This post may contain affiliate links. For more information, read my disclosure policy.

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.

Pin it now to save for later

Pin Recipe
stack of chocolate cookies with one cut in half

Table of Contents

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 – they’re better than Subway – because they have all the chocolate in them!

Funny story: my mom and I are certified chocoholics. Really! When I was young my mom’s doctor actually wrote that on my chart because we love it so much. She tried to get both of us to stop eating it but that didn’t last. HA!

Why you’ll love this recipe

  • It’s a cookie with double the chocolate! I really didn’t know what to call these: are they double chocolate cookies or chocolate chocolate chip cookies? So many names, one fact: DELICIOUS.
  • Because I use melted butter you can stir these in a large bowl by hand or use a stand mixer!
  • 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!

Double Chocolate Chip Cookie Bars

DOUBLE Chocolate ChipCookie Bars for the win! The next time that you’re craving cookie squares that are easy and homemade, look no further than this magical recipe. It just might be the best way to curb those chocolate cravings!  Double Chocolate Chip Cookie Bars It’s true what they say about chocolate: It can make any…

View Recipe
Ingredients in chocolate cookies

Ingredients in Chocolate Chocolate Chip Cookies

  • Butter: Start with melted butter – this makes it mix up easier! I know most cookies start with room temperature butter but my best recipes use melted.
  • Sugar: Both granulated sugar and light brown sugar are used – be sure to pack your brown sugar.
  • Cocoa Powder: You can use regular unsweetened cocoa powder, special dark, or Dutch process.
  • Egg: The yolk adds chew and moisture from the fat, the white adds structure.
  • Flour, Salt, Baking Soda: Typical for cookies. Be sure to measure your flour correctly.
  • Chocolate Chips: Use your favorite brand! Trader Joe’s are my favorite brand of chocolate chip.

How do you make Double Chocolate Chip Cookies?

  1. Stir melted butter with both sugars in a large bowl – no mixer needed!
  2. Stir in egg, vanilla, baking soda, salt and cocoa.
  3. Add flour and stir until thick, then mix in chocolate chips.
  4. Scoop 2 tablespoon sized cookie dough balls and place on a cookie sheet – chill at least 30 minutes.
  5. Spread cookies onto 2 cookie sheets and bake 11-15 minutes.
fingers holding chocolate 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!
stack of 4 chocolate cookies

FAQs

How do I keep my chocolate chip cookies from getting flat?

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 1/2 teaspoon for 1/2 cup of butter in my cookie recipes. Learn about baking soda!

Why are my chocolate chip cookies fluffy?

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. 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.

How to store chocolate cookies?

Store cookies in an airtight bag for up to 3 days.

Can you freeze double chocolate chip cookies?

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!

What’s the secret to the best cookies?

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.

How do you know when your chocolate chocolate chip cookies are done baking?

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!

stack of chocolate cookies with one cut in half

Double Chocolate Chip Cookies

4.61 from 81 votes
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!
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
Save RecipeRate RecipePrint Recipe

Ingredients
 

  • ½ cup (113g) unsalted butter, melted
  • ⅓ cup (67g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup (20g) unsweetened cocoa powder not dutch process
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ⅓ cups (165g) all-purpose flour
  • 1 ½ cups (255g) 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 Video

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 1/2 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.

Recipe Nutrition

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
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

These are great served at a party with:

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!

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
Learn to Bake in 4 Days!
Get my tips, tricks and recipes to take your baking to the next level for FREE!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




116 Comments

  1. Hi, looking to try your recipe out. However I do not own a cookie scoop. How much does 2tbsp full of cookie dough weigh? Figured I’d just go the long way and weigh and roll into balls.

    Reply

    1. I haven’t ever weighed the balls of dough – you really can make these any size. Maybe use a 1 tablespoon measure to get the first one and then eyeball the rest.

      Reply

  2. I made these and added instant esspresso and a little fresh espresso, then as suggested mixed chip type. espresso chocolate chips for 1/3 of chips, the other 2/3 i used dark chocolate
    These were AMAZING I love the recipe wasn’t overly sweet

    Reply

  4. The cookies are light, fluffy, but filling. I added pecans to the dough, it was a nice touch! I would definitely recommend this recipe to my friends! SO GOOD!

    Reply

  7. I love this recipe!
    I did double it (because, come on! CHOCOLATE COOKIES!)
    I used 1/8-cup scoop evened out, it seemed close to 2 tbsp. I produced 36 cookies total. These came out the perfect size!
    I ended up baking for 13 minutes and they came out incredible! I planned on freezing half of my dough balls since I doubled the recipe, but I quickly realized before my second sheet was out of the oven that my roommates have been happily munching on them so I decided to bake it all.
    Thanks for sharing this recipe, definitely saving this one!

    Reply

  8. Love these! i made them for the first time as part of a dessert bar for a wedding, they were a hit! I haven’t chilled cookie dough before, however, I love the idea! Thank you for a great recipe! My suggestion is everyone read all the information before you get to the recipe.

    Reply

  10. First time I have tried this recipe. Incredible taste, texture was perfect.
    Followed the recipe directions, and would recommend it to anyone. Made about 24 cookies, medium to large size. Great

    Reply