Double Chocolate Chip Cookies
Updated Oct 02, 2026
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These double chocolate chip cookies are the best – they have gooey centers, chewy edges and are irresistibly chocolatey. They’re made with cocoa powder, chocolate chips and chopped chocolate, and they’re easy to make, no chilling required.
These double chocolate chip cookies are the cookie for chocolate lovers. The rich chocolate cookie dough (made with cocoa powder) is loaded with chocolate chips. Then chopped chocolate bars are pressed into the top for the most perfect double chocolate cookies ever. With soft and chewy centers and crisp edges, they are everything a cookie should be, and so much more (also try these double chocolate cookie bars).
I adapted this recipe from my famous chocolate chip cookie recipe (with over 15,000 5-star reviews). All I had to do was swap out some of the flour with cocoa powder and add even more chocolate – and the result are these irresistibly fudgy, slightly gooey double chocolate chip cookies that are just as delicious as the original and just as easy to make – no chilling required.
Why You’ll Love These Double Chocolate Chip Cookies
- Rich & Chocolatey. 3 forms of chocolate.
- Perfect cookie texture. They’re soft and fudgy in the center with chewy, slightly crisp edges.
- Quick and easy. Make the dough in 5 minutes, bake for 9 minutes, be eating cookies in 15 minute flat.
- No chilling required. You can bake them right away!
- Tested and perfected. I adapted this recipe from my famous chocolate chip cookies so you know it’s good.
Another excellent cookie recipe! Every time I make one of your cookie recipes I am amazed at how perfect and delicious they turn out.
-Joanne
Double Chocolate Chip Cookies Ingredients & Substitutions
- Salted Butter. Unsalted butter, vegan butter, or softened (not melted) coconut oil work well.
- White Sugar. organic cane sugar is a good substitute for white granulated sugar.
- Flour. to make the chocolate cookies gluten-free, use an all-purpose gluten free flour.
- Sea Salt. if using iodized table salt, reduce the amount by half.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips, and choose your favorite variety: milk, dark, semisweet, even white.
- Chopped chocolate. 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, use a salted caramel chocolate bar! Or make them minty and make my chocolate mint cookies or chocolate peppermint cookies.
- Flaky sea salt. This is optional, but I consider flaky sea salt “adult sprinkles” and it tastes exceptional added to these chocolate cookies.
How to Make Double Chocolate Chip Cookies
Let’s chat about how to make double chocolate chip 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!
Begin by combining the dry ingredients. I recommend sifting the cocoa powder into the dry ingredients (as pictured below) to ensure you remove any lumps, but it’s not required.
And to be totally honest, since creating this recipe I don’t usually sift the cocoa powder just for the sake of time. So I promise they work great either way.
Then, 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 for 1 minute. Then, beat in eggs and vanilla for an additional 1 minute.
Next, mix in the dry ingredients until combined and stir in the chocolate chips.
Chill the Dough (Optional)
You do not have to chill the dough before baking these double chocolate chip cookies. If you want cookies ASAP, scoop and bake them immediately.
However, if you have the time, chilling the dough for about 30 minutes is great because it gives the cookies a crackly appearance and can prevent spreading.
You can also make the dough ahead of time and store it covered in the refrigerator for up to 3 days.
Roll & Bake the Double Chocolate Chip Cookies
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).
Then, evenly space the dough balls on the prepared baking sheets and gently press 3-4 pieces of chopped chocolate into the tops of each cookie. Bake the double chocolate chip cookies in the preheated oven for 8 minutes.
Do Not Over Bake!
Be very careful not to overbake. For a dark chocolate cookie, doneness is genuinely harder to judge visually – so trust the timing.
This is the most important tip for making perfect double chocolate chip cookies. Bake them until the edges and tops are just barely set — about 8-9 minutes in my oven. They may look slightly underdone in the centers when you remove them, but they’ll continue cooking on the warm baking sheet 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 & Serve
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!
How to Store Double Chocolate Chip Cookies
Store baked double chocolate chip cookies in an airtight container at room temperature for up to 5 days.
How to Freeze Double Chocolate Chip Cookies
You can freeze these cookies either before or after baking.
Freeze baked cookies. Let the cookies cool completely, then transfer them to an airtight container and freeze for up to 2 months. Thaw at room temperature or warm them slightly in the oven or microwave before serving.
Freeze the cookie dough. Scoop and roll the dough into balls, then freeze in a single layer in an airtight container for up to 2 months. When you’re ready to bake them, remove the dough from the freezer and let it thaw before baking according to the recipe instructions.
Chocolate Cookies 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 double chocolate chip 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..
No you don’t have to chill these cookies and they still bake beautifully and taste amazing. However you can chill them for 30 minutes or up to 3 days before baking.
Yes. Make the dough and store it in an airtight container in the refrigerator for up to 3 days. Then scoop and bake according to the recipe.
Yes! You can use chunks or even chopped chocolate.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
The Best Double Chocolate Chip Cookies
Video
Equipment
Ingredients
- 1 cup salted butter (softened)
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon baking powder
- 2 cups semisweet chocolate chips
- 6 ounces chopped chocolate
- 2 Tablespoons Flaky sea salt (optional, for sprinkling on top)
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Line 3 baking sheets with parchment paper or a silicone baking mat, and set aside.
- 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 for 1 minute on high speed.
- Beat in eggs and vanilla on high for an additional 1 minute.
- Add the dry ingredient mixture and beat until incorporated.
- Stir in the chocolate chips on low speed.
- Use a 2 Tablespoon 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 the cookies sit on the baking pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Notes
- Salted Butter. Unsalted butter, vegan butter, or softened (not melted) coconut oil work well.
- White Sugar. organic cane sugar is a good substitute for white granulated sugar.
- Flour. to make the chocolate cookies gluten-free, use an all-purpose gluten free flour.
- Sea Salt. if using iodized table salt, reduce the amount by half.
- Chocolate Chips. You can use chocolate chunks, chopped chocolate, or chocolate chips, and choose your favorite variety: milk, dark, semisweet, even white.
- Chopped chocolate. 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, use a salted caramel chocolate bar!
- Flaky sea salt. This is optional, but I consider flaky sea salt “adult sprinkles” and it tastes exceptional added to these 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
Nutrition information is automatically calculated, so should only be used as an approximation.
These by far are the best cookie I have had ever. I used a combination of dark chocolate bars and sea salt caramel bars per cookie. The sea salt finish on top is the best.
I’m so glad you love them, Patty!!
tell me how many they makeeeee!!!!!
It says in the recipe card – 30 cookies!
Hicimosmesta receta dos veces y nos encantó!! De hecho no saben igual si se pasan la cocción por eso es importante respetar la receta! Thanks Laura desde Perú
Gracias, Gorgina!
WOW this is a really good cookie!! Chewy, chocolatey perfection. I really liked the hint of finishing salt. Thank you for your very clear and specific tips regarding things like bake time. I definitely would have over baked them.
Oh man! These are soo good! I made your chocolate chip and thought nothing could beat them. But these…. they rival them. Chewy chocolate goodness. I used a smaller scoop, lowered the cook time and they are just so good. Thank you!
Hi! Can I substitute the chocolate to peanut butter chips? Thanks!
Yes absolutely that would be a delicious choice!
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.
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!!!
I have skipped the refrigeration abd they’re just a touch flatter but still beautiful and delicious.
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.
These turn out perfect every time!!