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.
What You’ll Like About These Cookies
Their deep chocolate flavor. Cocoa powder plus chocolate chips gives these cookies a brownie-like richness.
Soft and chewy. Melted butter and brown sugar help create a tender, chewy center.
No fancy equipment. Just one bowl for wet ingredients and one for dry — simple and quick.
Flexible recipe. Easy to adapt with different chocolates, nuts, or mix-ins.
Ingredient Notes
- All-purpose flour – Provides the right structure for soft, chewy cookies. Be sure to measure by spooning and leveling for accuracy.
- Unsweetened cocoa powder – Natural cocoa is ideal here for acidity and classic chocolate-cookie flavor. Dutch-process can be used, but the cookies will be slightly darker and richer.
- Salt & baking soda – The salt sharpens the chocolate flavor; baking soda helps with spread and chewiness.
- Butter (melted) – Using melted butter makes the cookies dense and chewy, and it simplifies mixing. Allowing it to cool slightly prevents melting the sugar too quickly.
- Brown sugar & granulated sugar – A blend of sugars creates both moisture (from the brown sugar) and crisp edges (from the granulated sugar).
- Egg + egg yolk – The extra yolk adds fat for a fudgier, richer cookie texture.
- Vanilla extract – Enhances the chocolate and rounds out the flavor.
- Semisweet chocolate chips – Add sweetness and pools of melted chocolate. Dark chocolate chips or chunks also work beautifully.
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.
Tips
- Chilling the dough helps prevent excessive spreading.
- Use a cookie scoop for even, consistent cookies.
- For extra melty tops, press a few chocolate chips into the dough balls before baking.
- Remove cookies when the edges are just set for the softest texture.
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 Store
Room temperature: Keep in an airtight container for up to 5 days. Place a small piece of bread in the container to maintain softness.
Freeze baked cookies: Freeze in a single layer, then store in a freezer bag for up to 3 months. Thaw at room temperature.
Freeze dough: Scoop dough balls and freeze on a tray. Transfer to bags and bake from frozen, adding 1–2 minutes as needed.
Double Chocolate Chip Cookies
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
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
