Double Chocolate Chip Cookies

4.44 from 46 votes
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If 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.

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gooey chocolate chocolate chip cookies

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!

stack of double chocolate chip cookies

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
thumb holding chocolate chip cookie

(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:

  1. Did you chill the dough? Make sure you do or they’ll spread a ton!
  2. 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:

  1. 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.
  2. 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.

stack of cookies

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:

  1. 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!
  2. 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!

stack of double chocolate chip cookies with bite missing

Other chocolate chip cookie recipes:

These are great served at a party with:

Have you made this recipe?

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Double Chocolate Chip Cookies

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!
4.44 from 46 votes
Prep Time 15 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 30 minutes
Yield 24 cookies
Serving Size 1 cookie

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

Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 ½ cups.
Are you noticing during baking that your cookies aren’t spreading at all? Simply press them down slightly with the palm of your hand.

Nutrition Information

Serving: 1cookie | Calories: 152kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 84mg | Potassium: 31mg | Fiber: 1g | Sugar: 14g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert
Cuisine American
Keyword cookie
collage of chocolate chocolate chip cookies photos

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!

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Recipe Rating




91 CommentsLeave a comment or review

  1. I made these cookies and they are delicious and easy…
    Melting the butter is key….I did not chill my dough and they came out fine…they did not spread so i made my cookie the size I wanted and flattened it…Also, I had Dutch processed cocoa and therefore subst. the 1/2 tsp bkng soda for 1 tsp baking powder…(read that this is what you need to do for different cocoa)

  2. I’ll never go back to regular chocolate chip cookies after tasting these. Literally the best cookie I’ve ever had!! I unfortunately didn’t read the part where I can flatten the dough before baking ( I was in a rush to eat them ) and it came out fluffy. It didn’t change the taste at all and it didn’t like bad but I like a flatter looking cookie 😜 Recipe was perfect, just follow it to the T.

  3. Just made a batch of these today.

    As other bakers, my dough was also pretty dry and sticky. I added a tsp-tbsp of water to the dough and it helped it immensely.

    All measurements to the T. The only difference being I did not melt the butter before hand, in-fact it was a semi-cold stick of butter. I wonder if the other bakers who also had dryer dough did not melt their butter.

    By 8 minutes, my cookies did not start to flatten, so I took a fork and pressed a little bit to help. That was enough to get them into a more cookie shape.

    I added a few chocolate chips to the top of the freshly baked cookies, immediately upon taking them out of the oven. This made them look sooooo delicious.

    Taste wise – they are a little cakey. I “may have” used more chocolate chips then recommended and this helped the taste a bit. All in all, I’m not a huge fan of these cookies (just personal taste), I definitely feel like something is missing in the taste – just not sure what it is. I think next time, instead of chocolate chips, I may use a flavoured choco chip like peppermint, or throw in some crushed candy canes.

  4. These are perfect. Have made them several times, and add 1/4 cup light corn syrup, and half the cane sugar that is called for. I used the corn syrup to make them chewier. I chilled the dough for one and 1/2 hours in the bowl instead of rolling it into balls (because I’m lazy). Sometimes, I use both white and semi-sweet chocolate chips. I spoon the flour into the measuring cup, fluffing it first, to avoid too much flour.

  5. Just made these and they turned out amazing! I added mini marshmallows for a chewy hot chocolate feel and it is one of the best chocolate cookies I’ve ever made!

  6. This recipe has way too much flour. I followed it to a T and it was just super dry. Could barely mix the chocolate chips. Was able to mix only 1/2 cup since it was already so dry.
    Chilled as requested, but the balls were so hard they didn’t flatten at all. I had to use a spoon to flatten them mid baking.
    Quite disappoint. All that nonsense talk about chewiness and they are just some chocolate blocks.

    1. I just remade these and they worked just fine as written. Chances are you’re packing your flour or not measuring it correctly.

  7. The cookies have good taste but are a bit dry and did not flatten at all. Even when pressing them down before baking, they came out very round. Otherwise the taste is delicious.