These chewy double chocolate chip cookies are a chocolate lover's dream come true! Rich, chocolatey, moist, and chewy. These cookies are basically brownie cookies. Oh, and they only take 20 minutes to make!
Double chocolate cookies are nice and chewy and go perfectly with a tall glass of cold milk. Make a big batch ahead of time for a special gathering or freeze them and have a cookie to cure those chocolate cravings any time.
Why These Are The Best Double Chocolate Chip Cookies!
If you are a chocolate lover like my daughter then you will LOVE these cookies. They have everything a chocolate lover is looking for.
- A little crispy on the outside, soft and chewy in the center.
- Big chocolate chunks.
- Lots of chocolate flavor without being overly sweet.
- 10 minutes to make and 10 minutes to bake!
- Freeze these cookies and take one out whenever you have a chocolate craving.
Double Chocolate Chip Cookie Ingredients
I like the ease of using chocolate chips but you can make these the best cookies every by adding in chopped chocolate instead. You can use anything really, peanut butter chips, white chocolate chips, semi-sweet chocolate chips, or dark chocolate chips. The flavor combos are endless.
This recipe uses all purpose flour which results in a perfectly chewy cookie.
I used natural cocoa powder in this recipe (Hersheys is a common brand) because the alkaline nature of the cocoa powder reacts with the baking soda to give that perfect rise and texture, resulting in a thicker cookie. You can absolutely use dutch process cocoa powder but for best results, replace the baking soda with baking powder instead.
Light brown sugar adds a little moisture and flavor to these cookies but you can use white sugar or dark brown sugar.
I like to use a kitchen scale to measure my ingredients because it makes it so much easier to get accurate measurements, especially when measuring flour.
How to Make Double Chocolate Chip Cookies
- Bring your cold ingredients to room temperature.
- Preheat your oven to 350ºF (176ºC).
- Prepare your cookie sheet pan with parchment paper or a silicone baking mat.
- Melt the unsalted butter in a medium bowl.
- Once the butter is melted, add in the cocoa powder and stir it until it's smooth and combined.
- While mixing on low, add in the room temperature eggs, letting each mix in fully before adding the next.
- Add in the vanilla extract and mix everything on medium speed for two minutes until the mixture is light and fluffy.
- Scrape the sides of the bowl.
- Add in your dry ingredients (flour, baking soda, and salt) and the chocolate chips.
- Mix until JUST combined. Do not over-mix.
- Use a small cookie scoop to make small dough balls (about two Tablespoons).
- Dip each ball into some of the chocolate chips and then place them onto the prepared cookie sheet about 3" apart.
- Place the cookies into the fridge for 30 minutes. This allows time for the flour to absorb the moisture and for the butter to firm up, resulting in a thicker cookie that spreads less.
- Bake the cookies for 10 minutes or until the center of the cookie just starts to lose it's shine and the edges are set.
- Place your sheet of cookies on a cooling rack for 5 minutes then transfer them off the cookie sheet to cool on the wire rack fully.
FAQ
No, you do not need a stand mixer but it can save you a lot of work if you do have one. If you do not have a stand mixer you can absolutely mix this cookie dough by hand. Just be sure to mix by consistency, and not by time. You will get a nice arm workout from doing it!
This recipe is based on my chocolate chip cookie recipe so they do taste similar. The only difference between these cookies and my chewy chocolate chip cookies is a little more butter and some delicious cocoa powder. I'm using HERSHEY'S cocoa powder, but you can use any kind of cocoa powder that you want.
The overworked dough is usually the culprit for hard cookies. When you mix the dough longer than you need to after adding flour, it will form more gluten and result in tougher or harder cookies.
If you store your cookies in an airtight container at room temperature, they will last for up to 5 days.
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Recipe
Equipment
- #20 cookie scoop
Ingredients
- 1 ⅛ cups unsalted butter melted (2 sticks + 2 tablespoon butter)
- 1 cup light brown sugar packed
- 1 cup granulated sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- ¾ cup cocoa powder natural
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips semi-sweet
Instructions
Double Chocolate Chip Cookie Instructions
- Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper.
- First, melt the unsalted butter in a medium-sized mixing bowl.
- Once the butter is melted, add in the cocoa powder and vanilla extract and stir it until it’s smooth and combined.
