Chewy Double Chocolate Chip Cookies

Chewy double chocolate chip cookies that are perfect for the true chocolate lover in your life! Only takes 20 minutes to make!
↓ Recipe ↓ Video Print Recipe
Serves: 24 cookies
double chocolate chip cookie held by a hand close up being dunked in a glass mug of milk

I’ve transformed my chocolate chip cookies into DOUBLE chocolate chip cookies! These cookies are a chocolate lovers dream come true! Rich, chocolatey, moist, and tender. Basically a brownie in cookie form. Only take 20 minutes to make.

double chocolate chip cookie held by a hand close up being dunked in a glass mug of milk

These 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 whenever the craving hits!

DOUBLE CHOCOLATE CHIP COOKIE INGREDIENTS

double chocolate chip cookie ingredients

There’s nothing complicated about these double chocolate chip cookies, you don’t even need a stand mixer, you can do it all by hand. 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 but you can use any kind of cocoa powder that you want. 

DOUBLE CHOCOLATE CHIP COOKIE INSTRUCTIONS

Step 1 – Melt the butter in a medium bowl, add the cocoa powder and stir until smooth and combined.

cocoa butter and melted butter whisked together in a clear bowl

Pro-Tip: Adding the cocoa powder and butter together first helps re-hydrate the cocoa powder and will keep your cookies nice and moist. 

Step 2 – Add the melted butter and cocoa powder, brown sugar, and white sugar to the bowl of your stand mixer. With the paddle attachment, mix on medium speed for 1-2 minutes until light and fluffy. Scrape the bowl when needed.

creamed butter and cocoa powder mixture on a spatula

Pro-Tip: You can also use a hand mixer if you don’t have a stand mixer, just mix for longer and go by look and consistency instead of time.

Step 3 – Add in the room temperature eggs and mix again on medium speed for 1-2 minutes until it’s light and airy. Scrape the bowl.

close up of hand holding clear glass bowl of eggs being added to cookie ingredients in a stand mixer close up of double chocolate chip cookie batter

Step 4 – While mixing on low, add in the vanilla, salt, baking powder, flour, and chocolate chips, and mix until just combined. Finish by hand to make sure there are no pockets of flour leftover.

adding flour to double chocolate chip cookie dough

close up of double chocolate chip cookie dough

Step 5 – Now start preheating your oven to 350ºF (177ºC). 

Step 6 – With a #20 cookie scoop, divide 2 Tablespoon-sized cookie dough balls onto a baking sheet lined with parchment paper.  I like to dip the top of the ball into a bowl of chocolate chips to get even more chocolate into the cookies! Place them onto a sheet pan about 3″ apart.

rolling double chocolate chip cookie dough into balls

It’s best to let these cookies sit at room temperature for about 30 minutes to give time for the flour to absorb the liquids. This will help reduce the amount of spread. You can also chill them in the refrigerator for 30 minutes if you want the cookies to spread even less.

Step 7 – Bake at 350ºF (177ºC) for 10 minutes.

close up of double chocolate chip cookie on a blue spatula

Step 8 – Cool for 5 minutes on the pan, then transfer to a cooling rack to cool the rest of the way. Store in an airtight container at room temperature for up to 5 days.

closeup of double chocolate chip cookies on a cooling rack

Related Recipes

Chewy Chocolate Peppermint Cookies

Master Chocolate Chip Cookies

Easy Homemade Brownies

Glitter Crinkle Cookies

 
Did You Make This Recipe?Leave a rating and tell me how it went!
double chocolate chip cookie held by a hand close up being dunked in a glass mug of milk

Chewy Double Chocolate Chip Cookies

Chewy double chocolate chip cookies that are perfect for the true chocolate lover in your life! Only takes 20 minutes to make!
5 from 5 votes
Print Rate
Prep Time: 10 mins
Cook Time: 10 mins
Serves: 24 cookies
Calories: 194kcal

Ingredients

  • 1 1/8 cups (8 ounces) unsalted butter melted (2 sticks + 2 Tbsp butter)
  • 1 cup (7 ounces) light brown sugar
  • 1 cup (7 ounces) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (10 ounces) all purpose flour
  • 3/4 cup (2.6 ounces) cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) chocolate chips semi-sweet

Instructions

  • Melt the butter in a medium bowl, add the cocoa powder and stir until smooth and combined.
  • Add the melted butter and cocoa powder, brown sugar and white sugar to the bowl of your stand mixer. Add the paddle attachment and mix on medium speed for 1-2 minutes until light and fluffy. Scrape the bowl. 
    You can also use a hand mixer if you don’t have a stand mixer, just mix for longer and go by look and consistency instead of time. 
  • Add in the room temperature eggs and mix again on medium for 1-2 minutes until it’s light and airy. Scrape the bowl. 
  • While mixing on low, add in the vanilla, salt, baking soda, flour and chocolate chips, and mix until just combined. Finish by hand to make sure there are no pockets of flour. 
  • Now start preheating your oven to 350ºF (180ºC). It’s best to let these cookies sit at room temperature for about 30 minutes to give time for the flour to absorb the liquids. This will help reduce the amount of spread. You can also chill them in the refrigerator for 30 minutes if you want the cookies to spread even less. 
  • With a #20 cookie scoop, divide 2 Tablespoon-sized cookie dough balls onto a baking sheet lined with parchment paper. About 9 cookies for each standard 9”x13” sheet pan. Top with a few extra chocolate chips to make them pretty! This recipe will make about 27 cookies.
  • Bake at 350ºF (180ºC) for 10 minutes. 
  • Cool for 5 minutes on the pan, then transfer to a cooling rack to cool the rest of the way. Store in an airtight container at room temperature for up to 5 days. 

Notes

Let your cookie dough rest for 30 minutes for less spread
Freeze your cookie dough balls on a sheet pan and then put them into a plastic bag. Bake one at a time for 12 minutes any time you want a freshly baked cookie!
 

Nutrition

Serving: 1cookie | Calories: 194kcal (10%) | Carbohydrates: 27g (9%) | Protein: 2g (4%) | Fat: 9g (14%) | Saturated Fat: 6g (30%) | Cholesterol: 38mg (13%) | Sodium: 105mg (4%) | Potassium: 73mg (2%) | Fiber: 1g (4%) | Sugar: 17g (19%) | Vitamin A: 288IU (6%) | Calcium: 17mg (2%) | Iron: 1mg (6%)