Dorothy KernIf you’re a chocolate lover like I am you’re going to LOVE these DOUBLE Chocolate Chip Cookies! I turned my most popular recipe for chocolate chip cookies into a chocolate cookie with chocolate chips!
Every time I make these for a party they disappear fast; you’ll be a cookie hero with your family whenever you make them.
I may have started this blog because I love pie but if you check out my cookie category you’ll see I have more cookie recipes on this site than anything else!
Cookies are just so easy to make, store, gift and eat. I love all sorts of cookie flavors, but chocolate chip is one of my favorites. Really, these Double Chocolate Chip Cookies are my most favorite because they have all the chocolate in them!
What is a double chocolate chip cookie?
It’s a cookie with double the chocolate! I really didn’t know what to call these: are they double chocolate or chocolate chocolate? So many names, one fact: DELICIOUS.
Funny story: my mom and I are certified chocoholics. Really! When I was young my mom’s doctor actually wrote that on her chart because we love it so much. She tried to get both of us to stop eating it but that didn’t last. HA!
By just making a simple change in my best chocolate chip cookie recipe, I was able to turn these cookies into an extra chocolatey chewy double chocolate chip cookie!
(That recipe is the BEST by the way, it’s been my #1 post every month for over a year!)
How do you make Double Chocolate Cookies?
By simply adding a bit of cocoa into my normal recipe you turn your cookies into a chocolate chocolate chip cookie recipe!
A ¼ cup of cocoa is all you need to make a delicious chocolate cookie!
PRO TIP
(It’s funny when I look at photos with my nails in them; I’m like oh yeah, I shot these cookies MONTHS ago when I had those fun marble nails, lol! They’re dip, love dip nails!)
Are you wondering, “How do I bake the perfect cookie?”
Honestly, it’s easy if you follow my directions. There are some important steps to making my double chocolate chip cookie recipe:
- Melted Butter: I prefer to use melted butter in my chocolate chip cookies. One, it makes it easier to mix – no mixer needed. And two, the melted butter and brown sugar gives it a toffee-like underlying taste.
- Brown Sugar: my cookies are FULL of brown sugar! I use granulated too but I love how brown sugar keeps them soft and adds flavor. Learn all about brown sugar and how to soften brown sugar if it’s gotten hard.
- Chill time: these cookies MUST be chilled because of the melted butter. Plan accordingly!
Here are some FAQ I get whenever I post a cookie recipe:
How do I keep my chocolate chip cookies from getting flat?
If your cookies are spreading too much, here’s why:
- Did you chill the dough? Make sure you do or they’ll spread a ton!
- Baking soda causes cookies to spread – that’s why I use only ½ teaspoon for ½ cup of butter in my cookie recipes. Learn about baking soda!
Why are my chocolate chip cookies fluffy?
If you’re getting cookies that are too fluffy/puffy/not spreading, here could be why:
- Did you chill them TOO much? There is a sweet spot for chilling the dough. You can chill it as long as you want but you can’t bake them right away if they’ve been chilled too long. I like chilling cookie dough balls about 1 hour. Longer than that, let them sit at room temperature for a few minutes, or press the tops down with the palm of your hand a bit before baking.
- Did you use too much flour? Learn how to measure flour correctly.
If you notice partway through baking that your cookies are thick and not spreading, just push them down a bit with the palm of your hand.
What makes a chewy cookie?
So many things make cookies more chewy! If you prefer a chewier cookie you can add an egg yolk or a tablespoon or two of corn syrup. These chewy chocolate chip cookies use corn syrup and they’re FABULOUS.
Can you freeze cookies? How to store double chocolate cookies:
Store cookies in an airtight bag for up to 3 days. You can also FREEZE them for up to a month or freeze the dough balls (before baking) for easy cookies anytime. Learn how to freeze desserts!
How to make your cookies look like mine:
I have two secrets for gorgeous gooey cookies:
- Under bake them just a bit. Cookies are better just a bit underdone and gooey. As soon as they aren’t glossy, they’re done. Learn how to tell if your cookies are done!