- Combine the butter mixture with the brown sugar and white sugar in the bowl of your stand mixer with the paddle attachment attached and mix on medium speed until light and fluffy. About 2 minutes.
- Next, add in the room temperature eggs while mixing on low, letting each mix in fully before adding the next.
- Mix again on medium speed for 1-2 minutes until it’s light and airy.
- Scrape the bowl.
- While mixing on low, add in the flour, salt, baking soda, and chocolate chips.
- Next, mix the dough just enough so that it’s combined.
- With a #20 cookie scoop, divide the dough into 2 Tablespoon-sized cookie dough balls. I like to dip the top of the ball into a bowl of chocolate chips to get even more chocolate into the cookies!
- Next, place the cookie dough balls onto a sheet pan about 3″ apart.
- Chill your cookies in the fridge for 30 minutes.
- Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set.
- Allow the cookies to cool for 5 minutes on the baking sheet.
- Transfer the cookies to a cooling rack to allow them to cool all the way.
Video
Notes
- Bring your eggs to room temperature. I like to put my eggs (still in the shell) in a bowl of hot water for 5 minutes. Room temperature eggs ensures that everything creams up nice and fluffy and you get that craggly top to your cookies.
- Let your cookie dough rest for 30 minutes for less cookie spread.
- If you have leftover dough, bake up all of the cookies and then you can freeze them. That way, you can have thaw and have baked cookies whenever you want!
- It is important to not crowd the pan, these are large cookies and will bake into each other. When too many cookies are on the pan they don’t bake as evenly and can spread more than they do with more space. More space around the cookie allows more even air flow and makes a prettier cookie.
Jasmin says
These are absolutely delicious! I've been making them for the past four years for my cookie boxes. Thank you!
Daree says
Excellent recipe and the cookies came out just as you described. This recipe is a keeper.
Zannah says
I don't often leave reviews on online recipes but the fact that I'm making this recipe 12hrs after the first batch tells you something. I'm obsessed
Kaiya says
I love this recipe with my WHOLE heart! I made it for my home-church and they were a huge hit! Everyone loved them!
The only thing I did differently (total accident) was I didn’t chill them in the fridge at all. They were amazing nonetheless, to the point that I have been told there is no point to try and chill them next time bc they are already perfect and if it ain’t broke don’t fix it. So, if you’re like me and you are short on time, you can definitely skip that step and they will still be perfect!
I recommend this recipe 157,000%!!!!
Annie says
These are the best.
Sarah says
Can I freeze the dough after rolling it into balls?
Elizabeth Marek says
Absolutely
Julie Green says
Made the recipe as described the first time and they were okay, but I felt too sweet and WAY too many chocolate chips. I cut the sugar a tad and used only one cup of chips, didn't roll the cookies in any chips at all and this has become our favorite cookies now. Absolutely addictive, extremely chocolate without being cloyingly sweet since cutting the sugar a little and using only half the chips. This will become a staple in our house from here on out. Soft, chewy, choco to the max and just beautiful to look at, like something out of a magazine.
Elizabeth Marek says
Glad you liked the recipe with the changes you made
Kelli says
Thank you sharing a Dangerously delicious, decadent cookie recipe. Was worried at 1st with melted butter & cocoa powder. Initially it looked like oily coffee grounds. Waiting 5 minutes before mixing did the trick, it came together beautifully. Recently discovered Chocolate Extract so added 1 tsp. Per another reviewer I cut the sugar to 3/4 Cups of Gran/3/4 C Brown. Pressed chips on top, as well as Reese’s pieces for a pop of color. They turned out pretty & delicious. Thankfully, I shared the majority with a friend undergoing chemo (chocolate =her only craving). I froze a dozen for later when the craving hits. Otherwise definitely Dangerous! For anyone that uses Dutch Process Cocoa instead of natural, add 3 teaspoons Baking Powder. (Only had Dutch process on hand). Since I stirred up dough at 2 a.m., I formed as directed & refrigerated overnight before baking. I let warm up about 10 min. while waiting for the oven to reach temp. Dough was easy to work with, refrigerate & they baked up beautifully just like the picture!
Kelli says
Oh my word, tried these baked cookies direct from the freezer. Even Better! ❤️ them frozen.