There’s nothing quite like pulling a tray of warm double chocolate chip cookies from the oven—that rich cocoa aroma filling your kitchen, those melty chocolate puddles glistening on top. I’ve baked hundreds of batches of these beauties over the years, tweaking ratios until I landed on this foolproof version that my nieces now beg for at every family gathering. The secret? Using two types of chocolate (chips and chunks) for maximum fudgy intensity in every bite. Trust me, one taste of these thick, crackly-edged cookies fresh from the oven, and you’ll understand why this recipe never lasts more than a day in my house.
Why You’ll Love These Double Chocolate Chip Cookies
Listen, I don’t just bake these cookies—I live for them. Here’s why they’ll become your new obsession too:
- Double the chocolate, double the joy: With both cocoa powder and two types of chocolate chunks, every bite delivers that deep, fudgy richness true chocolate lovers crave.
- Thick & chewy perfection: These aren’t those sad, flat cookies—they bake up with slightly crisp edges hugging a gloriously gooey center that stays soft for days.
- Foolproof for beginners: No fancy techniques here! Just cream, mix, scoop, and bake. My 9-year-old nephew makes these solo (though he “forgets” to share sometimes).
- Freezer-friendly magic: The dough balls freeze beautifully, so you’re always 12 minutes away from warm cookies. (Pro tip: Hide some from your family.)
- Instant crowd-pleaser: I’ve brought these to every potluck since college. They disappear faster than you can say “double chocolate chip cookies”—every single time.
Seriously, these cookies ruined me for all others. Once you taste that crackly top giving way to molten chocolate rivers? There’s no going back.
Ingredients for Double Chocolate Chip Cookies
Grab your favorite mixing bowl—we’re about to turn simple ingredients into chocolate heaven. Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened – Leave it on the counter for 30 minutes; it should dent slightly when pressed
- 1 cup packed brown sugar – The molasses notes make these cookies extra rich
- 1/2 cup granulated sugar – Helps create those perfect crackly tops
- 2 large eggs – Always room temperature (I pop cold eggs in warm water for 5 minutes if I forget!)
- 2 tsp pure vanilla extract – Skip the imitation stuff—it makes a huge difference
- 1 1/2 cups all-purpose flour – Spoon and level it, don’t scoop from the bag!
- 1/2 cup unsweetened cocoa powder – My secret weapon for deep chocolate flavor
- 1 tsp baking soda – Not powder! This gives the perfect rise
- 1/2 tsp salt – Balances the sweetness and enhances flavor
- 1 1/2 cups semi-sweet chocolate chips – Nestle or Ghirardelli are my go-tos
- 1/2 cup dark chocolate chunks (optional but amazing) – More surface area = more melty pockets
Ingredient Notes & Substitutions
Over a decade of baking these cookies has taught me a few tricks about these ingredients:
Cocoa powder is non-negotiable—it’s what makes these “double” chocolate. Natural cocoa (like Hershey’s) works best here. Dutch-processed will make your cookies spread too much.
If you must substitute the butter (though I beg you not to), use equal amounts of high-quality margarine, not oil. The water content in butter is key for texture.
For chocolate, I actually prefer a mix of chips and chopped bars—the irregular chunks create those glorious molten pools. Want to get fancy? Throw in some flaky sea salt on top right after baking.
Allergic to eggs? I’ve had success with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), but the cookies will be slightly denser.
The dark chocolate chunks are technically optional, but I’m judging you if you skip them.
How to Make Double Chocolate Chip Cookies
Okay, let’s make some magic happen! These double chocolate chip cookies come together in just a few simple steps, but I’ll walk you through each one like we’re baking side by side in my kitchen.
- Cream the butter and sugars – In your stand mixer or with a hand mixer, beat the softened butter with both sugars for a good 2-3 minutes until it’s light and fluffy. This step builds the foundation for those perfect crackly tops!
- Add eggs and vanilla – Crack in the eggs one at a time, letting each incorporate fully before adding the next. Then pour in that glorious vanilla. The mixture might look a bit curdled – totally normal!
- Whisk dry ingredients – In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- Combine wet and dry – Gradually add the dry ingredients to the butter mixture on low speed just until no flour streaks remain. Overmixing = tough cookies, and we don’t want that!
- Fold in chocolate – Here comes the fun part! Gently stir in both types of chocolate by hand. The dough will be thick and fudgy – exactly what we want.
- Scoop and bake – Use a cookie scoop or tablespoon to portion dough onto lined baking sheets. Bake at 350°F for 10-12 minutes until the edges are set but centers still look slightly underdone.
- Cool (if you can wait!) – Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They’ll continue firming up as they cool.
Pro Tips for Perfect Double Chocolate Chip Cookies
After burning (literally) through dozens of test batches, here are my hard-won secrets:
Butter temperature is everything – Too soft? Cookies spread. Too cold? Dense cookies. It should dent slightly when pressed but still hold its shape.
Chill for thicker cookies – If you’ve got time, refrigerate the dough for 30 minutes before baking. This prevents excessive spreading.
Underbake slightly – Take them out when centers still look a tad wet. They’ll set perfectly as they cool, staying gloriously soft inside.
Use parchment paper – Not wax paper! The cookies won’t stick, and cleanup is a breeze.
Space them out – These cookies spread more than you’d think. Give them at least 2 inches between each mound of dough.