- Add chocolate chips after baking! That’s right: as soon as they come out of the oven, add a few chocolate chips on top. They’ll melt and make them extra chocolatey, gooey and look perfect.
Adding chocolate chips on top of just-baked cookies makes them gooey and perfect!
PRO TIP
For the record, I love Trader Joe’s chocolate chips the most!
Other chocolate chip cookie recipes:
- Triple Chocolate Chip Cookies
- Giant Chocolate Chip Cookies
- M&M Chocolate Chip Cookies
- Reese’s Pieces Chocolate Chip Cookies
- Macadamia Nut Chocolate Cookies
- Get all of my cookie recipes here!
These are great served at a party with:
- Fruity Vodka Party Punch
- Soft Sugar Cookies with Icing
- No bake cookies recipe
- Chocolate Chip Blondies
- How to Make the Best Brownies in the World
- Reese’s Peanut Butter Bars
Have you made this recipe?
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Double Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder not dutch process
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups all-purpose flour
- 1 1/2 cups chocolate chips (semi-sweet or milk)
Instructions
- Note: This dough requires chilling.
- Place melted butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). You can also just use a wooden spoon to mix these! Add granulated and brown sugars and mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in cocoa, baking soda, and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1-2 hours.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
- For the gooey chocolate chip look, top the just baked cookies with a few chocolate chips!
- Baking tip: be sure to rotate your pans partway through baking for best results. If you have two pans in the oven switch them, and rotate them 180°.
Recipe Notes
Nutrition Information
Nutritional information not guaranteed to be accurate
Double Chocolate Chip Cookies are the best chocolate chip cookies with cocoa powder for an extra chocolatey cookie! These easy cookies are SO good everyone loves making them – with extra chocolate chips!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: October 27, 2019
These have turned out awesome each time I’ve made them! I’ve made them about 4 or 5 times. A couple of times they were dryer/crunchier and they were delicious. Another time they turned out nice and fluffy and were delicious. Another time I added walnuts and they were delicious. Tonight they turned out super gooey and they were delicious. I’ve never had a bad batch. Thanks for the awesome recipe!
I’ve made these cookies a few times and they are really delicious. I have definitely found that they turn out much better if I use about 1/4 cup less flour and 1/4 teaspoon more baking soda. They turn out way less cakey this way and with less thickness. I also have to make sure to really push down the balls before baking for them to spread. Either way they taste amazing and would recommend trying these!
Cookie tasted like cakey. I followed the instructions and the chilled then for 45mins to an hour. The color was off too, it wasn’t near the picture. I don’t know what I did wrong. Probably too much flour? I baked one batch for 15mins and another for 10mins. But both batches weren’t chewy, it was cakey. Please help.
How did you measure your flour? Also – are you in the US or outside? Flour is different in different countries.
They were hard to chill as balls so I just chilled them in the mixing bowl. They were too melty to get into balls.
That can sometimes happen – it usually is fine but if it does happen for some reason, just chill the whole thing until it’s able to be scooped.
Can I chill the dough overnight? Time wise Im hoping to prep the dough this eve and then bake them late tonight or tomorrow morning
Yes you can. I recommend pressing them lightly with the palm of your hand to help them spread before going in the oven since they’ll be extra cold.
Chocolate heaven. Perfection. I wouldn’t change a thing.
Dear Dorothy,
The cookies weren’t bad… but they turned out more like ‘cake balls’. They didn’t spread and were fluffy rather than chewy. I think I might have used too much flour, but I’m sure measured it correctly. Maybe there was something wrong with my kitchen scale?
How long did you chill them? I’m trying to figure out why some people have issues and others don’t – I can only think if they are chilled a long time they need a little help spreading (pressing down with the palm of your hand before baking)
If I wanted to make these into larger, bakery style cookies can I just increase my scoop size and add cooking time?
Yes!
These are great. I have baked them twice, and they were excellent both times. I did have to press down the cookies, and I have baked these at two very different altitudes. 12min was the sweet spot.
Literally some of the best cookies I’ve ever had. Not even lying.
Glad you enjoyed them!