Double Chocolate Chip Cookies
Updated Oct 02, 2026
This post may contain affiliate links. Please read our disclosure policy.
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 have to be the best cookies I’ve ever made. They were such a hit with the family everyone loved them.
If you decide to make those cookies don’t forget the salt flakes at the end, they make the cookie even better 😉
Hi, Laura! I’m excited to try these. Is there any way you can start including weight (in grams) with the measurements? I’ve started using food scales, and it’s much easier for me to pour some in, click the zero button, and add something else, etc. I love your recipes and would very much enjoy weight in there if possible. Thank you!
Click the “metric” button in the recipe card and you will see the weight in grams (this is true for all my recipes)!
I made these with substituting one cup of flour with fresh ground einkorn flour the sea salt on top was perfect!
Had a craving and these were the PERFECT hit for my tummy!! Gonna take some to work 🙂
I normally don’t review. That’s how good these are!
These were incredible!!! I halved the recipe as is and I used 1 cup semi sweet chunks, maybe 1/4 of dark chocolate chips and topped with cyprus sea salt flakes. These are almost like a cookie brownie!
I’m so glad you love them! If you want a true cookie brownie – you should also give these Brownie Cookies a try! They’re a little more work than these double chocolate cookies, but are legit like brownies in cookie form! 😉
I’m just a 10 year old I made it my mom helped me and it was AMAZING I liked it a lot because I love choclate and it’s the best cookie recipe I ate/made I baking is one of my hobbies.
To anyone reading this comment I’d reccomend you to make this it’s the best!! *＊✿❀ ❀✿＊*
These cookies are the BOMB! When I first made them my Grandma wouldn’t go near cookies now she can’t stop eating them!
That’s how good they are?!? Lol, same here my grandma doesn’t like cookies either, hoping that this changes!
You’ll have to come back and let us know if your grandma likes them!
I made this with combo of whole wheat (1-1/2 c) and almond flour (1 c). I also added 1/2 c raisins which I totally love to mix with most of my cookies. Instead of brown sugar I used only 1 cup coco sugar.
Everything turned out great and my family loves the cookies.
Thanks Brenda!
Hi Joy I just need to know that how many cookies does it make with 1× ingredients? and 2nd question can make it 4× just like 2× and 3× by doubling and trippling ?
1x makes 30 set of cookies.
2x makes about 60 batch of cookies
3x makes 90 set of cookies.
Everything doubles the amount.
hello Laura,
I always make choco chip cookies and since I’m fond of raisins/sultanas, I always blend in a half cup of raisins. I will try this recipe and will post my comments when I’m done.
these cookies are the best and I have made them so many times and they never get old.
I’m so glad you love them, Michael! They are some of my favorites too!