Rotate pans halfway – For even baking, turn your cookie sheets front-to-back halfway through baking time.
And my golden rule? Always make a test cookie first to check your oven’s temperament. Ovens lie sometimes!
Storage & Reheating Instructions
Let’s be real—these cookies rarely last long enough to need storing in my house. But on the off chance you have leftovers (or, you know, want to pretend you’ll save some for later), here’s how to keep them tasting fresh-baked:
Room temperature storage: Once completely cooled, tuck them into an airtight container with a slice of bread. The bread keeps the cookies soft by absorbing excess moisture. They’ll stay perfect for up to 5 days this way—though I’ve never made it past day 2 without “quality checking” them.
Freezing baked cookies: Layer them between parchment paper in a freezer bag, and they’ll keep for 3 months. When the craving hits, just let them thaw at room temperature for an hour or…
Reheating magic: Pop a cookie in the microwave for 10-15 seconds to recreate that just-baked warmth. The chocolate will get all melty again—absolute heaven with a cold glass of milk. For a crispier edge, toast them in a 300°F oven for 3 minutes instead.
Dough storage tip: If you’re smarter than me and want to bake in batches, portion the dough into balls and freeze them on a tray before transferring to a bag. Then you can bake straight from frozen—just add 1-2 extra minutes to the baking time. Midnight cookie emergencies? Solved.
Double Chocolate Chip Cookies FAQs
I’ve gotten so many questions about these cookies over the years—here are the ones that pop up most often with my tried-and-true answers:
Why did my cookies come out flat?
First, check your butter—if it was melted or too soft, that’s usually the culprit. Also, make sure your baking soda is fresh (it expires after 6 months!). And don’t skip chilling the dough if your kitchen’s warm. My aunt learned this the hard way during a summer bake-off—her cookies spread into one giant chocolate puddle!
Can I freeze the dough?
Absolutely! In fact, I always keep a stash. Portion the dough into balls, freeze on a tray until solid (about an hour), then toss them in a freezer bag. Bake straight from frozen, adding just 1-2 extra minutes. It’s like having fresh, gooey chocolate cookies on demand—dangerous knowledge, I know.
What if I only have milk chocolate chips?
You’ll still get delicious cookies, but they’ll be sweeter. I’d reduce the granulated sugar to 1/3 cup if using milk chocolate. For true fudgy double chocolate magic though, that bittersweet contrast really makes the flavor pop—I’d run to the store for semi-sweet!
Help! My cookies are cakey instead of chewy.
This usually means either too much flour (always spoon and level!) or overmixing after adding the dry ingredients. Next time, stop mixing as soon as the flour disappears—a few tiny streaks are fine. Also try replacing one egg with just the yolk for extra richness.
Can I make these without a mixer?
You bet—my grandma made these by hand for decades! Just soften the butter a bit extra and really put some elbow grease into creaming it with the sugars. Use a sturdy wooden spoon and count to 100 while mixing—it’s a great arm workout and makes the cookies taste even more rewarding.
Nutritional Information
Okay, let’s be honest—we’re not eating double chocolate chip cookies for their health benefits. But since I know some of you like to track (or just want to plan how many you can “reasonably” eat in one sitting), here’s the breakdown per cookie:
- Calories: 210 (worth every single one)
- Fat: 11g (mostly from that glorious butter and chocolate)
- Saturated Fat: 6g (the good kind—the chocolate kind)
- Carbohydrates: 25g (including 15g sugar—it’s dessert, people!)
- Protein: 2g (surprise! There’s a little something wholesome in there)
- Fiber: 2g (thank the cocoa powder for that)
Important note: These values are estimates based on standard ingredients. Your exact numbers might vary slightly depending on specific brands or if you go wild with extra chocolate chunks (no judgment here). Also, let’s be real—who stops at just one cookie? I certainly don’t when that melty chocolate calls my name.
Share Your Double Chocolate Chip Cookies
Nothing makes me happier than hearing when someone bakes (and loves!) these cookies as much as I do. Did yours turn out perfectly gooey? Did you add any fun twists like espresso powder or toasted walnuts? Maybe you discovered an even better chocolate chunk-to-dough ratio? (If so, we need to talk!)
Drop a comment below with your baking adventures—I read every single one. Did your kids sneak dough when you weren’t looking? Did these cookies save a rainy afternoon? I want to hear it all! And if you snapped a photo of your chocolatey masterpieces, tag me on Instagram—I’ll probably repost it with way too many heart-eye emojis.
Oh, and if you really loved this recipe (or know someone who needs emergency chocolate therapy), give it a rating! Those little stars help other cookie monsters find this recipe. Now if you’ll excuse me, I think it’s time for my fourth “quality control” cookie of the day…
Print
Irresistible Double Chocolate Chip Cookies in 12 Minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These thick, gooey double chocolate chip cookies are the ultimate chocolate lover’s dream. Perfect for an easy homemade dessert.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks (optional, for extra richness)
Instructions
- Cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, followed by vanilla.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to the wet mix.
- Stir in chocolate chips and optional dark chocolate chunks.
- Scoop dough onto a lined baking sheet. Bake at 350°F for 10–12 minutes. Let cool slightly before serving.
Notes
- For extra gooey cookies, slightly underbake.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg