double chocolate chip cookies

Double Chocolate Chip Cookies are every chocolate fan’s dream come true! These thick, chewy treats burst with deep chocolate flavor, packed with lots of melty chocolate chips in every bite. They’re just like your classic chocolate chip cookies but kicked up a notch with rich cocoa goodness!

If your heart belongs to chocolate, these Double Chocolate Chip Cookies will quickly become a favorite! They’re thick, chewy, and packed with intense cocoa flavor, plus plenty of melty chocolate chips. It’s the classic chocolate chip cookie, but reimagined with an extra chocolate punch!

Prep: 20 minutes mins

Cook: 9 minutes mins

Total: 29 minutes mins

Servings: 16 cookies

Hey there! If you’re a chocolate lover like me, these Double Chocolate Chip Cookies will make your heart sing. Think thick, fudge-like centers with just a bit of crispiness around the edges, a deep chocolate taste from cocoa powder (no melted chocolate fuss here), and loads of soft, melty chocolate chips scattered throughout.

• Quick overview: This is a simple, mostly one-bowl recipe that makes about 16 big, delicious cookies. It takes around 20 minutes to prep and 9 minutes in the oven — check the full recipe card for all the details.
• Texture & flavor: You’ll get rich chocolate taste with chewy middles and nicely crisp edges — these are fantastic fresh from the oven or right out of the cookie jar.
• Hands-on steps: You’ll whisk wet ingredients, stir in the dry, fold in chocolate chips, scoop dough balls, chill them for a bit, and then bake.
• Make-ahead & swaps: The dough freezes beautifully, you can easily double the batch, make it dairy-free, or switch out the chips to your liking (more on that below).

Ready to get started? Scroll down to the recipe card for exact ingredients, step-by-step instructions, and nutrition info. Let’s bake some magic!

Double Chocolate Chip Cookies are a chocolate lover’s dream cookie! Thick & chewy cookies are full of rich chocolate flavor and are studded with melty chocolate chips. These taste just like classic chocolate chip cookies, but with a chocolate twist!

Prep: 20 minutes mins

Cook: 9 minutes mins

Total: 29 minutes mins

Servings: 16 cookies

Why You’ll Love Them

• Easy Recipe – You can whip these up in one bowl, by hand or with a mixer, and they take almost no time to prepare!
• Rich Chocolate Flavor – The deep chocolate taste comes from simple cocoa powder and tons of chocolate chips—no melted chocolate needed! Prefer a classic single-chocolate cookie? Try The BEST Chocolate Chip Cookies.
• Thick & Chewy Cookies – These cookies come out nice and thick, with chewy centers and crisp edges that everyone will love—similar to our Soft and Chewy Vanilla Sugar Cookies.

Ingredient Checklist

• 14 and 1/2 tbsp tbsp salted butter, 206 grams
• 1/2 cup + 1 tbsp cocoa powder, 52 grams
• 3/4 cup brown sugar, packed, you can use light or dark brown sugar! 163 grams
• 3/4 cup granulated or cane sugar, 156 grams
• 2 large eggs, at room temperature
• 1 and 1/2 tsp vanilla
• 2 and 2/3 cups all-purpose flour, spooned & leveled, 347 grams
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 and 1/2 cups chocolate chips
• flaked sea salt, for topping, optional

How to Make the Cookies

1. Melt the butter in a large bowl.
2. Whisk in the cocoa powder and both sugars until smooth.
3. Beat in the eggs and vanilla until combined (about 30–45 seconds).

4. Stir in the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and espresso powder; mix until combined.

   

5. Fold in the chocolate chips gently.
6. Scoop roughly 65 g balls of dough.
7. If chilling briefly in the fridge (minimum 2 hours), roll dough balls in granulated sugar after chilling; for longer chilling or freezing, roll in sugar before chilling.

8. Chill the dough balls in the refrigerator for at least 2 hours or in the freezer for up to 1 hour.

   

9. Preheat the oven to 365°F (use 350°F if your oven runs hot) and line baking sheets with parchment paper or silicone mats.
10. Place 5–6 chilled dough balls per sheet spaced apart so they don’t touch.
11. Bake for 8–9 minutes, until the edges are set and the centers still look slightly underbaked.

12. Immediately after baking, use a round cutter to gently swirl each cookie into a circle to shape and flatten slightly.

    

13. Let cookies cool on the baking sheet or a wire rack for about 5–10 minutes until cool enough to handle.

    

Tips for Perfect Cookies

• Oven Thermometer – Don’t trust your oven dial alone! Ovens can easily be off by quite a bit. An inexpensive oven thermometer helps you keep your temperature spot on so your baking turns out perfect every time. That accuracy is key to getting crisp edges with soft centers—try it on our crisp and chewy chocolate chip pecan cookies.
• Kitchen Scale – Flour amounts can vary wildly depending on how you measure it. A kitchen scale takes the guesswork out, giving you consistent, reliable cookies every bake. It’s especially important for ratio-driven doughs like slice-and-bake shortbread; see our Slice and Bake Brown Sugar Shortbread Cookies.

Ways to Customize the Recipe

• Gluten-free – While I haven’t personally made these gluten-free, a bunch of readers have had success using a cup-for-cup gluten-free flour blend in my cookie recipes, which have a similar base. Worth a try for a gluten-free twist!
• Dairy-free – Just swap in your favorite dairy-free butter and dairy-free chocolate chips, and you’re good to go with a delicious dairy-free version.
• Chocolate – Feel free to mix up the chocolate chips! Use dark, semi-sweet, milk, or even white chocolate chips. For a festive twist, try peppermint chips or make peppermint chocolate chip cookies. For a fun spin, toss in some M&Ms or swirl in peanut butter chips for extra flavor.

