These Double Chocolate Chip cookies are a chocolate lovers dream come true!
If you love chocolate (who doesn’t?) then these are the cookies for you!
They are fudgy, with a deep rich flavor, and melting gooey chocolate chips throughout. Ready in just 30-minutes!
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A decadent twist on our Chocolate Chip Skillet Cookie recipe, which is a fan favorite, these cookies have big rich flavor thanks to the addition of unsweetened dark cocoa powder.
This one-bowl wonder is super simple so you can whip up a batch of these in no time.
Grab your spatula and lets get baking!
Ingredients for Double Chocolate Chip Cookies
Just a few basic ingredients are needed for these cookies:
- Butter – We bake with unsalted butter. Salted butter works fine but be sure to taste your butter because some salted butter is much saltier than others on the market. (if yours seems salty then skip the added salt in this recipe)
- Sugar and Dark Brown Sugar – The combo of these 2 sugars gives the cookies a nice touch of sweetness. If you only have light brown sugar that will work but the cookies will look and taste a little lighter.
- Egg – We use standard large size eggs.
- Pure Vanilla Extract – We like to use our own Homemade Vanilla Extract – try it, it’s easy!
- All-purpose Flour – These cookies have just enough flour to give the thick dough it’s structure and a more cakey texture. Be sure to stir or whisk the flour to break up any clunky bits before adding to the butter mixture to make sure that you don’t over work the dough.
- Unsweetened Dark Cocoa Powder – We like Ghiradelli brand or Hershey’s Special Dark, but any dark cocoa will work, so use your favorite brand.
- Baking Powder – Important for leavening and helping make the cookies fluffy rather than flat. Make sure yours is fresh so that it does it’s job! (see below for how to test for freshness).
- Salt – A must for balancing all the flavors in most baked goods, so please don’t skip it!
- Chocolate Chips or Chocolate Chunks – We chose dark chocolate morsels but we’ve also made them with chocolate chunks many times, so just use what you have on hand!
How to make Double Chocolate Chip Cookies:
Before beginning follow these important steps:
- Bring your butter as close to room temperature as possible. Room temperature butter helps keep the cookies fluffy, as opposed to flat. So, it’s best to pull the butter out about 30-40 minutes ahead of time. Cutting into smaller pieces speeds up the process of bringing it to room temperature, as well. Resist the urge to soften in the microwave which will make it melty.
- Preheat the oven to 350˚F and make sure the oven rack is in the center of the oven.
- Line a baking sheet with parchment paper or a silicone baking mat for best results
To Prepare:
Note: We use a Kitchen Aid 5-Quart Stand Mixer with a flexible edge beater blade that scrapes as it mixes, but a handheld mixer works well too. If mixing by hand you will need to beat longer to get the same consistency.
- In a large mixing bowl beat the butter for 1-minute.
- Add the sugar and brown sugar and beat for 2-minutes until fluffy and light.
- Add egg and vanilla to the bowl and gently mix.
- In a small bowl combine the flour, cocoa, baking powder and salt and whisk lightly with a fork to remove any small lumps.
- Gently add the flour mixture to the butter sugar mixture and blend just until mixed and no streaks remain.
- Fold in the chocolate chips or chunks and combine. The mixture will be fairly thick.
- Scoop 12 cookies onto the prepared tray using a cookie scoop or two spoons.
- Bake the cookies for 10-12 minutes until set
- Remove from oven and let rest for 1-minute on the pan
- Place cookies on a cooling rack and let cool completely
- Repeat with remaining dough
Freezing and Storing Chocolate Cookies
These cookies are perfect right out of the oven but will stay fresh 3-4 days in a sealed container (if they last that long in your house – mine never do!).
You can freeze the baked cookies in a sealed container for up to 3-months. Make sure they are 100% cooled before freezing. Pull them out and let them warm up to room temperature for the best flavor.
The uncooked dough also freezes very well. We’ve had the best luck scooping them into balls, and then freezing them in a sealed container. Once ready to bake just pull out the pre-scooped dough and cook for about 14 minutes.
How to test the freshness of baking powder:
If you can’t remember when you last purchased your baking powder it’s likely time to buy a fresh batch! The shelf life of an open can is generally about 6 months. However, if you want to test to see if it’s still fresh and effective try this easy test:
Mix a half cup of hot water with 1 teaspoon of baking powder
If there’s an immediate fizzy reaction and all of the baking powder dissipates then you will know it’s still fresh enough to use. This tests works for baking soda, as well.
Optional add-ins:
- A teaspoon of espresso powder (mixed with the cocoa powder) will give these cookies a super charged cocoa flavor
- Try adding different flavored chips for variety and color, such as Peanut Butter Chips, White Chocolate Chips, Mint Chips, Milk Chocolate or Red Cherry Chips
Check out our Sweets & Desserts page for more great recipes like these:
- Chocolate Lava Cake
- Easy One-Bowl Espresso Brownies
- One-Bowl Blondies
- Lemon Olive Oil Cakes
- Cinnamon Apple Crisp
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Double Chocolate Chip Cookies
Ingredients
- 8 Tablespoons Butter, softened (4 ounces)
- ⅓ cup sugar
- ½ cup dark brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 Tablespoons unsweetened dark cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips or chopped dark chocolate chunks
Instructions
- Preheat the oven to 350˚F. Set oven rack to center position. Line a baking sheet with parchment paper.
- In a large bowl beat butter for 1 minute. Add sugar and brown sugar and beat an additional 2 minutes until fluffy.
- Add the egg and vanilla and beat gently until combined.
- In a small bowl combine flour, cocoa powder, baking powder and salt. Blend with a whisk or fork to make sure no lumps remain.
- Add flour mixture to the butter and sugar mixture and gently blend until just combined and no streaks remain. Do not over mix.
- Fold in chocolate chips/chunks and blend gently.
- Place dough in small heaps, about 1 Tablespoon in size (easiest with a cookie scooper), on the baking sheet, leaving about 2" in between.
- Bake for 10-12 minutes. The cookies should be golden brown and set.
- Remove from oven and let rest on the baking sheet for 1 minute, remove to a cooling rack. Let cool completely and serve.
- Store cookies in an airtight container, to keep fresh, for up to 3 days
Notes
- Be sure to whisk the cocoa powder and flour together to remove any lumps before adding to the sugar mixture
- If making the cookies smaller reduce baking time to 8-10 minutes
- Optional: Add 1 teaspoon of instant coffee or espresso granules to the flour mixture to deepen the chocolate flavor
- Mix up the chips for variety and color: try white, red, or peanut butter chips
Sharon
These cookies have double the chocolate goodness in every bite!
Kristina
Great recipe! I replace the brown sugar with brown coconut sugar and the flacor is out of this world.
Cyndy
Great idea and thanks for letting us know that this works!
Pavani
Yumm, we love cookies and these double chocolate chip cookies hit the mark perfectly. So fudgy, chocolaty and delicious. Thank you for sharing this amazing recipe.
Gina
I love chocolate chip cookies but double chocolate chip I love even more! This recipe was so easy to make and made the tastiest cookies! The whole batch went so fast!
Sara
Oh my these cookies were delicious, loved the richness and flavour. The kids loved them as well (of course!) will definitely make again.