Double Chocolate Chip Cookies
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 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
- In a separate mixing bowl, combine the all purpose flour, cocoa powder, 1/2 cup chocolate chips, baking soda, and salt.
- In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
- 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.
- 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.
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.
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.
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!
Love chocolate cookies? Make these chocolate based better than sex cookies!
More Chocolate Recipes
Double Chocolate Chip Cookies
Ingredients
- 1 ½ cups all purpose flour
- ¼ cup natural unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
- 1 stick unsalted butter, softened, 1/2 cup
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
Equipment
Instructions
- 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,
- In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
- 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.
- 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.
- 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.
What temperature are these cooked? I see instructions for frozen, but not a fresh cook temp. Going to go with 350, but if that’s wrong I’d love to know! Thank you!
Oops! Totally forget to add that critical detail! Yes it’s 350ºF! Fixing that now!
around how many will this recipe make?
about 15-19 cookies depending on the size of your dough balls!
I made these and halved the sugar. Loved it! Was looking for a recipe without having to chill the dough. It was still really good.
I followed the recipe exactly! The mix came out very dry almost not able to roll into a ball… what did i do wrong?? Currently awaiting for results will post again
Hi Emmi! That doesn’t sound good! What type of flour did you use and how did you measure it?
Same thing happened to me! i re did with the sugar cut in half and they came out better!
Hi Beth
I also followed the recipe and I too found the dough dry. I am wondering if it needed more butter. They also spread very little mostly staying in the shape of the cookie scoop balls. I will try using less sugar.
Mom really liked them
Hi JoAnn! I made these again yesterday and the dough is very thick. In fact, it feels like you’re getting an arm work out mixing it! Did you make any substitutions? How did you measure the flour and cocoa powder? Give me as much detail as possible so I can help troubleshoot!
Hello! I made these cookies yesterday and came out so perfect and delicious! I do have a zero sugar chocolate chip I wanted to try do you have any tips on how to make these with less sugar? Thank you!
I just used this recipe tonight. Yes the batter is supposed to be thick and will stay in the shape of whatever you use to scoop it. Adjust how you need. I use 1/2 tbsp to spoon them out. Great recipe! Loved the taste!!!
I made this recipe twice, the first time it came out extremely dry. I baked a few and it didn’t expand like the photos at all so I tried again. The second time the dough came out a little less dry but the cookies still didn’t expand and fall. They stayed mostly in the ball shape and look very dry out of the oven. I spooned the flour into the measuring cup and used all purpose flour.. not sure what’s going on.
Similar to other comments I followed the recipe exactly and the dough was dry and cookies did not spread or flatten like the photo. Seems like there might be an ingredient missing? Maybe more oil or butter?
How did you measure the flour?