Easy Double Chocolate Chip Cookies Recipe

Imagine biting into a cookie that’s crunchy on the outside but soft and chewy inside, filled with a rich, deep chocolate taste. That’s the special treat you get every time you bake our double chocolate chip cookies!

These cookies are great to batch-make and freeze so you always have a chocolate fix ready when those sweet cravings hit. It’s not just about saving money—it’s about having tastiness at your fingertips. Who wouldn’t want that kind of convenience?

Why you’ll love this simple cookie recipe

• Perfect for thoughtful homemade gifts that show you care in a meaningful way.
• No waiting around to chill the dough, so you can bake delicious cookies fast.
• Kiddos and grown-ups alike can’t get enough—they vanish seconds after baking!
• Made with 100% vegetarian-friendly ingredients, fitting many diets without hassle.

What ingredients will I need?

• ⅓ cup Unsweetened cocoa powder
• 1 cup All purpose flour
• ½ tsp Baking soda
• ½ tsp Salt
• ½ cup Unsalted butter softened
• ⅓ cup Granulated sugar
• ½ cup Light brown sugar
• 1 large Egg
• 2 tsp Vanilla extract
• 1 cup Chocolate chips

Do I have to chill the dough before baking?

Here’s the fantastic part—no chilling necessary!

This recipe lets you go straight from mixing to baking so you can enjoy warm cookies in a flash.

It’s a real time-saver without any compromise on flavor or texture.

Do I need a stand mixer?

While a stand mixer speeds things along and is handy, you definitely don’t need to worry if you don’t have one.

I get it—kitchen space can be tight. A handheld electric mixer works just as well.

No mixer at all? No problem! A strong wooden spoon and a bit of elbow grease will do the trick—and hey, maybe a little arm workout is a bonus!

Which chocolate chips work best for these cookies?

We lean towards semi-sweet chocolate chips here because they provide the perfect sweet and rich balance.

You can pick mini or regular-sized chips depending on how chocolate-packed you want each bite to be.

White chocolate chips are sweet too, but I usually save those for my white chocolate chip cookie recipe.

And if you’re the ultimate chocolate fan, you must try my no-bake hot chocolate mix cookies—totally divine!

What does “prepared baking sheet” really mean?

To get cookies that come off easily and bake evenly, prepping your baking sheet is a must.

Line it with parchment paper or a silicone baking mat to stop sticking and make cleanup a breeze.

I prefer silicone mats—they’re reusable and so easy to clean.

Plus, you can trim them to fit your sheets perfectly. Less mess, less stress. Win-win.

How do I store leftover double chocolate chip cookies?

If your family is anything like mine, these cookies might vanish before you even blink!

But if some do last, keep them in an airtight container at room temperature for up to four days.

Want to save for longer? Freeze baked cookies or the dough shaped into balls. Both will stay fresh for about three months. Just thaw or warm them up when you want a quick sweet pick-me-up.

Recipe notes and handy tips

• Sift it
  Always sift your dry ingredients to keep cocoa powder lump-free and to blend flavors evenly throughout.
• Use a cookie scoop
  This little tool is a kitchen game-changer—it helps you get evenly sized cookies that bake just right every time.
• Don’t overcrowd the baking sheet
  Space dough balls at least 2 inches apart so your cookies have room to spread without merging into one big cookie monster!

How to bake double chocolate chip cookies step by step

Baking these chocolate chip cookies is really straightforward, and you’ll get great results by following my simple steps.

The recipe card below has all the ingredient amounts in US and metric measurements, plus a printable version for your convenience.

First, get your oven heating at 375°F (180°C) so it’s hot and ready the moment your dough is mixed.

In a bowl, sift together unsweetened cocoa powder, all-purpose flour, baking soda, and salt. This helps mix everything smoothly and stops those annoying lumps of cocoa powder.

Next up, cream softened unsalted butter with granulated sugar and light brown sugar using your stand mixer or handheld mixer. Beat it on medium speed for 2 to 3 minutes until it looks fluffy, light, and creamy.

Whisk your sifted dry ingredients in a bowl until nicely combined.

Mix your creamed wet ingredients with the dry, then fold in those chocolate chips.

Now, add the egg and vanilla extract to your butter and sugar mix and beat everything together until smooth and creamy.

Switch your mixer speed to low and slowly add the flour mixture. Mix just until all the dry ingredients are combined—be careful not to overmix here.

Carefully fold in your chocolate chips so the dough stays tender and the chips are evenly spread out.

Ready for baking? Use a cookie scoop or spoon to portion out dough balls of about 1.5 tablespoons. This size gives you that perfect chewy center with just the right amount of crisp on the edges.

Place cookie dough balls 2 inches apart on your lined baking sheet, so they bake up just right.

Bake for 10 to 12 minutes until edges turn golden, then pull them out to cool.

Bake your cookies for about 10 to 12 minutes until the edges turn a beautiful golden color. Take them out and let them sit a few minutes on the baking sheet so they firm up nicely before moving them to a wire rack to cool completely.

And finally, the best part: dig in and enjoy every utterly chocolatey bite!

I really hope you have as much fun baking and tasting these cookies as my family and I do. I can’t wait to hear how yours turn out or if you tweak the recipe with your own little twists!

Drop me a comment or ask anything below—talking about food is as delightful to me as eating these cookies!

Equipment

• Stand mixer or
• Electric handheld mixer
• Mixing bowl
• Cookie scoop
• Baking sheet

Instructions

• Preheat your oven to 375°F/180°C so it’s nice and hot when your dough is ready to bake.

• Sift the cocoa powder, flour, baking soda, and salt into a bowl. Whisk everything together well, then set this dry mix aside for now.

  ⅓ cup Unsweetened cocoa powder, 1 cup All purpose flour, ½ tsp Baking soda, ½ tsp Salt

• Cream the butter, granulated sugar, and light brown sugar on medium speed until the mixture is light, fluffy, and smooth. Add the egg and vanilla extract, then mix until everything combines. Switch to low speed and slowly blend in your flour mixture, then fold in the chocolate chips carefully.

  ½ cup Unsalted butter, ⅓ cup Granulated sugar, ½ cup Light brown sugar, 1 large Egg, 2 tsp Vanilla extract, 1 cup Chocolate chips

• Use a cookie scoop or spoon to drop about 1½ tablespoons of cookie dough onto your prepared baking sheet, spacing each ball about 2 inches apart to give them room to spread nicely.
• Bake for 10 to 12 minutes, or until the cookie edges turn a lovely golden brown. Take them out and let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Then, enjoy your homemade chocolatey treats!

Notes

Sift it
 Sifting the cocoa, flour, and baking soda keeps your dough smooth and stops any clumps of cocoa powder from ruining the texture.

Get a cookie scoop
 It’s a small tool, but it really makes portioning dough easier and helps your cookies bake evenly.

Overcrowding
 Make sure to space your dough balls at least 2 inches apart to avoid cookies sticking together as they bake.

Nutrition

Calories: 112kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 79mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 129IU | Calcium: 9mg | Iron: 0.5mg