If you’re a chocolate lover or fan of thick chunky cookies, then this chocolate cookie recipe is for you! It’s packed to the brim with chocolate flavor without tasting overly sweet! I’m obsessed with how these double chocolate chip cookies’ edges are crunchy while still being pillowy soft, and fudgy in the center. These cookies are always such a treat and will not fail to satisfy your chocolate cravings.
Since these double chocolate chip cookies are thick, they’re quite hearty and go really well with a tall glass of milk. And the best part is, they bake in 10 minutes so that you can whip them up in next to no time. Make a batch of these cookies to share or enjoy them all by yourself! You can also try my other cookie recipes like my classic Chocolate Chip Cookies or Cookies and Cream Cookies.
WHAT YOU NEED TO MAKE THIS RECIPE
Butter — be sure to buy unsalted butter and not salted butter. Salted butter does not have a consistent amount of salt across different brands, so you should add your own salt. Also, make sure the butter is at room temperature, which means it’s soft enough so when you press into it, your finger leaves a dent.
Sugar — I use both white and brown sugar. White sugar adds sweetness and structure, whereas brown sugar adds a delicious caramelized flavor. Brown sugar also contributes to keeping the cookies soft and chewy in the center.
Cocoa powder – make sure to use natural 100% cocoa powder (such as Ghirardelli or regular Hershey’s cocoa powder) and not Dutch-process powder. Dutch-process cocoa powder has been neutralized in an alkaline solution which means it doesn’t have the acid needed to react with the baking soda. The reaction leads to your cookies having a good rise.
HOW TO MAKE DOUBLE CHOCOLATE CHIP COOKIES
1. In a bowl, sift together flour, cocoa powder, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, about 3 minutes.
3. Add egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
4. With the mixer on low speed, gradually add the dry ingredients mixture, mixing just until combined.
5. Stir in the chocolate chips.
6. Scoop 1½ tablespoon-sized balls of dough onto a lined cookie sheet, 2 inches apart from each other. Bake for 10 minutes, and then let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack.
PRO TIPS FOR MAKING THIS RECIPE
- I highly recommend using a cookie scoop. Using a cooking scoop ensures that all the cookies are the same size so that they bake evenly. If you plan on baking cookies regularly, it’s worth purchasing!
- Make sure your light brown sugar is soft and moist for the best cookies. If your brown sugar has hardened, not to worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be crispier.
- You can add your favorite chocolate chips to the chocolate cookie base, including milk, white, or ruby chocolate. For an extra twist, substitute half of the chocolate chips for peanut butter chips.
- Room temperature butter and egg will mix more evenly into each other. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
- Sifting the dry ingredients help combine everything evenly before they are mixed with the wet ingredients. If you skip sifting, you might end up overmixing to try to avoid pockets of cocoa powder.
- For slightly thinner and chewier chocolate cookies, bake at 350F for 10 to 11 minutes.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- You can take this recipe up a notch by adding a pinch of espresso powder.
FREQUENTLY ASKED QUESTIONS
Why are my cookies flat?
There are a few reasons that your chocolate chocolate chip cookies may be flat. If there is too much sugar and not enough flour, the cookies will spread once the sugar melts in the oven. I recommend using a kitchen scale to ensure you have the proper amount of each ingredient. The cookies may also be flat if you skip lining the sheet pan and grease it instead. The grease will create an oily surface that encourages the spread of the cookies. Silicone baking mats help promote even browning and less spreading. Expired baking soda will also lead to flat cookies.
Can I freeze the raw cookie dough?
I love freezing cookie dough so that I can bake a couple of cookies at a time. To freeze, use the cookie scoop, portion out the raw dough on a lined sheet pan in a single layer. Place the sheet pan in the freezer until the dough is frozen, then transfer the dough balls into a large freezer-safe bag. Store the frozen dough for up to 3 months in the freezer. You can bake the cookie dough straight from frozen; all you have to do is add an extra minute to the baking time.
How do I store the cookies once baked?
Store any leftovers in an airtight container for up to 5 days at room temperature. Alternatively, you can freeze baked cookies in the freezer for up to 2 months. Be sure to allow the cookies to cool to room temperature before storing, or they might get soggy.
If you love this recipe try these out!
If you’ve tried this Double Chocolate Chip Cookies recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Double Chocolate Chip Cookies
Video
Ingredients
- 1 cup all-purpose flour (120g)
- ⅓ cup natural unsweetened cocoa powder (33g)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened, (113g)
- ½ cup light brown sugar (110g)
- ⅓ cup granulated sugar (66g)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips or dark chocolate chunks or chopped bars (180g)
Instructions
- Preheat oven to 375F. Line two baking sheets with parchment paper.
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, about 3 minutes.
- Add egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Scoop 1½ tablespoon-sized balls of dough on the cookie sheet, place about 2 inches apart.
- Bake for 10 minutes or until cookie edges are firm and the center appears dry. Let cool on the sheets for 5 minutes. Transfer to wire racks to continue cooling. Store baked cookies in an airtight container for up to 5 days.
Notes
- I highly recommend using a cookie scoop. Using a cooking scoop ensures that all the cookies are the same size so that they bake evenly. If you plan on baking cookies regularly, it’s worth purchasing!
- Make sure your light brown sugar is soft and moist for the best cookies. If your brown sugar has hardened, not to worry, it’s an easy fix! I wrote a detailed post on how to soften brown sugar.
- Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be crispier.
- You can use your favorite chocolate chips in these cookies, including milk, white, or ruby chocolate. For an extra twist, substitute half of the chocolate chips for peanut butter chips.
- Room temperature butter and egg will mix more evenly into each other. Place your egg into a bowl of warm water for a couple of minutes. Doing so will quickly bring it to room temperature if you have forgotten to take it out of your fridge beforehand.
- Sifting the dry ingredients help combine everything evenly before they are mixed with the wet ingredients. If you skip sifting, you might end up overmixing to try to avoid pockets of cocoa powder.
- For slightly thinner and chewier chocolate cookies, bake at 350F for 10 to 11 minutes.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best and easiest way to measure flour is by using a scale. If you don’t have one, then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
