Name: Favorite Double Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: ½ cup (113g) unsalted butter, softened; ½ cup (100g) granulated sugar; ½ cup (100g) packed light or dark brown sugar; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 cup (125g) all-purpose flour, spooned & leveled; ⅔ cup (55g) natural unsweetened cocoa powder; 1 teaspoon baking soda; ⅛ teaspoon salt; 1 tablespoon milk (any kind); 1 ¼ cups (225g) semi-sweet chocolate chips, plus more for topping (optional)

These Double Chocolate Chip Cookies are the ultimate treat for chocolate lovers. Rich, decadent, and packed with gooey chocolate chips, these cookies are soft, chewy, and utterly irresistible. The key to their amazing texture is chilling the dough, which allows the flavors to meld and the cookies to bake up thick and chewy.

Why You’ll Love This Recipe

Intense Chocolate Flavor: With both cocoa powder and semi-sweet chocolate chips, these cookies deliver a double dose of chocolatey goodness.
Soft and Chewy Texture: The chilling process ensures that these cookies bake up thick and chewy, with a slightly crisp edge.
Easy to Customize: You can easily customize these cookies by adding different types of chocolate chips, nuts, or other mix-ins.

Ingredients

Here’s what you’ll need to make these delicious Double Chocolate Chip Cookies:

Unsalted butter: Softened to room temperature, for a rich and tender cookie.
Granulated sugar and brown sugar: Provides sweetness and moisture.
Egg: At room temperature, helps bind the dough and adds moisture.
Pure vanilla extract: Enhances the flavor.
All-purpose flour: Provides structure.
Natural unsweetened cocoa powder: For a deep chocolate flavor.
Baking soda: Helps the cookies spread and rise.
Salt: Balances the sweetness and enhances the flavors.
Milk: Adds moisture and helps create a soft texture.
Semi-sweet chocolate chips: For a double dose of chocolate.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Double Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2-3 minutes.

Step 2: Add the Egg and Vanilla

Add the egg and vanilla extract, and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.

Step 4: Combine Wet and Dry Ingredients

With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Beat on low until combined. The dough will be quite thick. Switch to high speed and beat in the milk, then the chocolate chips. The dough will be sticky and tacky.

Step 5: Chill the Dough

Cover the dough tightly and chill in the refrigerator for at least 3 hours, or preferably overnight. Chilling is mandatory for this sticky dough.

Step 6: Preheat and Prepare

Remove the dough from the refrigerator and let it sit at room temperature for 10-20 minutes to make it easier to scoop and roll. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Step 7: Scoop and Shape

Scoop and roll the dough into balls, about 1.5 tablespoons in size. Make the balls taller than they are wide. Arrange them 2-3 inches apart on the baking sheets.

Step 8: Bake

Bake the cookies for 11-12 minutes, or until the edges appear set and the centers still look soft. If they aren’t spreading by minute 9, lightly bang the baking sheet on the counter 2-3 times to help initiate spreading.

Step 9: Cool and Add Extra Chocolate Chips

Cool the cookies for 5 minutes on the baking sheet. During this time, press a few more chocolate chips into the tops of the warm cookies, if desired. Transfer to a cooling rack to cool completely.

Step 10: Serve and Store

Cover leftover cookies tightly and store at room temperature for up to 1 week.

Pro Tips for Making the Recipe

Chill the dough: Chilling is essential for these cookies to bake up thick and chewy.
Use room temperature ingredients: This ensures that the ingredients combine smoothly.
Don’t overmix: Overmixing can lead to tough cookies.
Use a cookie scoop: This helps ensure that all the cookies are the same size and bake evenly.
Press extra chocolate chips into the warm cookies: This makes them look extra appealing.

How to Serve Favorite Double Chocolate Chip Cookies

As a Treat: These cookies are perfect for a sweet treat any time of day.
With Milk or Ice Cream: Enjoy them with a glass of milk or a scoop of ice cream for an extra indulgent dessert.
As a Gift: Package them in a decorative box or bag for a thoughtful homemade gift.

Make Ahead and Storage

Make Ahead Instructions:

You can make the cookie dough and chill it in the refrigerator for up to 3 days.

Freezing Instructions:

Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

FAQs

Can I use Dutch-process cocoa powder?

For this recipe, natural unsweetened cocoa powder is recommended.

Can I add other mix-ins?

Yes, you can add peanut butter chips, white chocolate chips, M&Ms, chopped nuts, or butterscotch chips.

Can I make a larger batch?

Yes, you can easily double the recipe in one mixing bowl. The dough chill time remains the same.

Why are my cookies flat?

Flat cookies are usually caused by not chilling the dough long enough or using too much butter.

There you have it! A delicious and easy-to-follow recipe for Double Chocolate Chip Cookies that’s perfect for any occasion. Enjoy!