I've transformed my chocolate chip cookies into DOUBLE chocolate chip cookies! These cookies are a chocolate lover's dream come true! Rich, chocolatey, moist, and tender, these cookies are basically a brownie in cookie form. Oh, and they only take 20 minutes to make!
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!
What's In This Blog Post
Double Chocolate Chip Cookie Ingredients
How to Make Double Chocolate Chip Cookies
- First, melt the unsalted butter in a medium-sized mixing bowl.
- Once the butter is melted, add in the cocoa powder and stir it until it's smooth and combined. Pro-Tip: Adding the cocoa powder and butter together first helps re-hydrate the cocoa powder, and doing this will keep your cookies nice and moist!
- Then, add in the melted butter and cocoa powder mixture, brown sugar, and white sugar to the bowl of your stand mixer.
- Mix the ingredients on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes with the paddle attachment until it is light and fluffy. Scrape the bowl when needed. Pro-Tip: You can also use a hand mixer if you don’t have a stand mixer. You will mix the dough longer than you would if you had a stand mixer, and you will go by the look and consistency of the dough instead of time to know when it's mixed, light, and fluffy.
- Next, add in the room temperature eggs.
- Mix again on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) 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.
- Next, mix the dough just enough so that it's combined. Finish by hand to make sure there are no pockets of flour leftover.
- Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper.
- 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.
- 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 on your baked cookies. You can also chill the cookie dough balls in the refrigerator for 30 minutes if you want the cookies to spread even less.
- 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.
FAQ
Do I need a stand mixer to make chocolate chip cookies?
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!
What is the difference between this recipe and your chocolate chip cookies recipe?
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.
Why are my cookies so hard?
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.
How long do chocolate chip cookies last at room temperature?
If you store your cookies in an airtight container at room temperature, they will last for up to 5 days.
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Copycat Chocolate Chip Crumbl Cookies
Recipe
Servings: 24 cookies
Calories: 194kcal
Equipment
- Mixer
- #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
- First, melt the unsalted butter in a medium-sized mixing bowl.
- Once the butter is melted, add in the cocoa powder and stir it until it’s smooth and combined. Pro-Tip: Adding the cocoa powder and butter together first helps re-hydrate the cocoa powder, and doing this will keep your cookies nice and moist!
- Then, add in the melted butter and cocoa powder mixture, brown sugar, and white sugar to the bowl of your stand mixer.
- Mix the ingredients on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) for 1-2 minutes with the paddle attachment until it is light and fluffy. Scrape the bowl when needed. Pro-Tip: You can also use a hand mixer if you don’t have a stand mixer. You will mix the dough longer than you would if you had a stand mixer, and you will go by the look and consistency of the dough instead of time to know when it’s mixed, light, and fluffy.
- Next, add in the room temperature eggs.
- Scrape the bowl.
- While mixing on low, add in the vanilla, salt, baking soda, flour, and chocolate chips.
- Next, mix the dough just enough so that it’s combined. Finish by hand to make sure there are no pockets of flour leftover.
- Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper.
- 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.
- 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 on your baked cookies. You can also chill the cookie dough balls in the refrigerator for 30 minutes if you want the cookies to spread even less.
- 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
Important Things To Note Before You Start
- 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.
Nutrition
Serving: 1cookie | Calories: 194kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 105mg | Potassium: 73mg | Fiber: 1g | Sugar: 17g | Vitamin A: 288IU | Calcium: 17mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Audelis Verhoff says
I just made these cookies and they are the best chocolate cookies I have ever eaten. I am so excited to make these again for my daughter’s birthday. She doesn’t like cake and these are perfectly fudge like and gooey. Perfect with a scoop of vanilla ice cream. Thank you Liz. I enjoy all of your recipes. Bravo
Arvah says
They are SO good!!! The whole family puts these as number 1 cookie now!
Mikayla says
These are delicious!!!
Sandrabee says
Does the butter have to be room temperature melted? I made some right now and it’s kinda oily underneath. it’s not a problem to me but I just want to make sure when I make these delicious cookies again I’ll use room temperature melted cookies
Elizabeth Marek says
Room temperature, once they totally cool they will be perfect
Meryam says
Question: do you use natural or dutch-processed cocoa powder?
Thanks a lot!
Sugar Geek Show says
For this recipe I used natural
Crystal A says
These were delicious! Nice and chewy and a wonderful flavor! Plus I learned about hydrating the cocoa first and letting the cookie dough rest. Thank you!!!
Priscela Perez says
Hi Liz,
When I weigh 2 butter sticks it gives me the 8 ounces. Adding the extra 2 Tbls makes it 9 ounces. Which one is it?
Elizabeth Marek says
It's 8 ounces. When I weigh my butter sticks unwrapped, its a little over 6 ounces.
Priscela Perez says
Wow!! 🤩 these are really delicious!!! Honestly I’ve never had such a yummy cookie. It’s chewy inside full of melted chips yet with little crispy edges. So perfect! Thank you Liz for sharing this recipe with my family.
Ushine says
Hello 👋🏾. Thanks for the recipe. I want to try this but my chocolate chips are a bit short, can I use chocolate chunks or m&ms for this recipe?
Elizabeth Marek says
Yes you defniitely can
Jennifer J says
I made these for the holidays and they were a huge hit! Do you use light brown sugar or dark brown sugar? Your recipe just says brown sugar and its hard to tell from the picture and video which one. Also when preparing your cookies for the baking sheet, do you scoop out some dough with your #20 scoop and then divide that scoop in half?
Elizabeth Marek says
I use light brown sugar mostly. I don't divide my scoops
Laura says
Hello from Belgium !
They’re perfect ! We like it ♥️♥️♥️
Shay says
AMAZING!!! Just what I was looking for. These came out so delicious, thank you!!
Elle says
Just made these, they are amazing! Yet to not like one of your recipes or have it not work!
I was wondering if you know if this dough freezes well?
Sugar Geek Show says
Thank you! I haven't tried it, but I don't see why not 😀
Chocolate Baby says
Absolutely delightful!!! I froze the dough, still spread like the ones left out.... but baked for 2 extra minutes! So I'll plan to always have a frozen batch on hand for cookie emergencies. Tip: will add about 1-2 tbsp corn starch to see if it spreads a little less (love me a tall chewy cookie)
Kelly says
So good! We did the dip before baking with espresso chocolate chips on some and it was really good!
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! 🙂