Double Chocolate Chip Cookies

These Double Chocolate Chip Cookies are a chocolate lover’s dream come true. They have a rich, moist, brownie-like bite and a slightly chewy finish. Move over plain old chocolate chip cookies! You don’t stand a chance against these. 

Indulge in these decadent double chocolate chip cookies made from scratch. They will satisfy your sweet tooth craving with a soft, chewy center and crispy edges. They are one of our favorite cookies, and I have to give a good portion away to friends every time I bake them, or I will continue to eat them like a starving maniac. Beware, they are highly addictive.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Dutch cocoa: Use high-quality, unsweetened Dutch-process cocoa powder, such as Ghirardelli. It will give your cookies a richer chocolate flavor.
• Butter: Unsalted butter. If using salted butter, eliminate the added salt.
• Sugars: I use an equal mix of granulated sugar and light brown sugar.
• Vanilla extract: Always use the pure stuff. It is worth the cost.
• Chocolate chips: Use high-quality semisweet or dark chocolate chips such as Ghirardelli or Guittard.
• Nuts: Feel free to add chopped nuts to this recipe. Roasted pecans, walnuts, peanuts, cashews, and macadamia nuts all taste great in these cookies.

How To Make Double Chocolate Chip Cookies

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set it aside.
2. Cream the butter with both sugars until light and fluffy.
3. Add the eggs and the vanilla and mix just until incorporated. Mix in the dry ingredients.
4. Drop the rounded dough onto the prepared baking sheet.
5. Bake and cool for about 5 minutes before moving the cookies to a wire rack to cool.

Preparation Tips

• Whip the butter and both sugars until light and fluffy. Using a mixer or stand mixer, this should take 2-4 minutes on medium.
• Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much, chill the dough for several hours. If they do not spread enough, gently press them down with the backside of a spatula.
• I use my 1½ tablespoon cookie scoop for most of my cookies. It seems to be the perfect size.

More Chocolate Recipes

Double Chocolate Chip Cookies Recipe

Chocolate lovers unite around these easy-to-make moist Double Chocolate Chip Cookies with a rich deep chocolate taste and loads of semi-sweet chocolate chips. 

5 from 40 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 9 minutes minutes

Servings: 36 cookies

Calories: 180kcal

Author: Beth Pierce

Ingredients

• 2 cups all-purpose flour
• ¾ cup Dutch process cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 eggs room temperature
• 1 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips
• ½ cup chopped walnuts or pecans optional

Instructions

• Preheat oven to 350 degrees.  Cover baking sheets with parchment paper or silicone mats.
• In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt.
• Using a stand mixer with the paddle attachment or a hand mixer cream the butter with sugar and brown sugar until light and fluffy.  Add the eggs and the vanilla and mix until incorporated, scraping down the sides of the bowl as needed.
• Turn the mixer to low. Add the flour mixture to the butter mixture in several increments mixing just until combined.  Remove from the mixer, and using a spoon stir in the chocolate chips and, if desired nuts.
• Drop by rounded tablespoons onto the prepared baking sheet. Bake for 8-9 minutes or until set.  After 5 minutes, remove to cookie cooling racks.

Notes

Store completely cooled cookies in an airtight container for up to 4 days or freeze them for up to 2 months.

Nutrition

Calories: 180kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 82mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 176IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 1mg

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