Name: Double Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
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)

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

Table of Contents

BEST Double Chocolate Chip Cookie Recipe
What is a double chocolate chip cookie?
Double Chocolate Cookies Recipe Video
Ingredients in Chocolate Cookies with Chocolate Chips
How do you make Double Chocolate Cookies?
How do I bake the perfect cookie?
How do I keep my chocolate chip cookies from getting flat?
Why are my chocolate chip cookies fluffy?
What makes a chewy cookie?
Can you freeze cookies? How to store double chocolate cookies:
I have two secrets for gorgeous gooey cookies:
Double Chocolate Chip Cookies Recipe

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!

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.

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!

Double Chocolate Cookies Recipe Video

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!

Ingredients in Chocolate Cookies with Chocolate Chips

Butter: Start with melted butter – this makes it mix up easier! Plus I love the flavor.

Sugar: Both granulated and brown sugars are used – be sure to pack your brown sugar.

Cocoa Powder: You can use regular unsweetened, 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!

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!

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

(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!)

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 1/2 teaspoon for 1/2 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.

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!

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?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

Double Chocolate Chip Cookies

4.49 from 56 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 cookies

Serving Size 1 cookie

Save Recipe Rate Recipe Print 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 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

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Keyword cookie

collage of chocolate chocolate chip cookies photos

Last Updated on January 18, 2021

114 Comments