I can’t get over how fudgy, chewy, and loaded with melty chocolate these double chocolate chip cookies are. One bite and it’s obvious why they never last long.
I’m obsessed with these double chocolate chip cookies because they hit hard: rich, fudgy centers, chewy bite, crisp little edges, and messy pockets of melted chocolate everywhere. I use unsweetened cocoa powder and semisweet chocolate chips, so the flavor is deep without turning bitter, sweet without being wimpy.
And honestly, that first bite is ridiculous. The centers stay soft like a brownie, but the edges give just enough snap to keep things interesting.
No dry, sad cookie business here. Just thick, chocolate-loaded cookies that taste like I meant every single bite.
But I still want two more after the first.
Ingredients
- Softened butter makes these cookies rich, tender, and a little bakery-style.
- Granulated sugar brings sweetness and helps those edges get lightly crisp.
- Brown sugar keeps the middle chewy, which is honestly the best part.
- Eggs hold everything together and give the cookies that soft, fudgy bite.
- Vanilla makes the chocolate taste warmer and less flat.
Small thing, big payoff.
- Flour gives the dough structure so it doesn’t spread into sad puddles.
- Cocoa powder brings the deep chocolate base.
Basically, it’s the whole mood.
- Baking soda and baking powder help the cookies puff without turning cakey.
- Salt keeps all that sweetness in check.
Don’t skip it.
- Chocolate chips add melty pockets, while chopped dark chocolate feels extra grown-up.
- Plus, bittersweet chocolate keeps each bite from tasting too sugary.
Ingredient Quantities
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250 g) all purpose flour
- 3/4 cup (65 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (170 g) chopped dark or bittersweet chocolate, optional
How to Make this
1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then mix in 2 teaspoons vanilla extract until fully incorporated.
4. In a separate bowl whisk together 2 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon fine salt.
5. Gradually add the dry ingredients to the wet mixture and stir just until combined, taking care not to overmix.
6. Fold in 2 cups semisweet chocolate chips and, if using, 1 cup chopped dark or bittersweet chocolate until evenly distributed.
7. For thicker, chewier cookies chill the dough for 30 to 60 minutes; chilling is optional but recommended.
8. Scoop dough into roughly 2 tablespoon portions and place on prepared baking sheets about 2 inches apart, pressing a few extra chocolate chips onto the tops if desired.
9. Bake for 9 to 12 minutes, until the edges are set and slightly firm but the centers still look soft.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Equipment Needed
1. Oven
2. Baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl and medium mixing bowl
5. Electric mixer or sturdy wooden spoon
6. Whisk
7. Measuring cups and spoons
8. Rubber spatula and wooden spoon for folding
9. Cookie scoop or tablespoon and wire cooling rack
FAQ
Double Chocolate Chip Cookies Recipe Substitutions and Variations
- Unsalted butter: use an equal amount of salted butter and omit or reduce the recipe salt by 1/4 teaspoon, or use 1:1 refined coconut oil for a slightly firmer, less buttery flavor.
- Light brown sugar: make a substitute by mixing 1 cup granulated sugar with 1 tablespoon molasses to replace 1 cup packed light brown sugar, or use coconut sugar 1:1 for a deeper, caramel note.
- Large eggs: for each egg, use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) as a vegan binder, or 1/4 cup unsweetened applesauce for moisture and mild sweetness.
- All purpose flour: swap with an equal amount of a 1-to-1 gluten free flour blend that contains xanthan gum, or use 85 to 90 percent bread flour plus up to 10 percent cake flour for chewier structure.
Pro Tips
1. Measure flour and cocoa by weight when you can. It gives far more consistent texture than cups, especially for cocoa which packs differently. If you must scoop cups, gently spoon into the cup and level with a knife.
2. Chill the dough longer if you want thick, fudgy centers. Thirty minutes helps, but an hour or even overnight firms up the dough and concentrates the flavors. Let chilled scoops sit at room temperature for 5 to 10 minutes before baking so they spread predictably.
3. Don’t overmix once the dry ingredients go in. Stop as soon as you no longer see streaks of flour. Overworking the dough develops gluten and leads to cakier, less tender cookies.
4. Finish the tops and salt wisely. Press a few extra chips into each mound right before baking so they look bakery-fresh, and sprinkle a few grains of flaky sea salt on top after they come out of the oven to lift the chocolate flavor.
Double Chocolate Chip Cookies Recipe
I can’t get over how fudgy, chewy, and loaded with melty chocolate these double chocolate chip cookies are. One bite and it’s obvious why they never last long.
24
servings
329
kcal
Equipment: 1. Oven
2. Baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl and medium mixing bowl
5. Electric mixer or sturdy wooden spoon
6. Whisk
7. Measuring cups and spoons
8. Rubber spatula and wooden spoon for folding
9. Cookie scoop or tablespoon and wire cooling rack
Ingredients
-
1 cup (226 g) unsalted butter, softened
-
1 cup (200 g) granulated sugar
-
1 cup (220 g) packed light brown sugar
-
2 large eggs
-
2 teaspoons vanilla extract
-
2 cups (250 g) all purpose flour
-
3/4 cup (65 g) unsweetened cocoa powder
-
1 teaspoon baking soda
-
1 teaspoon baking powder
-
1/2 teaspoon fine salt
-
2 cups (340 g) semisweet chocolate chips
-
1 cup (170 g) chopped dark or bittersweet chocolate, optional
Directions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then mix in 2 teaspoons vanilla extract until fully incorporated.
- In a separate bowl whisk together 2 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon fine salt.
- Gradually add the dry ingredients to the wet mixture and stir just until combined, taking care not to overmix.
- Fold in 2 cups semisweet chocolate chips and, if using, 1 cup chopped dark or bittersweet chocolate until evenly distributed.
- For thicker, chewier cookies chill the dough for 30 to 60 minutes; chilling is optional but recommended.
- Scoop dough into roughly 2 tablespoon portions and place on prepared baking sheets about 2 inches apart, pressing a few extra chocolate chips onto the tops if desired.
- Bake for 9 to 12 minutes, until the edges are set and slightly firm but the centers still look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 65.5g
- Total number of serves: 24
- Calories: 329kcal
- Fat: 14.9g
- Saturated Fat: 9.08g
- Trans Fat: 0.13g
- Polyunsaturated: 0.83g
- Monounsaturated: 3.33g
- Cholesterol: 35.8mg
- Sodium: 83mg
- Potassium: 83mg
- Carbohydrates: 35.8g
- Fiber: 2.29g
- Sugar: 27.1g
- Protein: 3.1g
- Vitamin A: 86.1IU
- Vitamin C: 0mg
- Calcium: 33.3mg
- Iron: 1.04mg
