Double Chocolate Chip Cookies
If you can’t get enough chocolate, these Double Chocolate Chip Cookies are for you! They are crispy on the outside and chewy on the inside, and each bite is full of rich, decadent, chocolatey flavor.
When it comes to dessert, I always say the more chocolate the better. I’ll take a soft, warm cookie with chocolate dough and chocolate chips any day. This recipe is just that: The cookie dough has plenty of cocoa powder and small bits of semi-sweet chocolate chips throughout.
These cookies come together super quickly, so it is great if you need a last-minute, homemade treat to bring to a holiday event, impromptu dinner party or to welcome a new neighbor. You can even whip them up for a chill weeknight alone because who doesn’t like to curl up on the couch after a long day with a movie and a chocolatey treat?
Tips and Tricks for the Best Cookies
Drop cookies are very forgiving, but there are a few things you can do to make each batch better than the last.
- Chill the dough. When you chill the cookie dough, the butter becomes solid. This means that the cookies won’t spread as thin in the oven, and you’ll get that dreamy, chewy, ooey-gooey center.
- Be careful not to overbake the cookies. Chocolate cookies can be tricky. Since the dough is dark, you won’t be able to see when the cookies are browned. Make sure to watch the clock and take the cookies out of the oven to avoid burning the edges.
- Top the cookies with flaky sea salt. Salt is a flavor enhancer, so the addition of flaky sea salt will really bring out the sweet, rich, and chocolatey flavor.
Dutch-Process vs. Natural Cocoa Powder
When you go to the grocery store, you will generally come across two types of cocoa powder: Dutch-process and natural (or regular) cocoa powder.
For this recipe, use natural cocoa powder. It is more acidic than Dutch-process cocoa powder, and it reacts with the baking soda in the recipe, resulting in a leavened, fluffy cookie with a soft center.
If you want to know the ins and outs of cocoa powder we have a wonderful cocoa powder guide that should answer all of your questions.
Swaps and Variations
This recipe can easily be customized with different add-ins. Here are some ways that you could make your cookies even more indulgent.
- Add chopped walnuts or pecans if you want some extra crunch.
- You can swap the chocolate chips with M&M’s for fun, kid-friendly cookies.
- If you’re a white chocolate lover, swap the semi-sweet chocolate chips for white chocolate chips.
Storing and Freezing the Cookies
Once baked, store these Double Chocolate Chip Cookies in an airtight container at room temperature for up to four days.
You could make the dough, scoop them into balls, and store the rolled cookie dough in the refrigerator for up to two days. You can also keep the cookie dough balls in an airtight container frozen for up to three months. When you are ready to bake them, simply thaw them on the counter for 10 minutes, then pop them into the oven!
More Cookies with Chocolate
- Chocolate Gingerbread Cookies
- Brown Butter Chocolate Chunk Cookies
- Chocolate Crinkles
- Brookies (Chocolate Chip Brownie Cookies)
- Thin and Crispy Chocolate Cookies
Combine the dry ingredients:
In a medium bowl, mix the flour, cocoa powder, baking soda, and salt until combined. Set aside.
Mix the butter and sugars:
In a large bowl, add the butter and both sugars. Mix with a fork or whisk until just combined. You can also do this in a stand mixer with a paddle attachment.
Add the eggs and vanilla:
Add the egg, egg yolk, and vanilla to the butter mixture and continue to mix until fully combined. You may need to scrape down the sides of the bowl with a rubber spatula to make sure that all the ingredients are incorporated.
Add the dry ingredients:
Dump the flour mixture into the butter mixture. Use a rubber spatula to fold the mixture until a smooth dough forms. If you are using a stand mixer, mix on low speed until just combined.
Add the chocolate chips:
Scrape down the sides of the bowl. Dump in the chocolate chips and mix the dough until the chocolate chips are evenly distributed.
Scoop and chill the dough:
Scoop and roll the dough into 1-tablespoon balls and place them on a large plate. If the dough is too soft and sticky to roll into balls, you can chill it for 15 minutes.
Cover with plastic wrap and place in the fridge to chill for at least 1 hour, up to 48 hours. You can skip the chill time, if necessary, but your cookies will come out thinner and less chewy.
Preheat the oven:
When the dough only had about 15 minutes left to chill, preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Bake the cookies:
Place the cookies on the baking sheet at least 4 inches apart from one another. You may need to bake them in batches. Bake for 12 minutes.
Cool and serve:
Let the cookies cool on the baking sheet for 5 to 10 minutes before serving and enjoying!