double chocolate chip cookies arranged on brown parchment paper with metal cookie spatula under one cookie

These double chocolate chip cookies will have you reaching for a glass of milk! Chocolate chip cookies are fudgy, chewy, and easy to make with 10 ingredients. Plus, you don’t need to chill the dough so they are ready in 20 minutes. 

The secret to making loaded cookies is to press tons of chocolate chips on the outside of the cookie dough balls. That’s why our double chocolate cookie recipe only calls for 1/2 cup chocolate chips in the batter, the remaining 1 cup gets pressed into the dough balls. 

If you happen to have a few bare spots once the cookies are done baking, immediately add a few more chocolate chips and they will melt into the cookies. 

Best Cookie Sheets for Baking Cookies

These are my favorite cookie sheets. I recommend using shiny, heavy cookie sheets that have very low or no sides. Avoid dark aluminum sheets because they can cause overcooking. 

Pro Tip: To ensure even baking, place only 1 cookie sheet in the oven at a time. 

double chocolate chip cookies arranged on brown parchment paper with center cookie broken in half

Double Chocolate Cookie Ingredients

  • all purpose flour: flour is necessary to build structure in cookies
  • unsweetened cocoa powder: adds rich chocolate flavor
  • chocolate chips: I used semi-sweet chocolate chips
  • baking soda: helps to leaven and lift the dough
  • salt: enhances the other flavors
  • unsalted butter: adds flavor and tender texture
  • brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
  • granulated sugar: adds sweetness, flavor and encourages browning
  • egg: binds the cookies together by providing structure
  • vanilla extract: adds flavor

How to Make Double Chocolate Chip Cookies

  1. In a separate mixing bowl, combine the all purpose flour, cocoa powder, 1/2 cup chocolate chips, baking soda, and salt.
  2. In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low. 
  3. Add in the egg and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
  4. Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 1 cup chocolate chips and press lots of chips on the outside of the balls. Bake and cool. 
three double chocolate chip cookies on dark navy plate with metal cookie sheet and glass of milk in the background

Baking Time Suggestions

For the cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie! I baked those for 10-13 minutes – just until the edge of the cookie would begin to turn firm up. The result is a soft and chewy chocolate cookie!

If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.

Total Time Required

  • 10 minutes to make the cookie dough
  • 10-13 minutes to bake the cookies
  • 15 minutes to cool the cookies

How to Store Cookies

Store these cookies in an airtight container on the counter for up to 5 days. To ensure that cookies stay soft for days, place a piece of bread in the container. The moisture from the bread will be absorbed by the cookies.

double chocolate chip cookies arranged on brown parchment paper with metal cookie spatula under one cookie

How to Freeze Cookie Dough

  • Portion the dough into cookie dough balls. Press chocolate chips into the outside of the dough.
  • Place them on baking sheet lined with a silicone mat. You can place the dough balls close together since you won’t be baking them.
  • Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour.
  • Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions.
  • Freeze the cookie dough for up to 3 months.

    To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Bake for 10-13 minutes. Frozen cookies may need to bake for 1-2 minutes longer.

How to Make Gluten Free Double Chocolate Chip Cookies

I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. 

close up of one double chocolate chip cookie broken in half with gooey chocolate chips

Tips for Making Cookies

  • Properly measure the all purpose flour using the spoon and sweep method.
  • Use room temperature butter for easier creaming of the butter and sugar.
  • Use a cookie scoop to form uniform balls. 
  • Press chocolate chips on the outside of the dough balls before baking for a loaded cookie presentation like the photos!

More Chocolate Recipes

Stay Connected

Subscribe to The First Year newsletter to get our recipes sent to your inbox! Follow along on Instagram, Facebook, Pinterest, and Youtube. If you make this recipe, tag @beth_thefirstyear on instagram!

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Yield: 15-19 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 15 minutes
Total Time: 35 minutes

These double chocolate chip cookies will have you reaching for a glass of milk! Double chocolate chip cookies are fudgy, chewy, and easy to make with 10 ingredients. Plus, no chilling the dough so they are ready in 20 minutes.

Ingredients

  • 1 & 1/2 cups all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 & 1/2 cups semi-sweet chocolate chips
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, cocoa powder, baking soda, salt and 1/2 cup chocolate chips,
  2. In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low. 
  3. Add in the egg and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
  4. Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 1 cup chocolate chips and press lots of chips on the outside of the balls.
  5. Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 10-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a small commission from qualifying purchases.