like a slice of my death by chocolate poke cake!
- Simple ingredients. There’s nothing complicated in this cookie recipe. Just like the best chocolate chip cookie it uses baking staples then adds two kinds of chocolate.
Double Chocolate Chip Cookie Ingredients
Substitutions and Variations
These chocolate chocolate chip cookies can be made differently every time!
- Chocolate chips: You can swap the chocolate chips for peanut butter chips, chocolate chunks, butterscotch chips, or white chocolate chips.
- Minty: I like to add crushed candy cane to mine around Christmas time!
- A touch of crunch. Add some chopped nuts, mini M&M’s or chopped Oreo cookies like I do in monster cookies or cookies and cream cookies.
- Enhance the chocolatey taste: You can even add a little espresso in there to bring out the flavor of the chocolate even more.
- Add an icing. Use the quick set cooked chocolate icing from my Texas sheet cake cookies recipe.
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.
Make Ahead, Storage and Freezing Instructions
- Make ahead: Make dough balls, arrange on a baking sheet and flash freeze. Once solid, transfer them to a freezer-safe bag. For more details, I have a great post on how to freeze cookie dough. Freeze up to 3 months and bake as needed adding 1 minute to total baking time.
- 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.
Want more variations on chocolate chip cookies? Don’t miss my cake mix chocolate chip cookies, peanut butter chocolate chip cookies, and brown butter chocolate chip cookies.
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Double Chocolate Chip Cookies
Video
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.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and brown sugar on medium speed. Add the eggs and vanilla and mix until smooth.
- In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder and salt. Stir the 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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
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.
Definitely use natural cocoa powder in this case. Sometimes they’re interchangeable, but in this case, you don’t want to use Dutch-processed cocoa powder because it’s been neutralized so it won’t have the acid to react with the baking soda. That’s what helps the cookies rise.
Many times it’s because the ingredients weren’t measured correctly, usually flour or sugar, or both. Also, be sure to line your baking sheet because as the butter melts in cookies it produces grease which can lead to overspreading. A silicone mat or parchment paper can decrease that!
Categorized as: American, Chocolate Chip Cookies, Chocolate Cookies, Cookies, Desserts, Kid-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I love double chocolate anything and these double chocolate chip cookies are spot on. They are so delicious and easy to make. My new favorite cookie!
Fudgy and soft! Kids could hv ate them all in one go had I not said only 2-3 each 😂. Will be in our cookie rotation for sure!
That is perfect! So glad your kids loved the cookies so much.
Loved these! So chocolaty and soft and chew – absolutely perfect!
My kids finished an entire batch in one sitting! Everyone loved it!