Rich, fudgy, and studded with melted chips, these double chocolate chip cookies deliver a serious chocolate hit in every bite. The dough is soft and a bit glossy, baking into cookies that have set, slightly crisp edges and tender, almost brownie-like centers. They are easy to make with pantry staples and only ask for a long chill to develop flavor and structure. Serve warm with a glass of milk or a scoop of vanilla ice cream for a classic treat. If you want a coffee twist, try the espresso chocolate chip cookies recipe for a little extra depth.
Why You’ll Love This Double Chocolate Chip Cookies
- Deep, chocolate-forward flavor from both cocoa powder and chocolate chips.
- Soft, slightly chewy centers with crisped edges for the best texture contrast.
- Simple, pantry-friendly ingredients you likely already have.
- Dough is forgiving: chilling makes shaping easier and flavor better.
- Optional espresso powder boosts chocolate taste without tasting like coffee.
- Easy to scale up for a crowd or halve for a small batch.
- Can be prepped ahead and baked fresh as needed.
- Sea salt garnish option adds a pleasant savory pop against the chocolate.
What Is Double Chocolate Chip Cookies?
Double chocolate chip cookies are chocolate cookies made with cocoa powder in the dough and chocolate chips folded in — a chocolate lover’s double dose. They taste rich, deeply chocolatey, and slightly sweet with pockets of melted semi-sweet chips. The texture is usually a soft, tender middle with edges that set and become just a touch crisp. These bake in the oven at moderate heat and are ideal for cozy nights, weekend baking sessions, or a sweet addition to lunchbox treats. They feel like comfort food but are easy enough for a weeknight cookie fix.
Ingredients for Double Chocolate Chip Cookies
For the Base
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup natural unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
Finishing
- 2 tablespoons milk + more as needed
- 2 cups semi-sweet chocolate chips, divided
- Sea salt for garnish (optional)
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter: You can use salted butter but reduce added salt to 1/2 teaspoon. For a dairy-free option, use a firm baking margarine measured cup for cup.
- Sugars: Swap half the white sugar for coconut sugar for a more caramel note; cookies will be slightly darker. Brown sugar is important for chew; do not omit entirely.
- Eggs: Room-temperature eggs mix easier and help with texture. For an egg-free option, try commercial egg replacer (results vary).
- Cocoa powder: Natural unsweetened cocoa (not Dutch-processed) gives a brighter chocolate taste and works with the baking soda. If you use Dutch-processed, the rise and color may change.
- Espresso powder: Optional but recommended — it deepens chocolate flavor without adding coffee taste. Leave it out if unavailable.
- Milk: Acts to loosen the dough slightly; use any milk (dairy or plant) if needed.
- Chocolate chips: Semi-sweet keeps balance. You can use dark or milk chips but the overall sweetness will change. Reserve some chips to press on top before baking for a pretty look.
Step-by-Step Instructions
Step 1 – Cream butter and sugars
- In a large bowl, cream 1 cup softened unsalted butter with 1 cup white sugar and 1 cup brown sugar until light and fluffy. This usually takes 2–4 minutes with a hand or stand mixer.
Visual cue: The mixture should look paler and a bit aerated.
Step 2 – Add eggs and vanilla
- Add the 2 large eggs, one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract until combined.
Step 3 – Mix dry ingredients
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 cup natural unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon espresso powder (optional).
Step 4 – Combine wet and dry
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Add 2 tablespoons milk and fold in 1 3/4 cups of the semi-sweet chocolate chips (reserve the rest).
Step 5 – Chill the dough
- Chill the dough for at least 3 hours or overnight. This firms the dough, concentrates flavor, and prevents cookies from spreading too much while baking.
Pro cue: If you’re short on time, a 1-hour chill in the freezer will help, but flavor will be better after longer chilling.
Step 6 – Bake
- Preheat the oven to 350°F (175°C). Scoop dough into balls and place on baking sheets, spacing them apart. Press extra chocolate chips on top of each ball and sprinkle with sea salt if desired. Bake 12–15 minutes until the edges are set but centers still look slightly soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Visual cue: Edges should feel set and the middle should still have a slight wobble when done.
Pro Tips for Success
- Use room-temperature eggs and softened butter for a smooth emulsion and even texture.
- Don’t overmix after adding flour; stop once the dough comes together to keep cookies tender.
- Chill the dough: it reduces spread and deepens flavor. Overnight is best.
- Space dough balls well on the sheet; these cookies spread a bit.
- Press extra chips on top before baking for a bakery-style look.
- Rotate baking sheets halfway through baking for even browning if you bake multiple sheets.
- Let cookies rest five minutes on the sheet before moving so they finish setting without breaking.
Flavor Variations
- OPTIONAL: Add 1/2 cup chopped toasted walnuts or pecans for crunch.
- OPTIONAL: Swap 1/2 cup of semi-sweet chips for white chocolate chips to add contrast and a sweeter bite.
- OPTIONAL: Stir in 1/3 cup mini marshmallows after baking for s’mores-like cookies (best eaten same day).
- OPTIONAL: For extra depth, add 1/2 teaspoon cinnamon to the dry mix.
- OPTIONAL: Mix in 1/2 cup peanut butter chips with the chocolate chips for a chocolate-peanut combo.
- OPTIONAL: For an extra fudgy cookie, reduce flour by 2 tablespoons (dough will be softer; chill longer).
Serving Suggestions
- Warm with a scoop of vanilla ice cream for an easy dessert.
