Double Chocolate Chip Cookies

5 from 1 vote

These chewy double chocolate chip cookies are rich, fudgy, and loaded with chocolate! Easy to make, ultra-chocolaty, and perfect for any chocolate lover.

Prep Time10

Cook Time10

Chilling1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: chocolate

Servings:

Calories: 102kcal

Equipment

Ingredients

½ cup Butter softened
¼ cup + 2 tablespoons White sugar
½ cup 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 All-purpose flour
⅓ cup + 1 teaspoon Cocoa powder
¾ teaspoon Baking soda
¼ teaspoon Salt
¾ cup Chocolate chips or more *depends on how much you love chocolate chips.

US Customary - Metric

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