The BEST easy double chocolate chip cookie recipe ever! These chocolate cookies have soft centers, chewy edges and are irresistibly chocolatey. They come together in 5 minutes and require only 30 minutes of chilling time!
If you believe that there is no such thing as “too much chocolate,” then you are in the right place, and this is definitely the chocolate cookie recipe for you.
These double chocolate chip cookies actually feature three types of chocolate: cocoa powder, chocolate chips and a chopped chocolate bar. With soft and doughy middles and chewy edges, they are everything a cookie should be, and so much more.
These chocolate cookies are adapted from our famous chocolate chip cookie recipe (with over 700 5-star reviews). I replaced some of the flour with cocoa powder, added some chopped chocolate on top and presto, I created a fudgy chocolate cookie that is just as good (or dare I say better) than our beloved classic chocolate chip cookies.
Double Chocolate Cookies: Ingredients & Substitutions
Before we jump in and discuss how to make chocolate cookies, let’s chat about the ingredients. These double chocolate chip cookies are made with simple ingredients you likely already have on hand! As always, I recommend making this chocolate cookie recipe as written for the best results.
- Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking! A vegan butter substitute works well in this chocolate cookie recipe too!
- White Sugar. I always use Wholesome Organic Cane Sugar to make this double chocolate chip cookie recipe. But any white, granulated sugar should work!
- Brown sugar. I recommend using light brown sugar in this recipe for the best results!
- Flour. I recommend using an unbleached, all-purpose flour to make these double chocolate chip cookies! Readers have reported using all-purpose gluten-free flour with great results!
- Sea Salt. I exclusively bake and cook with pure sea salt, so if you use salt other than sea salt (like iodized table salt) I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste!
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups!
- Chopped chocolate. This is another place to get creative with this recipe. I usually use 60-70% dark chocolate bars chopped up to press into the tops before baking. However any variety of chopped chocolate – including flavored bars- may be used. For example, my family loved when I used a salted caramel chocolate bar.
- Flaky sea salt. This is totally optional, but I am a huge fan of sweet treat with a great salty flare, and adding flaked sea salt to the top of these chocolate cookies just does it for me!
How to make Double Chocolate Chip Cookies
Ok, now that we’ve discussed the ingredients, let’s chat about how to make double chocolate cookies. I love this recipe because they are easy to make. Plus, chilling is optional, but recommended. We make fudgy cookies without having to chill overnight or get super messy rolling!
Combine dry ingredients
Begin this chocolate cookies recipe by combining the dry ingredients. I recommend sifting the cocoa powder into the dry ingredients (as pictured below) to ensure you remove any lumps.
Beat wet ingredients
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined. Then, beat in eggs and vanilla until fluffy.
Add dry ingredients & chocolate chips
Mix in the dry ingredients until combined. Add chocolate chips and beat on low speed to combine.
Chill the double chocolate chip cookie dough (optional)
Next, transfer the chocolate cookie dough to an airtight container or wrap it tightly with plastic wrap and chill for at least 30 minutes (and up to overnight).
This step is optional, however I have found that I prefer the results of the chilled cookie dough. Cookies baked after chilling have a shiny appearance, while those baked without chilling look more dull. Both taste exactly the same though!
Roll into balls
After the dough has chilled, rolled the chocolate cookies into balls using a cookie scoop to ensure they are uniform in size (so they bake evenly).
Can I freeze double chocolate cookie dough?
Yes! At this point, you can freeze the cookie dough balls in an airtight container for up to two months. To bake, simply remove them from the freezer and arrange them on a baking sheet lined with parchment paper to thaw, then bake according to the recipe instructions.
Press in chopped chocolate
Place the double chocolate cookie dough balls onto a baking sheet lined with parchment paper and gently press 3-4 pieces of chopped chocolate into the tops of each cookie.
Bake the double chocolate chip cookies
Bake the double chocolate chip cookies in the preheated oven for 8 minutes. DO NOT OVER BAKE. These chocolate cookies bake very fast (especially if you use a small cookie scoop) and you absolutely do not want to over-bake them.
