Double Chocolate Chip Cookies Recipe
These double chocolate chip cookies are rich, chewy, and packed with gooey chocolate chips—perfect for any chocolate lover. Easy to make and incredibly delicious!
The Best Double Chocolate Chip Cookies
I bake a LOT, and develop dozens of new cookie recipes each year, including one of the most popular chocolate chip cookie videos online with over 8 million views! (Find the written version here: classic chocolate chip cookies.) This double chocolate chip cookie recipe is now in my top 5—rich, chewy, and bursting with deep chocolate flavor!
Table of Contents
How to Make Double Chocolate Chip Cookies
Watch the full video recipe to learn how to make this recipe double chocolate chip cookies.
Prefer the written recipe? Scroll down to the recipe box 👇
Ingredients Notes
- Cocoa Powder: There are two main types of cocoa powder: natural and Dutch-processed. Natural cocoa powder is more acidic and has a stronger chocolate flavor, while Dutch-processed cocoa powder is milder and darker in color. For this recipe, natural cocoa powder works best as it reacts with baking soda to give the cookies a slightly puffier texture.
- Brown Sugar: Brown sugar is essential for chewiness in these cookies. The molasses in brown sugar helps keep the cookies soft and adds depth to the chocolate flavor. You can use light or dark brown sugar—dark brown sugar will give an even deeper caramel-like taste.
- Instant Coffee or Espresso Powder: Adding coffee enhances the chocolate flavor, making the cookies taste even richer. You won’t taste the coffee itself—it simply intensifies the chocolatey goodness.
- Butter: Using softened butter helps create a perfectly smooth dough. For best results, use real butter instead of margarine.
- Chocolate Chips: You can use semi-sweet, dark, or milk chocolate chips depending on your preference. If you love extra chocolate, use up to 1 full cup of chocolate chips.
Pro Tips to Make Chewy Double Chocolate Chip Cookies
- Chill the Dough: Chilling the dough for at least an hour (or overnight) helps solidify the fat, leading to a thicker, chewier cookie with enhanced flavor.
- Measure Flour Correctly: Too much flour can make the cookies dry. Use a kitchen scale for accuracy or fluff the flour before measuring with a spoon and leveling it off.
- Bang the Pan: If your cookies don’t spread by minute 9, remove the baking sheet from the oven and tap it on the counter a couple of times. This helps create those beautiful crinkled tops.
- Don’t Overbake: These cookies will continue to set as they cool. Take them out when the edges are set, but the centers still look soft.
- Add Extra Chocolate Chips on Top: While the cookies are still warm, press a few extra chocolate chips on top for that bakery-style look.
Substitutes and Variations
- Flour Substitute: Swap all-purpose flour with a 1:1 gluten-free flour blend if you need a gluten-free version.
- Dairy-Free Option: Use vegan butter and dairy-free chocolate chips for a dairy-free version.
- Egg Substitute: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) for an eggless variation.
- Extra Texture: Add 1/2 cup of chopped nuts like walnuts or pecans for a crunchier bite.
- Spicy Kick: Add a pinch of cayenne pepper or cinnamon to the dough for a warm, spicy twist.
How to Store
- Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerator: Keep in the fridge for up to a week. Let them come to room temperature before eating for the best texture.
- Freezer: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds for a freshly baked feel.
- Freezing Cookie Dough: Roll the dough into balls and freeze them on a baking sheet. Once solid, transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding an extra minute or two to the baking time.
More Cookie Recipes
Double Chocolate Chip Cookies
These chewy double chocolate chip cookies are rich, fudgy, and loaded with chocolate! Easy to make, ultra-chocolaty, and perfect for any chocolate lover.
