Double Chocolate Chip Cookies
These chewy double chocolate chip cookies are made with cocoa and chocolate chips for a rich, chocolate-lover’s treat.
These double chocolate chip cookies are rich, chewy, and packed with chocolate flavor. Cocoa powder lends the dough a rich chocolate base, while a generous amount of semisweet chocolate chips creates little pockets of melty goodness.
They’re simple drop cookies, so there’s no rolling or shaping required—just mix, chill, scoop, and bake. You can keep them classic or stir in some chopped pecans or walnuts for a little crunch. The dough also freezes beautifully, so you can portion it into dough balls and bake a few at a time whenever the craving strikes. This recipe makes about three dozen cookies, perfect for sharing or stocking your freezer for later.
❤️ Why You’ll Love These Double Chocolate Chip Cookies
Rich and chocolatey. Cocoa powder and chocolate chips make every bite decadent.
Chewy texture. Soft centers with slightly crisp edges—just like a great cookie should be.
Easy drop cookies. No rolling or cutting, just scoop and bake.
Perfect for sharing. Makes about three dozen cookies, great for parties or gifting.
How to Make Double Chocolate Chip Cookies
- Mix the dry ingredients—flour, cocoa powder, salt, and baking soda—in one bowl.
- In another bowl, beat the melted butter with the sugars, then add the egg, yolk, and vanilla.
- Slowly mix the dry ingredients into the wet ingredients until a soft dough forms, then fold in the chocolate chips.
- Chill the dough until firm, then scoop it onto baking sheets.
- Bake until set, cool briefly on the pan, then transfer to a rack to finish cooling.
Recipe Variations
- Add nuts. Stir in chopped pecans, walnuts, or almonds for extra crunch.
- Use different chips. Try white chocolate chips or a mix of milk and dark chocolate.
- Make them minty. Add a splash of peppermint extract for a holiday twist.
- Double up the mix-ins. Add mini marshmallows or toffee bits for a fun twist.
- Turn into cookie sandwiches. Spread frosting or peanut butter between two cookies.
- Freeze for later. Scoop the dough into balls and freeze them—bake straight from frozen whenever you want fresh cookies.
How to Use Double Chocolate Chip Cookies
- Serve with a cold glass of milk or a hot cup of coffee for the ultimate treat.
- Pair with ice cream to make decadent ice cream sandwiches.
- Enjoy as an easy dessert for parties, potlucks, or bake sales.
- Crumble over yogurt, pudding, or even a brownie sundae for extra texture.
- Make ahead and freeze the dough or baked cookies for anytime baking.
How to Store Double Chocolate Chip Cookies
Refrigerate. Keep baked cookies in an airtight container at room temperature for up to 5 days.
Freeze? Yes—freeze baked cookies or unbaked dough balls for up to 3 months.
To refresh. Warm baked cookies in the microwave for a few seconds for that just-baked softness.
Double Chocolate Chip Cookies
Soft and chewy double chocolate chip cookies made with cocoa and plenty of chocolate chips—easy drop cookies everyone will love.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 3 dozen cookies 1x
- Category: Cookies, Chocolate Chips, Drop Cookies
- Method: Bake
- Cuisine: Global
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons butter (melted and cooled slightly)
- 1/2 cup light brown sugar (packed)
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
Instructions
- Prepare the cookie dough. In a bowl, combine the flour, cocoa powder, salt, and baking soda. Stir to blend and set aside.
In a mixing bowl with an electric mixer, beat the melted butter with brown sugar and granulated sugar until smooth. Beat in the egg and egg yolk. Beat in vanilla. Slowly beat the dry ingredients into the butter and sugar mixture until well blended. Fold in chocolate chips. - Chill the dough. Cover the bowl and transfer the dough to the fridge; chill for at least 1 hour, or until firm.
- Prepare the oven and pan. Position a rack in the center of the oven and heat it to 350°F. Line a baking sheet with a silicone mat or parchment paper.
- Scoop and bake. Using a cookie scoop or tablespoon, arrange mounds of dough onto the baking sheet. Leave about 2 inches between cookies. Bake for 12 to 15 minutes or until set.
- Cool the cookies. Let the cookies cool for a few minutes on the baking sheets, then move them to a rack to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 129
- Sugar: 12.3 g
- Sodium: 53.6 mg
- Fat: 6.3 g
- Carbohydrates: 17.9 g
- Fiber: 0.9 g
- Protein: 1.5 g