I found that in my convection oven they bake in 8 minutes without much wiggle room. The edges and top should be slightly puffed and just set. They will deflate a little as they cool.
If desired, sprinkle a touch of flaked sea salt on the top of each cookie as soon as they are removed from the oven.
Cool & Enjoy!
Let the chocolate cookies sit on the baking pan for 2-5 minutes before removing to cooling rack to cool completely. Then, dig in! I like to eat them slightly warm for that gooey chocolate cookie factor!
Store
Store these double chocolate cookies in an airtight container at room temperature for up to 5 days.
Can you freeze chocolate cookies?
Yes, you can freeze these chocolate cookies for up to 1 month in the freezer if they are baked. However, I recommend freezing the dough balls, thawing and then baking them fresh for the best results..
More cookie recipes:
If you love cookies then you need to try some of our favorite cookie recipes!
- Like I said before, we are mildly famous for our chocolate chip cookie recipe.
- These are the BEST oatmeal cookies you’ll ever eat (and easy to make too).
- You can’t go wrong with a classic peanut butter cookie (or peanut butter blossoms, or flourless peanut butter cookies).
- We love these snickerdoodle cookies, cut-out sugar cookies and soft gingerbread cookies during the holidays!
- For an easy and irresistible dessert, try this Skillet Cookie (Pizookie) recipe! It’s like eating warm cookie dough and it comes together in 20 minutes flat!
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Double Chocolate Cookies
Equipment
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 tsp vanilla
- 2 eggs
- 2 ½ cups flour
- ½ cup unsweetened cocoa powder sifted
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp baking powder
- 2 cups chocolate chips
- 6 oz chopped chocolate
- Optional: Flaked sea salt for the tops
Instructions
- In a medium bowl combine flour, baking soda, sea salt, baking powder, and sifted cocoa powder. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.
- Beat in eggs and vanilla until fluffy.
- Mix in the dry ingredients until combined.
- Add chocolate chips and beat on low speed to combine.
- Tightly cover dough with plastic wrap or transfer dough to an airtight container and chill for 30 minutes.
- Preheat oven to 375 degrees F. Line 3 baking sheets with parchment paper, and set aside.
- Use a 1 – 1 ½ TBS cookie scoop to measure out dough and then roll it into balls. Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
- Gently press 2-4 pieces of chopped chocolate onto the tops of each cookie.
- Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just *BARELY* set, and starting to crackle around the edges.
- If desired, sprinkle with flaked sea salt.
- Let them sit on the baking pan for 2-5 minutes before removing to cooling rack.
Video
Notes
Ingredients & Subsitutions
- Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking! A vegan butter substitute works well in this chocolate cookie recipe too!
- White Sugar. I always use Wholesome Organic Cane Sugar to make this double chocolate chip cookie recipe. But any white, granulated sugar should work!
- Brown sugar. I recommend using light brown sugar in this recipe for the best results!
- Flour. I recommend using an unbleached, all-purpose flour to make these double chocolate chip cookies! Readers have reported using all-purpose gluten-free flour with great results!
- Sea Salt. I exclusively bake and cook with pure sea salt, so if you use salt other than sea salt (like iodized table salt) I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste!
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips. It doesn’t matter what you use, as long as you use 2 cups!
- Chopped chocolate. This is another place to get creative with this recipe. I usually use 60-70% dark chocolate bars chopped up to press into the tops before baking. However any variety of chopped chocolate - including flavored bars- may be used. For example, my family loved when I used a salted caramel chocolate bar.
- Flaky sea salt. This is totally optional, but I am a huge fan of sweet treat with a great salty flare, and adding flaked sea salt to the top of these chocolate cookies just does it for me!
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Shari
I love making your recipes. I’m usually more the basic oatmeal or chocolate chip cookie type, but I love your double chocolate cookies. They are so gooey and easy to make. 🤗
Emily Swanson
Whenever you put chocolate and double in the same sentence together, I’m all in! 🙂 We’ve been loving your oatmeal cookies lately, but now I’m ready to do this one.