Rich and Chewy Double Chocolate Chip Cookies
These double chocolate chip cookies are everything a chocolate lover wants: deep cocoa flavor, plenty of melted chips, and a soft, chewy center that stays tender for days.
They come together in one bowl with no electric mixer needed, making them as weeknight-friendly as a cookie recipe gets.
What Makes These Double Chocolate Cookies So Good
The combination of cocoa powder and melted butter gives them a dense, almost brownie-like intensity, while the brown sugar keeps the centers soft and chewy for days.
I’ve made plenty of chocolate cookies that turned out dry or cakey. This version strikes the balance I keep coming back to: rich without being heavy, and the chocolate chips stay gooey long after the cookies cool.
Ingredients
- 1/2 cup unsalted butter, melted: cools slightly so it doesn’t cook the egg.
- 3/4 cup packed light brown sugar: adds moisture and chew.
- 1/4 cup granulated sugar: helps the edges set with a slight crisp.
- 1 large egg: cold from the fridge is fine.
- 1 tsp vanilla extract: rounds out the chocolate.
- 1 cup all-purpose flour: spooned and leveled for accuracy.
- 1/2 cup unsweetened cocoa powder: Dutch-process gives a deeper color, but natural works too.
- 1/2 tsp baking soda: gives just enough lift.
- 1/4 tsp fine salt: balances the sweetness.
- 1 cup semi-sweet chocolate chips: plus a few extra for topping if you like.
Variations / Substitutions
- Milk or dark chocolate chips: use whichever you prefer, or chop a chocolate bar for uneven melty pockets.
- Add nuts: fold in 1/2 cup toasted walnuts or pecans for crunch.
- Make them gluten-free: swap the flour for a 1-to-1 gluten-free baking blend.
- Add a little espresso powder: stir 1/2 tsp into the dry ingredients to make the chocolate taste deeper without any coffee flavor.
If you like these, our Brown Butter Chocolate Chip Cookies are another great weeknight option.
How to Make Double Chocolate Chip Cookies
Step 1: Whisk the Wet Ingredients
In a large bowl, whisk together the 1/2 cup melted butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar until no streaks of butter remain. Add the egg and 1 tsp vanilla and whisk until smooth and glossy, about 30 seconds.
The mixture will look like a thick syrup. You’re not trying to whip air in, just combine everything evenly so the sugars start to dissolve.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk the 1 cup flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt until no lumps of cocoa remain.
Take a second to break up any stubborn cocoa clumps with your fingers or a fork. Lumps can leave dry, bitter pockets in the baked cookies, so a thorough whisk here is worth it.
Step 3: Fold Together the Dough
Pour the dry ingredients into the wet and stir with a wooden spoon or rubber spatula just until you no longer see streaks of flour. Fold in the 1 cup chocolate chips and stop the moment they’re distributed.
The dough will be thick and a little stiff. Overmixing after the flour goes in can make the cookies tough, so a few faint flour streaks are better than a slick, overworked dough.
Step 4: Scoop and Bake the Cookies
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded tablespoon-sized scoops of dough onto the sheet, leaving about 2 inches between them. Bake for 10 to 12 minutes, until the edges look set but the centers appear slightly underdone.
Pull the sheet from the oven and let the cookies rest on it for 5 minutes. They will continue to set from the residual heat. Transfer them to a wire rack and serve warm, while the chips are soft and melty.
Tips for Bakery-Style Cookies
- Chill the dough if it feels too soft.: If your kitchen is warm, pop the bowl in the fridge for 30 minutes. Chilled dough spreads less and gives you thicker cookies.
- Measure flour carefully.: Spoon it into the measuring cup and level it with a knife. Too much flour makes dry, cakey cookies.
- Press a few extra chips on top right before baking.: This gives that loaded, bakery-counter look without any extra work.
- Use a cookie scoop for even sizing.: A 1 1/2-tablespoon scoop yields uniform cookies that bake at the same rate.
Bake times by scoop size:
| Scoop Size | Approx Dough Weight | Bake Time |
|---|---|---|
| Tablespoon | 1/2 oz (15 g) | 8 to 10 mins |
| Rounded tablespoon | 1 oz (28 g) | 10 to 12 mins |
| Heaping tablespoon | 1 1/2 oz (42 g) | 12 to 14 mins |
Storing Leftover Cookies
- Refrigerate: Not needed. Store cookies in an airtight container at room temperature for up to 5 days.
- Reheating: A 10-second zap in the microwave re-melts the chips and softens the cookie just like the day you baked them.
Frequently Asked Questions
Can I use salted butter?
Yes. If you do, reduce the added salt to just a pinch (about 1/8 tsp) so the cookies don’t turn out too salty.
Can I freeze the dough?
Definitely. Scoop the dough onto a parchment-lined sheet, freeze until solid, then transfer the dough balls to a zip-top bag. Bake from frozen, adding 2 to 3 minutes to the bake time.
Why did my cookies spread too much?
Warm dough, too little flour, or a hot baking sheet. If your dough feels greasy or very soft, chill it for 30 minutes before scooping, and be sure to spoon and level the flour.
Can I double the recipe?
Yes, just double all the ingredients. The method stays the same, though you may need to bake in a few extra batches.
Double Chocolate Chip Cookies Recipe
Ingredients
Method
- Whisk melted butter, brown sugar, and granulated sugar in a large bowl until smooth. Add the egg and vanilla and whisk until glossy.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt until no lumps remain.
- Stir the dry ingredients into the wet until just combined, then fold in the chocolate chips.
- Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, 2 inches apart. Bake 10 to 12 minutes, until edges are set. Cool on the sheet 5 minutes, then transfer to a wire rack.
