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double chocolate chip cookie held by a hand close up being dunked in a glass mug of milk
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Chewy Double Chocolate Chip Cookies

These chewy double chocolate chip cookies are perfect for the chocolate lover in your life! These cookies are moist, tender, rich, and chocolatey. Oh, and they only take 20 minutes to make!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 194kcal
Author Elizabeth Marek

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
US Customary - Metric

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

Important Things To Note Before You Start
  1. 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.
  2. Let your cookie dough rest for 30 minutes for less cookie spread.
  3. 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!
  4. 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