These Double Chocolate Chip Cookies are a chocolate lover's dream, with the perfect balance of soft centers and slightly crisp edges. We tested this recipe over and over again to make sure it's the best, and let's just say, it passed the family taste test with flying colors.
Why This Recipe is the Best
We love this cookie recipe because it delivers bakery-style results right from your own kitchen, no special tools or chilling time required. The combination of slightly softened butter and the perfect ratio of sugars creates that classic chewy middle with slightly crisp edges.
These cookies are thick, soft, and perfectly fudgy. We use both cocoa powder and semi-sweet chocolate chips to really double down on the chocolate flavor. Plus, they come together easily and freeze beautifully. If you've ever loved brands like Otis Spunkmeyer, Levain Bakery, or even the old-school Chips Ahoy, you'll fall hard for this homemade version.
You'll also love our chocolate cookies, triple chocolate cookies, and chocolate peanut butter chip cookies.
Jump to:
Key Ingredients
You'll love these quick and simple double chocolate chip cookies. They look gourmet and are so easy to throw together.
- Butter (slightly softened) - This is crucial! It should still be a little firm; too soft and your cookies will spread. Try it with brown butter for added flavor.
- Cocoa powder - This adds deep chocolate flavor. Use a good-quality unsweetened cocoa powder.
- Semi-sweet chocolate chips - You'll get melty pools of chocolate in every bite.
- Brown and white sugar - A mix of both gives the best flavor and texture.
- Flour - Be sure to fluff and level it for accurate measurement.
How to make Double Chocolate Chip Cookies
Learn how to bake Double Chocoalte Chip Cookeis with these easy to follow step by step process photos.
- Cream the butter and sugars until light and fluffy. Mix in eggs and vanilla until just combined.
- Add the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
- Gently mix the dry ingredients using a rubber scraper to get the sides.
- Fold in chocolate chips carefully-don't overmix.
- Scoop dough onto a lined baking sheet. Bake at 350°F for 10-11 minutes, remove from the oven, and let them finish baking on the pan for 5 minutes.
Hint: Don't over-soften your butter-it should be slightly pliable but not mushy or melty. This helps your cookies keep their shape while baking.
Common Mistakes
It's important not to use fully softened or melted butter in this recipe. Doing so will cause the cookies to spread too thin and lose their soft, chewy texture.
Another common mistake is over-mixing the dough. Once you've added the flour, stir gently just until the mixture comes together. Overworking the dough will lead to dense, dry cookies.
Top tip
Avoid overbaking! These cookies may not look completely done when you pull them from the oven, but the carryover heat will finish the baking process on the pan. Overbaking is one of the easiest ways to end up with dry or cakey cookies instead of the soft, rich ones we're going for.
Recipe
Double Chocolate Chip Cookies
Ingredients
- ¾ cup butter slightly softened, see note 1 (I used salted)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 eggs large
- 2 teaspoons vanilla extract
- 2 ⅓ cups flour fluffed, then leveled
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or a silicone mat.
- In a mixing bowl with an electric mixer or a stand mixer with the paddles attachment, combined slightly softened butter, sugar and brown sugar on medium speed. Mix until well combined. Add eggs and vanilla and beat again until well combined and it starts to slightly lighten in color.
- Add the flour, baking soda, baking powder and salt (I like to start with the flour then add the other ingredients on top and give them a little fluff with my fingers to avoid and clumps). Mix on low until 90% combined (see note 2), then add the chocolate chips and mix only until combined! This will prevent the dough from being over mixed.
- Place dough balls about 1.5 Tablespoons in size on baking sheet. Bake for 10-11 minutes until the edges are set and the tops are mostly matte (the insides of the cracks won't be completely matte) and the cookies are big and puffy. Remove from oven and leave on the baking sheet at least 5 minutes before removing (see note 3). Enjoy!
Notes
- This recipe in particular is very important to not use fully softened butter. For slightly softened butter, it should still feel pretty firm, but you should be able to make a slight indent in the butter when pressing a finger into it. *If your butter is too soft in these cookies, they will spread too much and be the wrong texture.*
- These cookies can be slightly sensitive. It's important not to over mix them. You can stir the flour and chocolate chips in by hand, if desired. As long as you are super careful not to over mix, and add the chocolate chips in before the dry ingredients are fully combined, you should be okay.
- For the best possible cookies you never want to over bake them! To avoid over baking, we pull them out when they are not quite finished baking, and allow them to finish cooking for 5 minutes on the pan. This will give you the softest, chewiest texture.
Nutrition
Substitutions and Variations
Mix and match flavors to have fun with these cookies.
- Mix-ins- These cookies work great with white chocolate chips, peanut butter chips, or even chopped nuts like walnuts or pecans.
- Espresso- Try adding ½ teaspoon of instant espresso powder to enhance the chocolate flavor.
- Gluten-free- Swap the flour with a 1:1 gluten-free blend like Cup4Cup or King Arthur.
- Vegan-Vegan butter and flax eggs also work well if you're avoiding dairy or eggs, though the texture may be a bit more delicate.
- Bakery Style- And if you want to go big bakery-style, make them double-sized and bake a minute or two longer.
- Peppermint- Add a teaspoon of peppermint extract to make these winter themed.
Storage
These cookies store beautifully. Keep them in an airtight container at room temperature for up to 4 days.
If you want to make the dough ahead of time, you can scoop and freeze the cookie dough balls for up to two months. When you're ready to bake, pop them straight into the oven from the freezer-just add an extra minute or two to the bake time.
You can also freeze the baked cookies. Just wrap them tightly in plastic wrap or foil, place in a freezer bag, and freeze for up to 3 months. Reheat in the microwave for 10-15 seconds for that warm-from-the-oven feel!
Andrea says
The double chocolate hits the spot! Love these soft and chewy cookies.