Because single chocolate just isn’t enough. These are chewy, rich, cocoa-packed cookies laced with molten chocolate chips. We’re going all in.
This isn’t a soft sugar cookie pretending to be chocolate. This is a cookie that commits. Deep cocoa flavour. Crispy edges. Fudgy centres. Melted puddles of chocolate chips laced through every bite. Think brownie-in-cookie-form—but better structured. They don’t spread into puddles. They don’t bake cakey. These are built to deliver flavour and texture with purpose.
Recipe Card
- Recipe name: Double Chocolate Chip Cookies
- Summary: Bold, chewy cookies made with cocoa powder and chocolate chips for a double-chocolate hit that satisfies every craving. No chill required.
- Prep time: 15 minutes
- Cook time: 10–12 minutes
- Additional time: 10 minutes cooling
- Total time: ~40 minutes
- Servings: 18–20 cookies
- Diet: Vegetarian
- Method: Creaming → Scoop → Bake
Ingredients
- 1 cup (226g) unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 cups (250g) all-purpose flour
- ⅔ cup (55g) unsweetened cocoa powder (Dutch-process for richer flavor)
- 1 tsp baking soda
- ½ tsp fine sea salt
- 1½ cups (270g) semisweet or dark chocolate chips (plus more for topping)
Instructions
Step 1: Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. No greasing—just clean, even surfaces.
Step 2: Cream the Butter and Sugars
In a stand mixer or large bowl, beat the softened butter with both sugars on medium speed for 2–3 minutes, until light and fluffy. This isn’t just mixing—this is incorporating air for structure.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well between each. Add vanilla extract and beat until the mixture looks smooth and glossy.
Step 4: Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until uniform. Gradually add the dry mixture into the wet ingredients on low speed. Don’t dump it in all at once—you’ll get dust clouds and overmixing.
Step 5: Fold in Chocolate Chips
Once dough comes together, fold in 1½ cups of chocolate chips. The dough should be thick and slightly sticky, with chocolate laced throughout.
Step 6: Scoop
Using a 2-tablespoon cookie scoop, portion dough onto baking sheets, spacing 2 inches apart. Press a few extra chips on top of each dough ball for that bakery-style finish.
Step 7: Bake
Bake for 10–12 minutes. Edges should be set, centers just slightly underbaked. They’ll continue to firm up as they cool—trust the process.
Step 8: Cool
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Or eat one warm while the chips are still molten—you earned it.
Notes
- Cocoa powder: Dutch-processed cocoa yields a darker, richer cookie. Natural cocoa will work but will be lighter in flavor.
- Butter temperature: Don’t use melted butter. Room temp (soft but not greasy) ensures proper creaming and cookie structure.
- Don’t overmix: Especially once you add the dry ingredients. Mix just until combined to avoid tough cookies.
- Extra chips: Pressing a few on top before baking gives you that professional look and helps identify what’s inside.
- Chill optional: Want even thicker cookies? Chill dough for 30 minutes before baking.
- Storage: Store in an airtight container for 4–5 days. Reheat in microwave for 10 seconds to bring back melty chips.
- Freezing: Freeze scooped dough balls. Bake straight from frozen—just add 1–2 extra minutes to the bake time.
Troubleshooting
- Flat cookies? Butter was too warm or dough was overmixed. Chill dough next time.
- Dry cookies? You overbaked them. Pull them out while the centers still look soft.
- Cakey texture? You may have added too much flour or overmixed. Weigh your ingredients for accuracy.
- Spread too much? Check that your oven isn’t running too hot and that your butter isn’t melted.
Final Bite
These Double Chocolate Chip Cookies are what you bake when one kind of chocolate just won’t cut it. They’ve got structure, they’ve got chew, they’ve got molten chip magic. They’re bold, decadent, and everything a cookie should be—made with intention, not shortcuts.
Make a batch. Keep half. Give half. Or don’t. You do you.
Want more technique-forward baking recipes that deliver every time? Shoot me an email at [email protected]. I’ll send you the next high-performance dessert that your readers will actually remember.
