This post may contain affiliate links. Please read our disclosure policy.
Only make these double chocolate chip cookies if you want to seriously impress your family and friends and have them begging for more over and over!
These chocolate chip cookies are fudgy, chewy and so easy to make when you follow my 6 easy steps below. Plus, you don’t need to chill the dough so they are ready in 20 minutes.
I first made these cookies in October of last year for my son’s high school soccer team. They have been a hit with every single person that eats them. Everyone wants the recipe or for me to bake them again. I’ve made them tons, wish I kept track!! For Valentine’s day I made 250 for the soccer team, friends and family. I just had to let you know what a hit they are.
-Teena
The Secret to this Loaded Double Chocolate Chip Cookies Recipe
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.
Ingredients for Chocolate Chocolate Chip Cookies
- 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 Chocolate 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.
How do you know when double chocolate chip cookies are done?
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.
Double Chocolate Chip Cookie Recipe Tips
- 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!
Double Chocolate Chip Cookie Recipe Storage
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 Chocolate Chocolate Chip Cookies
I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success.
Love chocolate cookies? Make these chocolate based better than sex cookies!
Double Chocolate Cookies FAQs
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 means that there is cocoa powder in the base of the cookie dough, making it a chocolate cookie, as well as having chocolate chips in the batter.
The amount of butter, granulated sugar and brown sugar play a critical role in making cookies chewy or crispy. Granulated sugar creates crispier cookies and brown sugar creates chewier cookies. My recipe uses both types of sugar for the ultimate flavor and texture combination.
It depends on your personal preference. I like using semi-sweet chips because they are the perfect balance of chocolate flavor and sweetness. Milk chocolate tastes too sweet for my personal taste. Dark chocolate is another great option for a bold flavor!
Neither is better! If you use unsalted butter, make sure to add salt to the dry ingredients. If you use salted butter, don’t add extra salt when mixing the dry ingredients.
More Chocolate Recipes
Tap stars to rate!
Double Chocolate Cookies Recipe
Equipment
Ingredients
- 1 ½ cups all purpose flour, 180g
- 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
Instructions
- **Note this cookie dough is super thick, it will take some work to combine the dough. Be sure to properly measure the flour by using the spoon and level method or by measuring by weight. 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. If your dough balls are smaller, reduce the bake time.
- 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.
I first made these cookies in October of last year for my son’s high school soccer team. They have been a hit with every single person that eats them. Everyone wants the recipe or for me to bake them again. I’ve made them tons, wish I kept track!! For Valentine’s day I made 250 for the soccer team, friends and family. I just had to let you know what a hit they are.
I also really regret not reading the reviews on these first. I can’t get over how dry they are. I measured everything out exact. I did bake them just to see if they maybe would turn out okay still, but they’re very mediocre at best. My kids will still happily eat them as they’re under the age of 6 lol but I won’t be trying to recipe again.
Hi Andrea! How did you measure your flour?
I’m not sure what all these people are going on about. They turned out perfect! If the mixture is too dry just add a little more butter and the dough will come together. Obviously if the dough is dry, the cookies will be dry. Great recipe!
DRY. this is way too much dry ingredients for a 1/2 cup of butter and 1 egg cookie recipe. The flour AND cocoa powder added up together makes this too dry. And yes i measured correctly. Add 1cup flour and 1/4 cup of cocoa powder then mix it and see how wet/dry it is. And if u need more flour add it. But dont start with 1cup and a half of flour
I agree Michaela! I don’t think the ratio of ingredients are correct.
These cookies turned out great! I was reading the comments, some people were complaining that the dough was too dry, and for me it was dry as well, but I added more butter and they turned out perfect! So this is still a good recipe, just needs more butter.
I slightly altered the recipe by adding only brown sugar, 2 tsps of vanilla , and. 2 tsps of milk. This works marvelous. Dough is not too dry to use cookie scoop with and bakes up beautifully .
My new go to chocolate cookie recipe! They stay nice and puffy with no chill time!
Hi I made this recipe today and I was very disappointed! it was too thick and the cookies did not spread! I will not make it again!
Just made this recipe for the first time and they turned out great! Given all the comments I wanted to post some encouragement!
Past lessons had taught me the trick to not having dry dough – make sure you are properly creaming your room temp butter and sugar together. If you under cream the butter/sugar it will be difficult to mix the dry ingredients into, and result in dryer dough.
Big regrets not reading the comments !! I definitely should have used my critical thinking and at least added more butter, but they also don’t even taste like chocolate.
Very disappointed.