By: Jill Mills Updated: Mar 29, 2025

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Rich and chewy, these Double Chocolate Chip Cookies are a chocolate lover’s dream. Perfect for any time you need a sweet treat!

A stack of double chocolate chip cookies with chocolate oozing from the top one.

These cookies combine two of my favorite things – chocolate and more chocolate. This double chocolate chip cookies recipe takes classic chocolate chip cookies to a whole new level. The dough itself is made with cocoa powder to add a rich chocolate flavor and then they are loaded up with chocolate chips. I used semi-sweet chocolate chips but dark chocolate would be yummy too for an even richer chocolate flavor.

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If you like chocolate this are the cookies for you, ooey and gooey with chocolate in every bite.

– Debra Ann Broderick

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Why These Are The BEST Double Chocolate Chip Cookies

These cookies blew me away for a variety of reasons. Here are 3 of my favorite things about them:

Soft & chewy. These cookies have that super chewy, slightly underbaked middle with a crispy outside. Perfect for dunking in a glass of milk!
Rich chocolate flavor. As I mentioned above, these double chocolate chip cookies really live up to their name. Cocoa powder adds chocolate flavor to every bite of the dough and gooey chocolate chips add even more chocolatey flavor.
Super easy to make. The dough for these cookies is very straightforward and impossible to mess up. There’s no chilling required and they bake in just 9-11 minutes. I love that I can easily have warm cookies ready to enjoy in under 30 minutes!

Overhead view of ingredients needed to make double chocolate chip cookies

Recipe Ingredients

These double chocolate chip cookies are made with cocoa powder, chocolate chips, and baking staples. The exact measurements for each ingredient can be found in the recipe card below.

Butter – I use unsalted butter when baking cookies to control the flavor. If salted butter is used, I recommend reducing the amount of salt added to the recipe.
Sugar – Equal parts granulated sugar and brown sugar are used in these cookies. The brown sugar adds extra moisture and a richer flavor.
Eggs
Vanilla extract
All-purpose flour
Cocoa powder – I used unsweetened cocoa powder to make these cookies. Dutch-processed cocoa can also be used. It will give the cookies a deeper chocolate flavor and a darker color.
Baking soda
Salt
Semi-sweet chocolate chips – These cookies are LOADED with chocolate chips. I used 2 cups in the cookie dough and an additional 1/2 cup to top the cookies. Feel free to experiment with different types of chocolate chips like dark chocolate, white, or even a mix of semi-sweet and milk chocolate for added flavor depth.

How To Make Double Chocolate Chip Cookies

These cookies are quick and easy to make, with no chilling required. The printable version of the instructions can be found in the recipe card below.

Eggs added to creamed butter and sugar in a bowl

Dry ingredients added to creamed butter and sugar in a mixing bowl

Prep. Preheat the oven to 350F. Line the baking sheet with parchment paper.
Make the dough. Cream the butter and sugars until light and fluffy. Mix in the eggs on at a time and then add the vanilla. Whisk the dry ingredients together in a separate bowl then gradually add to the butter mixture. Mix just until combined. Fold in the chocolate chips.

Balls of chocolate cookie dough with chocolate chips pressed into the top

Double chocolate chip cookies on a baking sheet

Scoop the dough. Scoop the cookie dough into tablespoon-sized balls 2 inches apart on the baking sheet. Press extra chocolate chips onto the top of each cookie dough ball.
Bake. Bake for 9-11 minutes, until the edges are set but the centers are soft.
Cool. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

A hand holding a double chocolate chip cookie

Tips & Tricks

Here are a few tips for making these double chocolate chip cookies, as well as solutions to common issues I saw when testing this recipe.

Use room temperature ingredients. Make sure the butter and eggs are at room temperature before mixing. This ensures a smooth and even cookie dough.
Don’t overmix. Once the dry ingredients are added, mix just until incorporated. Overmixing can result in tough cookies.
Chill the dough if desired. For thicker, chewier cookies, refrigerate the dough for 30 minutes before baking.
Reshape the cookies. If the cookies spread unevenly, take a glass with a slightly larger diameter than the cookie. While the cookies are still warm, gently swirl the glass around the edges to reshape them into perfect circles.
Why didn’t my cookies spread? If your cookies didn’t spread enough, the dough might have been too cold, or you may have added too much flour. Make sure your measurements are accurate, and the dough is at room temperature before baking.
Why are my cookies too flat? Cookies can flatten if the butter is too warm or the dough is overmixed. To fix this, chill the dough for 30 minutes before baking.
Make them gluten-free. To make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they should still turn out delicious!
Try other mix-ins. Feel free to add nuts, dried fruit, or other types of chocolate chips (or chocolate chunks) for variety. Just be sure not to overload the dough with too many add-ins, which can affect the structure of the cookies.

A stack of double chocolate chip cookies

Make Ahead & Storage

Make ahead. The dough can be prepared up to 2 days in advance and kept in the fridge or it can be frozen for up to 3 months. Scoop the cookie dough onto a baking sheet and freeze it for about an hour, then transfer the frozen dough balls to a freezer-safe bag. You can bake them directly from frozen; just add an extra minute or two to the baking time.
Room temperature. Store the cookies in an airtight container at room temperature for up to 5 days.
Freezer. Place cooled cookies in a freezer-safe ziploc or other container. Freeze for up to 3 months then thaw on the counter.

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