These Double Chocolate Chip Cookies are a decadent treat that delivers rich, fudgy flavor in every bite. With a perfect balance of chewy centers and crispy edges, they’re a chocolate lover’s dream come true. The recipe takes just over three hours, including a chill time that ensures the cookies bake up thick and indulgent. Each cookie is packed with melty chocolate chips, creating a gooey, irresistible texture that’s impossible to resist. Whether you’re baking for a special occasion or just because, these cookies are guaranteed to impress. In just 12 minutes of baking, you’ll have a batch of warm, heavenly treats ready to enjoy.
What makes these cookies stand out is their intense chocolate flavor and perfectly balanced sweetness. The dough, made with cocoa powder and chocolate chips, creates a deep, luxurious taste that’s both comforting and indulgent. The chilling process not only enhances the texture but also allows the flavors to meld beautifully. With a yield of 20-22 cookies, there’s plenty to share—or keep all to yourself. These cookies are ideal for satisfying your sweet tooth or gifting to someone special. Once you try them, they’ll become your go-to recipe for chocolatey bliss.
Ingredients for Double Chocolate Chip Cookies
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 Tablespoon (15ml) milk (any kind, dairy or non)
- 1 and 1/4 cups (225g) semi-sweet chocolate chips, plus extra for optional topping
Step-by-Step Instructions
- Chill the dough: Note that this dough requires at least 3 hours of chilling (overnight is best). The colder the dough, the thicker the cookies.
- Mix wet ingredients: In a large bowl, use a hand-held or stand mixer with a paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until fluffy and light in color (2-3 minutes). Add the egg and vanilla extract, then beat on high until combined. Scrape down the sides of the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
- Mix dough: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Beat on low until combined. The dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The dough will be sticky. Cover tightly and chill for at least 3 hours (up to 3 days).
- Prepare dough for baking: Remove dough from the refrigerator and let it sit at room temperature for 10 minutes (20 minutes if chilled longer than 3 hours). This makes it easier to scoop and roll.
- Preheat oven: Preheat to 350°F (177°C). Line baking sheets with parchment paper or silicone mats and set aside.
- Shape cookies: Scoop and roll dough into balls, about 1.5 Tablespoons (35-40g) each. For thicker cookies, shape the balls taller than they are wide. Arrange 2-3 inches apart on the baking sheets. Wipe your hands clean after shaping a few balls, as the dough is sticky.
- Bake: Bake for 11-12 minutes, or until the edges are set and the centers look soft. If the cookies aren’t spreading by minute 9, remove the baking sheet and lightly bang it on the counter 2-3 times to initiate spreading. Return to the oven to finish baking.
- Cool: Let cookies cool on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips into the tops of the warm cookies for decoration. Transfer to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Store: Keep leftover cookies in an airtight container at room temperature for up to 1 week.
Storage and Reheating Tips
Store your Double Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To enjoy them warm, pop a frozen cookie in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 5 minutes.
Recipe Variations to Try
Switch up the flavor by using dark chocolate chips instead of semi-sweet, or add a handful of chopped nuts like walnuts or pecans for extra crunch. For a festive twist, mix in 1/2 cup of crushed peppermint candies during the holiday season. You can also swap the cocoa powder for Dutch-processed cocoa for a richer, deeper chocolate flavor.
Time-Saving Tips for Busy Bakers
If you’re short on time, portion the dough into balls before chilling—this way, you can bake them straight from the fridge. Alternatively, freeze the dough balls on a baking sheet, then transfer to a freezer bag. When ready to bake, simply add 1-2 minutes to the baking time. No need to thaw!
Equipment Guidance for Perfect Cookies
Using a medium cookie scoop (about 1.5 Tablespoons) ensures evenly sized cookies. A stand mixer with a paddle attachment makes creaming the butter and sugars a breeze, but a hand mixer works just as well. Don’t forget parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
Common Questions Answered
Why is chilling the dough important?
Chilling prevents the cookies from spreading too much and helps develop a richer flavor.
Can I skip the milk?
The milk adds moisture, but you can substitute it with 1 Tablespoon of heavy cream or even a non-dairy alternative.
Why do the cookies deflate?
This is normal as they cool, but it ensures a soft, chewy texture.
Double Chocolate Chip Cookies Recipe
Ingredients
- 1/2 cup unsalted butter, softened to room temperature (8 Tbsp; 113g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light or dark brown sugar (100g)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (spooned & leveled) (125g)
- 2/3 cup natural unsweetened cocoa powder (55g)
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 Tablespoon milk (any kind, dairy or non) (15ml)
- 1 and 1/4 cups semi-sweet chocolate chips, plus a few more for optional topping (225g)
Instructions
- Preliminary note: This cookie dough requires at least 3 hours of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough, a heaping 1.5 Tablespoons (about 35-40g; I like to use this medium cookie scoop) in size, into balls. To ensure a thicker cookie, make the balls taller than they are wide (almost like a cylinder or column). Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake the cookies for 11-12 minutes or until the edges appear set and the centers still look soft. Tip: If they aren’t really spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter 2-3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 5 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to cooling rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.