Equipment
Ingredients
- ½ cup (115 g) Butter softened
- ¼ cup + 2 tablespoons (75 g) White sugar
- ½ cup (100 g) Brown sugar light or dark
- 1 Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Milk hot
- ½ teaspoon Instant coffee *or espresso powder (optional)
- 1 cup + 2 tablespoons (140 g) All-purpose flour
- â…“ cup + 1 teaspoon (40 g) Cocoa powder
- ¾ teaspoon Baking soda
- ¼ teaspoon Salt
- ¾ cup (125 g) Chocolate chips or more *depends on how much you love chocolate chips.
Instructions
- In a large bowl, cream butter, white sugar, and brown sugar together until fluffy (about 3-4 minutes). Add the egg and vanilla, then mix until combined. Scrape down the bowl as needed.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients. The dough will be thick.
- In a small bowl, mix hot milk and coffee (optional). Add in the milk/coffee mixture, then stir in the chocolate chips. The dough will be sticky—cover and refrigerate for at least 1 hour (up to 3 days). *Don't skip this step – Read recipe notes.
- Remove the dough from the fridge (let it sit for 10-20 minutes to make scooping easier if chilled overnight).
- Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
- Scoop about (30-35g) of dough and roll into balls. Place them at least 2 inches (5cm) apart on the baking sheet. Bake for 9-12 minutes until the edges are set but the centers are soft. If they don’t spread by minute 9, remove the tray, bang it on the counter 2-3 times, then continue baking.
- Let cookies cool for 5 minutes on the tray, then top with extra chocolate chips (optional) before transferring to a wire rack. Cookies will slightly deflate as they cool.
Video
Notes
- Watch the Video Recipe – For a better understanding of the recipe steps, I highly recommend watching the video tutorial. It will help you visualize the dough texture, scooping, and baking process.
- Read the FAQs – If you have any questions, check the FAQs section located under the recipe card. I cover common troubleshooting tips, substitutions, and storage recommendations.
- Cocoa Powder Options – You can use either natural cocoa powder or Dutch-processed cocoa powder for this recipe. Natural cocoa powder gives a slightly more intense flavor, while Dutch-processed cocoa powder results in a smoother, less acidic taste.
- Chocolate Chip Choices – I recommend using semi-sweet or dark chocolate chips for a balanced sweetness. If you love extra chocolate, feel free to mix in chunks or different types of chocolate (milk, white, or dark). You can adjust the amount between ¾ cup (125g) to 1 cup (170g) based on preference.
- Why Add Coffee? – The instant coffee (or espresso powder) enhances the chocolate flavor without making the cookies taste like coffee. It’s optional but highly recommended for a deeper, richer taste.
- Chilling the Dough is Important – Refrigerating the dough for at least 1 hour (2-3 hours is even better) helps the flavors develop and prevents the cookies from spreading too much. If chilled overnight, let the dough sit at room temperature for 10-20 minutes before scooping.
- Storage Tips – Store the cookies in an airtight container at room temperature for up to 5 days or up to a week in the fridge. For longer storage, freeze baked cookies for up to 3 months. The dough can also be frozen—just scoop into balls and freeze; bake from frozen with an extra 2-3 minutes of baking time.
Nutrition
Calories: 102kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 19mgSodium: 142mgPotassium: 50mgFiber: 1gSugar: 7gVitamin A: 144IUCalcium: 11mgIron: 1mg
Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.
Frequently Asked Questions
Why are my double chocolate chip cookies dry?
Over-measuring flour or overbaking can cause dry cookies. Use a kitchen scale for accuracy and bake just until the edges are set.
How do I make my cookies extra chewy?
Using more brown sugar than white sugar, chilling the dough, and slightly underbaking will result in extra chewy cookies.
Can I use dark chocolate instead of chocolate chips?
Yes! Chopping up a bar of dark chocolate creates pools of melted chocolate in the cookies, making them even more indulgent.
Can I make these cookies without chilling the dough?
Yes, but they may spread more and won’t be as thick and chewy. Chilling helps solidify the butter for a better texture.
I just took them out of the oven, tasted one cookie while it was still warm (I know you should let the cookies cool but I couldn’t resist).
And it’s just delicious.