If you want a dessert that’s intensely chocolatey, soft, chewy, and sure to impress, double chocolate chip cookies are the perfect choice. These cookies use a cocoa-based dough plus melty chocolate chips for double the chocolate in every bite. No chilling required—mix and bake. They also freeze well for make-ahead baking.
Love chocolate cookies? Try my chocolate M&M cookies, chocolate thumbprint cookies, double chocolate crinkle cookies, or frosted chocolate sugar cookies.
The Ultimate Chocolate Chocolate Chip Cookies
Double chocolate chip cookies are made with cocoa powder and chocolate chips so every bite is rich with chocolate. Unlike classic vanilla-based chocolate chip cookies, these deliver chocolate flavor from both the dough and the chips. Expect cookies that are:
- Packed with chocolate flavor
- Slightly crisp at the edges
- Soft and fudgy in the center
No surprise these cookies are a favorite for chocolate lovers. A light sprinkle of flaky sea salt on top brightens the flavor, but it’s optional.
Why You’ll Love These Double Chocolate Cookies
- Maximum chocolate flavor – cocoa powder plus chocolate chips
- Simple to make – basic pantry ingredients and no melting required
- Perfect texture – soft, chewy, bakery-style cookies
- Versatile – great for holidays, parties, or a late-night treat
These cookies are especially popular during the holidays, but they’re excellent any time of year.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
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- Unsalted butter – so you control the salt level.
- Granulated sugar – for sweetness and to help cookies spread.
- Light brown sugar – adds moisture and a deeper flavor.
- Eggs – bind and add structure.
- Vanilla extract – enhances flavor.
- All-purpose flour – measure properly by stirring, spooning, and leveling, or use a scale.
- Cocoa powder – either natural or Dutch-process works; Hershey’s Special Dark is used here.
- Baking soda – helps cookies rise and spread.
- Salt – balances and enhances flavors.
- Chocolate chips – semi-sweet is recommended; milk chocolate also works.
How to Make Double Chocolate Chip Cookies
- Preheat oven to 350°F (177°C). Line baking sheets with silicone mats or parchment paper.
- Cream butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment. Add the eggs and vanilla; mix until combined, scraping the bowl as needed.
- Whisk the flour, cocoa powder, baking soda, and salt in a separate bowl.
- Slowly add the dry ingredients to the wet mixture and mix until incorporated.
- Reserve ½ cup of chocolate chips for topping. Stir the remaining chips into the dough on low speed until just combined, about 30 seconds.
- Use a #30 scoop (about 2 tablespoons) to portion dough and place balls 3 inches apart on prepared sheets (about 8 per tray). Press reserved chocolate chips into the tops (5–6 per cookie) while keeping a round shape.
- Bake at 350°F for 10–11 minutes. For thicker cookies, press the edges inward with a spatula or swirl a round cutter while warm. Sprinkle flaky sea salt if desired. Cool on the tray 1–2 minutes, then transfer to a wire rack to cool completely.
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Storing and Freezing
- TO STORE: Keep cookies in an airtight container at room temperature up to 5 days.
- TO FREEZE DOUGH: Mix all chips in, scoop dough onto a parchment- or silicone-lined tray and freeze 1–2 hours until firm. Transfer frozen dough balls to a freezer-safe bag and freeze up to 3 months. Bake 3–5 minutes longer from frozen.
- TO FREEZE BAKED COOKIES: Freeze in single layers separated by parchment, wrapped well or in a freezer bag, for 3–4 weeks. Thaw at room temperature.
Recipe Notes
- Use room-temperature butter. It should still feel slightly firm—not melted or too soft. If the butter is too soft, refrigerate the dough briefly to prevent excessive spreading.
- For thick cookies: Shape dough balls tall and round. After baking, press the edges inward with a spatula or swirl with a round cutter while warm. For extra thickness, chill dough balls 30–60 minutes before baking.
- Stand mixer recommended: The dough is thick; a stand mixer handles it more reliably than a handheld mixer.
More You’ll Love
Chocolate M&M Cookies
Chocolate Thumbprint Cookies
Double Chocolate Crinkle Cookies
Frosted Chocolate Sugar Cookies
Double Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, gently packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 ½ cups (313 g) all-purpose flour, (stir, spoon & level)
- ¾ cup (60 g) cocoa powder, (I use Hershey’s Special Dark Cocoa)
- 1 tsp baking soda
- ½ tsp salt
- 12 oz (340 g) semi-sweet chocolate chips, (about 2 cups)
- flaky sea salt, optional (for sprinkling on top)
Instructions
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Preheat oven to 350°F. Line baking sheets with silicone mats or parchment paper.
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Cream butter and both sugars in a stand mixer with the paddle attachment. Add eggs and vanilla; mix and scrape the bowl.
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Whisk flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to the wet and mix until incorporated.
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Reserve ½ cup chocolate chips for topping. Stir the remaining chips into the dough on low speed until just combined.
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Portion dough with a #30 scoop (about 2 Tbsp) and space 3 inches apart. Press reserved chips onto the tops to keep a round shape.
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Bake at 350°F for 10–11 minutes. For thicker cookies, press edges inward with a spatula while warm. Sprinkle flaky sea salt if desired and cool on a wire rack.
Notes
- Room-temperature butter: Should still be slightly firm. Avoid melted or overly soft butter to prevent excess spreading.
- For thicker cookies: Shape dough balls tall and round and press edges inward after baking or chill dough 30–60 minutes before baking.
- Stand mixer recommended: The dough is thick; a stand mixer makes mixing easier.
- Storage: Airtight container at room temperature for up to 5 days.
- Freeze dough: Freeze dough balls on a tray 1–2 hours, then transfer to a freezer bag for up to 3 months. Add 3–5 minutes to baking time if baking from frozen.
- Freeze baked cookies: Freeze single layers separated with parchment for 3–4 weeks; thaw at room temperature.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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