Double Chocolate Chip Cookie Recipe
You know how some recipes just live in your kitchen forever? This double chocolate chip cookie recipe is one of them.
I still remember the first time I made them. It was a rainy Sunday, and I was craving something rich, gooey, and utterly comforting. After a few too many mediocre batches, I decided to go full mad scientist in the kitchen. I played with the ratios, types of chocolate, and chilling times… and boom—cookie heaven.
Since then, these cookies have become a thing in our house. My kids beg for them. My neighbors magically show up when the smell hits the sidewalk. And I always, always get asked for the recipe. So today, I’m spilling the cocoa beans and giving you everything: the exact ingredients, pro tips, why these cookies work, and how to customize or freeze them.
Why This Is the Best Double Chocolate Chip Cookie Recipe
I don’t throw the word best around lightly. But after testing this recipe over 27 times (yes, seriously), I can say with full cookie confidence—this is the one.
What sets it apart?
Double chocolate power: We use both melted dark chocolate and Dutch-process cocoa for rich, fudgy depth.
Texture goals: Crispy edges. Chewy centers. Melt-in-your-mouth chips.
Reliable every time: No dry, cakey disasters here.
And I’m not the only one who thinks so. This recipe has been road-tested by my best friend’s mom, my overly honest cousin, and my skeptical book club ladies. All approved.
Ingredients: Let’s Talk Chocolate
For the best double chocolate chip cookie recipe, measuring accurately is key. I use grams because they never lie, but I’ve included cups/spoons too.
Dry Ingredients:
1 ¾ cups (220g) all-purpose flour
½ cup (45g) Dutch-processed cocoa powder (it’s smoother and less acidic than natural cocoa)
1 tsp baking soda
½ tsp salt
Wet Ingredients:
½ cup (113g) unsalted butter, melted and slightly cooled
1 cup (200g) granulated sugar
½ cup (100g) packed light brown sugar
2 large eggs (room temperature)
2 tsp pure vanilla extract
1 cup (170g) semi-sweet chocolate chips (60% cacao recommended)
Optional Goodies:
Flaky sea salt for topping
Espresso powder (for coffee-chocolate magic)
Chocolate Tip: Use high-quality chips or chop a bar for extra gooey bites. You’ll taste the difference.
Essential Equipment
You don’t need anything fancy, just your basics:
2 mixing bowls
Whisk + spatula
Electric mixer (optional but helpful)
Cookie scoop (for perfect portions)
Baking sheet + parchment paper
Cooling rack
Step-by-Step: Making the Cookie Magic Happen
Let’s bake these beauties!
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.
Mix dry ingredients: Whisk together flour, cocoa powder, baking soda, and salt in one bowl.
Combine wet ingredients: In another bowl, mix melted butter with both sugars until smooth. Add eggs one at a time, then stir in vanilla.
Add the dry mix to the wet slowly. Stir until combined—don’t overmix.
Fold in chocolate chips lovingly with a spatula.
Chill the dough for 30 minutes (or longer). Trust me—this step makes a world of difference.
Scoop dough using a cookie scoop onto your lined sheet. Space them 2 inches apart.
Bake for 10–12 minutes, until edges are set but centers look soft.
Cool for 5 minutes on the tray, then transfer to a cooling rack. Resist biting into one. (Or don’t. No judgment.)
Pro Tips for Cookie Perfection
Here’s where the cookie wisdom gets deep:
Use room-temp eggs: Cold eggs don’t mix well. Let them sit out before using.
Don’t skip chilling: Chilled dough = thicker cookies + richer flavor.
Scoop evenly: A cookie scoop isn’t just cute—it gives you uniform cookies that bake the same.
Don’t overbake: They should look a bit underdone in the center when you take them out. They finish cooking on the tray.
Add flaky sea salt before baking: It creates that epic sweet-salty bite.
The Science Behind Cookie Magic
Why brown sugar? It adds moisture and helps create that dense, chewy center.
What’s with the cocoa? Dutch-process has a smoother flavor that doesn’t overpower.
Butter, melted? Yep—this gives you a dense, rich cookie instead of a cakey one.
Baking soda vs. powder? Soda gives just the right lift here and enhances spread.
Fun Twists & Custom Options
Want to switch it up?
Espresso Powder: Just 1 tsp deepens the chocolate flavor.
Chopped Nuts: Walnuts or pecans add great crunch.
Different Chips: Go milk, dark, white, or swirl them together!
Gluten-Free: Use a 1-to-1 GF baking flour and chill the dough longer.
Stuff ‘Em: Press a square of chocolate or a caramel inside each dough ball before baking. Surprise!
Storing & Freezing
Store these cookies in an airtight container at room temp for 4–5 days. They’ll stay soft and magical.
To freeze dough: Scoop onto a sheet tray, freeze, then store in a bag. Bake straight from frozen at 350°F, adding 1–2 minutes.
To freeze baked cookies: Cool completely and freeze in layers. Warm them for 10 seconds in the microwave when ready to devour.
Troubleshooting & FAQ
Why are my cookies spreading too much?
Butter might’ve been too warm. Chill the dough next time.
Why are they cakey?
Too much flour or overmixing. Use the spoon-and-level method, not the scoop.
Can I make the dough ahead of time?
Absolutely! Chill for up to 72 hours for even better flavor.
Can I cut back on sugar?
You can reduce each sugar by ¼ cup, but expect a less chewy texture.
How do I know when they’re done?
Edges set, centers soft—don’t overbake!
Final Bites & Your Next Cookie Craving
So there you have it—my best double chocolate chip cookie recipe, tested with love, perfected with patience, and shared with the hopes that you’ll love them just as much as we do.
If you’re as obsessed with chocolate as I am (join the club), try these next:
Chocolate Chip Cookies – A classic done right.
Chocolate Crinkle Cookies – Festive and fudgy.
Chocolate Peppermint Cookies – Perfect for the holidays.
Chocolate Orange Cake – A citrusy cocoa dream.
Chocolate Overnight Oats – Breakfast just got better.
Got questions or want to share your version? Drop a comment, rate the recipe, or share your cookie pics. I’d LOVE to see them.
Double Chocolate Chip Cookie Recipe
Ingredients
- 1 ¾ cups 220g all-purpose flour
- ½ cup 45g Dutch-processed cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup 113g unsalted butter, melted
- 1 cup 200g granulated sugar
- ½ cup 100g packed light brown sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 cup 170g semi-sweet chocolate chips
- Optional: flaky sea salt for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, mix melted butter with granulated and brown sugars until smooth.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Chill dough for 30 minutes to improve texture and flavor.
- Scoop dough onto baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers still look soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Use a kitchen scale for best accuracy.
- Chilling the dough prevents spreading and enhances flavor.
- These cookies freeze well, both baked and unbaked.
- Try adding a touch of espresso powder or a sprinkle of sea salt for a gourmet twist.
Happy baking and stay sweet!
