If you are craving chocolate and love cookies these Double Chocolate Chip Cookies check all the boxes! Rich, soft, and chewy cookies packed with chocolate chips and loaded with chocolate flavor from cocoa powder. They are like brownies in cookie form!
These are so easy to throw together and are great for any day of the week or occasion. They are chewy like these No Chill Chocolate Chip Cookies and rich just like these Homemade Chewy Brownies.
Pull up a chair and grab a glass of ice cold milk and let’s talk about these yummy treats!
These Double Chocolate Chip Cookies Are:
- HUGE on chocolate flavor with cocoa powder in the dough and chocolate chips they are going to be rich!
- chewy with brownie like centers
- super easy to make; they will become one of your go to recipes
- uses easy to find ingredients you probably already have in your pantry
- freezer friendly so you will always have some ready to bake or eat
Ingredient list:
They are the pretty standard cookie ingredients! Butter, brown sugar, sugar, an egg, vanilla, baking soda, salt, chocolate chips, all purpose flour, and unsweetened natural cocoa powder.
BUTTER: For this recipe, the butter needs to be very soft and even somewhat melted. I do this by warming it in the microwave for a little bit. Don’t worry if it melts a little more than what you see in these pictures, it still works the same in this recipe.
SUGARS: Sugar does more than just sweeten cookies, did you know that?? Brown sugar helps give cookies their chew and granulated sugar helps cookies spread and give the edges a little crunch.
COCOA POWDER: There is a big difference between natural and dutch processed cocoa powder and can’t always be interchanged. So if a recipe says natural cocoa powder don’t change it out for dutch unless you are an experienced baker. For this recipe, you will need to use natural cocoa powder.
How To Make Double Chocolate Chip Cookies:
Beat the butter and sugars until light and fluffy. Add the egg and vanilla. Be sure to scrape the sides as you go to make sure everything combines well.
Add the flour, cocoa powder, baking soda, and salt. Mix on a low speed just until almost combined. Add the chocolate chips and stir in by hand or with the mixer just until combined.
Using a large cookie scoop, scoop the dough and place on a baking sheet. Bake for 8-10 minutes or just until the edges are set. Remove from oven and let cool on baking sheet 5 minutes before removing to a cooling rack.
Tips For These Yummy Chocolate Cookies:
- Use a cookie scoop because the dough is a little too sticky to handle. I used a #24 scoop for the cookies in this recipe which is almost 3 tablespoons of dough.
- Use brown sugar that is nice and soft, not hard and lumpy. It really does make a difference in your cookies.
- Here are some add-ins to change these cookies up: chopped walnuts, peanuts, or even hazelnuts, different baking chips (dark chocolate, milk chocolate, white chocolate, peanut butter), sprinkle the tops of each cookie with a little flaky sea salt immediately after they come out of the oven.
Frequently Asked Questions
Cool completely then store at room temperature in a sealed container for 3-5 days.
DOUGH: Scoop dough onto a parchment lined baking sheet and freeze for 20 minutes. Remove frozen cookie dough and place in a freezer safe container or bag. Freeze for up to 3 months.
BAKED COOKIES: Place completely cooled cookies in a freezer safe container and freeze for up to 3 months.
This can happen from overbeating the cookie dough or overbaking.
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Double Chocolate Chip Cookies
Ingredients
- ½ cup (113g) butter, VERY soft
- ⅔ cup (125g) packed brown sugar
- ¼ cup (55g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (135g) all purpose flour
- ½ cup (40g) unsweetened natural cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (90g) chocolate chips
- extra chocolate chips for topping
Instructions
- Preheat oven to 350°F.
- In the bowl of a stand mixer (or use a hand mixer) fitted with the paddle attachment, beat butter and sugars until light and fluffy. Scape the bowl as needed. Add the egg and vanilla and beat just until combined.
- Add the flour, cocoa powder, baking soda, and salt. Mix on low speed until almost combined, scraping the sides as needed. Add chocolate chips and mix by hand or on low speed just until everything is combined.
- Using a large cookie scoop (#24) scoop dough and place a couple of inches apart on baking tray. Bake for 8-10 minutes or until edges are set and center is under baked. Remove from oven and immediately press a few chocolate chips on the tops of each cookie if desired. Let cool on baking sheet 5 minutes before removing to a cooling rack.
Notes
- If you don’t have a #24 cookie scoop dough into almost 3 tablespoon portions.
- This dough is a little sticky so a cookie scoop is very helpful.
- STORAGE: Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- FREEZER FRIENDLY: DOUGH: Scoop dough onto a parchment lined baking sheet and freeze for 20 minutes. Remove frozen cookie dough and place in a freezer safe container or bag. Freeze for up to 3 months.
BAKED COOKIES: Place completely cooled cookies in a freezer safe container and freeze for up to 3 months.
This was a delicious cookie that took no time to make.
Thank you very much!