- Serve on a cookie platter with milk, coffee, or hot chocolate at a party.
- Pack one cookie in a lunchbox with fruit for a treat.
- Break into pieces and sprinkle over whipped cream or pudding as a chocolate crumble.
- Plate two cookies with a small glass of cold milk for a classic pairing.
- Use cookies to make ice cream sandwiches with room-temperature cookies for easier assembly.
Make-Ahead, Storage & Reheating
- Make-ahead: Dough can be made, shaped into balls, and chilled for up to 48 hours in the fridge before baking. You can also freeze the scooped raw dough (see freezing section).
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days for best texture. For slightly chewier cookies, add a slice of bread to the container to keep moisture.
- Reheating: Warm a cookie for 10–12 seconds in the microwave for a soft, just-baked feel. Or rewarm in a 300°F (150°C) oven for 4–6 minutes for a crisp edge and warm center. Expect texture to firm slightly after cooling.
Storage and Freezing Instructions
- Freeze baked cookies: Cool cookies completely, then layer with parchment in an airtight container or freezer bag. Freeze up to 3 months. Thaw at room temperature or reheat briefly.
- Freeze raw dough: Scoop into balls, place on a tray to freeze until firm, then store in a freezer bag up to 3 months. Bake from frozen; add 1–2 minutes to baking time and don’t thaw first.
- If freezing isn’t recommended: This recipe freezes well. If you prefer fresh-baked taste, freeze dough and bake as needed for just-baked cookies any time.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
180 | 2 g | 23 g | 9 g | 2 g | 160 mg
Estimates vary by brands and portions.
FAQ About Double Chocolate Chip Cookies
Q: Why did my cookies spread too much?
A: Likely warm dough or too little chill. Chill dough longer and ensure butter wasn’t overly soft or melted.
Q: Why are my cookies cakey instead of chewy?
A: You may have added too much flour, overmixed, or baked too long. Measure flour by spooning into the cup and leveling, mix until just combined, and watch baking time.
Q: Can I skip chilling the dough?
A: You can, but cookies will spread more and flavor won’t be as developed. Quick chill in the freezer for 30–60 minutes can help.
Q: My cookies are dry — what went wrong?
A: Overbaking or too much flour causes dryness. Reduce baking time and double-check your flour measurement.
Q: What if I don’t have espresso powder?
A: It’s optional. Skip it or add a teaspoon of instant coffee if you want a similar boost, but the recipe works fine without either.
Q: How do I keep cookies soft longer?
A: Store in an airtight container at room temperature with a slice of bread or a few marshmallows to maintain moisture.
TastyInspo Notes
- Pressing extra chips on top right before baking makes each cookie look irresistible and shows the melted pockets.
- Sprinkle a tiny pinch of flaky sea salt immediately after they come out of the oven for a bright finish.
- Use a medium cookie scoop for uniform size and even baking.
- If baking multiple sheets, rotate shelves halfway through to avoid hot spots.
- Let cookies cool on the sheet briefly to avoid breakage when moving to a rack.
- For a gift, stack cooled cookies between parchment rounds and tie with ribbon.
Troubleshooting
- Bland flavor: Add the optional espresso powder or a pinch more salt to boost chocolate taste.
- Overcooked edges: Your oven may run hot; reduce temperature by 10–15°F or shorten bake time.
- Dough too sticky to handle: Chill longer; adding a touch more flour is a last resort.
- Burnt bottoms: Use light-colored baking sheets and check oven temperature with an oven thermometer.
- Flat, greasy cookies: Butter may have been too warm; chill dough thoroughly and ensure proper creaming of butter and sugar.
- Chips sink or disappear: Fold chips in gently and reserve some to press on top before baking.
Final Thoughts
These double chocolate chip cookies are a simple, dependable way to satisfy a chocolate craving with ingredients and steps that are easy to follow. Chill the dough when you can, press on extra chips, and enjoy warm for the best experience.
Conclusion
If you want to compare techniques or try another highly rated version, see this detailed Double Chocolate Chip Cookies Recipe – Sally’s Baking Addiction for more tips and variations.
Double Chocolate Chip Cookies
Ingredients
For the Base
- 1 cup unsalted butter, softened Can substitute with salted butter (reduce added salt to 1/2 tsp) or dairy-free baking margarine.
- 1 cup white sugar Can substitute half for coconut sugar for a caramel note.
- 1 cup brown sugar Important for chew; do not omit.
- 2 large eggs, room temperature For easier mixing; can substitute with commercial egg replacer.
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Measure properly for best results.
- 1 cup natural unsweetened cocoa powder Not Dutch-processed for best flavor.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder Optional, enhances chocolate flavor.
Finishing
- 2 tablespoons milk More as needed to adjust dough consistency.
- 2 cups semi-sweet chocolate chips, divided Reserve some to press on top before baking.
- Sea salt for garnish Optional, adds savory contrast.
Instructions
Preparation
- In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy (2-4 minutes).
- Add eggs one at a time, mixing well after each. Stir in vanilla extract until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
- Add milk and fold in 1 3/4 cups of chocolate chips, reserving the rest for topping.
Chilling
- Chill the dough for at least 3 hours or overnight. A 1-hour chill in the freezer is a quicker option, though longer chilling is better for flavor.
Baking
- Preheat the oven to 350°F (175°C). Scoop dough into balls, spacing them apart on baking sheets.
- Press reserved chocolate chips on top of each ball and sprinkle with sea salt if desired.
- Bake for 12–15 minutes until edges are set but centers look slightly soft. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