Storage and Freezing Tips

After baking, let your cookies cool for a few minutes on the sheet, then move them over to a wire rack so they cool completely. These are incredible when warm and gooey, especially paired with a cold glass of milk!

Once cooled, store your cookies in an airtight container at room temperature. They’ll stay fresh and chewy for 3-4 days. When you’re ready for a new chocolate adventure, try my Espresso Chocolate Pinwheel Cookies or these Chocolate-Covered Strawberry Brownies next!

Frequently Asked Questions

Can I double or halve this recipe?

Absolutely! This recipe is flexible, so you can double it to share more or halve it if you’re baking just for yourself or a smaller crew.

Can I freeze this cookie dough?

Yes! Scoop your cookie dough balls onto a lined baking sheet and freeze until firm, about 30 minutes. Then pop them into a freezer-safe bag or container. Freeze for up to 2 months. When you’re ready, bake from frozen—just add 1-2 extra minutes to the baking time. The cookies won’t spread much, but will bake up deliciously!

Can I make these as bar cookies?

Definitely! Press your dough evenly into a metal or ceramic 9×13 inch pan lined with parchment paper (glass pans don’t work as well for texture here). Bake at 350°F for 14-18 minutes. The edges will look set and a bit firm, but the center will be soft and a little underbaked. A toothpick inserted should come out clean at the edges and a few moist crumbs in the center. The bars will firm up to chewy perfection as they cool. Just be careful not to overbake! If you’re craving more bar-style treats, try these Samoa Cookie Bars for a coconut-caramel-chocolate fix.

Did you make this recipe? Leave a comment & star rating! 

Click the small stars at the top of the recipe card below to leave a comment and rate the cookies. I love hearing your feedback, and your star ratings truly help my little blog grow! Thank you so much for taking the time.

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies are a chocolate lover’s dream cookie! Thick & chewy cookies are full of rich chocolate flavor and are studded with melty chocolate chips. These taste just like classic chocolate chip cookies, but with a chocolate twist!

Prep: 20 minutes mins

Cook: 9 minutes mins

Total: 29 minutes mins

Servings: 16 cookies

Ingredients 

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For the Cookies:

• ▢ 14 and 1/2 tbsp tbsp salted butter, 206 grams
• ▢ 1/2 cup + 1 tbsp cocoa powder, 52 grams
• ▢ 3/4 cup brown sugar, packed, you can use light or dark brown sugar! 163 grams
• ▢ 3/4 cup granulated or cane sugar, 156 grams
• ▢ 2 large eggs, at room temperature
• ▢ 1 and 1/2 tsp vanilla
• ▢ 2 and 2/3 cups all-purpose flour, spooned & leveled, 347 grams
• ▢ 1 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 1 and 1/2 cups chocolate chips
• ▢ flaked sea salt, for topping, optional

Cook ModePrevent your screen from going dark

Instructions 

• Make Cookie Dough: Start by melting the butter in a large bowl. Whisk in cocoa powder followed by both sugars. Add the eggs and vanilla, and whisk everything together until smooth and creamy, around 30-45 seconds. Then stir in those dry ingredients—flour, baking powder, baking soda, salt, and espresso powder—and mix well. Lastly, fold in the chocolate chips gently.

  Pro Tip: If the dough feels dry while adding the flour, don’t stress! It just needs a little extra elbow grease or a mixer to pull it all together. I promise the dough isn’t dry and will come together nicely!

  14 and 1/2 tbsp tbsp salted butter, 1/2 cup + 1 tbsp cocoa powder, 3/4 cup brown sugar, packed, 3/4 cup granulated or cane sugar, 2 large eggs, at room temperature , 1 and 1/2 tsp vanilla, 2 and 2/3 cups all-purpose flour, spooned & leveled, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 and 1/2 cups chocolate chips

• Scoop Dough Balls: Scoop roughly 65 gram balls of dough. Chill them in the fridge for at least 2 hours or up to 1 hour in the freezer. If chilling the minimum time in the fridge, roll the dough balls in granulated sugar afterwards. For longer chilling or freezing, roll in sugar before chilling for a nice sparkle and slight crispness.

• Bake: Preheat your oven to 365°F (350°F works fine if your oven isn’t very precise). Line your baking sheets with parchment paper or silicone mats. Place 5-6 cookies on each sheet, spaced apart so they don’t stick. Bake for 8-9 minutes. The edges should just be set, and cookies will puff up but still look a touch underbaked on top.

  Right after baking, use a round cutter to swirl each cookie gently, shaping them into perfect circles. This also helps the cookies look thicker and even more irresistible!

• Serve & Store: Let the cookies cool on the baking sheet or a wire rack for about 5-10 minutes until cool enough to handle. Dive in while they’re warm and gooey! If you like, add a sprinkle of flaked sea salt on top for a nice contrast. Store leftover cooled cookies in an airtight container – they keep their freshness for 3-4 days.
• Freezing Cookie Dough & Make-Ahead Tips: You can scoop cookie dough balls and freeze them on a sheet pan until solid. Then transfer to a freezer-safe bag or container and freeze for up to 1-2 months. When ready to bake, bake straight from frozen, adding an extra 1-2 minutes to the baking time. The cookies won’t spread much, but will bake up perfectly as soon as the edges are set. The same holds true for refrigerated dough balls (good for 3-4 days). Just tack on about 1 extra minute of baking time.

Nutrition

Serving: 1cookie, Calories: 325kcal, Carbohydrates: 44g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 53mg, Sodium: 273mg, Potassium: 125mg, Fiber: 2g, Sugar: 27g, Vitamin A: 355IU, Vitamin C: 0.1mg, Calcium: 61mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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