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.
What's In This Blog Post
Double Chocolate Chip Cookie Ingredients
I like the ease of using chocolate chips, but you can make these the best cookies ever by adding 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 (Hershey's 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.
Why These Are The Best
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.
Instructions
- Bring your cold ingredients to room temperature. Room temperature ingredients mix together properly and create an emulsion; cold ingredients will split, and the dough will spread during baking.
- Preheat your oven to 350ºF (176ºC). Preheating is important for baking cookies so they puff up and don't spread.
- 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. Adding cocoa powder to the butter hydrates the cocoa and helps make a ooey-gooey chocolate cookie!
- While mixing on low, add in the room temperature eggs, letting each egg mix in fully before adding in the next. If you add all the eggs in at once, they may not fully mix in.
- Add in the vanilla extract and mix everything on medium speed for two minutes until the mixture is light and fluffy.
- Scrape down the sides of the bowl to make sure everything is combined.
- Add in your dry ingredients (flour, baking soda, and salt) and the chocolate chips.
- Mix everything 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 with the chocolate chip cookies facing up.
- 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. Resist the urge to over-bake the cookies, or they will be hard and dry.
- 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 to cool 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.
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. Your cookies can also get tough from over-baking.
If you store your cookies in an airtight container at room temperature, they will last for up to 5 days.
More Recipes You'll Love
Copycat Chocolate Chip Crumbl Cookies
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.
Annie says
These are the best.
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%!!!!
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
Daree says
Excellent recipe and the cookies came out just as you described. This recipe is a keeper.
Jasmin says
These are absolutely delicious! I've been making them for the past four years for my cookie boxes. Thank you!
Wendy says
These were so quick to m>x up.. my family loved them. I added some white choclate chips and macadamia nuts.. will be making more for my Christmas cookie gift boxes.
Denise Cohen says
These are delicious. Allow your cookies to cool, and leave them uncovered for 1/2 day. This allows a crust to form. Then cover, and eat the NEXT day. Somehow, the flavors meld and explode overnight. They will be chewy and moist.
random user says
i havent eaten this but it seems good yay
Ethan says
Everyone loved these coockies will definitely be using this recipe again👍👍
Venus says
Amazing recipe. My kids loves it. So easy to make. 100/10. 🥰
Emily says
I love love this recipe! I used rye flour and they were so good and chewy.
Stella Mattingly says
My family is raving about this recipe! I would have used a large bowl over the suggested medium, but the taste is amazing!
Louann R. says
Absolutely THE BEST double chocolate chip cookie recipe EVER!! My husband begs for Subway double chocolate chip cookies, and I have tried so many recipes claiming to replicate them. These come closest (IMO they are better!). This will be my go to recipe going forward!
Noorzehra Khimji says
These turned out amazing!
Can I use the same recipe except the cocoa to make regular chewy chocolate chip cookies?
Elizabeth Marek says
In that case, I would use this chocolate chip cookie recipe. https://sugargeekshow.com/master-chocolate-chip-cookie-recipe/
Fred says
Made these for the first time today and they are AMAZING! I followed the recipe exactly but I made the dough the night before and left the mixing bowl in the fridge with plastic wrap pressed onto the top of the dough. I also baked them at 350 for 11 minutes. They have a slightly crispy edge with a very moist interior. This cookie is a cold glass of milk's best friend! 🙂