Double Chocolate Chip Cookies

Double the chocolate, double the fun with this recipe for Double Chocolate Chip Cookies! That’s right, it’s a soft & chewy chocolate cookie filled with melty chocolate chips! It’s easy to make in less than 30 minutes and is truly every chocolate-lovers dream come true!

Say hello to gooey chocolate goodness! If you’re looking for soft, chewy and chocolatey cookies, then you’ve come to the right place!

These cookies literally melt in your mouth. They’re so delightfully snack-able, I promise that it will be impossible to eat just one!

Best part about this recipe, (in addition to the chocolate goodness!) is that it’s so easy to make! From whipping up the dough, to baking the cookies, you can bite into the taste of a warm, chewy double chocolate chip cookie in just 30 minutes! Oh yes, quick and easy chocolate goodness awaits you my friends!

What you’ll need

• Ingredients
  • All-purpose flour
  • Salt
  • Baking powder
  • Baking soda
  • Unsweetened cocoa powder – you just need a little bit to double up on the chocolate in these cookies!
  • Unsalted butter
  • Granulated sugar
  • Brown sugar
  • Eggs
  • Vanilla extract
  • Semi-sweet chocolate chips – or for an even deeper chocolate experience, use dark chocolate chunks!
• Tools
  • Electric mixer or stand mixer – you can also mix by hand, but using one of these will make your baking life so much easier!!
  • Baking stone or baking sheet – if you don’t own a baking stone, a traditional baking sheet with parchment paper or a silicon baking mat will work just fine. But I do have to say that I LOVE baking cookies on a baking stone and would definitely recommend it whenever possible!
  • Mixing bowl
  • Spatula

Step by step instructions

1. In a medium bowl, combine the flour, salt, baking soda, baking powder and cocoa.
2. Add the butter, brown sugar and granulated sugar to a large bowl, or the bowl of a stand mixer.
   • Use a stand mixer with the paddle attachment, or an electric hand mixer, to cream the butter and sugars together on medium speed for 2 minutes.
   • Add an egg, egg yolk and vanilla extract. Continue to beat on medium speed until combined.
   • Add the flour mixture and beat on medium speed until all of the ingredients are combined.
   • Add the chocolate chips and use a spatula to stir them into the cookie dough.
3. Roll the dough into golf-ball-sized balls and place the dough balls on a baking stone, or parchment lined baking sheet at least 2 inches apart.
4. Bake at 350°F for 10 minutes. Remove from the oven and let cool for 10 minutes before transferring them to a wire rack to cool completely.

How to serve them

Obviously there’s the first option of just eating them directly off of the cookie sheet. (Which is what I normally do!) But the ultimate double chocolate chip cookie recipe, also pairs very well with a big glass of milk for dunking or with a scoop of ice cream on top!

Might I recommend a scoop of No Churn Peppermint Bark Ice Cream in the winter, or a scoop of my famous No Churn Peanut Butter Ice Cream in the summer? Both are so delicious with these double chocolate cookies!

Whit’s tips & tricks

• Be sure to use room temperature butter. This will help achieve the fluffy, soft and chewy cookies you want! Using melted butter in this recipe will cause the cookies to flatten and will not achieve the chewy, light and fluffy texture that you’re looking for!
• I do recommend sticking with a combination of baking powder and baking soda, as the recipe is written. Too much baking soda will cause the cookies to spread, which is why I recommend a combination of both ingredients.
• Adding the egg yolk also helps make these cookies nice and chewy. So I do not recommend leaving out this ingredient!
• Baked cookies can be stored at room temperature in an airtight container for 4-5 days.
• Store any uncooked cookie dough balls in the refrigerator, or freezer in a freezer-safe bag or container. The balls of dough will stay good in the refrigerator for up to 2 weeks and in the freezer for up to 6 months.
• When baking the balls of dough from the refrigerator, I recommend placing them on the countertop for at least 30 minutes to come up to room temperature. Baking cookie dough straight from the refrigerator means that the butter in the dough has hardened and will not expand in the 10 minute baking time for these cookies. This will result in dome-shaped cookies instead of a flatter cookie.
• When baking the cookies from frozen, I recommend allowing them to thaw in the refrigerator for at least 12 hours. Then follow the recommendation above for baking cookies from the refrigerator. You can also bake them straight from the freezer by adding 2-3 minutes to the baking time, but just know that the shape and texture will be slightly different.
• Want to double this recipe? No problem! In the recipe card below, simply hover over the serving size and change it from 36 cookies to 72 cookies. It will automatically update the ingredient amounts in the recipe card.

More cookie recipes to try

For more easy cookie recipes, check out these fan favorites!

1. Nutella Chocolate Chip Cookies
2. Sea Salt Dark Chocolate Chunk Cookies
3. Salted Caramel Cashew Cookies
4. Pumpkin Spice Cookies with White Chocolate Chips
5. Red Velvet Cookie Cups

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