The best 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 and coconut oil also work well.
- White Sugar. Any white, granulated sugar or organic cane sugar works well.
- 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. If using salt other than fine sea salt (like iodized table salt) I recommend testing the recipe first with ½ 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 Chocolate 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).
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.
How to Freeze Chocolate Cookies
You can freeze these double chocolate cookies in two ways.
- Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
Recipe FAQ
You know these cookies are done when the tops and edges are just barely set. Be very careful not to over bake - they have a short bake time of 8-9 minutes.
Absolutely, this recipe doubles very well. You can click on the "2X" button in the recipe card for ingredient measurements of a double recipe.
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..
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The Best 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 & Substitutions
- 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 and coconut oil also work well.
- White Sugar. Any white, granulated sugar or organic cane sugar works well.
- 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. If using salt other than fine sea salt (like iodized table salt) I recommend testing the recipe first with ½ 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!
Store
Store these double chocolate cookies in an airtight container at room temperature for up to 5 days.How to Freeze Chocolate Cookies
- Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions.
- Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month.
Nutrition
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, or try our white chocolate chip cookies!
- These are the BEST oatmeal cookies you'll ever eat (and easy to make too). Or try these peanut butter oatmeal cookies - yum!
- This giant chocolate chip chocolate chip cookie cake is better than store-bought and perfect for any occasion!
- 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!
- These snowball cookies are a Christmas classic, along with these chocolate crinkle cookies.
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Karen
Hi! Can I substitute the chocolate to peanut butter chips? Thanks!
Laura
Yes absolutely that would be a delicious choice!
Dee
Hi there,
Please clarify - for the flour, the US measurement is one cup. But for the metric, the flour is 313g. 1 US cup = 240g. I'm noticing this because my dough is wet so I'm thinking this (313) is not enough flour? Thank you for the wonderful recipes.
LJ
Hello! I love making these and I use sea salt and white chocolate chips. Curious why these go in the fridge for 30 minutes but your (amazing) regular chocolate chip cookies do not? Can the refrigeration be skipped? Thanks!!!
Laura
I have skipped the refrigeration abd they’re just a touch flatter but still beautiful and delicious.
Sofí
I love these cookies. They are perfect, my family love them.
But I changed a little the sugar part because my family and I don't eat a lot of sugar. So, I only put 1 cup brown sugar packed and 1/2 cup granulated sugar.
They were so delicious!!
Sorry if I wrote something wrong, I'm still learning English.
Daniella
These turn out perfect every time!!
Anjani Raja
They just came out of the oven and are easily the best cookies ive ever baked. I love this recipe!
Daniella
I’m a total novice baker and these cookies come out perfectly every time! Everyone’s obsessed with them and they’re so easy! Thanks for the recipe!